Peanut Butter Bundt Cake

Peanut Butter Bundt Cake has always had a soft spot in my kitchen. It’s the cake I make when I don’t want to fuss but still want something that makes people smile the second they take a bite.

Honestly, it’s one of those cakes that just feels easy to love. No layers to stack, no fillings to mess with — just one solid, beautiful ring of rich peanut butter goodness, with a glaze that drips exactly how you hope it will.

When I bake this, the smell alone makes it worth it. Warm, nutty, buttery — the kind of scent that makes people wander into the kitchen asking, “What’s in the oven?”

And I like how the cake always comes out soft and moist, with just the right amount of sweetness. The glaze?

It’s creamy and smooth, with that little shine that makes the cake look like you spent more time on it than you actually did.

I’ll be honest — I don’t save this cake for special days. I bake it just because I feel like it, and it sits on the counter looking as proud on a random Wednesday as it does at a birthday or dinner party.

A thick slice, a cold glass of milk, and a few toasted nuts on top for that soft crunch — that’s all I need.

If you’re like me and you love desserts that feel warm, familiar, and full of flavor (without turning your kitchen upside down), this one’s going to fit right into your routine.

You don’t have to be fancy to make something memorable. You just need a good recipe and a little peanut butter.

Table of Contents

Peanut Butter Bundt Cake Recipe

Ingredients (for the cake)

2 ½ cups (315g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup (170g) unsalted butter, softened
1 cup (250g) smooth peanut butter
1 ¾ cups (350g) light brown sugar, packed
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) whole milk, room temperature
½ cup (120ml) plain yogurt

Ingredients (for the glaze)

¾ cup (180g) smooth peanut butter
1 ¼ cups (150g) powdered sugar, sifted
½ teaspoon pure vanilla extract
4–6 tablespoons (60–90ml) whole milk (adjust to desired consistency)

Ingredients (for topping)

½ cup (65g) toasted unsalted peanuts or pecans, roughly chopped

Instructions

Preheat the oven to 175°C (350°F). Generously grease a standard 10-cup Bundt pan with butter and lightly dust with flour, tapping out any excess. This prevents sticking and ensures sharp edges.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat the softened butter and peanut butter together on medium speed until creamy and smooth (about 2 minutes).
Add the brown sugar and continue to beat until light and fluffy, about 3 more minutes. Scrape down the sides of the bowl.
One at a time, add the eggs, beating well after each addition. This ensures proper emulsification. Then mix in the vanilla extract.
In a small bowl, whisk together the milk and yogurt until smooth.
With the mixer on low speed, alternate adding the dry ingredients and the milk-yogurt mixture to the batter — starting and ending with the dry ingredients (⅓ dry → ½ wet → ⅓ dry → ½ wet → ⅓ dry). Mix gently just until no flour streaks remain. Do not overmix.
Pour the batter evenly into the prepared Bundt pan. Tap the pan firmly on the counter 2–3 times to remove air bubbles and level the top with a spatula.
Bake in the center of the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and slightly pulling away from the sides.
Remove from oven and place the pan on a wire rack. Let cool in the pan for exactly 15 minutes, then carefully invert the cake onto the rack and allow it to cool completely (about 2 hours).
While the cake cools, make the glaze: In a medium bowl, whisk together peanut butter, powdered sugar, vanilla extract, and 4 tablespoons of milk until smooth. If it’s too thick, add milk 1 tablespoon at a time until a thick but pourable consistency is reached (it should slowly drizzle off a spoon).
Once the cake is fully cool, place it on a serving plate. Slowly drizzle the glaze over the top, allowing it to cascade naturally down the sides.
Sprinkle the chopped toasted nuts evenly over the wet glaze so they adhere properly.
Allow glaze to set for at least 20 minutes before slicing.
For extra decadence, serve with a glass of cold milk or a dollop of lightly sweetened whipped cream.

How Do You Make A Moist Peanut Butter Bundt Cake?

If you want your cake to stay soft and moist, these simple steps make all the difference:

Use full-fat dairy: Whole milk and full-fat yogurt make the crumb richer and softer.
Do not overbake: Check early with a toothpick; overbaking dries the cake quickly.
Measure flour properly: Spoon and level flour, don’t pack it in the cup (too much flour = dry cake).
Add yogurt or sour cream: It adds moisture and helps keep the cake tender for longer.
Beat butter and sugar well: Creaming adds air and makes the texture lighter.
Store correctly: Wrap tightly in plastic wrap or store in an airtight container so it doesn’t dry out.

