Indulgent Nutter Butter Peanut Butter Cake Recipe

If you’re searching for the ultimate peanut butter lover’s cake, the Nutter Butter Peanut Butter Bundt Cake delivers everything you want in a decadent dessert: a supremely moist, rich crumb, a nutty peanut butter aroma, and the irresistible crunch and flavor of classic Nutter Butter cookies baked right in.

Each slice showcases a beautiful golden cake packed with creamy peanut butter, pockets of cookie pieces, and a creamy peanut butter glaze that drips down the sides. This showstopper is simple enough for weeknight baking but impressive enough for special celebrations—guaranteed to wow family and friends at any gathering.

Ingredients Checklist

Gather these essential ingredients before you begin to ensure smooth, stress-free baking. Using room temperature ingredients will help the batter blend perfectly for a tender, moist cake.

• 2 ½ cups (315g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine salt

• 1 cup (225g) unsalted butter, softened

• 1 ½ cups (300g) granulated sugar

• ¾ cup (180g) creamy peanut butter (use processed for best texture)

• 4 large eggs, room temperature

• 1 cup (240ml) whole milk, room temperature

• 1 tablespoon pure vanilla extract

• 1 cup (about 110g) chopped Nutter Butter cookies (about 10 sandwich cookies, cream and all)

• ⅔ cup (80g) roasted peanuts, chopped (optional, for extra crunch)

Peanut Butter Glaze:

• ½ cup (120g) creamy peanut butter

• 1 cup (120g) powdered sugar, sifted

• 2–4 tablespoons whole milk or cream

• ¼ teaspoon vanilla extract

• Pinch of salt

To Finish:

• Extra chopped Nutter Butter cookies and roasted peanuts for garnish

Ingredient Notes & Substitutions:

• Gluten-free: Substitute with a 1:1 gluten-free flour blend.

• Nut allergy: Unfortunately, this cake centers on peanut butter; almond or sunflower seed butter could be tested for similar results.

• Dairy-free: Use plant-based butter, dairy-free milk, and a vegan-friendly cookie.

• Egg-free: Use a commercial egg replacer or try flax eggs (see FAQ).

Step-by-Step Instructions

Advance prep makes the process much smoother—measure and set out ingredients at least 30 minutes before you begin.

• Prep the Bundt Pan:
  Thoroughly grease a 10–12 cup Bundt pan with butter or nonstick spray, then dust lightly with flour. Tap out any excess. This step is vital to prevent sticking, especially with cakes containing peanut butter.

• Mix Dry Ingredients:
  In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

• Cream Butter, Peanut Butter & Sugar:
  In a large mixing bowl, use a stand mixer or hand mixer to beat the softened butter, peanut butter, and sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape down the bowl as needed for even mixing.

• Add Eggs & Vanilla:
  Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and blend until smooth.

• Alternate Dry and Milk:
  On low speed, add half the dry ingredients. Mix just until combined, then pour in half the milk. Repeat with the remaining flour mixture and milk, mixing only until smooth and no streaks remain. Do not overmix.

• Fold in Cookies & Peanuts:
  With a spatula, gently fold in chopped Nutter Butter cookies (and roasted peanuts, if using) to distribute evenly throughout the batter.

• Fill & Level:
  Spoon the thick batter into the prepared Bundt pan and smooth the top. Tap the pan on the counter to eliminate air bubbles.

• Bake:
  Bake in a preheated 350°F (175°C) oven for 45–55 minutes, or until a skewer inserted deep into the cake comes out clean (a little crumb is fine; melted cookie bits may stick). If the top browns too quickly, cover loosely with foil in the last 10 minutes.

• Cool Properly:
  Let the cake cool in the pan for 15–20 minutes. Carefully loosen the edges with a thin spatula, then invert onto a wire rack. Cool completely before glazing—this prevents the glaze from melting off.

• Make the Peanut Butter Glaze:
  In a medium bowl, whisk together peanut butter, powdered sugar, vanilla, salt, and 2 tablespoons milk until smooth. Add more milk a teaspoon at a time until the glaze is pourable but still thick.

• Glaze & Decorate:
  Drizzle or spoon the glaze over the fully cooled cake, letting it run down the sides. Immediately sprinkle with extra chopped cookies and roasted peanuts for a crunchy finish.

Tips for Perfect Results

A few expert tricks guarantee a flawless peanut butter Bundt every time:

• Always use room temperature butter, eggs, and milk for a smooth, even batter.

• Grease every nook of your Bundt pan—don’t skip this! For tricky pans, use a baking spray with flour.

• Mix the batter until just combined to avoid a dense cake.

• Let the cake cool before inverting to minimize sticking and breakage.

• Glaze the cake when fully cooled for a thick, even drizzle.

• If the cake won’t release, rest the pan upside down with a damp towel over it for 10 minutes—steam helps loosen stuck spots.

Serving Suggestions

This cake is rich and satisfying on its own, but creative serving ideas elevate it to bakery-level:

• Serve slices with a scoop of vanilla ice cream or chocolate gelato.

• Drizzle with warm chocolate sauce for extra indulgence.

• Make mini Bundts for individual servings at parties.

• Use leftover slices to make peanut butter “French toast”—dip in egg mixture, fry, and serve with syrup.

• Pack slices in lunchboxes for a sweet surprise.

Final Thoughts

The Nutter Butter Peanut Butter Bundt Cake is a showstopping dessert that’s as easy as it is impressive, blending classic comfort flavors with a visually stunning presentation. Perfectly moist, rich, and packed with Nutter Butter cookie crunch, it’s destined to become a family favorite. With expert tips, clear steps, and endless serving possibilities, you’ll want to bake this cake again and again for every peanut butter lover in your life. Enjoy every crumb!