Chocolate and peanut butter are an irresistible combination, never more so than in this rich, moist chocolate Bundt cake with a peanut butter swirl, finished with a rich, shiny bittersweet chocolate glaze.

Special equipment: You’ll need a 10- to 15-cup Bundt cake pan to make this recipe. (Luckily, you can use your Bundt pan for other things in between baking cakes.)

  • Yield: 10 servings
  • Difficulty: Medium
  • Total: 1 hr 25 mins, plus about 1 hr cooling time 
  • Active: 35 mins 

Ingredients (21)

For the Bundt pan:

  • Cooking spray

For the peanut butter swirl:

  • 1 cup creamy peanut butter
  • 1/3 cup powdered sugar, sifted
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • 1 teaspoon pure vanilla extract
  • Pinch of fine salt

For the cake batter:

  • 1 cup unsalted butter (2 sticks)
  • 6 ounces bittersweet chocolate, finely chopped
  • 1/2 cup natural unsweetened cocoa powder, sifted
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3 large eggs
  • 2 cups granulated sugar
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract

For the glaze and finishing:

  • 1/4 cup heavy cream
  • 4 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped roasted peanuts


  1. Heat the oven to 350°F and arrange a rack in the middle. Generously coat a Bundt pan with cooking spray.

To make the peanut butter swirl:

  1. Add the peanut butter, powdered sugar, melted butter, vanilla, and salt to a medium bowl. Using a whisk or hand-held blender, beat until completely smooth, about 3 minutes. Set aside.

To mix and bake the cake:

  1. In a saucepan, melt the butter and chocolate over low heat, stirring with a whisk. Add the cocoa powder and stir until smooth. Let this mixture cool, about 10 minutes.
  2. Meanwhile, whisk together the flour, baking soda, and salt to combine and break up any lumps; set aside. In the bowl of a mixer fitted with the paddle attachment, beat together the eggs and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the sour cream, vanilla, and butter-chocolate mixture and stir on low speed until well combined, about 3 minutes. With a rubber spatula, stir in the dry ingredients just until combined. Scrape half the batter into the prepared pan.
  3. Drizzle half the peanut butter swirl into the batter, then drag a knife through it to swirl it into the chocolate batter. Scrape the remaining half of the chocolate batter over the top, and repeat swirling the peanut butter mixture into the batter.
  4. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a wire rack for 15 minutes, then unmold onto the rack and let the cake cool completely before glazing.

To glaze and finish:

  1. Warm the cream in a saucepan over low heat. Add the chocolate and corn syrup and stir with a whisk until the chocolate is melted and the glaze is smooth. Let the glaze cool to room temperature, then stir in the vanilla.
  2. Set the wire rack holding the cake over a sheet of parchment paper and pour the glaze over the top of the cake, letting it run down the sides. Slide the cake onto a serving platter and sprinkle with the chopped peanuts.