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Peanut Butter Bundt Cake with Peanut Butter Drizzle

This Peanut Butter Bundt Cake with Peanut Butter Drizzle is a peanut butter lovers dream! 

RECIPE UPDATE October 19, 2020:  I have received a few comments about this cake being dry.  I take all comments very seriously, especially when it comes to my recipes…no one wants a dry cake, especially me!  🙂  So I have remade this cake now a few times with the updated recipe which reflects the delicious changes I made to it. I hope you love it.  If you prefer the original recipe, please e-mail me at jo-anna@aprettylifeinthesuburbs.com, and I will e-mail it to you.

The new and improved Peanut Butter Cake!

About the Updated Recipe:

I have updated the recipe to include an additional egg, sour cream and more butter, as well as a few small ingredient changes.  These changes result in a moist and delicious cake!  The peanut butter flavour of the cake is soft and delicious, and with the addition of the peanut butter drizzle, it’s perfection.

A close up view of a Peanut Butter Bundt Cake with Peanut Butter Drizzle

Drizzle it!

Instead of frosting, I drizzle melted peanut butter all over the top of the cake.  It’s such a simple and delicious way to ‘frost’ your cake…not to mention how pretty it looks!

A top down view of a Peanut Butter Bundt Cake with Peanut Butter Drizzle

Peanut butter cake + peanut butter drizzle  =  a peanut butter lovers dream come true.

A top down view of a Peanut Butter Bundt Cake with Peanut Butter Drizzle

A view of sliced Peanut Butter Bundt Cake with Peanut Butter Drizzle

Peanut Butter Bundt Cake Recipe Tips:

  • The addition of the sour cream and an extra egg makes this cake super moist with a tender crumb.
  • Make sure to prepare your Bundt pan for baking!  I like to use a flour/oil spray (Pam has a really good one) to prepare all of my pans.  The key to ensuring that your cakes easily slide out of the pans is to make sure you get the oil into all the little ornate nooks and crannies, especially for some of the really fancy pans, otherwise the cake will stick there. You just need a light spray that covers everything.
  • Let the cake cool for at least 10 minutes before removing it from the pan.  This is a must, if you don’t let your cake cool, it may stick to your pan.
  • The easy peanut butter drizzle is a must!  It takes the peanut butter flavour to the next level.
  • Let it rest!  This cake is best served after it has sat for several hours.  In fact, the flavour is the best the next day, which is great if you want a make-ahead dessert!
  • You can serve this cake with a dollop of raspberry jam…SO good.
  • About the Bundt Pans in this post:  (note, these are affiliate links). I used 2 different Bundt pans here.  The first one is the Nordic Ware Original Bundt Pan which makes 1 regular sized Bundt Cake.  The second one is the Nordic Ware Lotus Bundt Pan which is smaller and makes 1 small cake…so if you use this particular pan you will need to bake 2 cakes with this recipe.

Peanut Butter Bundt Cake with Peanut Butter Drizzle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This Peanut Butter Bundt Cake with Peanut Butter Drizzle is a peanut butter lovers dream!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 Bundt Cake 1x
  • Category: Cake


Units Scale

Peanut Butter Bundt Cake:

  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup peanut butter
  • 1/2 cup butter
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup milk

Peanut Butter Drizzle:

  • 1/2 cup peanut butter


  1. Preheat your oven to 350 degrees.
  2. Prepare your Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store). This step is so important if you want your cake to slide out of the pan. Set aside.
  3. In a bowl combine the flour, sugar, baking soda and salt. Set aside.
  4. In a mixing bowl cream together the butter and peanut butter until fluffy.
  5. Add the milk, sour cream, vanilla and eggs, mixing until smooth and creamy.
  6. Now add 1/3 of the flour mix and 1/3 of the milk mixture to the peanut butter mixture. Slowly mix.
  7. Repeat until all of the ingredients are combined.
  8. Add the batter to your prepared Bundt pan.
  9. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the centre comes out clean.  The cake should not be jiggly at all.
  10. Let your cake rest for at least 10 minutes before turning it out onto a plate. (See Tips Above)

Peanut Butter Drizzle:

  1. To make the peanut butter drizzle, microwave 1/2 cup of peanut butter on high for about 20 seconds, or until it is runny. Then using a spoon, drizzle all over the cake.

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Mention @prettysuburbs so I can see what you made!

Love Peanut Butter?  Here are 7 recipes to try:

5 Delicious Bundt Pan Recipes to Try:

Have a delicious day!

Disclosure:  Thank you to Nordic Ware for providing the Nordic Ware Lotus Bundt Pan.  All opinions and thoughts about this pan are my own!

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  1. I needed to write a review – soft, moist, with just a nice peanut butter taste. Not overly sweet, but exactly what I was looking for. I halfed the recipe to make a tester batch and it turned out amazing. Great choice for someone who loves peanut butter.

  2. Hello, I’m planing to try your peanut butter pound cake in a copycat of the Nordic Ware Fluted Anniversary Pan so it’ll be similar in size to the lotus pan mentioned. You said the recipe would make two smaller cakes in that pan. Can you make a suggestion on how long to bake it? Of course I’ll check it for doneness, but not sure where to set the timer initially. I’m assuming it’ll be quite a bit less being the equivalent of half a cake.