Peanut butter bundt cake

  • 1 hr 45 mins cooking
  • Serves 12
  • Print


Peanut butter bundt cake
  • 185 gram butter, softened
  • 1 1/2 cup (330g) caster (superfine) sugar
  • 2 teaspoon vanilla extract
  • 1/2 cup (140g) smooth peanut butter
  • 3 eggs
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 3/4 cup (110g) self-raising flour
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 2/3 cup (160ml) buttermilk
Chocolate glaze
  • 125 gram dark eating (semi-sweet) chocolate, chopped coarsely
  • 1/3 cup (80ml) thickened (heavy) cream


Peanut butter bundt cake
  • 1
    Preheat oven to 170°C. Grease a deep 22cm bundt pan well.
  • 2
    Beat butter, sugar, extract and peanut butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Sift flours and soda over butter mixture; stir to combine. Stir in buttermilk. Spread mixture into pan; smooth surface.
  • 3
    Bake cake about 1 hour. Stand in pan 5 minutes; turn onto a wire rack to cool completely.
  • 4
    Meanwhile, make chocolate glaze. Stir chopped chocolate and thickened cream into a small saucepan over low heat until smooth. Stand about 30 minutes or until thick.
  • 5
    Pour glaze over cooled cake; stand 15 minutes before serving.

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