If you have a soft spot for rich, comforting desserts, this Peanut Butter Pound Cake Recipe is going to be your new favorite indulgence. Imagine a moist, buttery pound cake infused with the deep, creamy flavor of peanut butter that sings in every bite. This cake combines simple, timeless ingredients into something utterly marvelous—a texture that’s dense yet tender, and a flavor profile that feels both nostalgic and delightfully decadent. It’s perfect for special occasions, tea time, or whenever you need a slice of happiness on your plate.

Peanut Butter Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Peanut Butter Pound Cake Recipe plays a crucial role, contributing to its luscious texture and amazing flavor. From the creamy peanut butter adding richness to the golden butter that guarantees moisture, these essentials harmonize beautifully to create a classic southern-inspired treat.

1 cup unsalted butter, softened: The base of any great pound cake, it gives the cake its tender crumb and rich taste.
½ cup creamy peanut butter: Adds that unmistakable nutty flavor and creamy texture, the star of the recipe.
2½ cups granulated sugar: Sweetens the cake while helping to create a light, fluffy batter.
5 large eggs: Provide structure and moisture, binding everything together perfectly.
2 teaspoons vanilla extract: Enhances the peanut butter’s flavor without overpowering it.
3 cups all-purpose flour: Gives the cake its body and hearty texture.
½ teaspoon baking powder: Just enough lift to keep the cake light without losing that pound cake density.
½ teaspoon salt: Balances the sweetness and intensifies the peanut flavor.
1 cup whole milk: Adds moisture and richness, contributing to a luscious crumb.

How to Make Peanut Butter Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 325°F. Grease and flour a 10-inch Bundt or tube pan thoroughly—this ensures your beautiful cake will release easily once baked. The right pan preparation is key for a perfect presentation.

Step 2: Cream Butter, Peanut Butter, and Sugar

In a large bowl, cream together the softened butter, creamy peanut butter, and granulated sugar until the mixture is light and fluffy. This step aerates the batter, giving the pound cake that signature soft tenderness with the rich peanut flavor gently woven throughout.

Step 3: Add Eggs and Vanilla

One at a time, beat the eggs into the peanut butter mixture, making sure each addition is well incorporated before adding the next. Then mix in the vanilla extract. This gradual process helps to keep your batter stable and prevents curdling.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the rising agent and salt without overmixing later on.

Step 5: Alternate Adding Dry Ingredients and Milk

Add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the flour mixture. Mix gently and just until combined. This alternating method helps keep the batter smooth, creating a tender crumb without overworking the gluten.

Step 6: Bake Your Cake

Pour the batter into your prepared pan, smoothing the surface evenly. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. The slow bake at moderate heat ensures even cooking and a perfectly delicious crust.

Step 7: Cool and Glaze (Optional)

Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. If you’re feeling extra indulgent, whisk together powdered sugar, peanut butter, and milk to create a smooth glaze and drizzle it over the top, adding an irresistible finishing touch.

How to Serve Peanut Butter Pound Cake Recipe

Garnishes

Enhance your cake’s appearance and flavor by topping slices with chopped peanuts, a sprinkle of sea salt, or a dusting of powdered sugar. A drizzle of melted chocolate or a dollop of whipped cream also pairs beautifully with the rich peanut flavor.

Side Dishes

This pound cake is perfect alongside fresh berries or a berry compote, lending a refreshing contrast to the creamy richness. For a more decadent experience, serve it with vanilla ice cream or a scoop of salted caramel gelato.

Creative Ways to Present

Turn this classic into a showstopper by serving it as a layered dessert with alternating slices and peanut butter mousse or chocolate ganache. You can even cut it into cubes and skewer it with marshmallows and strawberries for a playful dessert kabob.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cake tightly in plastic wrap or place it in an airtight container. Stored on the counter, it will stay fresh for up to 3 days; in the refrigerator, it can last about a week without losing moisture.

Freezing

This Peanut Butter Pound Cake Recipe freezes wonderfully. Wrap it completely in plastic wrap and then aluminum foil to prevent freezer burn. It will keep its flavor and texture for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

Warm slices gently in the microwave for about 15 seconds to bring back that freshly-baked softness. Avoid overheating to keep the cake moist and delicious.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Using crunchy peanut butter will add delightful texture to the cake, giving you little pockets of nutty crunch with every bite.

Is this recipe suitable for vegetarians?

Yes, this Peanut Butter Pound Cake Recipe is vegetarian-friendly as it contains no meat products. Just be sure eggs and dairy fit your dietary preferences.

Can I substitute the all-purpose flour with gluten-free flour?

You can try a 1:1 gluten-free baking flour blend, but results may vary slightly in texture. Make sure your blend includes xanthan gum or a similar binder for the best outcome.

How long does the cake take to bake?

Baking time ranges from 75 to 85 minutes at 325°F. It’s important to do the toothpick test toward the end to avoid under or over-baking.

Can I skip the glaze?

Definitely! The cake is flavorful and moist on its own. The glaze simply adds an extra layer of sweetness and a glossy finish, perfect for celebrations.

Final Thoughts

If you’re looking for a dessert that feels both nostalgic and delightfully indulgent, you owe it to yourself to try this Peanut Butter Pound Cake Recipe. It’s simple enough to make any day special but impressive enough to wow your guests. From that rich peanut butter aroma to the tender crumb that melts in your mouth, this cake truly is a celebration of comfort and flavor. So grab your ingredients and get baking—your taste buds will thank you!

Peanut Butter Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 62 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12–14 slices 1x
Diet: Vegetarian

Print Recipe

Description

This Peanut Butter Pound Cake recipe delivers a rich, moist, and creamy dessert that perfectly combines buttery pound cake with the luscious flavor of peanut butter. Baked in a Bundt pan, this cake offers a tender crumb and a subtle peanut butter glaze for an extra touch of sweetness. Ideal for gatherings or a decadent treat, it’s easy to make with simple ingredients and is perfect for fans of classic Southern-style cakes.

Ingredients

Scale

For the Cake:

1 cup unsalted butter, softened
½ cup creamy peanut butter
2½ cups granulated sugar
5 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup whole milk

For the Optional Glaze:

½ cup powdered sugar
2 tablespoons creamy peanut butter
1–2 tablespoons milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan thoroughly to ensure the cake releases easily after baking.
Cream Butter, Peanut Butter, and Sugar: In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, and granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, which helps create a tender and airy texture in the pound cake.
Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate and maintain the batter’s emulsion. Then mix in the vanilla extract for flavor enhancement.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the cake.
Mix Dry and Wet Ingredients: Alternately add the dry ingredients and the whole milk to the wet mixture, beginning and ending with the flour mixture. Mix each addition just until combined to avoid overworking the batter, which can lead to a dense cake.
Pour Batter and Bake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula for even baking. Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
Cool the Cake: Let the cake cool in the pan for 15 minutes to allow it to set, then carefully invert it onto a wire rack to cool completely. Cooling fully prevents the glaze from melting when applied.
Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, creamy peanut butter, and 1 to 2 tablespoons of milk until smooth and drizzle the glaze evenly over the cooled cake for an additional layer of flavor and sweetness.

Notes

For added texture, use chunky peanut butter instead of creamy.
Swirl in chocolate chips before baking for a delightful twist.
This cake stores well in an airtight container for several days.
You can freeze the cake, wrapped properly, for longer storage without loss of quality.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American