Moist Peanut Butter Bundt Cake with Fudgy Chocolate Glaze

This peanut butter bundt cake is dense, tender, and loaded with deep nutty flavor. A fudgy chocolate glaze takes it over the top, making it the kind of dessert you’ll cut slice after slice of.

It comes together in one bowl and bakes into a stunning ring that needs no decorating beyond a quick drizzle. Perfect for a weeknight treat or any time you want something a little special without the fuss.

Why This Peanut Butter Bundt Works

The cake itself is rich but not heavy, with peanut butter in the batter and a touch of sour cream to keep every slice soft for days.

That chocolate glaze isn’t just poured on top. It seeps into the crevices of the bundt, so you get a little fudgy ribbon in every bite. It tastes like a peanut butter cup, but made from scratch.

Ingredients

• 2 1/2 cups all-purpose flour: spooned and leveled, not scooped
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened: let it sit out for an hour
• 1 cup creamy peanut butter: regular commercial style, not natural
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup sour cream, room temperature: full-fat works best
• 1 cup semisweet chocolate chips: for the glaze
• 1/2 cup heavy cream: for the glaze

Variations / Substitutions

• Crunchy peanut butter: gives you little pockets of peanut crunch throughout the cake.
• Milk or dark chocolate chips: use your favorite for the glaze.
• Add-ins: fold 1/2 cup chopped peanuts or mini chocolate chips into the batter before baking.
• Buttermilk swap: use 1 cup buttermilk instead of sour cream, reduce baking powder to 1 tsp, and add 1/4 tsp extra baking soda.

Rich Chocolate Hazelnut Cake is another reader favorite dessert worth making next.

How to Make Moist Peanut Butter Bundt Cake

Step 1: Whisk the Dry Ingredients

Preheat your oven to 350°F (175°C) and grease and flour a 10-cup bundt pan thoroughly. In a medium bowl, whisk together the 2 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set it aside.

Step 2: Cream the Butter, Sugar, and Peanut Butter

In a large bowl, beat the 1 cup softened butter with the 1 1/2 cups granulated sugar and 1/2 cup brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides, then add the 1 cup peanut butter and beat until smooth. Mix in the 4 eggs one at a time, followed by the 2 tsp vanilla.

Step 3: Alternate the Dry Mix and Sour Cream

With the mixer on low, add the dry ingredients in three additions, alternating with the 1 cup sour cream in two, starting and ending with the dry. Beat just until no white streaks remain, about 1 to 2 minutes total. The batter will be thick and pale. Scrape it into your prepared pan and smooth the top.

Step 4: Bake the Bundt

Slide the pan into the oven and bake for 50 to 60 minutes. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs attached. Let it cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Step 5: Glaze and Serve

Heat the 1/2 cup heavy cream in a small saucepan over medium heat just until it starts to steam (don’t let it boil). Pour it over the 1 cup chocolate chips in a bowl, let it sit for 3 minutes, then stir until smooth. Drizzle the glaze over the completely cooled cake. Let it set for about 10 minutes before slicing.

A Few Tips for a Flawless Peanut Butter Bundt

• Room temperature is non-negotiable: cold eggs or sour cream will make the batter curdle, so let everything sit out for an hour before you start.
• Don’t overmix once the flour goes in. Stop as soon as you no longer see dry streaks; overbeating makes the cake tough.
• The toothpick test is your friend. A few moist crumbs mean pull it out; a clean pick means it’s already overbaked.
• Let it cool fully before you glaze. Any warmth and the chocolate runs right off the sides.

How to Store Your Bundt Cake

• Refrigerate: Keep the cake covered at room temperature for up to 4 days, or in the fridge for a week. Bring it back to room temp before serving.
• Freeze: Wrap unglazed cake slices tightly and freeze for up to 3 months. Thaw and glaze just before eating.

Frequently Asked Questions

Can I use natural peanut butter?

I don’t recommend it. Natural peanut butter separates and makes the batter heavy, so the cake won’t rise as well. Stick with a smooth, no-stir commercial brand.

How do I prevent the cake from sticking to the pan?

Paint the inside of your bundt pan with softened butter using a pastry brush, then dust it with flour and tap out the excess. Every nook needs coverage. Baking spray with flour works too.

Can I freeze this cake?

Yes. Freeze the baked, unglazed cake wrapped tightly in plastic and foil for up to 3 months. Thaw overnight at room temperature, then add the glaze.

What if I don’t want a chocolate glaze?

A simple peanut butter glaze works beautifully. Whisk 1 cup powdered sugar with 2 tbsp peanut butter and 2-3 tbsp milk until you can drizzle it easily.

Peanut Butter Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Calories: 580

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup sour cream, room temperature
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Method

 

1. Preheat oven to 350°F (175°C) and grease and flour a 10-cup bundt pan. Whisk flour, baking powder, baking soda, and salt in a bowl.
2. Cream butter, granulated sugar, and brown sugar until fluffy, about 3-4 minutes. Beat in peanut butter, then eggs one at a time, then vanilla.
3. On low speed, alternate adding the dry mix and sour cream, starting and ending with dry. Mix just until combined, then scrape into the pan.
4. Bake 50-60 minutes until a toothpick comes out with moist crumbs. Cool in pan 10 minutes, then invert onto a rack to cool completely.
5. Heat cream until steaming, pour over chocolate chips, stir smooth, and drizzle over cooled cake. Let set before slicing.

Notes

The cake needs about 1 hour to cool completely before glazing, so plan that time out. If the glaze thickens too much while you work, reheat it for a few seconds over a double boiler or in the microwave.