Peanut Butter Bundt Cake

Total Time:Prep: 15 min. Bake: 65 min. + cooling

Recipe by Karen Holt, Rock Hill, South Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 05, 2023

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

TEST KITCHEN APPROVED

Peanut Butter Bundt Cake

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Yield:16 servings
Prep:15 min
Cook:2 hours 15 min
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Ingredients

  • 1 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 5 large eggs, room temperature
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup 2% milk
  • frosting:
    • 1/4 cup butter, softened
    • 2 tablespoons creamy peanut butter
    • 2 cups confectioners' sugar
    • 1 to 3 tablespoons 2% milk
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Directions

  1. 1
    Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
  2. 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.
  3. 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.
  4. 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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