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Peanut Butter Pound Cake Recipe

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4.1 from 62 reviews

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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://jonschelanderpugh.com/peanut-butter-pound-cake-recipe/