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.
Preheat oven to 325 degrees. Spray a 10-inch Bundt pan with baking spray with flour.
In a large mixing bowl, use an electric mixer to cream the butter, peanut butter, granulated sugar and brown sugar until light and creamy, about 5 to 7 minutes.
Add eggs, beating well after adding each one, and stopping to scrape down the sides of the bowl several times.
Beat in vanilla.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.Add flour mixture to the batter, alternating with milk and beating just until incorporated.
Fold in the mini chocolate chips and transfer batter to the prepared bundt pan.Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.Let cool in pan for 10 minutes and then invert onto a serving platter.
To make icing, use an electric mixer to beat butter and peanut butter until smooth. Add confectioners' sugar and 1 tablespoon of milk and beat until smooth.Add more milk until it is thin enough to spread.
Spread frosting on cake.
Notes
The frosting amount is just enough for a thin layer. If you want more frosting, double the ingredients.You can use unsalted butter and add a pinch more salt.Can be stored at room temperature for 4 days, in the refrigerator for 7 days, or frozen for up to 2 months.Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.