Peanut Butter Bundt Coffee Cake

This cake is for all the peanut butter lovers. A perfect cake for a celebration with your friends on a cold winter evening with a mug of hot coffee. Make this cake hundred times more delicious by spreading cream cheese frosting on the top. Also, I am using the creamy peanut butter in this recipe which I would suggest over the chunky peanut butter.


  • All Purpose Flour (Maida) – 150 gms (1 cup and 3 tbsp)
  • Sugar – 50 gms (1/4 cup)
  • Brown Sugar – 100 gms (½ cup)
  • Peanut Butter – 125 gms
  • Butter – 60 gms (1/4 cup)
  • Eggs – 2 numbers
  • Milk – ½ cup (115 ml)
  • Baking Powder – 1 tsp
  • Baking Soda – ½ tsp
  • Vanilla Essence – 1 tsp

Ingredients for Frosting

  • Cream Cheese – 110 gms
  • Peanut Butter – 3 tbsp
  • Icing Sugar – 110 gms (1 cup)
  • Milk – 2-3 tbsp


  1. Pre-heat the oven at 180°C and dust the baking dish (Bundt mould) with butter and maida.
  2. Sieve together flour, baking powder, and baking soda. Keep it aside.
  3. Add butter in a bowl and beat it with an electric whisk until light and fluffy. Add the white sugar and brown sugar to the butter and whisk again for 2-3 minutes.
  4. Add peanut butter to the butter and sugar mixture. Mix it well.
  5. Add the eggs (one egg at a time) and vanilla essence and whisk properly.
  6. Add flour mixture and milk alternatively to the wet mixture starting with flour and ending with flour.
  7. Transfer the batter to the bundt pan and bake for 40-45 minutes at 180°C.
  8. Check after 45 minutes (insert a tooth-pick to check) to see if the cake is completely cooked.
  9. Once done, take the cake out of the oven and let it cool for 15-20 minutes.
  10. Mix all the frosting ingredients and spread over the cake.