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Peanut Butter Bundt Cake

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
  • Total Time
    Prep: 15 min. Bake: 75 min. + cooling
  • Makes
    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

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, sugar and salt. Beat in enough milk to achieve desired consistency. Spread over top of cake.
Nutrition Facts
1 piece: 465 calories, 22g fat (11g saturated fat), 98mg cholesterol, 300mg sodium, 62g carbohydrate (43g sugars, 1g fiber), 7g protein.

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Reviews

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Average Rating:
  • 2124arizona
    May 5, 2020

    Moist and delicious! Taste like old fashioned peanut butter cookies!!

  • DDPLoeches
    Apr 3, 2020

    This cake rose beautifully! Next time, I think I'll make it in the tube pan, not the bundt pan. I used a natural peanut butter, guessed at the 1/2 cup, decided I'd put too much, so I added 1/4 cup more sugar. I also folded in 1 cup chocolate chips. I added about 3 oz cream cheese and a splash of vanilla to the frosting, then I sprinkled it with chocolate chips. It was delicious!

  • Ann
    Mar 10, 2020

    Best peanut butter cake recipe I have made. Very light and moist. My go to recipe from now on!

  • mike
    Mar 5, 2020

    Cake was great, I added chocolate chips in the cake, and also shaved some chocolate on top of the cake. Nothing is better the peanut butter and chocolate...

  • Brandon
    Dec 17, 2019

    Great recipe. Boozed it up with skrewball peanut butter whiskey and chambord. Made peanut butter and jelly cake. It was so moist. Frosting was wonderful... Enjoyed by all. Thanks for recipe Karen

  • Jill
    Dec 15, 2019

    Karen, I absolutely love this recipe!! Easy to follow instructions. Cake came together beautifully and family raved about it! I used creamy peanut butter for the cake

  • lvarner
    Dec 2, 2019

    This is a very good cake. I felt that it needed a bit more flavor and texture contrast, so I used chunky peanut butter instead of creamy in the cake and frosting and also sprinkled the top of the frosted cake with some mini chocolate chips and chopped peanuts. With these changes, it was perfect for my taste. This is an excellent cake for anybody who (like me) is a big-time peanut butter fan.