Peanut Butter Bundt Cake is full of peanut butter flavor in botht the cake and icing. Plus I’ve added just a few mini chocolate chips in the batter for a hint of chocolate flavor.
Bundt cakes are probably my favorite type of cake to bake and I’ve made tons of them over the years. Like most pound cakes, the flavor of this cake is even better the next day.
The cake itself is soft and moist with just the right amount of sweetness and peanut butter flavor. The amount of icing is just enough for a thin coating. Double the recipe if you want a thick coating.
Peanut Butter Bundt Cake Recipe Tips:
- For best results, use a regular peanut butter like Jif or Skippy and NOT a natural peanut butter which can effect the texture.
- Grease your bundt pan well. Bundt cakes have a tendency to want to stick. To prevent sticking, use a good quality Bundt Pan with a nonstick surface and spray it well with baking spray with flour.
- For best results, your eggs should be at room temperature and your butter should be softened, but not room temperature. You know the butter is ready when you can press your finger into the butter some, but it doesn’t lose it’s shape.
- To prevent a dry cake, do not overbake and measure your flour correctly. Fluff the flour up some in the bag and scoop it into the measuring cup with a spoon. Level it with the back side of a knife.
- Let the cake cool in the pan for 10 minutes before removing, but not much longer.
Try These Other Amazing Peanut Butter Desserts:
- Peanut Butter Fudge
- Peanut Butter Crunch Pie
- Creamy Peanut Butter Banana Pie
- Peanut Butter Cheesecake
- Peanut Butter Cup Cake
Print Peanut Butter Bundt Cake
- 1 cup butter (salted), softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup milk
- 1 cup mini chocolate chips
- 1/4 cup butter (salted), softened
- 1/4 cup creamy peanut butter
- 2 cups confectioners’ sugar
- 3 to 4 tablespoons milk
Preheat oven to 325 degrees. Spray a 10-inch Bundt pan with baking spray with flour.
In a large mixing bowl, use an electric mixer to cream the butter, peanut butter, granulated sugar and brown sugar until light and creamy, about 5 to 7 minutes.
Add eggs, beating well after adding each one, and stopping to scrape down the sides of the bowl several times.
Beat in vanilla.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.Add flour mixture to the batter, alternating with milk and beating just until incorporated.
Fold in the mini chocolate chips and transfer batter to the prepared bundt pan.Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.Let cool in pan for 10 minutes and then invert onto a serving platter.
To make icing, use an electric mixer to beat butter and peanut butter until smooth. Add confectioners’ sugar and 1 tablespoon of milk and beat until smooth.Add more milk until it is thin enough to spread.
Spread frosting on cake.
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