Peanut Butter Pound Cake Recipe
Peanut Butter Pound Cake: A Rich & Buttery Dessert for Peanut Butter Lovers
If you’re a peanut butter fan, this Peanut Butter Pound Cake is about to become your new favorite dessert! This cake combines the dense, buttery texture of a classic pound cake with the rich, nutty flavor of peanut butter, creating a dessert that’s both decadent and comforting.
Whether you enjoy it plain, drizzled with chocolate, or slathered with a peanut butter glaze, this cake is perfect for special occasions, holidays, or just because you’re craving something amazing.
Let’s dive into why this recipe is so good, how to make it perfectly every time, and some fun variations to make it even better!
Why You’ll Love This Peanut Butter Pound Cake
✔️ Rich & Buttery – Classic pound cake texture but with a nutty peanut butter twist.
✔️ Perfectly Moist – Thanks to the blend of butter, sugar, and peanut butter.
✔️ Easy to Make – Just mix, bake, and enjoy!
✔️ Great for Any Occasion – A crowd-pleaser at potlucks, holidays, and family gatherings.
✔️ Delicious with or Without Frosting – Enjoy it plain, with peanut butter glaze, or chocolate ganache!
Secrets to the Best Peanut Butter Pound Cake
1. Use Creamy Peanut Butter
For the best texture, use creamy peanut butter. Natural peanut butter can be too oily and may not mix well.
2. Beat the Butter & Sugar Well
Creaming the butter and sugar together until light and fluffy gives the cake its signature soft crumb.
3. Use Room Temperature Ingredients
Room temperature eggs, butter, and peanut butter blend better, resulting in a smoother batter.
4. Don’t Overmix the Batter
Overmixing can make the cake dense instead of tender. Mix just until combined!
Ingredients You’ll Need
For the Peanut Butter Pound Cake:
- 1 cup butter, softened
- 2 cups sugar
- 1 cup light brown sugar, lightly packed
- 1 cup creamy peanut butter
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
For the Peanut Butter Glaze (Optional):
- ½ cup creamy peanut butter
- 1 cup powdered sugar
- 4 tablespoons milk (adjust as needed for consistency)
- ½ teaspoon vanilla extract
How to Make Peanut Butter Pound Cake
Step 1: Preheat the Oven & Prep the Pan
- Preheat your oven to 325°F (165°C).
- Grease and flour a bundt pan or loaf pan to prevent sticking.
Step 2: Cream the Butter & Sugars
- In a large bowl, beat butter, sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add peanut butter and mix until smooth.
Step 3: Add the Eggs & Vanilla
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
Step 4: Mix the Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the batter, alternating with the milk. Mix just until combined.
Step 5: Bake Until Golden
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Peanut Butter Glaze (Optional but Highly Recommended!)
- In a bowl, whisk together peanut butter, powdered sugar, milk, and vanilla until smooth.
- Adjust the consistency with more milk if needed.
- Drizzle over the cooled cake and let set before slicing.
How to Store & Freeze Peanut Butter Pound Cake
Storing Leftovers:
- Keep at room temperature for up to 3 days, covered.
- Store in the fridge for up to a week for a longer shelf life.
Freezing Instructions:
- Wrap individual slices in plastic wrap and freeze for up to 3 months.
- Thaw at room temperature before serving.
Fun Variations & Add-Ins
1. Chocolate Peanut Butter Pound Cake
🍫 Stir in ½ cup mini chocolate chips to the batter for a peanut butter-chocolate combo.
🍫 Drizzle melted chocolate over the top instead of peanut butter glaze.
2. Peanut Butter & Jelly Pound Cake
🍓 Swirl ½ cup raspberry or strawberry jam into the batter before baking.
🍓 Serve slices with a spoonful of jelly on top!
3. Peanut Butter Banana Pound Cake
🍌 Add 1 mashed ripe banana to the batter for a subtle banana flavor.
4. Crunchy Peanut Butter Cake
🥜 Stir in ½ cup chopped peanuts for extra texture.
5. Reese’s Inspired Cake
🍬 Chop up Reese’s peanut butter cups and sprinkle them over the glaze for a fun treat!
What to Serve with Peanut Butter Pound Cake
This cake is amazing on its own, but even better with:
🥛 A cold glass of milk – The ultimate pairing!
🍨 Vanilla ice cream – The warm cake with ice cream? Heavenly!
☕ Coffee or hot chocolate – Perfect for breakfast or dessert.
🍯 Drizzle of honey or caramel – For extra indulgence.
Final Thoughts: A Must-Try Cake for Peanut Butter Lovers!
This Peanut Butter Pound Cake is rich, moist, and packed with peanut butter flavor. Whether you’re making it for a special occasion or just because you love peanut butter, this cake is a guaranteed winner.
So grab a fork, cut a slice, and enjoy the creamy, nutty goodness!
Have you tried this recipe? What’s your favorite way to enjoy peanut butter pound cake? Let me know in the comments!
Print
Peanut Butter Pound Cake Recipe
Let’s dive into why this recipe is so good, how to make it perfectly every time, and some fun variations to make it even better!
Ingredients
For the Peanut Butter Pound Cake:
- 1 cup butter, softened
- 2 cups sugar
- 1 cup light brown sugar, lightly packed
- 1 cup creamy peanut butter
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
For the Peanut Butter Glaze (Optional):
- ½ cup creamy peanut butter
- 1 cup powdered sugar
- 4 tablespoons milk (adjust as needed for consistency)
- ½ teaspoon vanilla extract
Instructions
How to Make Peanut Butter Pound Cake
Step 1: Preheat the Oven & Prep the Pan
- Preheat your oven to 325°F (165°C).
- Grease and flour a bundt pan or loaf pan to prevent sticking.
Step 2: Cream the Butter & Sugars
- In a large bowl, beat butter, sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add peanut butter and mix until smooth.
Step 3: Add the Eggs & Vanilla
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
Step 4: Mix the Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the batter, alternating with the milk. Mix just until combined.
Step 5: Bake Until Golden
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Peanut Butter Glaze (Optional but Highly Recommended!)
- In a bowl, whisk together peanut butter, powdered sugar, milk, and vanilla until smooth.
- Adjust the consistency with more milk if needed.
- Drizzle over the cooled cake and let set before slicing.
Notes
How to Store & Freeze Peanut Butter Pound Cake
Storing Leftovers:
- Keep at room temperature for up to 3 days, covered.
- Store in the fridge for up to a week for a longer shelf life.
Freezing Instructions:
- Wrap individual slices in plastic wrap and freeze for up to 3 months.
- Thaw at room temperature before serving.
