If you’re a peanut butter lover looking for a dessert that truly celebrates that rich, nutty flavor in every bite, you’re about to discover a new favorite. This Peanut Butter Pound Cake Recipe is the perfect harmony of creamy, buttery goodness combined with a dense yet tender crumb that feels like a warm hug. It’s easy enough to whip up for a weekend treat but special enough to impress anyone you share it with, whether for a holiday gathering or just a cozy afternoon coffee break. Trust me, once you’ve made this cake, you’ll reach for it again and again.
Ingredients You’ll Need
This recipe keeps things simple, using classic pantry staples that come together to create a cake with perfect texture and that unmistakable peanut butter punch. Each ingredient plays its part, from the richness of butter to the tangy touch of buttermilk that makes every slice so moist and tender.
- Unsalted butter: Softened butter adds richness and creates a tender crumb in the cake.
- Peanut butter: Creamy or chunky peanut butter brings the star flavor and extra creaminess.
- Granulated sugar: Sweetens the cake and helps achieve a lovely crust as it bakes.
- Large eggs: Eggs provide structure and moisture, ensuring the cake holds together beautifully.
- All-purpose flour: The base of the cake that provides structure without being too heavy.
- Baking powder: A leavening agent that helps the cake rise just perfectly.
- Salt: Enhances the peanut butter flavor and balances the sweetness.
- Buttermilk: Adds tanginess and moisture, making the cake incredibly tender.
- Vanilla extract: A subtle layer of warmth that rounds out the flavors wonderfully.
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). While it’s warming up, grease your 10-inch bundt or tube pan and sprinkle it lightly with flour. This step is crucial to make sure your cake releases easily once baked, giving you those beautiful, clean slices.
Step 2: Cream Butter, Peanut Butter, and Sugar
In a large bowl, combine the softened butter, peanut butter, and sugar. Use a hand or stand mixer to beat everything together until the mixture is light, fluffy, and almost a little pale. This process takes about 4 to 5 minutes and it’s where you start building that fabulous texture and flavor.
Step 3: Add Eggs One at a Time
Next, crack in the eggs one by one, beating well after each addition. This ensures the eggs incorporate smoothly without curdling your batter, keeping everything silky and stable for the perfect rise.
Step 4: Whisk Dry Ingredients Together
In a separate bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients beforehand helps distribute the leavening agents and salt evenly throughout your cake.
Step 5: Combine Wet and Dry Ingredients
Now comes the gentle part: slowly add the flour mixture to the peanut butter batter, alternating with the buttermilk. Start and end with the dry ingredients, and mix just until everything is combined. Overmixing at this stage can make the cake tough, so be gentle.
Step 6: Add Vanilla Extract
Stir in the vanilla extract to add that warm, inviting aroma that enhances the peanut butter flavor beautifully.
Step 7: Pour Batter into Pan
Pour your thick, creamy batter into the prepared bundt pan and smooth the top with a spatula. This helps the cake rise evenly as it bakes.
Step 8: Bake Until Golden and Set
Bake the cake for 1 hour to 1 hour and 15 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The baking time varies slightly depending on your oven, so keep an eye on it after the first hour.
Step 9: Cool Before Removing
Let the cake cool in the pan for about 10 to 15 minutes. This resting time is important to allow the cake to firm up slightly before you turn it out onto a wire rack to cool completely.
Step 10: Slice and Serve
Once cooled, slice your Peanut Butter Pound Cake and serve as is, or get creative with toppings like chocolate ganache or a dollop of whipped cream. Either way, prepare for compliments!
How to Serve Peanut Butter Pound Cake Recipe
Garnishes
Adding simple garnishes can elevate your Peanut Butter Pound Cake Recipe even further. Consider drizzling warm chocolate ganache to add a silky richness or sprinkling chopped peanuts on top for a satisfying crunch. A swirl of freshly whipped cream can also balance the dense texture with a light, airy contrast.
