Peanut Butter Bundt Cake With Chocolate Ganache

Peanut Butter Bundt Cake

Diana Rattray. The Spruce Eats, 2007.

  • Total: 70 mins
  • Prep: 15 mins
  • Cook: 55 mins
  • Yield: 16 Servings
Nutritional Guidelines (per serving)
609 Calories
37g Fat
61g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16 Servings
Amount per serving
Calories 609
% Daily Value*
Total Fat 37g 47%
Saturated Fat 16g 80%
Cholesterol 95mg 32%
Sodium 681mg 30%
Total Carbohydrate 61g 22%
Dietary Fiber 5g 18%
Protein 12g
Calcium 188mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The chocolate ganache is the perfect icing for this wonderful peanut butter cake. This is a great cake for any time of the year; take it to a holiday gathering, office party, or potluck dinner.

You'll probably have extra ganache. Warm it and use it over ice cream or other desserts. It freezes well, too.


  • 1 1/4 cups smooth peanut butter
  • 3/4 cup butter, softened
  • 2 cups brown sugar, packed
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups flour (all-purpose, 13 1/2 ounces)
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • Chocolate Ganache:
  • 10 ounces dark chocolate (or semisweet chocolate)
  • 3/4 cup heavy cream
  • 1/4 cup corn syrup
  • 3 tablespoons creamy peanut butter

Steps to Make It

  1. Heat oven to 325 F. Grease and flour a 12-cup Bundt cake pan.

  2. In a large mixing bowl with an electric mixer, beat peanut butter and butter with the brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.

  3. Combine the flour, baking powder, soda, and salt in a bowl.

  4. Add about one-third of the dry ingredients to the creamed mixture along with half of the buttermilk. Slowly beat until well blended then add another one-third of the dry ingredients and the remaining buttermilk. Beat until blended then slowly beat in remaining dry ingredients. Beat until smooth and well blended.

  5. Spoon into the prepared baking pan.

  6. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean, and the cake bounces back after lightly touched with a finger.

  7. Cool in pan for 10 minutes then carefully remove from the pan and invert on a serving plate or rack (place on a rack if glazing with chocolate ganache; instructions below).

Chocolate Ganache

  1. If you're using blocks or squares of chocolate, coarsely chop.

  2. In a saucepan, combine the cream and corn syrup. Bring to a simmer, add chocolate, and remove from heat. Whisk until the chocolate is melted and the mixture is smooth. Whisk in the peanut butter until well blended.

  3. Place the cooled cake on a rack over foil. Spoon the warm chocolate mixture over the cake, letting excess drip to the foil. Let stand for about 10 minutes before transferring to a cake plate.

  4. Scrape up the excess chocolate and put in one or more small containers. Freeze or refrigerate. Warm any leftover ganache up to use as a sauce for pound cake or ice cream.