Peanut Butter Swirl Bundt Cake


2 cups granulated sugar
1 ¾ cups all-purpose flour
¾ cups dutch process cocoa powder, plus more for dusting
½ teaspooon kosher salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup sour milk (1 cup whole milk with 1 teaspoon white vinegar stirred in)
1 cup freshly brewed strong black coffee
½ cup vegetable oil
2 eggs
1 teaspoon vanilla

For the Swirl:

3 tablespoons unsalted butter, melted
½ cup confectioners sugar
¾ cup creamy peanut butter
1 pinch kosher salt
1 teaspoon vanilla extract


  1. Preheat oven to 350. Butter a bundt pan and dust the inside with cocoa powder, set aside.
  2. Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
  3. In a mixer on low add the milk, coffee, vegetable oil, eggs and vanilla one at a time. mix until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.
  4. Meanwhile, make the peanut butter swirl by beating together the melted butter, sugar, peanut butter, salt and vanilla extract until completely smooth.
  5. Pour the batter into the bundt pan and drizzle the peanut butter swirl into the batter. It will slowly disappear into the cake. Drag a knife through the batter a few times to help the swirl ribbon through the batter.
  6. Bake the cake for 45 minutes, or until a cake tester comes out clean. Allow it to cool to room temperature on a wire rack.

Naptime Notes

Naptime Recipe Serving ideas

I love this cake served with vanilla ice cream or coffee ice cream. It also makes an especially decadent base for an ice cream sundae!


Naptime Stopwatch

20 minutes for the cake, plus baking time


Naptime Reviews

This was a hit all around, especially with the kids!


More Naptime Recipes

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