Prep 1 hr
Cook 1 hr
America;s Test Kitchen
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup buttermilk, room temperature
- 1 tablespoon vanilla extract
- 1 1⁄8 cups unsalted butter, cut into chunks and softened
- 2 cups sugar
- 3⁄4 cup crunchy peanut butter
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 4 ounces bittersweet chocolate, melted
- 1⁄3 cup heavy cream, hot
- 2 tablespoons light corn syrup
- 1⁄4 teaspoon vanilla extract
- salt, a pinch
- Position oven rack in the lower-middle position; preheat to 350 degrees.
- Prepare Bundt pan using the following method—make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies.
- In a big bowl, whisk the flour, salt, baking powder, and baking soda together.
- In a small bowl, whisk the buttermilk and vanilla together.
- In another big bowl, beat the butter, sugar, and peanut butter together with an electric mixer on medium speed until light and fluffy, 3-6 , minutes.
- Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
- Decrease speed to low and beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
- Repeat with half of the remaining flour mixture and the remaining buttermilk mixture.
- Beat in the remaining flour mixture until just incorporated.
- Scrape the batter into prepared pan; smooth the top.
- Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
- Bake the cake until a wooden pick inserted in the center comes out with a few moist crumbs attached, 50-60 minutes, rotating the pan halfway through baking.
- Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack; let cool completely for about 2 hours.
- Make the glaze: whisk all glaze ingredients together in a bowl until smooth and let sit until thickened, about 25 minutes.
- Pour the glaze over the top of the cake after it has cooled completely, letting the glaze drip down the sides.
- Let the glaze set before serving, about 25 minutes.