Taste of Home
Peanut Butter Bundt Cake
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
YIELD: 16 servings.
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
Ingredients
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1 cup butter, softened
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1/2 cup creamy peanut butter
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1 cup sugar
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1 cup packed brown sugar
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5 large eggs, room temperature
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3 teaspoons vanilla extract
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3 cups all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1 cup 2% milk
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FROSTING:
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1/4 cup butter, softened
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2 tablespoons creamy peanut butter
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2 cups confectioners' sugar
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1 to 3 tablespoons 2% milk
Directions
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1.
Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
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2.
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.
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3.
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.
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4.
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.
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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