Peanut Butter Bundt Cake is full of peanut butter flavor in botht the cake and icing. Plus I’ve added just a few mini chocolate chips in the batter for a hint of chocolate flavor.

Bundt cakes are probably my favorite type of cake to bake and I’ve made tons of them over the years. Like most pound cakes, the flavor of this cake is even better the next day.
The cake itself is soft and moist with just the right amount of sweetness and peanut butter flavor. The amount of icing is just enough for a thin coating. Double the recipe if you want a thick coating.

 
Peanut Butter Bundt Cake Recipe Tips:

For best results, use a regular peanut butter like Jif or Skippy and NOT a natural peanut butter which can effect the texture. Grease your bundt pan well. Bundt cakes have a tendency to want to stick. To prevent sticking, use a good quality Bundt Pan with a nonstick surface and spray it well with baking spray with flour.
For best results, your eggs should be at room temperature and your butter should be softened, but not room temperature. You know the butter is ready when you can press your finger into the butter some, but it doesn’t lose it’s shape.
To prevent a dry cake, do not overbake and measure your flour correctly. Fluff the flour up some in the bag and scoop it into the measuring cup with a spoon. Level it with the back side of a knife.
Let the cake cool in the pan for 10 minutes before removing, but not much longer.

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