What Kind Of Peanut Butter Is Best For Baking Cakes?

Choosing the right peanut butter helps both flavor and texture.

Use smooth, commercial peanut butter: Brands that don’t separate give a consistent batter.
Avoid natural peanut butter: Oils separate and can change texture.
Use unsweetened or lightly sweetened: So the cake doesn’t turn out overly sweet.
Choose creamy for a smooth crumb: Crunchy can leave uneven texture in the cake batter.

Can I Use Crunchy Peanut Butter Instead Of Smooth In A Bundt Cake?

Yes, but it changes the final texture slightly. Here’s what to know:

Expect small nut bits: Crunchy peanut butter adds crunch inside the cake.
Mix carefully: Stir extra well to spread the nuts evenly in the batter.
Adjust sweetness: Crunchy peanut butter sometimes has less sugar than smooth.
Balance textures: If adding nuts on top, using crunchy peanut butter inside might be too much.

How Do You Keep A Bundt Cake From Sticking To The Pan?

No one likes a cake stuck in the pan. These steps work every time:

Grease all the corners: Use soft butter with a brush or your fingers to coat deeply.
Dust with flour: After greasing, dust flour evenly, tap out extra.
Use baking spray with flour: This combo spray is great for tricky pans.
Don’t let cake cool fully in pan: Cool for 15 minutes only, then flip.
Check your pan quality: Older scratched pans stick more; good non-stick Bundt pans release easier.

Why Did My Peanut Butter Bundt Cake Turn Out Dry?

If your cake feels dry, these common reasons might be why:

Overbaked cake: Too long in the oven dries it quickly.
Too much flour: Packed or over-measured flour makes it heavy and dry.
Not enough fat: Using low-fat milk or yogurt cuts moisture.
Overmixed batter: Mixing too long breaks air bubbles and makes dense cake.
Wrong peanut butter: Dry or natural peanut butter absorbs more moisture.

Is It Possible To Make Peanut Butter Bundt Cake Without Eggs?

Yes, but it needs the right swaps. Here’s what you can use:

Use yogurt or buttermilk: ¼ cup per egg gives moisture.
Use flax eggs: 1 tablespoon ground flax + 3 tablespoon water (let it gel).
Use mashed banana: ¼ cup per egg, adds slight flavor.
Use applesauce: ¼ cup per egg, neutral flavor.
Add extra baking powder: Helps rise when eggs are missing.

Can I Make A Peanut Butter Bundt Cake With Almond Flour?

Yes, but you can’t swap it cup-for-cup. Do this for better results:

Mix almond flour + all-purpose flour: 50-50 works well for structure.
Use more eggs: Almond flour cakes need more binders.
Add starch (like cornstarch): Helps hold the crumb together.
Expect a denser cake: Almond flour makes it softer and heavier.
Grease pan extra well: Almond flour sticks more than wheat flour.

How Do I Make My Peanut Butter Bundt Cake Fluffier?

A few simple baking tricks make the texture lighter.

Cream butter and sugar long enough: About 3–4 minutes adds air.
Use room temperature ingredients: Batter mixes smoother and traps air better.
Sift flour: Light flour makes lighter cake.
Don’t overmix after adding flour: Too much mixing knocks air out.
Add a bit of baking soda: Along with baking powder, this lifts the cake.

Can I Use Buttermilk Instead Of Milk In Peanut Butter Bundt Cake?

Yes, buttermilk works beautifully — here’s why and how:

Adds extra moisture: Buttermilk keeps cakes soft and tender.
Adds a slight tang: Balances the sweetness of peanut butter.
Reacts well with baking soda: Gives extra rise and fluffiness.
Use same amount: Swap buttermilk 1:1 for milk in recipe.

Can I Freeze Peanut Butter Bundt Cake?

Yes, it freezes very well if done right:

Freeze without glaze: Glaze after thawing for best texture.
Wrap tightly: Use plastic wrap, then foil for double protection.
Freeze whole or sliced: Slices thaw faster if you prefer.
Label and date: Cakes keep well for up to 2 months.
Thaw at room temperature: Unwrap and thaw on counter before glazing.

How Do I Store Peanut Butter Bundt Cake Properly?

Storing it right keeps it fresh and soft longer:

Cool fully before storing: Warm cake = condensation = soggy cake.
Wrap tightly: Use plastic wrap and airtight container to seal moisture.
Store at room temperature: Stays soft 3–4 days on counter.
Refrigerate if needed: Lasts 6–7 days in fridge (let come to room temp before eating).
Freeze for longer storage: Wrap and freeze up to 2 months.