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
Peanut Butter Bundt Cake
Peanut Butter Bundt Cake
Prep Time
15 min
Cook Time
2 hours 15 min
Yield
16 servings
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
Directions
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
- 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.
- 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.
- 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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