This was a quick and easy recipe for me to whip up as this was for a co-workers birthday. Of course, celebrating without a cake is just a meeting. It wasn’t too sweet and the frosting just gave it enough sweetness for a light dessert. Love it!
3 cups cake flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter, room temperature
2 cups sugar
1 cup yogurt
2 tsp. vanilla
1 1/4 cups milk
5 ounces bittersweet chocolate, melted and cooled
1 cup creamy peanut butter
1 1/4 cups powdered sugar
1/3 cup creamy peanut butter
4-5 tbsp milk
Preheat oven to 350oF.
Spray large bundt pan (12 cups) with non-stick spray.
In a medium bowl, sift together cake flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter on a medium speed until light and fluffy (approximately 1 minute). Slowly add the sugar and beat until combined.
Add the eggs, one at a time. Scrape the sides of the bowl. Then, beat in yogurt and vanilla.
Once everything in the large bowl is completely combined, add the flour mixture and milk alternately until just combined. (Start and finish with the flour mixture)
Transfer half of the batter (3 1/2 cups) to a clean medium bowl. Then, stir in the melted chocolate. Stir the peanut butter into the other half of the batter.
Using a separate spoon for each batter, alternately dollop spoonfuls of the chocolate and peanut butter into the bundt pan. Use a knife or spatula to swirl the batter together. DO NOT OVER MIX. Fill your pan 3/4 of the way full.
Bake for 60 minutes or until a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan.
In the meantime, make your peanut butter frosting. In a bowl with an electric mixer, combine the powdered sugar, peanut butter, and enough milk to create a thick drizzle.
When your cake is cooled, drizzle with peanut butter frosting.