Peanut Butter Swirl Bundt Cake

I love bundt cakes! As soon as I spot one, let it be sure pinterest Where instagram, I say to myself one day… Well, the bundt cake being the perfect cake for 12 people, I don’t make it every day either. And that’s how I got dozens of bundt cakes waiting in my to do list.

I had the idea to make this magnificent marble. Finally, it’s a very simple marble that I realized. And yes, things don’t always go as planned! Either way, it’s just as good.
The peanut butter taste is superb.
As for the smell… It completely cracks me up.

You will accompany it with a cup of coffee or tea or a good hot chocolate. This is delicious!

Peanut Butter Swirl Bundt Cake

125g soft butter
250g brown sugar
220g peanut butter
5 eggs (room temperature)
200g milk
375g flour
1/2 tsp salt
1 packet of baking powder
30g bitter cocoa
40g milk
1 tbsp vanilla extract (here)
50g chocolate (70%)
30 g liquid cream

Preheat the oven to 180°C.

Whisk together the soft butter and the brown sugar.
Add the eggs one at a time while still beating vigorously.
Add the peanut butter. Continue to whisk.

Mix flour, salt and yeast.
Add 1/3 of flour to the first mixture, then 1/3 of milk. To mix together.
Do this until everything is incorporated.

Divide the dough in two.
In one half add the vanilla extract and in the other the sifted cocoa and milk.

Grease the mold and fill it by alternating the two doughs.

Cook for about 50 minutes. Check with a wooden pick. If it’s cooked, it comes out dry.
Turn out onto a wire rack.

Put the chocolate and the cream in the microwave. Mix vigorously.
Pour this mixture over the cake.
Decorate with small golden sugars or chopped peanuts.

To finish: my mold is from Nordic Ware. This is a lovely cast iron pan that will last a lifetime. The cooking is absolutely perfect. The cake is crispy on the outside and soft in the middle.
Otherwise, choose a large mold and always favor those with a hollow in the center, because the cooking is much faster.


This cake keeps well for several days.

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