Side Dishes
This cake pairs wonderfully with fresh fruit such as sliced strawberries or bananas, which add a natural sweetness and brightness. A scoop of vanilla ice cream is always a winning companion for a decadent dessert experience that feels indulgent without being overwhelming.
Creative Ways to Present
For a fun twist, consider serving slices of this cake alongside a hot cup of coffee or chai tea for a cozy afternoon treat. You could also cut the cake into smaller cubes and thread them on skewers alternating with marshmallows and fresh fruit for a dessert kabob that’s both fun and delicious.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers (or let’s be honest, if you plan ahead!), tightly wrap the cake in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days, maintaining its moist texture and amazing flavor.
Freezing
To freeze, wrap the cooled cake tightly in plastic wrap and then again in aluminum foil or place into a freezer bag. It can stay frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge before serving for best results.
Reheating
Warm slices gently in the microwave for about 10-15 seconds to bring back that freshly baked warmth. This makes the peanut butter aromas even more intense and the texture pleasantly soft.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter adds delightful little nutty bursts throughout the cake, giving it extra texture and a slight contrast in every bite. It’s a great way to customize your Peanut Butter Pound Cake Recipe.
What if I don’t have buttermilk on hand?
No worries! You can easily substitute whole milk combined with one tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using. This DIY buttermilk keeps the cake moist and tender.
Is it necessary to grease and flour the pan?
Yes, greasing and flouring the pan is essential to prevent the cake from sticking, especially with the dense batter of this pound cake. It ensures a clean release and beautiful presentation every time.
Can this recipe be made into cupcakes?
Definitely! Fill cupcake liners about two thirds full and reduce the baking time to around 20-25 minutes. Keep an eye on them, and do a toothpick test to check for doneness.
How long does the Peanut Butter Pound Cake stay fresh?
Properly stored, this cake stays delicious at room temperature for up to 3 days. For longer storage, freezing is your best bet to lock in freshness and flavor.
Final Thoughts
This Peanut Butter Pound Cake Recipe is a true crowd-pleaser that combines the comfort of classic pound cake with the irresistible taste of peanut butter in every bite. Whether you’re baking it for a celebration or just to treat yourself, this cake won’t disappoint. I can’t wait for you to try it and make it one of your favorite recipes too!
Print
Peanut Butter Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peanut Butter Pound Cake is a rich, moist, and flavorful dessert featuring creamy or chunky peanut butter, blended into a classic pound cake batter. Perfectly baked to a golden finish, it offers a delightful balance of nutty and sweet flavors, ideal for any occasion or a special treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup peanut butter (creamy or chunky)
- 4 large eggs
- 1 cup buttermilk (or whole milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to ensure the cake releases easily after baking.
- Cream Butter, Peanut Butter, and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, peanut butter, and sugar together until the mixture is light and fluffy, which should take about 4-5 minutes.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to fully combine and maintain a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt evenly to distribute the leavening.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet batter, alternating with the buttermilk. Begin and end with the dry ingredients, mixing only until just combined to avoid overmixing.
- Add Vanilla Extract: Stir in the vanilla extract gently to enhance the flavor without deflating the batter.
- Pour Batter and Bake: Pour the prepared batter into the greased bundt pan and smooth the top evenly. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Cake: Allow the cake to cool in the pan for 10-15 minutes to set. Then carefully remove it from the pan and transfer to a wire rack to cool completely, ensuring even cooling and preventing sogginess.
- Serve: Once fully cooled, slice the cake into 12-14 servings. Optionally, drizzle with chocolate ganache or serve alongside whipped cream for an extra indulgent treat.
Notes
- Use either creamy or chunky peanut butter depending on your texture preference.
- Ensure butter and peanut butter are well softened for easier mixing and better texture.
- Do not overmix once dry ingredients are combined to maintain a tender crumb.
- Substitute buttermilk with whole milk if needed, but buttermilk adds tang and moisture.
- Storage: store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optionally, add chocolate ganache or whipped cream for serving to complement the peanut butter flavor.
