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Peanut Butter and Jelly Bundt Cake on a white cake plate with one piece removed and one tipped on its side on a white table from overhead.
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Peanut Butter and Jelly Bundt Cake

This Peanut Butter and Jelly Bundt Cake is a moist chocolate cake with a peanut butter filling, topped with melted peanut butter and strawberry jelly. It takes the flavors of the classic peanut butter and jelly sandwich, and upgrades it into a decadent dessert!
Prep Time20 minutes
Cook Time57 minutes
Cooling Time1 hour
Total Time2 hours 17 minutes
Course: Dessert
Keyword: Peanut Butter and Jelly Bundt Cake
Servings: 12 pieces
Calories: 554kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Cake

  • 1 ¾ cups (375 g) granulated sugar
  • 1 ¾ cups (219 g) all-purpose flour
  • ¾ cup (65 g) Dutch-processed cocoa powder, plus 1 tablespoon for dusting
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup (1 stick / 113 g) unsalted butter, melted, then cooled slightly
  • 2 large eggs, room temperature
  • ¾ cup (173 g) sour cream, room temperature
  • ½ cup (123 g) buttermilk, room temperature
  • ½ cup (119 g) hot brewed coffee, or hot water

Peanut Butter Filling

  • ¾ cup (193.5 g) creamy peanut butter
  • 4 ounces cream cheese, room temperature
  • ⅓ cup (67 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt

Toppings

  • 1 jar (10 ounces) strawberry jelly, warmed
  • ¼ cup (64.5 g) creamy peanut butter, melted

Instructions

Cake

  • Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
  • In a large bowl, whisk together sugar, flour, ¾ cup cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a separate bowl, whisk together melted butter, eggs, sour cream, and buttermilk.
  • Pour the wet ingredients into the dry ingredients and stir until combined. Add the hot coffee and whisk until the batter is smooth. Set aside.

Peanut Butter Filling

  • To a large bowl, add all ingredients. Using a hand mixer, blend until creamy, about 2 minutes.

Assembly

  • Dust the bundt pan with the remaining tablespoon of cocoa powder.
  • Pour ⅔ of the cake batter into the pan.
  • Using a 2-tablespoon scoop or spoon, distribute the peanut butter filling evenly over the batter. Top with the remaining cake batter.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 15 minutes before inverting onto a serving plate. Let it cool completely, about an hour, before adding toppings.

Toppings

  • Top with warmed strawberry jelly. Then, drizzle with melted peanut butter.
  • Allow the peanut butter to cool and slightly harden.

Nutrition

Serving: 1piece | Calories: 554kcal