Air Fryer Peanut Butter Swirl Bundt Cake
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Air Fryer Peanut Butter Swirl Bundt Cake
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Air Fryer Peanut Butter Bundt Cake is moist and delicious bundt cake that cooks right in your air fryer.
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Ingredients
Cake Release
- 1 tablespoon butter melted
- 2 tablespoon cocoa powder divided
Cake
- ¼ cup + 2 tablespoon cocoa powder
- 2 ounces bittersweet chocolate chopped
- ¼ cup peanut butter morsels
- ¼ cup + 2 tablespoon water boiling
- ½ cup sour cream room temperature
- ½ tablespoon vanilla extract
- ¾ cups + 2 Tablespoon all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 6 tablespoons unsalted butter room temperature
- 1 cups light brown sugar packed
- 2 ½ large eggs room temperature, whisk one egg and divide mixture in half before adding remaining half to swirl
Peanut Butter Cheesecake Swirl
- 4 oz cream cheese softened
- ¼ cup creamy peanut butter
- ¼ cup confectioners sugar
- ½ large egg whisked, remaining half of whisked egg
- 2 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
Peanut Butter Cream Drizzle
- 1 ¼ tablespoon water
- ¾ cup confectioners sugar
- 2 tablespoon creamy peanut butter
- 2 tablespoon roughly chopped bittersweet chocolate
Instructions
- Get out and measure your ingredients.
- Prepare bundt pan. Stir together melted butter and cocoa powder in a small bowl to form a paste. Use a pastry brush to coat the bundt pan, then sprinkle with cocoa powder to coat.
- Take 1 of the eggs and crack it into a small bowl, whisk and set aside. You will be using ½ of this egg for the cake batter and ½ of this egg for the peanut butter cheesecake swirl.
Prepare cake batter
- In a medium mixing bowl, combine cocoa powder and chopped chocolate. Add boiling water and whisk together until smooth.
- Let cool for 10 minutes.
- Then, add sour cream and vanilla extract to the bowl.
- Whisk to combine.
- Using a stand mixer, cream butter and brown sugar.
- Add 2 eggs plus ½ of the whisked egg from step 3, to the bowl one at a time and mix on medium-low speed.
- In a separate bowl, combine flour, salt, baking soda, and peanut butter morsels.
- Slowly incorporate the bowl with flour and the bowl with chocolate, adding ¼ of each bowl at a time. Scrape the edges of the stand mixers bowl with a rubber spatula.
- Mix until well incorporated, about 1 minute.
Prepare peanut butter cheesecake
- In a medium mixing bowl, combine softened cream cheese, peanut butter, heavy whipping cream, remaining ½ of the whisked egg, vanilla extract, and confectioners sugar.
- Whisk until smooth.
- Preheat the air fryer to 310 degrees.
- Build your cake.
- Pour ⅓ of the cake batter into the bundt pan. Then, add ½ of the peanut butter cheesecake into the center of the bundt pan mold.
- Make sure the cake batter is visible on each side of the cheesecake.
- Top with remaining cake batter. Use the handle of a fork, wooden spoon or a chopstick, or a butter knife to swirl the cheesecake and cake batter together gently, careful not to overmix.
- Place the cake into the air fryer for approx 30 minutes.
- Check the cake to be sure it has finished cooking by inserting a toothpick into the center of the cake, if it comes out clean it is ready! The internal temperature of the cake should be between 185-195 degrees. Remove the cake from the air fryer and let cool.
- Once the cake has cooled, carefully flip the cake onto a plate and remove from the bundt pan. Prepare the peanut butter cream drizzle. Add all ingredients to a small mixing bowl.
- Whisk to combine.
- Drizzle with peanut butter glaze.
- Until covered.
- Garnish with chopped chocolate.
- Slice and serve.
- Enjoy every bite.
Notes
- If you're looking for other brown sugar dessert recipes, check out that link. I'm sure that you'll find one or two that tickle your fancy!
Nutrition Information
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Serving
1Slice
Calories
450kcal
(23%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
295mg
(12%)
Potassium
259mg
(7%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
566IU
(11%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1Slice | |
| Calories | 450kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 295mg | 12% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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