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Chocolate Bundt Cake

User Rating 4 Star Rating (3 Reviews)


This rich cake has the most wonderful moist texture. Frost it with the frosting if you'd like; it would also be wonderful just dusted with powdered sugar.

Prep Time: 35 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 40 minutes

Yield: 16 servings


  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 3/4 cup brown sugar
  • 5 eggs
  • 2 tsp. vanilla
  • 1-1/4 cups buttermilk
  • 2-1/3 cups flour
  • 2/3 cup cocoa
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 cup peanut butter
  • 1-1/3 cups semisweet chocolate chips


Preheat oven to 325 degrees F. Spray a 12 cup bundt pan with nonstick baking spray (with flour in the spray) and set aside.

In a large bowl, beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Sift together flour, cocoa, baking powder, baking soda, and salt. Add alternately with buttermilk to butter mixture, beginning and ending with dry ingredients. Pour batter into prepared pan.

Bake at 325 degrees F for 65-75 minutes, until toothpick inserted in cake comes out clean and cake begins to pull away from sides of pan. Cool in pan for 5 minutes, then turn onto serving plate and cool completely.

To frost, melt peanut butter and semisweet chocolate chips in microwave (2 minutes on 50% power) and stir until smooth. Spoon over cake.

User Reviews

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 5 out of 5
Fabulous pound cake!, Guest Chris

This is a wonderful pound cake; moist and dense, but tender too. The frosting is fabulous! The cake batter fit into the only bundt pan I've ever had; baked perfectly too with no overflowing. I'm making this cake again for Valentine's Day.

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