A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Peanut Butter Cup Cake


Are you a peanut butter and chocolate aficionado? If so, this cake is bound to become an all-time favorite.

At a glance

one 10-cup Bundt cake, 12 to 16 servings


Choose your measure:


  • 1 cup creamy peanut butter
  • 1/2 cup (8 tablespoons) softened butter
  • 2 cups brown sugar, light or dark, packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 8 regular-size chocolate-peanut butter cups; or 16 mini cups

Chocolate glaze, optional


  1. Preheat the oven to 350°F. Grease a 10-cup capacity Bundt pan or a tube pan.
  2. In a large bowl, beat together the peanut butter, butter, brown sugar, vanilla, baking powder and salt.
  3. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time.
  4. Add the flour and milk to the peanut butter mixture, alternately in thirds.
  5. Scoop 2/3 of the batter into the prepared tube pan. Place the peanut butter cups on top of the batter. Top with the remaining batter.
  6. Bake the cake in the preheated oven for 55 to 60 minutes. It should be lightly browned at the edges, and a cake tester inserted into the center should come out clean.
  7. Remove the cake from the oven, and allow it to cool in the pan for 25 minutes. Then turn it out onto a serving plate.
  8. To make the glaze: In a microwave-safe bowl, heat the chocolate chips and cream until the chocolate is soft.
  9. Remove from the microwave, and stir until smooth. Reheat briefly, if necessary, to melt all the chips. Stir in the vanilla.
  10. Pour the glaze over the cake.
  11. The cake may be refrigerated for 5 days, or frozen for up to 3 months.