Chocolate-Peanut Butter Bundt

I had to use this picture. It Is So Pretty!

Ingredient List

3 C Flour

3 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1/2 Tsp. Salt

1 C Butter, Softened

2 1/2 C Sugar

3 Eggs

1 C Greek Yogurt

2 Tsp. Vanilla

1 1/4 C Milk

1 C Dark or Semi Sweet Chocolate, melted

1 C Creamy Peanut Butter

Glaze-

1 1/4 C Powdered Sugar

1/3 C Creamy Peanut Butter

4-5 Tb. Milk

I Love Bundt Cakes! They are always so moist and soft and fluffy. They really just make me so happy. I know, it’s cake…but there is nothing like a good bundt! Here is how I made this Chocolate-Peanut Butter Bundt!

I start by whisking together the flour, baking powder, baking soda, and salt together.

In my stand mixer, I combine the sugar and butter. Scrape the edges of the bowl as needed. You want the two ingredients to cream together.

Add the eggs, one at a time, mixing the ingredients well.

Then beat in the yogurt and vanilla.

Pour in about a third of the dry ingredients and mix well.

Then add a third of the milk and mix well. Keep adding the dry ingredients and milk, stirring in between each addition, until all the dry ingredients and milk are mixed in completely!

Take your bundt pan and prep it. I grease it really well and then instead of using flour to dust the pan, I used cocoa powder. Since this is a chocolate cake, you want to use cocoa powder, so when the cake is done baking, you won’t have flour clumps on the bundt when it is removed from the pan.

You will then take the batter and split it in half. In half of the batter add the peanut butter and mix it in really well.

The other half of the batter will get the melted chocolate. Go ahead and mix this in as well!

Now take the batter and plop it in the bundt pan. I just scattered the batter in spoon fulls and alternated flavors.

This picture makes me so happy! (I know, I have issues….lol) Take a knife and gently swirl the two different batters around. DO NOT OVER STIR! You just want the batter to look marbled.

Bake the bundt at 325 degrees for 1- 11/2 hours or until the bundt is cooked all the way through and the tooth pick test comes out clean. Let the bundt cool for about 5 minutes, then remove the cake from the pan. Cool the cake completely.

Now that the bundt is cooled, it is time to make the glaze. Mix the glaze ingredients together until everything is combined. There is an eyeball method to making the glaze and it really depends on your preference. If you want a thicker glaze, use less milk and more powdered sugar. If you want a more liquid glaze, use more milk and less powdered sugar. It really just depends on what you like. Ice or glaze your bundt cake. You can drizzle the glaze over the top of each piece or over the whole cake.

Cut and serve the bundt. Enjoy!