Peanut Butter Chocolate Chip Bundt Cake

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“This is adapted from a low glycemic cookbook I borrowed from the library. The peanut butter, chocolate chips and buttermilk help to make this a moist, decadent cake.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
  2. In a medium bowl, mix together the flours, baking powder and soda and salt.
  3. In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
  4. Add the sugar, egg whites and vanilla and beat for 2 minutes.
  5. Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
  6. Scrape batter into bundt pan and spread level.
  7. Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
  8. Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
  9. Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
  10. Remove paper, cut and serve.

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