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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 on a wooden and marble cake stand

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.

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slice of Peanut Butter Bundt Cake

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.

slices of Peanut Butter Bundt Cake

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!

Find more Bundt cake recipes in the Recipe Index.

More Peanut Butter Cake Recipes

Peanut Butter Bundt Cake

Yield 12 to 16 servings
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes

Peanut Butter Bundt Cake is sure to satisfy a big peanut butter craving!

Peanut Butter Bundt Cake


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:

  1. Preheat oven to 350°F. Grease a 12-cup* Bundt pan.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
  5. Transfer the batter to the prepared pan. Bake 60 to 70 minutes, or until a pick inserted into the center comes out clean.
  6. 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:

  1. 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.
  2. 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.

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    22 Comments on “Peanut Butter Bundt Cake”

  1. Have you ever made this by substituting 8oz Sour Cream or Buttermilk for the 1 cup of Milk? 

  2. I love peanut butter, but never made a peanut butter bundt before – looks and sounds so delicious!

  3. This sounds good, but I don’t have a bundt pan – what would the oven temp & time be for a 10″ springform pan?

  4. Can I substitute oil instead of butter?

    Also, I don’t have a 12” bundt pan just 10”.  Would it be possible to half the recipe ?

    • The usual substitution for oil is 3/4 cup for every cup of butter. This is definitely too much batter for a 10-cup Bundt pan, but using half won’t fill a 10-cup very efficiently. If it were me, I’d make the full recipe and fill the 10-cup pan about 3/4 full. You could bake the rest of the batter in muffin pans for some little cakes.

  5. my priest loves the taste of peanut butter and chocolate so I made the peanut butter cake for his birthday-instead
    of the glaze I made a chocolate-Cool Whip frosting. Mix up a Chocolate instant pudding according to directions
    after pudding is firm, mix with 8 oz cool whip-don’t overmix. CAKE AND FROSTING came out great! I
    decorated tops and sides with a chocolate/peanut butter chip mix

  6. I loved your recipe of peanut butter cake, i was searching good recipe for a long time and lastly i found it. I will make it and let you know the result. thanks for sharing recipe

  7. TERRIBLE, DON;T WASTE YOUR TIME OR INGREDIENTS ON THIS!!!! I baked this cake today for Valentine’s day. It was a total disappointment. So DRY, do not make this cake unless you have a huge glass of water to drink with it. I am so angry to waste my ingredients on a terrible recipe!!! I will be throwing it in the trash tomorrow!!!

    • I’m sorry you had troubles, Elaine! I’ve made this several times, and I don’t find it dry. A dry cake is usually due to too much flour. If you don’t weigh your flour, then be sure you’re using the spoon and sweep method and not scooping down into the flour container.

  8. Do you have to add vanilla?

  9. My batter is really thick.  I hope I’ve done it right!

  10. Can you use crunchy peanut butter in the batter?

  11. Does this need to be refrigerated? 

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