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
Scale
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
