Name: Peanut Butter Bundt Cake
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 16 servings
Ingredients: 1 cup butter, softened; 1/2 cup creamy peanut butter; 1 cup sugar; 1 cup packed brown sugar; 5 large eggs, room temperature; 3 teaspoons vanilla extract; 3 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 cup 2% milk; FROSTING:; 1/4 cup butter, softened; 2 tablespoons creamy peanut butter; 2 cups confectioners' sugar; 1 to 3 tablespoons 2% milk

This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. —Karen Holt, Rock Hill, South Carolina

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Peanut Butter Bundt Cake

4.3 | 8 Reviews Add your review

Yield:16 servings

Prep:15 min

Cook:2 hours 15 min

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Ingredients

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

1/4 cup butter, softened
2 tablespoons creamy peanut butter
2 cups confectioners' sugar
1 to 3 tablespoons 2% milk

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Directions

Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.

In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely.
For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.