Doesn’t it just look and sound magnificent? Chocolate and peanut butter…married together…in a bundt! Then, the idea of peanut butter and raspberries – raspberry preserves – like your favorite sammy…and it’s all wrapped into one!
Dark chocolate cake, with a thin layer of peanut butter frosting inside, topped with another layer of sweet raspberry preserves – the sound, the sight, the imagination can do wonders.
And guess what? It tastes just as glorious as it sounds!
Chocolate Peanut Butter Raspberry Bundt Cake
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 tsp. vanilla extract
1 cup cream cheese, room temperature
3/4 cup smooth peanut butter
1/3 cup powdered sugar
1/2 cup Raspberry Preserves
Preheat the oven to 350 degrees.
Prepare a bundt cake pan (or little minis) with oil and then dust with flour.
Add the flour sugar, cocoa, baking soda, baking powder, and salt into the large bowl of a stand mixer and beat on low speed until combined. (A hand mixer is totally fine too).
In a second bowl combine the milk, oil, eggs, and vanilla with a whisk.
Add the wet ingredients to the stand mixer on low and beat until well combined.
Pour half the batter into the cake pan(s), filling up about 1/3 of the way.
In another bowl, beat together the cream cheese, peanut butter, and powdered sugar until smooth.
Slather a thin layer of the peanut butter frosting over the partially filled chocolate layer(s) in the bundt pan(s).
Next, spread a layer of the Raspberry Preserves over the peanut butter layer.
Finally, top with the remaining chocolate cake batter, being sure not to overfill.
Bake for 50-55 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool completely for 20 minutes before inverting.
Once completely cool, slice for a delicious surprise.
And guess what else?
Only ONE of my mini bundt cakes made it out of the pan intact! đŸ™‚
#kitchenfail #ilovemyjob #ilovewhatido
