Chocolate Peanut Butter Bundt Cake

of a bundt pan can also cause a drier cake since it is more exposed to the heat in the oven. To prevent this be sure to use fullfat ingredients in the batter. This will keep the cake moist which is what you want in a pound cake or any other dense moist cake that is made in a bundt pan!
Bundt Cake vs. Regular Cake
The difference between a bundt cake and a regular cake is that a bundt cake is baked in a bundt pan also known as a fluted tube pan! Well that is true and part of the answer but not the entire answer.
Another difference is the bundt pans have a cylindrical hole in the middle which means more of the cake will touch the sides of the pan. This results in a crustier edge. This isnt a bad thing it is perfect for supporting any frosting or decorating you may add to the cake.
The hole in the center of a bundt pan can also cause a drier cake since it is more exposed to the heat in the oven. To prevent this be sure to use fullfat ingredients in the batter. This will keep the cake moist which is what you want in a pound cake or any other dense moist cake that is made in a bundt pan!
What Size Bundt Pan Should I Use?
Size does matter when it comes to making bundt cakes. I used a 10inch bundt pan that holds 12 cups of liquid. Generally the size of bundt pans is determined by how many cups of liquid it holds. If possible use a light nonstick metal pan for best results!
How to Store Chocolate Peanut Butter Bundt Cake
You can serve the cake immediately or let the ganache set a bit before cutting and indulging! This cake can be stored in the refrigerator for up to 34 days.
Chocolate Peanut Butter Bundt Cake
PREP TIME20MINUTES MINS
COOK TIME55MINUTES MINS
COOLING TIME1HOUR HR
TOTAL TIME2HOURS HRS 15MINUTES MINS
Chocolate Peanut Butter Bundt Cake is a chocolate cake with a peanut butter filling drizzled with chocolate ganache a peanut butter topping and Reeses peanut butter cups.
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Ingredients
1¾ cups 375 g granulated sugar1¾ cups 219 g allpurpose flour¾ cup 65 g Dutchprocessed cocoa powder plus 1 tablespoon for dusting2 teaspoons baking soda1 teaspoon baking powder1 teaspoon kosher salt½ cup 1 stick 113 g unsalted butter melted then cooled slightly2 large eggs room temperature¾ cup 173 g