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 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 10people
Calories
Author Divas Can Cook
Ingredients
1stick unsalted butter (8 Tablespoons)melted
1/2cupcreamy peanut butter
1cupplain coffee
1cupgranulated sugar
1cuplight brown sugarpacked
2eggs
1teaspoonvanilla extractoptional
2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonsalt
1/2cupbuttermilk
FROSTING (see note)
1/4cupcreamy peanut butter
1 ½cuppowdered sugar
1/4cup+ 2 tablespoons heavy whipping creammay need more
1/2teaspoonvanilla extractoptional
Instructions
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.
Video
Notes
FROSTING: can half recipe if only drizzling the cake, otherwise you'll have a lot left over.