Peanut Butter Bundt Cake

Peanut Butter Bundt Cake

This peanut butter bundt cake with frosting is absolutely mouth-watering! It is especially an excellent cake for anybody who is a big-time peanut butter fan like I am.

If you prefer crunchy/chunky peanut butter to smooth peanut butter, feel free to switch it up to please your taste buds, as both really work the same way.

Peanut Butter Bundt Cake

Peanut Butter Bundt Cake


  • 3 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup 2% milk
  • 5 large eggs, at room temperature
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons vanilla extract

For the frosting:

  • 2 tablespoons creamy peanut butter
  • 2 cups confectioners’ sugar
  • 1/4 cup butter, softened
  • 1 to 3 tablespoons milk
Peanut Butter Bundt Cake

Peanut Butter Bundt Cake


  1. Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
  2. In a large mixing bowl, cream butter, peanut butter and sugars until light and fluffy.
  3. Add the eggs, one at a time, and beat well after each addition then add in the vanilla.
  4. In a separate bowl, whisk together the flour, salt, baking powder and baking soda
  5. Add the flour mixture to creamed mixture alternately with milk and beat after each addition just until combined.
  6. Transfer the batter to a greased and floured fluted tube pan.
  7. Bake in a preheated oven at 325° for about 70 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For frosting:

  • In a mixing bowl, beat the butter, peanut butter, sugar and salt.
  • Gradually add in enough milk until you achieve desired consistency.
  • Spread over top of cake.
  • Serve and enjoy.

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