Peanut Butter Bundt Cake with Peanut Butter Drizzle


This recipe makes 2 small cakes using the Nordic Ware Lotus Bundt Pan. This Peanut Butter Bundt Cake with Peanut Butter Drizzle is a peanut butter lovers dream!



Peanut Butter Bundt Cakes:

  • 2 cups flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 cup creamy peanut butter
  • 1 egg
  • 1 tsp vanilla
  • 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, baking powder and salt. Set aside.
  4. In a mixing bowl beat together the butter and sugars.
  5. Add the peanut butter, egg and vanilla and mix well.
  6. Add 1/3 of the flour mix and 1/3 of the milk mixture to the butter mixture. Slowly mix.
  7. Repeat until all of the ingredients are combined.
  8. The batter may be dry, but don’t worry.
  9. Press 1/2 of the batter into the prepared Bundt pan.
  10. Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean.
  11. Once the first cake is done, you can bake the second cake.

Peanut Butter Drizzle:

  1. To make the peanut butter drizzle, just microwave the 1/2 cup of peanut butter on high for about 20 seconds, or until it is runny. Then using a spoon, drizzle 1/4 cup on each cake.