Peanut Butter Bundt Cake
Peanut Butter Bundt Cake is exactly what you want when nothing but a peanut butter treat will do!
Peanut Butter Bundt Cake is THE cake for peanut butter lovers like me. It’s ALL about the peanut butter here, from the cake to the glaze. As a lifelong peanut butter fan, that gets me pretty excited about dessert!
The cake itself mixes quickly and easily with a good dose of peanut butter. I love how soft and moist it is! It’s sometimes hard to convey a lot of peanut butter flavor in a cake, but I feel like this one has just the right amount.
And what better to top a peanut butter bundt cake than a peanut butter glaze? It’s wonderfully quick and easy, too. In fact, it will likely take you longer to sift the confectioners’ sugar than to mix the ingredients. (Don’t skip the sifting, or you’ll get a lumpy glaze.)
Then, let’s add some chopped peanuts on top, too, for even more peanutty flavor. You can, of course, top this cake with something besides peanuts if you like. If you’re a peanut butter and chocolate fan, try some chopped peanut butter cups, or even a simple mixture of chocolate chips and peanut butter chips.
I’ll offer one quick note about baking with peanut butter. As a general rule, I don’t recommend baking with natural peanut butter. The texture and composition usually don’t perform quite the same way in most recipes. In my experience, you’ll have more success using regular peanut butter.
If you’re craving dessert and nothing but peanut butter will do, then try this Peanut Butter Bundt Cake. I think you’ll love every peanut buttery bite!
More Peanut Butter Cake Recipes
- Peanut Butter Toffee Snack Cake
- Peanut Butter and Jelly Crumb Cake
- Peanut Butter Cake with Maple Cream Cheese Frosting
Peanut Butter Bundt Cake
Yield: 12 to 16 servings
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Peanut Butter Bundt Cake is sure to satisfy a big peanut butter craving!
For the cake:
- 2 & 1/2 cups (300g) all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) firmly packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (255g) peanut butter
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup (237ml) milk
For the glaze:
- 4 ounces (113g) cream cheese, at room temperature
- 3 tablespoons peanut butter
- 1 cup (110g) confectioners’ sugar, sifted
- 2-4 tablespoons milk
- 2 tablespoons chopped peanuts, for garnish
To make the cake:
- Preheat oven to 350°F. Grease a 12-cup* Bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Mix in the peanut butter and vanilla. Add the eggs, one at a time, mixing well after each addition.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
- Transfer the batter to the prepared pan. Bake 60 to 70 minutes, or until a pick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes. Then invert the cake onto a wire rack, remove the pan, and allow to cool completely.
To make the glaze:
- Using an electric mixer on medium speed, beat the cream cheese, peanut butter, and confectioners’ sugar until combined and smooth. Add 2 tablespoons milk and mix well. Add more milk, a small amount at a time, until the glaze is thick but pourable.
- Top the cooled cake with glaze. If desired, top with chopped peanuts or other garnish.
*I’ve made this cake a few times, and I found that I had better success with a 12-cup pan than a 10-cup pan. It will fit in a 10-cup pan, but it’s a little too full for my liking. If you have that bigger pan, I’d definitely go that route.