July 28, 2011

Portable Chocolate Peanut Butter Swirl Bundt Cake {Naptime Everyday}

PB Bundt Cake

What’s Going on Today: Preparing for afternoon with friends the next town over. We are bringing the dessert!

Naptime Goals: Bake cake and give it enough time to cool!

Tonight’s Menu: Jim’s Grilled Tuna, Snow Peas, Rice with Scallions, Chocolate Peanut Butter Bundt Cake

When our friends invited us over for the tuna cookout I was in charge of bringing dessert. Since the attendees of our cookout included three young children, four adults and a few neighbors I wanted to make something that would appeal to all ages. Initially I considered a fancy fruit pie, but that is always touch and go with children. I then briefly thought about my Blueberry Thyme Poundcake with Lemon Glaze, but decided against it since many children don’t like herbal undertones in their food. In the end I settled on the dessert with universal appeal: chocolate cake.

Luckily, I confirmed that there were zero nut allergies in our small group so I was free to add flavorings and swirls as desired. Since my daughter has gotten really into Homemade Chocolate Peanut Butter Cup Ice Cream lately I figured that she would appreciate the same flavors in a baked good, as would the rest of the under four set.

During the naptime before our outing I whipped up my favorite classic chocolate cake recipe as well as a simple peanut butter swirl. The swirl was based off of the same recipe I use for swirling into brownies. The batter came together quickly and easily and was in the oven in no time. (As a side note, I should mention I contemplated baking the cake into two nine inch rounds and frosting it with peanut butter buttercream frosting, but I didn’t think it would transport as well as a solid bundt cake. Icing melts so easily in the heat!) After our cake cooled we transported it in a deep, wide tupperware and it held up perfectly until it found a home on my friend’s cake stand. From there we oogled it for the afternoon until dessert time was finally upon us. The fudgy cake had a rich chocolate flavor with a sweet peanut butter ribbon swirled throughout. It was like eating the most decadent chocolate peanut butter cup in the whole world. We licked our plates clean and ate the remainder of the cake at our picnic table the next evening when we reconvened at The Samples concert on the beach.


 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!




  • http://profiles.google.com/janice.lawandi Lawandi Janice

    I love peanut butter anything, so I cannot wait to try this bundt! Thanks for sharing :)

    • Anonymous

      You are welcome, enjoy!

  • http://twitter.com/cookincanuck Dara Michalski

    I can see why this was a hit with everyone.  You just can’t beat chocolate and pb.

    • Anonymous

      I have to agree Dara, it is the best!

  • Heather Scholten

    Oh my.  If I could find a Genie in a Bottle, my one wish would be that my kids would like peanut butter.  This cake looks divine and right up my alley….now to schedule making it for a weekend when they’re at Grandpas.  :)

    • Anonymous

      Haha! Yes, definitely make it for yourself, what a great treat!

  • Heather Scholten

    Oh my.  If I could find a Genie in a Bottle, my one wish would be that my kids would like peanut butter.  This cake looks divine and right up my alley….now to schedule making it for a weekend when they’re at Grandpas.  :)

  • http://lilroundone.wordpress.com/ Krystle Li

    Wow that looks delicious. I may need to try that sometime since I absolutely love creamy peanut butter and chocolate. Thanks for sharing!

    • Anonymous

      Enjoy Krystle!

  • http://funandfoodcafe.com Mansibshah

    HI Kesley,

    I love this bundt cake, couldn’t take my eyes off the photo! I have a toddler who loves peanut butter, so this one is on my to-do list:) I’m hosting a giveaway on my blog and this would be a perfect addition to the roundup, if you’d be kind enough to send your entry in!


    Thanks, and I hope you can participate in the event!

    • Anonymous


  • Elizabeth

    For some reason, I am obsessed with pound cake/bundt cakes. They are so freakin’ good and this one is no wimp! I LOVE PB cups, so naturally I would adore this cake. Looks delish!

    • Anonymous

      Thanks Elizabeth! I share your adoration of bundt cakes. :) enjoy!

  • http://www.digitalroom.com Digital Printing

    isn’t it too sweet?The idea of combining chocolates with peanut butter?I’m going to bake this but I’m not sure if the kids will surely like it because this is my first time to bake chocolate mixing with butter

  • L10nessa

    I’m interested in how to make the peanut butter buttercream frosting…any chance that is posted on the site somewhere?  Thanks!

    • Anonymous

      Hi! I don’t have the peanut butter frosting up at the moment, but I’ll make a note to post it soon since you want it :)

      • L10nessa

        Kelsey, made your cake tonight but made them in mini loaf pans instead. Now that I’ve made them, I think I would personally like a frosting but could see how traveling and picnicking with a frosting would be difficult. No rush! They are still being eaten without…thanks!

  • L10nessa

    I’m interested in how to make the peanut butter buttercream frosting…any chance that is posted on the site somewhere?  Thanks!

  • Marla

    I just came over from a chocolate PB post at Diethood & now this cake. I want to enjoy them both side by side in a giant bowl!

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  • Leigh Frattolillio

    Hi. If I don’t put the coffee into the batter do I need to increase a different liquid? Thanks. 

    • Anonymous

      Hi Leigh, I’ve never made it without coffee. Yes, you would need add in some moisture somehow. Maybe water?

  • http://www.sevenstarphotography.co.uk/ Wedding Photographer Birmingha

    Nice pic.I can’t wait to eat this delicious cake.I try to make this in my home.Thanks for sharing this recipe with us.

  • http://www.oceanaudit.net Ocean Frieght

    I like it. Nice photo.. Looks very delicious.. The flavor was very sweet.. Keep it up. Thanks for sharing.

  • Lis

    I’ve never made bundt cake before! My only question is, when we let it cool, do we let it sit in the pan and then flip it over and out when it’s completely cool? I’m thinking of making this sometime soon and I just want to make sure!

    • Kelsey/TheNaptimeChef

      Hi Lis! Let it cool for about 10 – 15 minutes IN the pan. As it cools the cake will retract a bit from the side. Then, flip it over onto a wire rack and let it cool completely out of the pan. Enjoy and let me know if you have any questions!

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  • Vdoyle8

    Made this today for my son’s birthday — it was FABULOUS!  Thanks for sharing!

    • Anonymous

      I am so glad it was a hit!! Happy Birthday to him!

  • Vdoyle8

    this cake was FANTASTIC!  I’m new to your blog but will totally be back!  Thanks for a great, quick, easy, fabulous new cake recipe!

  • Heddi

    Just made this cake today for National Bundt Day! So delicious!! Thanks for sharing the recipe.

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  • Megan

    just made this, but we use natural peanut butter around here, and the pb mix never reached “drizzle” consistency. I added a bit of water to the mix, but it still just kind of flumped into the batter and sunk to the bottom… probably the emulsifiers in the regular peanut butter are necessary…

    • KelseyTheNaptimeChef

      Hi Megan – yes, the peanut butter with the emulsifiers is a good idea. generally baking with all natural peanut butter can be quite tough. I hope it still tastes good!

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