Peanut butter and chocolate is that timeless flavor combination that everyone is crazy about, and here we use two kinds of chocolate – white and dark – to amp up the flavor even more. This cake is moist and tender-crumbed with a rich peanut butter aroma. Here’s a tip to ensure your cake is flavorful and tender every time: add 1 teaspoon fresh lemon juice or 1/2 teaspoon apple cider vinegar to the milk and let it sit for a couple minutes before using!
Prep time: 25 minutes
Cook Time: 1 hour
Total time: 1 hour and 25 minutes
Yield: ` bundt cake (about 12 servings)
1 cup Peanut Butter & Co. Smooth Operator peanut butter
1 cup whole milk
1 3/4 cups sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 cup neutral or light-flavored oil (such as avocado, grapeseed, or canola oil)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dark or semi-sweet chocolate chips
1/3 cup white chocolate chips
1/2 teaspoon coconut oil (optional)
1. Preheat the oven to 350°F butter and flour a standard-size bundt pan.
2. Beat the peanut butter and milk together in a large bowl until smooth, and then beat in the sugar, followed by the eggs and vanilla, and then the oil.
3. Sift the flour, baking powder, salt, and baking soda into the wet ingredients and stir just to combine, being careful not to over-mix. Fold in the dark or semi-sweet chocolate chips.
4. Pour the batter into the prepared pan and bake until the cake is golden and a wooden pick inserted inside comes out clean, about 50 to 60 minutes.
5. Transfer the cake (still in the pan) to a wire rack to cool for 20 minutes, and then invert the cake onto the wire rack, lift off the bundt mold, and let the cake finish cooling on the rack.
6. Once cooled, make the white chocolate glaze. Melt the white chocolate chips in a microwave or double boiler, adding the coconut oil if desired to make it easier to drizzle.
7. Drizzle the warm glaze on top of the cooled cake, and let it set before slicing and serving.