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
Scale
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.
