After spending much of this week working on my basement stairwell, I needed a break from painting. I had the overwhelming urge to bake even though I’m doing everything in my power not to go into full-on “fall baking mode.” It’s tough, but I’m trying to wait until September. (Yes, IBC’s Third Annual Fall Cookie Week will be happening in September.)

As you may know, I’m rather fanatic about the flavor combination of chocolate and peanut. (I know some of you share that love, too.) So when I stumbled upon a recipe for Chocolate-Peanut Butter Cake over at BHG, I knew I had to give it a try. It’s the perfect late-summer / early-fall dessert. Right? Eh, who am I kidding, I could eat this anytime of the year.

Chocolate - Peanut Butter Cake | Inspired by Charm

One thing I love about this cake is that it’s incredibly simple. It’s made in a fluted tube pan, and it’s drizzled with a peanut butter glaze. Seriously, there’s nothing fancy here, but the final result is stunning. I love when rustic and homemade can still look like a million bucks! That’s my kind of baking.

IMG_7000

I’d also like to point out, that when you make this, only fill your pan 3/4 of the way full. Depending on the size of your pan, you may have some extra batter. I made the mistake of filling mine almost to the top. Bad idea, Michael. Bad idea. Major spillage, smoke, and an oven to clean. So, do as I say, not as I did.

Don’t throw that extra batter away, however. Make some cupcakes or a mini loaf pan. Use it all; just don’t try to squeeze it into your fluted pan. Okay?

Chocolate - Peanut Butter Cake | Inspired by Charm

Well, that’s it. I’m off to deliver this cake to friends and family. The temptation to eat the whole thing with a ginormous glass of milk is way too tempting.

Chocolate - Peanut Butter Cake | Inspired by Charm

I hope you enjoy this recipe as much as I do. Give it a try. You won’t be disappointed.

Chocolate - Peanut Butter Cake | Inspired by Charm

Chocolate-Peanut Butter Cake

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 1/2 cup sugar
3 eggs
1 cup sour cream
2 teaspoons vanilla
1 1/4 cups milk
5 ounces bittersweet chocolate, melted and cooled
1 cup creamy peanut butter

Peanut Butter Glaze:
1 1/4 cups powdered sugar
1/3 cup creamy peanut butter
4-5 tablespoons half & half (or enough to achieve a thick drizzling consistency)

 

Begin by preheating your oven to 350 degrees F. Then grease and flour a 10-inch bundt pan. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Then, in a stand mixer (or large bowl and hand mixer) beat butter on a medium speed for one minute. Slowly add the sugar and beat until combined. (About four minutes.) Next, slowly add the eggs, one at a time. Scrape the bowl as necessary. Beat in sour cream and vanilla.

Once incorporated, add the flour mixture and milk alternatively until just combined.

Transfer half of the batter (3 1/2 cups) to a medium bowl. Then, stir in the melted chocolate. Stir the peanut butter into the other half of the batter.

Using a separate spoon for each batter, alternatively drop spoonfuls of the chocolate and peanut butter into your pan. Use a knife or spatula to swirl the batter together. Do not over mix. (Fill your pan 3/4 of the way full. If batter remains, use it in another smaller pan or for cupcakes.)

Bake for 60 minutes or until a toothpick comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan to continue cooling.

In the meantime, make your peanut butter glaze. In a bowl with an electric mixer, combine the powdered sugar, peanut butter, and enough half & half to create a thick drizzle.

When your cake is cooled, drizzle with peanut butter glaze.

adapted from Better Homes & Gardens
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Chocolate - Peanut Butter Cake | Inspired by Charm

Like this cake recipe? You’ll love these too!

Cinnamon & Sugar Cake
Strawberry Rhubarb Cake
Cookies and Cream Cake
Strawberry Malt Ball Cake

Comments

  • Sharon at

    Oh my goodness…I’m off to bake this cake now. Thanks for sharing. Choc & PB are my downfall too.

  • Carol Ann at

    Michael – Love the peanut butter-chocolate cake! It’s to die for.

    I’m attaching a poem I found years ago in some cookbook – thought you might enjoy.

    Ode to Cooking

    Henceforth, dear friends, in leisure hours
    I’ll dig around among the flours,
    And who can tell what wondrous things
    Will rise on baking powder wings.
    Beneath the magic of my hand
    When I shall come to understand
    The use of all, and nothing waste
    A pinch of salt and “spice to taste.”
    Then, I shall give my friends a feast
    With heart as light as compressed yeast,
    And if, with joy, my stuff is eaten
    I’ll not regret the eggs I’ve beaten.
    And to you, Cookbook, shall be due
    All praise, honor – and thanks to you!

  • Terri at

    I now know what to take for dessert to a dinner party we are attending tomorrow night. I have been searching for something easy and delicious most of the evening. I can’t wait to try this!

  • Rosey at

    Oh Michael. That looks delish! My hubby shuns sweets, but when peanut butter is involved, that is a whole different story! Thanks for sharing and love your blog.

  • 204 Park at

    Now you’re talking! The way to my heart is with peanut butter, and this cake looks beyond tasty. I sense a baking weekend coming up! XO, Sarah

  • Anna Mack Severn at

    Hi Michael the cake looks to die for! I have a super duper random question though-where did you get your silverware? Its just beautiful! I’ve been looking for something like that for ages :0) Cheers!

    • Michael Wurm, Jr. at

      Thanks so much! Not random at all. It’s from West Elm. I love it!

      xo Michael

  • Tina Williams at

    Michael this cake was fantastic!! I hadn’t made a marble cake in years and it wasn’t hard at all !! The family loved it…I’ll be making it many more times ! THANK YOU !

    • Michael Wurm, Jr. at

      Wonderful!! I’m so glad it turned out.

      xo Michael

  • Maisarah at

    Hello Michael, is there anything else that I can substitute half & half with? It’s pretty difficult to find in my country. Much thanks in advance.

  • Beth at

    I just want to say THANK YOU!!! for posting this recipe. Made this on 9/14/14 for my Church Potluck / Get Involved Sunday and it was a huge hit!!! I was the belle of the ball and had 4 ladies ask for the recipe. Moist and Delish!!!! Husband and daughter loved it too, but they always love dessert.

  • Chichi at

    This cake looks oh so delicious. Love the combo of peanut and chocolate. Pinned

  • rebecc Tyler at

    A friend brought this for Thanksgiving…It was fabulous! I am wondering if you would suggest making smaller loaves…as I would love to make and give as gifts! My question is approximately how many loaves do you think this will make? And thanks for a wonderful recipe.

  • Monica at

    Just did it for my birthday (today). It is still in the oven and smells terrific. I am not going to cover it with your suggestion, just powdered (confectioners) sugar. In Mexico on January 6 it is the 3 wise men’s day and we use to eat a special cake for that. As a kid I hated to have for my birthday one of those cakes (even though I like the flavor). I wanted a chocolate cake or whatever for my birthday. Since I learned how to cook I bake my own for this day, or buy myself one to make sure it is special for my birthday. I spotted your recipe about 2 months ago and saved for today.

  • Silvi at

    Hi Michael, I ran into this recipe this afternoon and baked it right away.
    Yes, it is a to-die-for cake. Moist and crumbling on my fingers, I can taste chocolate and peanut butter melted in my mouth. And the good news is, I have one big bundt pan to hold it just fine.
    Thank you for sharing this beautiful recipe.

    • Michael Wurm, Jr. at

      Wow! You don’t waste ANY time! Glad you enjoyed this recipe as much as I did. 🙂

      xo Michael

  • L at

    Where do I store it? In the refridgerator or air tight container on the counter? My husband will LOVE this for his birthday in two weeks!

    • Michael Wurm, Jr. at

      L, I just stored mine on the counter covered with plastic wrap. But either of the options would work as well.

      xo Michael

      • Ashley at

        Does it matter that there is half and half and that it is sitting on the counter or is that fine??

  • Casey at

    I searched on Pinterest to find a peanut butter and chocolate cake to be taken by this one. Not too showy, and I love marveling. I made it and put a smidge of the batter in a small round pan, thankful that I didn’t have to worry with overflow mess (I piut a baki g sheet underneath just in case). I was excited to try the small cake! I loved it! One particular/ odd thing I noted with the bundt cake occurred after I turned it out of the pan. I had some oozing from the ring. I rechecked doneness with my cake tester, and it came out clean again. No complaints when it was served, however! I grated a little semisweet chocolate on top of the drizzle. Looked as pretty as it tasted. Thanks for the recipe!

  • Li V at

    I never comment on anything but I just wanted to share that I made this cake and I love it! I think it tastes better the next day. It’s not too sweet not too peanut buttery it’s just perfect! Thank you for sharing your recipe. It’s my new fave! 🙂

  • Marchet at

    Hello,
    This looks amazing and I want to make it for a gathering tomorrow. If i made it today would I need to refrigerate it? Or should it be fine covered in plastic wrap. I was afraid of the icing getting messed up.

  • Erin at

    How long would you bakecupcakes using any leftovers?

  • nora at

    I made this cake for my husband and his co workers, it was so delicious with a big glass of ice cold milk, thank you! Wish I could post a pic

  • Carole at

    You’re killin’ me here! Chocolate and peanut butter, in a cake? Guess what I’m making this afternoon?

  • Valorie Matthews at

    In the directions say to put it in a tube pan which is different from a bundt pan. The picture that you have of the cake is done in a bundt pan right?

    • Michael Wurm, Jr. at

      Valorie, I suppose I must have confused the two. Yes, a bundt pan is what I used and recommend. Thanks for asking!

      xo Michael

  • Leigh at

    Thank you! I’m from South Africa…..what is ” half and half “?

    • Tracy at

      Half & Half in the USA is a mixture of milk and cream, typically 11-18% milk fat. Americans buy it as a pre-mixed liquid in the dairy aisle of supermarkets and use it in coffee. You can substitute any one of these 4 combinations of ingredients:
      1. Mix 1/2 cup whole milk + 1/2 cup light cream.
      2. Mix 3/4 cup whole milk + 1/4 cup heavy cream.
      3. Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
      4. Place 4 teaspoons melted unsalted butter in a measuring cup, then add enough whole milk to equal 1 cup.

  • Rachael at

    This looks incredible! Putting this on the short list of treats to make 🙂

  • Kelly sherman at

    I made this cake just n0ow. Omg amazing and fluffy. I had no half and half so I used bailey’s Irish cream. Yummy! Thanks for the recipe….a big hit.

    • Michael Wurm, Jr. at

      Bailey’s!? What a great idea! I’ll have to give that a try!

      xo Michael

  • Debra at

    My cake has been in the oven for over 65 minutes and it’s not done! I don’t know what to do! ?

  • Debra at

    My cake is not done and it’s been in the oven for 75 minutes! Don’t know what to do!?

  • Andrea at

    Can I make this into cupcakes or mini bundts? It looks delist!!!

  • Kelly DeVol at

    Michael, I made this cake for a co-worker’s birthday and it was a HUGE HIT! One of the best cakes I’ve made in a long time! Worth the time it took to make!

    • Michael Wurm, Jr. at

      Thanks so much for sharing, Kelly! Happy to hear it was a hit!

      xo Michael

  • Adrienne at

    Cake looks wonderful.

    • Michael Wurm, Jr. at

      Thank you!!

      xo Michael

  • Sue at

    I made this cake today and I have to say it’s wonderful and very easy. The frosting really makes it perfect. The texture is awesome and the flavor is perfect. I might even try it with just the peanut butter flavor and forget about the chocolate. Of course I would have to double the amount of peanut butter. This recipe is a keeper

    • Michael Wurm, Jr. at

      So glad you like the recipe! And I love the idea of an all peanut butter cake. Let me know how it turns out!

      xo Michael

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