Peanut Butter-Chocolate Bundt Cake
By :Instant Pot Miracle
Votes: 5
Rating: 3.8
Rate this recipe!
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Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Flour, Peanut Butter, Sugar
Prep Time 25 minutes
Cook Time 35 minutes
Servings
8 servings
Ingredients
  • Nonstick baking spray
  • 2 ounces bittersweet chocolate chopped
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon Vanilla
  • 1/4 cup creamy peanut butter
  • Ganache or Peanut Butter Glaze
  • honey-roasted peanuts chopped, optional
Ganache
  • 1/4 cup whipping cream
  • 3 ounces milk
  • semisweet or bittersweet chocolate chopped
Peanut Butter Glaze
  • 1/2 cup powdered sugar
  • 3 tablespoons creamy peanut butter
  • 2-3 tablespoons milk
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Flour, Peanut Butter, Sugar
Prep Time 25 minutes
Cook Time 35 minutes
Servings
8 servings
Ingredients
  • Nonstick baking spray
  • 2 ounces bittersweet chocolate chopped
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon Vanilla
  • 1/4 cup creamy peanut butter
  • Ganache or Peanut Butter Glaze
  • honey-roasted peanuts chopped, optional
Ganache
  • 1/4 cup whipping cream
  • 3 ounces milk
  • semisweet or bittersweet chocolate chopped
Peanut Butter Glaze
  • 1/2 cup powdered sugar
  • 3 tablespoons creamy peanut butter
  • 2-3 tablespoons milk
Votes: 5
Rating: 3.8
Rate this recipe!
Print Recipe
Instructions
  1. Generously coat a 3-cup fluted tube pan with baking spray.
  2. In a small saucepan melt the chocolate over low heat. Set aside to cool.
  3. In a small bowl stir together the flour, baking powder, and salt; set aside.
  4. In a medium bowl beat the butter on medium speed for 30 seconds. Add the sugar and beat on medium for 1 to 2 minutes or until well combined.
  5. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  6. Add flour mixture and beat just until combined. Transfer half of the batter (about 1 cup) to a small bowl; stir in the melted chocolate.
  7. Stir peanut butter into the remaining batter. Alternately drop spoonfuls of chocolate and peanut butter batters into the prepared pan.
  8. Using a table knife, gently cut through batters to swirl them together (do not overmix).
  9. Place the trivet in the Instant Pot. Add 1 cup of water to pot. Place the cake pan on the trivet. Secure the lid on the pot.
  10. Close the pressure-release valve. Select Manual and cook at high pressure for 25 minutes. When cooking is complete, use a quick release to depressurize.
  11. Carefully remove the cake from the pot. Let the cake cool on a wire rack for 10 minutes, then remove cake from pan and let cool completely on a wire rack.
  12. Drizzle with Ganache or Peanut Butter Glaze. If using Peanut Butter Glaze, sprinkle with peanuts if desired.
Ganache
  1. In a small saucepan bring whipping cream just to boiling over medium heat.
  2. Remove from heat and add the chocolate. Do not stir.
  3. Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.
Peanut Butter Glaze
  1. In a small bowl stir together the powdered sugar, peanut butter, and enough milk to make a thick drizzling consistency.
17 replies
  1. Joyhostutler
    Joyhostutler says:

    I should have covered the cake in the instapot with foil but failed to do so. Cake came out too wet

  2. Dmp
    Dmp says:

    Made two of these for Easter. They turned out great. I did cover them with foil as suggested by other comment.

  3. Cindy Akers
    Cindy Akers says:

    I followed all the directions and after 25 minutes the cake wasn’t done. I took it out anyway and let it cool 10 minutes and took it out of the pan and it collapsed because it wasn’t done. What happened?

  4. Roy
    Roy says:

    I made this today. Did not rise at all. 1st thing in the instant pot that did not turn out. Not sure what went wrong.

  5. Jill
    Jill says:

    I just made this today and it is not a good recipe. My cake did not cook. After consulting several experts, they all told me there isn’t enough flour in this recipe. There should be 1-2 cups of flour. It is a defective recipe. The authors should, please, take another look at it and correct it.

  6. Lisa McCulloh
    Lisa McCulloh says:

    Was the amount of flour in this recipe reviewed and the recipe completed some where else?

  7. Mary Adams
    Mary Adams says:

    Used 1/2 cup flour today and the cake is a mess. It either needs more flour or a longer cooking time. It rose to the top of the pan, then collapsed when cooling. I had such great hopes.

  8. Charles Graham
    Charles Graham says:

    It doesn’t appear to be anything like the picture. Should’ve read the comments first and found another cake. Something is wrong with this recipe unless it’s meant to be a small, dense cake.

  9. Amy
    Amy says:

    I doubled this recipe for a 6 cup IP bundt pan (I used an 8 quart IP) and covered it with foil. Put it in the IP for 37 minutes and did a natural release for 30 minutes. Turned out great. I used the Peanut Butter glaze too.

  10. Nancy
    Nancy says:

    Made this today. Covered with foil and cooked longer as some commenters recommended. It is done, but did not rise. Looks more like brownies.

  11. Anonymous
    Anonymous says:

    This recipe was horrible. Like other commenters described, it looked uncooked after 25 minutes and it immediately fell. Cake also fell apart when I turned it out of the Bundt pan onto the wire rack! What’s worse, it didn’t even taste good. Waste of time and my expensive Guittard chocolate!

  12. Anonymous
    Anonymous says:

    Something is really wrong with this recipe. I followed completely, and I had trouble getting the chocolate portion to stir or spread in the pan, it was so thick. And then on baking, as others described, it fell and cracked coming out of the pan. I had high hopes. It tasted reasonably, but the density was off putting, and I ended up tossing it.

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