Peanut Butter Bundt Cake with Cheesecake Filling and White Chocolate Glaze | Dani's Cookings
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Peanut Butter Bundt Cake with Cheesecake Filling and White Chocolate Glaze

Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins


For the cake batter:

  • 200 g sugar
  • 200 g cake flour
  • 2 large eggs
  • 180 g plain yogurt
  • 50 ml olive oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 teaspoon salt
  • 100 g peanut butter
  • 2 teaspoons vanilla extract

For the cheesecake filling:

  • 350 g cream cheese
  • 1 egg
  • 70 g powdered sugar
  • 100 g morello cherry jam, (or any other jam)

For the white chocolate glaze:


Cake batter:

  • Preheat oven to 180 degrees C. Using a kitchen brush grease and flower very well a 25 cm /10 inch bundt pan (I mixed 1/2 tbs flour with oil in a small cup until it formed a semi-liquid substance, then very thoroughly brushed the pan with it).
  • In a medium bowl combine flour, baking soda, baking powder and salt. Stir gently to blend the ingredients and set aside.
  • In a large mixing bowl cream together oil, peanut butter and sugar for about 5 minutes. Add vanilla and eggs, one at a time, while beating with the mixer on high speed. Add in the yogurt and mix on lower speed until combined. Using a rubber spatula carefully fold in the dry ingredients until absorbed in the batter.

Cheesecake filling:

  • In a bowl beat together cream cheese and powdered sugar until light and creamy. Add jam and egg, then beat on a lower speed until they are absorbed in the batter.
  • Pour half of the cake batter into the prepared pan. Using a spoon carefully spread on top the cream cheese filling. Spread evenly the rest of the batter over cream cheese.
  • Bake for about 1 hour or until a toothpick inserted in the cake comes out clean (you ned to test in several spots to make sure the cake is completely baked).
  • Remove the cake from the oven and let cool almost to room temperature before removing it from the pan.

White Chocolate Glaze:

  • In a heatproof bowl combine all ingredients (break the chocolate into pieces). Place the bowl on top of a pan with simmering water. Whisk continuously until the chocolate and the butter are melted and the mixture becomes homogeneous.
  • Pour the hot glaze over the cooled cake.
  • Serve immediately or after refrigerating. Store the cake in an airtight container in the fridge.


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