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4.48 from 23 votes

Peanut Butter Bundt Cake

Soft and moist peanut butter bundt cake drizzled in peanut butter frosting!
Course cake, Dessert, pound cake
Cuisine American, southern
Keyword buttermilk, peanut butter, pound cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 people
Author Divas Can Cook


  • 1 stick unsalted butter (8 Tablespoons) melted
  • 1/2 cup creamy peanut butter
  • 1 cup plain coffee
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla extract optional
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup buttermilk

FROSTING (see note)

  • 1/4 cup creamy peanut butter
  • 1 ½ cup powdered sugar
  • 1/4 cup + 2 tablespoons heavy whipping cream may need more
  • 1/2 teaspoon vanilla extract optional


  • Preheat over to 350 F.
  • Generously grease and flour a bundt pan. Set aside.
  • In a large bowl mix together butter, peanut butter and coffee until well combined and creamy.
  • Beat in sugars, eggs and vanilla.
  • Add flour and sprinkle baking soda and salt evenly over the mixture.
  • Add buttermilk.
  • Mix just until flour is well-combined. Do not over mix.
  • Pour batter into prepared pan.
  • Bake at 350 for 45-50 minutes.
  • Let cool in pan for about 5-10 minutes.
  • Remove cake from pan and let cool completely.
  • Make the frosting by mixing together all frosting ingredients.
  • Add additional heavy cream by the spoonful until you reach your desired consistency (depends on how you plan to frost the cake. Less heavy cream makes a thicker frosting great for spreading, more heavy cream makes a thinner frosting which is good for pouring or drizzling)
  • Place the cake in the fridge to harden up the frosting if desired.
  • Serve at room temperature.



FROSTING: can half recipe if only drizzling the cake, otherwise you'll have a lot left over.