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Peanut Butter Delight Cake

Peanut Butter Delight Cake

"Fans of the decadent peanut butter-chocolate combo will go nuts for this cake!"
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servings 558 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 78.8g
  • 25%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat oven to 350 degrees F. Coat 10-inch (12-cup) bundt pan lightly with no-stick cooking spray.
  2. In the bowl of an electric mixer beat shortening, peanut butter, sugar and brown sugar on low speed until creamy. Add vanilla and eggs, 1 at a time, beating well after each addition.
  3. In medium bowl combine flour, baking powder, baking soda and salt. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended. Spoon 2 cups batter into medium bowl. Stir in 3/4 cup chocolate syrup. Spoon plain batter into pan. Spoon chocolate batter over plain batter. Do not mix.
  4. Bake 70 to 80 minutes or until toothpick inserted in center comes out clean. Cake will rise, then fall during baking. Place cake, fluted side up, on serving plate. Cool completely.
  5. In a small bowl blend powdered sugar, 1/4 cup chocolate syrup and vanilla. Add water, a few drops at a time, until glaze is of desired consistency. Spoon over top of cake. Sprinkle with nuts.

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Read all reviews 2
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First, only had to cook 60 minutes, and 55 would probably would have been okay. Made this when trying to use buttermilk that was about to be out of date. We ate it warm, so just drizzled the gl...

Pretty good. Made a couple of changes out of necessity. No buttermilk so I substituted with 3/4 c milk + 1/4 c sour cream. Used a basic caramel topping and it was ... okay. I also used butter in...

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