If you’re searching for a dessert that perfectly balances nutty richness and classic Southern comfort, this Peanut Butter Pound Cake Recipe is about to become your new go-to favorite. Imagine a buttery, moist pound cake with a luxurious swirl of creamy peanut butter in every bite, finished with a delicate crumb and just the right amount of sweetness. It’s the kind of treat that fills your kitchen with a nostalgic aroma and makes every gathering feel extra special. Whether you’re serving it as a showstopper at brunch or sneaking a slice with your afternoon coffee, this cake never fails to impress or satisfy.
Ingredients You’ll Need
This Peanut Butter Pound Cake Recipe relies on simple, everyday ingredients, each one playing a key role in achieving the cake’s signature flavor, texture, and golden hue. Be sure to use the best quality you can find for the richest results!
- Unsalted butter (1 cup, softened): The backbone of any pound cake, butter gives this cake its tender crumb and rich, melt-in-your-mouth texture.
- Creamy peanut butter (½ cup): Adds unmistakable peanut flavor and a moist, nutty depth that makes each bite unforgettable.
- Granulated sugar (2 cups): Sweetens the cake and helps create that beautiful, lightly crisp crust.
- Light brown sugar (1 cup, packed): Brings a touch of caramel-like warmth and extra moisture to the cake.
- Large eggs (6): These provide structure and richness, making the crumb sturdy yet soft.
- Vanilla extract (2 teaspoons): Enhances all the flavors and rounds out the nutty notes.
- All-purpose flour (3 cups): The foundation of the cake, flour gives it body and just the right density.
- Baking powder (½ teaspoon): Ensures the cake rises perfectly for a light, tender texture.
- Salt (½ teaspoon): Balances the sweetness and intensifies the peanut butter’s flavor.
- Whole milk (1 cup): Adds moisture and keeps the cake soft all the way through.
- Powdered sugar or glaze (optional, for topping): A dusting or drizzle adds a lovely finish and extra sweetness if you desire.
How to Make Peanut Butter Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). This gentle heat is key for an evenly baked, golden pound cake. Grease and flour a 10-inch bundt or tube pan thoroughly—don’t skimp on this step, as it will help your cake release effortlessly and keep that gorgeous shape intact.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and noticeably paler. This step introduces air, giving the Peanut Butter Pound Cake Recipe its signature lift and delicate crumb.
Step 3: Add the Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. This helps the batter emulsify for a smooth, even texture. Stir in the vanilla extract, which brings a subtle, fragrant backdrop to the peanutty richness.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution, so you won’t end up with any pockets of dry ingredients or uneven rising in your finished Peanut Butter Pound Cake Recipe.
Step 5: Alternate Dry Ingredients and Milk
With the mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until everything is incorporated. This method keeps the batter smooth and helps avoid overmixing, which can toughen the cake.
Step 6: Bake the Cake
Pour the finished batter evenly into your prepared pan and smooth the top with a spatula. Transfer to the oven and bake for 75 to 85 minutes—check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
Step 7: Cool and Finish
Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack. Cool completely, then dust with powdered sugar or drizzle with a simple glaze if you want to add a little extra flair to your Peanut Butter Pound Cake Recipe.
How to Serve Peanut Butter Pound Cake Recipe
Garnishes
This cake shines with a light dusting of powdered sugar, but you can also drizzle it with a classic vanilla or chocolate glaze for extra decadence. For a fancier touch, scatter a few chopped roasted peanuts or a swirl of warm peanut butter over the top right before serving.
Side Dishes
The Peanut Butter Pound Cake Recipe is wonderful alongside a scoop of vanilla or chocolate ice cream, a dollop of whipped cream, or even a handful of fresh berries. If you’re serving it at brunch, try it next to a fruit salad or a steaming mug of coffee for the ultimate treat.
Creative Ways to Present
Slice the pound cake thickly and toast it lightly for a crispy edge, then serve with a drizzle of honey or a spoonful of berry compote. For special occasions, layer slices with ice cream and chocolate sauce to create an indulgent trifle, or cut into cubes for a sweet addition to dessert platters.
Make Ahead and Storage
Storing Leftovers
To keep your Peanut Butter Pound Cake Recipe tasting fresh, wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to three days. For longer storage, refrigerate and enjoy within a week—just bring to room temperature before serving for the best flavor and texture.
Freezing
This cake freezes beautifully! Slice and wrap individual pieces, or wrap the whole cake tightly in a double layer of plastic wrap followed by foil. Store in the freezer for up to three months. Thaw overnight in the refrigerator or at room temperature before enjoying.
Reheating
If you prefer your pound cake warm, pop a slice in the microwave for about 10–15 seconds, or heat in a low oven at 300°F for a few minutes until just warmed through. This brings back the fresh-baked aroma and softens the crumb perfectly.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add delightful little bits of peanuts throughout your cake, introducing a pleasant texture and a slight crunch in every bite. Just be aware it might make the cake a touch denser, but still delicious.
Do I have to use a bundt pan?
While a bundt or tube pan gives this Peanut Butter Pound Cake Recipe its classic shape and even baking, you can also use two standard loaf pans. Just keep an eye on the bake time, as smaller pans may finish faster.
How can I tell when the cake is done?
The cake is ready when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. The top should look golden and slightly cracked, and the edges will begin to pull away from the pan.
Can I make this cake gluten-free?
Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Check that your baking powder and other ingredients are gluten-free, and proceed as directed. The texture may be a little different, but the flavor will still shine.
What kind of glaze works best for topping?
A simple vanilla glaze made with powdered sugar, milk, and a splash of vanilla extract is classic and lets the peanut butter flavor shine. For a more indulgent option, drizzle with melted chocolate or a peanut butter glaze for even more nutty goodness.
Final Thoughts
If you’re ready for a new baking adventure, don’t wait to try this Peanut Butter Pound Cake Recipe. It’s a guaranteed crowd-pleaser, easy enough for a casual gathering yet special enough for any celebration. I can’t wait for you to taste the warm, nutty goodness in every slice. Happy baking!
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Peanut Butter Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter Pound Cake is a moist, rich, and nutty dessert perfect for peanut butter lovers. Made with creamy peanut butter, buttery goodness, and a tender crumb, this classic Bundt cake is ideal for gatherings or indulgent treats. The cake is easy to prepare and can be topped with powdered sugar or a glaze for an extra touch of sweetness.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- ½ cup creamy peanut butter
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
Dry Ingredients
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Toppings (Optional)
- Powdered sugar or glaze for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan thoroughly to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes with an electric mixer.
- Add Eggs: Incorporate the eggs into the mixture one at a time, making sure each is fully mixed in before adding the next. This helps create a smooth, well-emulsified batter.
- Mix in Vanilla: Stir in the vanilla extract to add depth of flavor to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the wet batter in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing and resulting in a dense cake.
- Fill Pan and Bake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes to set. Then, invert the cake onto a wire rack to cool completely. Before serving, dust with powdered sugar or drizzle a simple glaze if desired.
Notes
- This pound cake pairs wonderfully with a chocolate drizzle or a scoop of vanilla ice cream for an indulgent dessert experience.
- Store the cake covered at room temperature for up to 3 days or refrigerate it for up to 1 week to maintain freshness.
- The cake freezes well when wrapped tightly in plastic wrap and foil, making it great for make-ahead dessert options.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 115 mg
