About This Recipe
Peanut Butter Chocolate Chip Bundt Cake started out with a mistake. I was making a peanut butter streusel cake and didn’t read the instructions carefully. I was supposed to make a streusel first, reserve some, then add the eggs, milk, etc. to the remaining streusel for the batter.
Instead, I combined all of the ingredients for the cake and started mixing. So, after a blank moment, I decided to bake the cake anyway, stirring the chocolate chips into the batter.
What a hit! This cake is beautiful, with a wonderful soft texture. And the chocolate peanut butter icing (my signature icing that is dead simple) is the perfect finishing touch.
Any cake baked in a bundt pan automatically looks fancy. You don’t need to do a thing to it, or you can have some fun. You can leave this cake plain or you can sprinkle it with everything from mini chocolate chips to crushed toffee to colorful sprinkles and dragees. It will be delicious either way.
I like to make this cake on Sunday night, then we have it to nibble on all through the week. The cake reminds me of Peanut Butter Crunch Cake, but it is much fancier. It’s perfect for a mid-afternoon pick me up and, of course, the perfect late night treat.
Yum.
How to make the best Peanut Butter Chocolate Chip Bundt Cake
- Be sure that you measure the flour accurately. Measuring flour wrong (usually by digging the measuring cup into the flour) is the most common mistake many beginning bakers make. Too much flour makes cakes and cookies dry and tough. Not what you want.
- Be sure to spray the bundt pan with nonstick baking spray containing flour so it doesn’t stick.
- When the cake has cooled for 10 minutes, to remove it from the pan I like to shake the pan gently until you feel the cake loosen. It will start to jump a little bit in the pan.
- Cool it completely before adding the chocolate frosting.
Why this recipe works
- The combination of tender cake, rich with peanut butter, soft chocolate chips, and rich frosting is a winner every time.
Steps
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1
Done
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Preheat oven to 350°F. Spray a 12-inch bundt cake pan with nonstick baking spray containing flour and set aside. |
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2
Done
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In a large bowl, combine the flour, brown sugar, granulated sugar, 1 cup peanut butter, softened butter, baking powder, baking soda, milk, vanilla, and eggs. (I told you this was easy.) |
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3
Done
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Beat on low speed until the ingredients are combined, then beat on medium speed for three minutes. You aren't going to overwork the batter because there is so much sugar and fat (peanut butter and butter) in the cake that interferes with gluten production. |
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4
Done
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Stir in the mini semisweet chocolate chips by hand. Spoon and spread the batter into the prepared pan. |
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5
Done
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Bake for 55 to 65 minutes or until a toothpick inserted in the center of the cake comes out clean. The cake will be firm to the touch, golden brown, and it will be pulling away from the sides of the pan. |
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6
Done
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Cool the cake in the pan on a wire rack for 10 minutes. Then gently loosen the sides of the cake from the pan, shake the pan gently until you hear the cake bounce around slightly, and invert it onto the serving plate. Cool completely. |
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7
Done
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In a medium microwave-safe bowl, combine the semisweet chocolate chips with 1/3 cup peanut butter. Microwave at 70% for 1 minute intervals, stirring after each interval, until the mixture is melted and smooth. Cool for 5 minutes, stir, then drizzle over the cake. Let stand until the frosting sets, then cover and cake and store at room temperature. |
