Peanut Butter Bundt Cake With Chocolate Glaze

READY IN: 2hrs




  • 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.