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Peanut Butter and Jam Bundt Cake

Peanut Butter and Jam Bundt Cake – A scrumptiously moist and fluffy peanut butter flavoured bundt cake swirled with a strawberry jam filling!

A glazed peanut butter and jam bundt cake with three slices cut out overlapped on a white cake stand.

Anyone a peanut butter and jam fan? *raises both hands*

Well, if you’re anything like me, you are going to love today’s recipe. I bring you my Peanut Butter and Jam Bundt Cake. A deliciously moist and fluffy bundt cake loaded with peanut butter flavour,  filled with strawberry jam, and topped with a sweet glaze!

Peanut butter and jam bundt cake with no glaze on a white cake stand.
Unglazed peanut butter and jam bundt cake on a white cake stand.
Overhead shot of an unglazed peanut butter and jam bundt cake on white cake stand.

Ingredients for Peanut Butter and Jam Bundt Cake:

  • cake flour (see recipe notes on how to make your own!)
  • baking powder
  • baking soda
  • salt
  • large eggs
  • caster/granulated sugar
  • vanilla extract
  • unsalted butter
  • greek-style yogurt
  • smooth peanut butter
  • strawberry jam

For the glaze, you’ll need:

  • icing/powdered sugar
  • vanilla extract
  • milk

A super quick and easy cake recipe – no mixer required. All you’ll need is two bowls and a whisk! Simply combine the dry ingredients in one bowl, then combine the wet ingredients in the other.

Combine the two mixtures together, and pour half of the batter into a bundt pan. Spoon the jam over the batter, then pour the remaining batter on top.

Glazed peanut butter and jam bundt cake on white cake stand.
Glazed peanut butter and jam bundt cake on white cake stand.
Overhead shot of glazed peanut butter and jam bundt cake on white cake stand.

You’ll bake this cake for 45 – 50 minutes until a toothpick inserted into the centre comes out clean. Let cool for 10 minutes, then invert onto your favourite cake stand or serving plate where you’ll allow the cake to cool completely before glazing.

Once cooled, top with a sweet glaze, then slice and serve!

Glazed peanut butter bundt cake with three slices overlapped on white cake stand to show jam filling.
Glazed peanut butter bundt cake with three slices overlapped on white cake stand to show jam filling.
Overhead shot of glazed peanut butter bundt cake with three slices overlapped on white cake stand to show jam filling.
A slice of peanut butter bundt cake with jam filling on small white plate with fork.
Peanut Butter and Jam Bundt Cake - A scrumptiously moist and fluffy peanut butter flavoured bundt cake swirled with a strawberry jam filling! #peanutbutter #jam #bundtcake #cakerecipes

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A glazed peanut butter and jam bundt cake with three slices cut out overlapped on a white cake stand.

Peanut Butter and Jam Bundt Cake

Yield: 12 - 14 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

A scrumptiously moist and fluffy peanut butter flavoured bundt cake swirled with a strawberry jam filling!

Ingredients

For the Cake

  • 3 cups (375g) cake flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 and 1/2 cups (300g) caster/granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240g) Greek-style yogurt, room temperature
  • 1 cup (250g) smooth peanut butter
  • 1/2 cup (165g) seedless strawberry jam

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon vanilla extract
  • 1 - 2 tablespoons milk

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla, melted butter, yogurt, and peanut butter, and whisk until combined. Fold in the dry ingredients.
  4. Pour half of the batter into the prepared pan. Spoon the jam over the batter without touching the sides of the pan, and top with the remaining batter.
  5. Bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean.
  6. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.

For the Glaze

  1. Whisk together the icing sugar, vanilla, and milk until smooth. Add more milk if too thick, or more icing sugar if too runny.
  2. Drizzle over the cooled cake.

Notes

*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.

Leftovers can be stored, covered, in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to glaze and serve. This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 480Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 89mgSodium: 265mgCarbohydrates: 58gFiber: 2gSugar: 30gProtein: 9g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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