Peanut butter blossoms but make it cake instead of cookies! This bundt cake has a moist crumb, packed with peanut buttery flavor then sprinkled with sugar and topped with ganache. If you’re looking for the perfect holiday dessert then this Peanut Butter Blossom Bundt Cake is it.
Peanut butter blossoms but make it cake instead of cookies! This bundt cake has a moist crumb, packed with peanut buttery flavor then sprinkled with sugar and topped with ganache. If you’re looking for the perfect holiday dessert then this Peanut Butter Blossom Bundt Cake is it. This Bundt cake taste just like the classic peanut butter cookies with a chocolatey center but baked into a cake.
This peanut butter bundt cake is:
- Easy to make
- Can be made with or without a mixer
- Moist and delicious
- Topped with sugar and chocolate
- Perfect holiday dessert
Bundt Cake Ingerdients
- Dark Brown Sugar
- Granulated Sugar
- Unsalted Butter
- Peanut Butter
- Eggs
- Baking Soda and Baking Powder
- All Purpose Flour
- Salt
- Vanilla Extract
- Sour Cream
- Milk
How to make Peanut Butter Bundt Cake
In the bowl of stand mixer or medium size bowl, whisk together the butter, peanut butter, brown sugar, sugar, eggs and vanilla until fully combined. Mix together the sour cream and milk then add to the bowl with the peanut butter mix. Lastly, sift in flour, baking soda, powder powder and salt. Mix until fully combined then pour batter into a sprayed bundt cake pan. Bake at 350 degrees Fahrenheit or until a toothpick comes out clean.
Type of peanut butter to use
I prefer to use smooth peanut butter but crunchy peanut butter will work too. Just be sure to not use natural peanut butter as it will make the cake too oily.
Storing the bundt cake
Since the bundt cake with be covered in ganache, cover the cake tightly with plastic wrap and store in the fridge for up to 4 days.
Looking for more Bundt Cake recipes?
Check out this Sweet Potato Bundt Cake or this Sour Cream Pound Cake.
Peanut Butter Blossom Cake
Ingredients
- 1 1/4 cup Dark Brown Sugar
- 3/4 cup Sugar
- 1 cup Unsalted Butter
- 1/2 cup Peanut Butter
- 4 Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3 cup All Purpose Flour
- 1/2 teaspoon Salt
- 1 tablespoon Vanilla Extract
- 1/2 cup Sour Cream
- 1/2 cup Whole Milk
- 1 teaspoon Sugar
Chocolate Ganache
- 1/2 cup Heavy Cream
- 1/2 cup Chopped Semi Sweet Chocolate
Instructions
- 1. Preheat the oven to 350 degrees Fahrenheit. Spray a 12 cup Bundt Cake pan with non-stick baking spray.2. In the bowl of a stand mixer, mix together butter, peanut butter, brown sugar,sugar, eggs, and vanilla together until fully combined.3. Mix the milk and sour cream together then pour into the butter mixture. 4. Lastly add in the flour, baking soda, salt and baking soda. Mix until fully combined but being careful to not overmix. 5. Bake the bundt cake for 45-50 minutes or until a toothpick comes out clean. Allow the bundt cake to cool for 10 minutes then flip over onto a cooling rack. Sprinkle the teaspoon of sugar over the cake. 6. While the bundt cake is cooling, make the ganache. Warm heavy cream in a microwavable safe bowl in 20 second increments until hot. Pour the cream over the chopped chocolate and allow to sit for 5 minutes then stir to combine. 7. Pour the ganache over the bundt cake then let the chocolate set before seving, about 10 minutes. 8. Enjoy!
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