Peanut Butter Chocolate Swirl Bundt Cake
If there’s one flavor combination that never goes out of style, it’s peanut butter and chocolate. This Peanut Butter Chocolate Swirl Bundt Cake takes that classic duo and transforms it into a rich, moist, bakery-worthy centerpiece that looks impressive but is surprisingly simple to make.
With a tender peanut butter cake base and ribbons of deep chocolate swirled throughout, every slice reveals a beautiful marbled pattern. Top it with a glossy chocolate glaze or peanut butter drizzle, and you’ve got a dessert that’s perfect for holidays, birthdays, potlucks, or anytime you want something extra special.
Let’s get baking.
Why You’ll Love This Cake
- Stunning swirl design
- Perfect peanut butter + chocolate balance
- Moist, tender crumb
- Ideal for gatherings
- Stays fresh for days
- Freezer-friendly
It’s rich without being heavy and sweet without being overwhelming.
Ingredients
This recipe makes one 10–12 cup Bundt cake.
For the Peanut Butter Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
For the Chocolate Swirl:
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 2 tablespoons cocoa powder
For the Chocolate Glaze (Optional but Recommended):
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon butter (optional, for shine)
Step 1: Prep the Pan
Preheat your oven to 325°F (163°C).
Thoroughly grease and flour your Bundt pan, making sure to coat every crevice. Bundt cakes can stick easily, so don’t skip this step.
Step 2: Cream Butter, Peanut Butter & Sugar
In a large bowl, beat the softened butter, peanut butter, and sugar together for 3–5 minutes until light and fluffy.
This step creates air in the batter, giving your cake structure and tenderness.
Step 3: Add Eggs & Vanilla
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
The mixture should look smooth and creamy.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the batter, alternating with milk. Begin and end with the flour mixture.
Mix until just combined—do not overmix.
The batter will be thick and smooth.
Step 5: Prepare the Chocolate Swirl
In a microwave-safe bowl, heat chocolate chips and heavy cream in 20-second intervals, stirring until smooth.
Stir in cocoa powder until fully incorporated.
Let it cool slightly—it should be thick but pourable.
Step 6: Layer & Swirl
Spoon half of the peanut butter batter into the prepared Bundt pan.
Drizzle half of the chocolate mixture over the batter.
Add remaining batter, then top with remaining chocolate mixture.
Using a butter knife or skewer, gently swirl the chocolate into the peanut butter batter in circular motions.
Don’t over-swirl—you want distinct marbled ribbons.
Step 7: Bake
Bake at 325°F (163°C) for 60–75 minutes.
The cake is done when:
- A toothpick inserted into the center comes out clean
- The top is golden
- The cake springs back when lightly pressed
If the top browns too quickly, tent loosely with foil during the last 20 minutes.
Step 8: Cool & Release
Let the cake cool in the pan for 15–20 minutes.
Carefully invert onto a wire rack and allow to cool completely before glazing.
Bundt cakes release best when slightly cooled but not cold.
Step 9: Make the Chocolate Glaze
Heat heavy cream until just simmering.
Pour over chocolate chips and let sit for 1–2 minutes.
Stir until smooth and glossy.
Add butter for extra shine if desired.
Pour glaze over cooled cake, letting it drip naturally down the sides.
Texture & Flavor Breakdown
- Peanut Butter Cake: Soft, moist, slightly dense but tender
- Chocolate Swirl: Rich, fudgy contrast
- Glaze: Smooth, silky finish
Every bite offers nutty warmth with chocolate depth.
Pro Tips for Perfect Bundt Cake
- Use room-temperature ingredients for even mixing.
- Don’t overmix once flour is added.
- Grease the pan thoroughly—every corner counts.
- Let the cake rest before turning out.
- Swirl gently for beautiful marbling.
Variations to Try
1. Peanut Butter Chip Version
Fold ½ cup peanut butter chips into the batter.
2. Dark Chocolate Upgrade
Use 70% dark chocolate for deeper flavor.
3. Salted Finish
Sprinkle flaky sea salt over the glaze.
4. Cream Cheese Glaze
Swap chocolate glaze for cream cheese drizzle for tangy balance.
5. Crunchy Peanut Butter
Use crunchy peanut butter for texture.
Storage Tips
- Room Temperature: 3 days covered.
- Refrigerator: Up to 5 days. Bring to room temp before serving.
- Freezer: Wrap tightly and freeze up to 2 months.
Bundt cakes actually taste even better the next day.
Serving Ideas
- Serve with coffee or espresso
- Add a scoop of vanilla ice cream
- Pair with fresh raspberries
- Dust lightly with powdered sugar instead of glaze
- Slice thick for indulgent dessert plates
This cake works beautifully for holidays and celebrations.
Common Mistakes to Avoid
Over-swirling: Blends chocolate fully instead of creating ribbons.
Under-greasing the pan: Leads to sticking.
Overbaking: Dries out the cake.
Removing too soon: Causes breakage.
Take your time—Bundt cakes reward patience.
Frequently Asked Questions
Can I use natural peanut butter?
Yes, but stir well first. If very oily, reduce milk slightly.
Can I use a loaf pan instead?
Yes—divide between two loaf pans and adjust baking time.
Why did my cake crack?
Small cracks are normal for dense cakes.
Can I skip the glaze?
Absolutely, but it adds extra richness and visual appeal.
Final Thoughts
Peanut Butter Chocolate Swirl Bundt Cake is bold, beautiful, and deeply satisfying. The marbled interior makes every slice look special, and the classic peanut butter-chocolate pairing never disappoints.
It’s the kind of cake that feels bakery-quality but is totally achievable at home.
