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+ servings
Bundt cake on a cake stand.
5 from 12 votes

Rocky Road Bundt Cake

Chocolate and peanut butter bundt cake with a marshmallow glaze and candied peanuts. 
Course Dessert
Cuisine Bundt, Cake
Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings 12
Calories 623kcal
Author Olivia


Bundt Cake

Candied Peanuts

Marshmallow Glaze


Rocky Road Bundt Cake:

  • Preheat oven to 350F and grease & flour a 10 cup Heritage Bundt pan (I use homemade cake release).
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat butter and sugars on med-high until light and fluffy. Approx 2-3mins.
  • Add peanut butter and vanilla, beat until thoroughly combined.
  • Reduce speed and add eggs one at a time, thoroughly incorporating after each addition.
  • Reduce mixer to low. Add flour mixture in 3 portions, alternating with 2 portions of milk. Mix until just combined.
  • Pour half of the batter into a medium bowl, set aside.*
  • Add 3 Tbsp cocoa powder to remaining batter and return to stand mixer. Beat until just combined.
  • Prepare 2 separate pastry bags and fill one with chocolate batter and the other with peanut butter.
  • Pipe the batter, alternating the colors, into the cracks of the Heritage bundt pan, being careful to avoid spilling over into neighbouring cracks. **
  • Once cracks are sufficiently filled, add remaining batter in alternating layers and use a kitchen skewer to marble it. Spread the batter evenly.
  • Bake for 45-50mins or until a skewer comes out clean.
  • Remove from oven and transfer bundt pan to cooling rack for 10-15mins. Rap the bundt pan against the counter to loosen it then turn cake out onto cooling rack to cool completely.

Candied Peanuts:

  • Line a baking sheet with parchment or a silpat.
  • Place sugar and water into a small pot over med-high heat. Stir only to combine.
  • Wash down the sides of the pot with some water and a pastry brush to prevent sugar from crystallizing. Do this from time to time, as needed, while the sugar is cooking.
  • Continue to cook sugar until the caramel reaches a medium amber color. Do not stir at any point.
  • Add in peanuts and salt and stir for 1 minute to coat.
  • Pour peanuts onto baking sheet and spread evenly. Allow to cool completely, then roughly chop.

Marshmallow Glaze:

  • Place marshmallow fluff, and icing sugar into a medium bowl, stir well to combine. Add 2 Tbsp of cream and stir until glossy and smooth. Add more cream as needed until desired consistency is reached.
  • Using a small measuring cup, pour glaze carefully into the cracks of the cooled bundt cake.
  • Sprinkle top with chopped candied peanuts.


*I use a kitchen scale to weigh the batter to ensure I get exactly half, but a normal person would probably just eyeball it.
**I used a kitchen skewer for the finer points of the cracks. It's a process.
Bundt cake recipe adapted from Bake or Break.


Calories: 623kcal | Carbohydrates: 93g | Protein: 14g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 404mg | Potassium: 401mg | Fiber: 3g | Sugar: 59g | Vitamin A: 375IU | Calcium: 97mg | Iron: 2.7mg