If you love the rich, nutty flavor of peanut butter in a dessert that feels both nostalgic and indulgent, this Peanut Butter Pound Cake Recipe is about to become your new favorite treat. Dense yet tender, with a buttery crumb and that unmistakable peanut butter goodness, this cake is perfect for any occasion—from casual afternoons with friends to celebratory dinners. The magic lies in its simple ingredients coming together to create a moist, flavorful pound cake that invites you back for one more slice.
Ingredients You’ll Need
Every ingredient in this Peanut Butter Pound Cake Recipe plays a crucial role in building its texture, flavor, and moistness. From the creamy richness of the butter and peanut butter to the tender crumb supplied by buttermilk and flour, each element is straightforward yet essential.
- Unsalted butter: Softened for easy creaming, it adds richness and tenderness.
- Peanut butter: Use creamy or chunky to infuse that signature peanut flavor.
- Granulated sugar: Sweetens and helps achieve a light, fluffy batter.
- Large eggs: Bind the ingredients and add structure.
- All-purpose flour: The base that provides the cake’s body.
- Baking powder: Gives the cake a gentle rise without overpowering the density.
- Salt: Enhances flavors and balances sweetness.
- Buttermilk: Adds moisture and a subtle tang for extra tenderness.
- Vanilla extract: Deepens flavor and rounds out the peanut butter punch.
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). Grease and flour a 10-inch bundt pan or tube pan thoroughly to ensure the cake releases easily after baking. Proper preparation here sets the foundation for your perfect cake shape and presentation.
Step 2: Cream Butter, Peanut Butter, and Sugar
In a large mixing bowl, combine the softened butter, peanut butter, and sugar. Using a hand or stand mixer, beat these together until the mixture is light and fluffy, about 4 to 5 minutes. This step is key for incorporating air, which helps to elevate the dense pound cake texture just enough to keep it tender.
Step 3: Add Eggs One at a Time
Incorporate the eggs one by one, beating well after each addition. This gradual mixing ensures the eggs are fully integrated and keeps the batter smooth, which supports that perfect crumb in the finished cake.
Step 4: Whisk Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking powder, and salt. Mixing the dry ingredients beforehand helps them distribute evenly throughout the batter, preventing clumps and ensuring a consistent texture.
Step 5: Combine Dry and Wet Ingredients Alternately
Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Stir gently until just combined—overmixing here can make the cake tough. This balancing act keeps the crumb tender and the texture just right.
Step 6: Add Vanilla Extract
Mix in the vanilla extract last. