Peanut butter glazed peanut butter chocolate chip bundt cake

Peanut butter glazed peanut butter chocolate chip bundt cake

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This peanut butter glazed peanut butter chocolate chip bundt cake (wow, that’s a mouthful) is a dense, rich cake bursting with peanut butter flavor.

Okay peeps, today we are continuing on with our series of “the best desserts are peanut butter and chocolate desserts.” Because, as we said previously, chocolate + peanut butter = delicious. It’s science, okay? The formula means it’s true.

C + PB = D

Just call me Einstein.

Anyway, back to peanut butter and chocolate (not that we ever really left.)

This peanut butter cake is a bundt cake, which kinda terrifies me, tbh. I never know if the cake will actually come out of the pan in one piece (or at all). I’ve tried everything: heavily greasing + flouring the pan, running a knife around the edges, waiting 15-20 minutes after the cake comes out of the oven so it can cool off a bit and then banging it on the floor to loosen it (this is a real tip I’ve seen in multiple places)(I always feel bad for my downstairs neighbors when I do this)(especially since I am a last minute baker so the cake usually comes out of the oven after midnight). And sometimes I manage to get the cake out in pretty decent shape. Hooray for thick glaze or frosting which can glue the cake back together and cover up any bumps and fill in any missing pieces 😊

The last time I made this cake, I was all geared up and ready for a fight, but lo and behold, I flipped the bundt pan over onto my cake platter and voila! It slid smoothly out. Like a hot knife through butter. Or something.

But let’s stop with all the yapping and get on with the

Peanut butter glazed peanut butter chocolate chip bundt cake recipe

recipe source:
https://www.recipegirl.com/chocolate-chip-peanut-butter-pound-cake-with-peanut-butter-glaze/

the completed peanut butter chocolate chip bundt cake on a cake tray ~ bitesnpieces.co
The completed peanut butter chocolate chip bundt cake, minus a piece my husband took before I managed to stop him…

CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don’t use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

GLAZE:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

DIRECTIONS:
Check out the recipe on Recipe Girl for step by step instructions!

What I changed in the peanut butter glazed peanut butter chocolate chip bundt cake recipe

I always skip the first step of baking recipes: “mix dry ingredients and set aside.” It’s just a waste of time, in my opinion. And we all know that I am

via GIPHY

Yes, I agree it’s important to mix salt, baking powder, etc into the flour so that it can get well mixed into whatever batter or dough you are making. (Oh, in case you didn’t know, it’s important to mix salt, baking powder, etc into the flour so that it can get well mixed into whatever batter or dough you are making). But why bother getting another bowl dirty? Just pour the flour into the mixing bowl when it’s called for, pour the salt onto the flour, then take your spoon or finger and mix the salt into the flour before mixing the flour into the rest of the batter.

peanut butter chocolate chip bundt cake batter in the bundt pan ~ bitesnpieces.co
peanut butter chocolate chip bundt cake batter in the pan, all ready to be baked
peanut butter chocolate chip bundt cake baked, still in the bundt pan ~ bitesnpieces.co
peanut butter chocolate chip bundt cake, baked. Note how much the batter rose in the pan.

Now, we all know about my newfound penchant for baking with dairy, but I needed this cake to be nondairy, so I swapped the butter for margarine and the milk for either water or nondairy whipping cream. The cake still tasted awesome, so I can imagine how much better it would taste with butter. Yummmm…

For the glaze, I felt like it was a bit too thick with the amount of milk called for, so I whisked in a bit more at a time until it was a nice glaze consistency. I also never sprinkled chocolate chips on top because I don’t like not melted chocolate chips in my desserts.

Oh! Important note about the glaze. The first time I made it, I just mixed all the ingredients up with a fork, and I ended up with little clumps of confectionary sugar that wouldn’t dissolve into the rest of the glaze. After that, I got smart and mixed the glaze with a whisk, and it mixed perfectly. (A whisk is one of those kitchen items I always thought was pointless; why not just mix with a fork? But once I tried using a whisk, I realized it mixes things much quicker and much more thoroughly than a plain ol’ fork does. And is not such a big pain to clean, which I thought it would be. If you don’t have a whisk, it’s definitely worth a buy)

Verdict

Yum.

This cake is really good. It is very thick and rich and peanut buttery (which is a good thing.)(if you like peanut butter desserts)(which you should)(duh)(happens to be, the first time I made this cake, I asked my husband what he thought of it, and he said “it kind of tasted like a slice of peanut butter.” And I was like ok, so what’s the problem with that?)

recipe grade: A+

How do you feel about bundt cakes? Do they make your heart pound and your palms slick with sweat? Or should I be checking with my doctor about that reaction? Let me know in the comments!

Some other peanut butter desserts to try asap

Double peanut butter sandwich cookies
No bake peanut butter bars
No Bake Peanut Butter Pie

Don’t forget to follow Bites ‘N Pieces on twitter @bitesnpiecesco and Pinterest pinterest.com/bitesnpiecesdotco

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