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Homemade Peanut Butter Bundt Cake photo

Peanut Butter Bundt Cake

This Peanut Butter Bundt Cake is a decadent delight! Rich peanut butter flavor meets a moist crumb, topped with creamy frosting for the ultimate dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup salted butter 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
For the Frosting:
  • 1/4 cup salted butter softened
  • 1/4 cup creamy peanut butter
  • 2 cups confectioners' sugar
  • 3 to 4 tablespoons milk to adjust frosting consistency

Equipment

  • Bundt Pan
  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Sifter

Method
 

Mastering Peanut Butter Bundt Cake:
  1. Preheat your oven to 350°F (175°C). Grease and flour your Bundt pan thoroughly, ensuring it’s ready for the batter.
  2. In a large mixing bowl, combine 1 cup of softened salted butter and 1/2 cup of creamy peanut butter. Use an electric mixer to cream them together until light and fluffy. Gradually add in 1 cup of granulated sugar and 1 cup of packed light brown sugar, mixing until fully incorporated.
  3. Add 5 large eggs, one at a time, mixing well after each addition. Then, stir in 1 tablespoon of vanilla extract until combined.
  4. In a separate bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of salt, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda.
  5. Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of milk. Start and finish with the flour mixture, mixing until just combined.
  6. Gently fold in 1 cup of mini chocolate chips until evenly distributed throughout the batter.
  7. Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Carefully invert the cake onto a cooling rack to cool completely.
  9. In the meantime, prepare the frosting by creaming together 1/4 cup of softened salted butter and 1/4 cup of creamy peanut butter in a mixing bowl. Gradually add 2 cups of confectioners' sugar and 3 to 4 tablespoons of milk, mixing until smooth and creamy.
  10. Once the cake has cooled completely, drizzle or spread the peanut butter frosting over the top, allowing it to cascade down the sides for a beautiful presentation.

Notes

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • Wrap the cake tightly in plastic wrap and freeze for up to 3 months.
  • This cake tastes even better the next day, so feel free to bake it a day in advance.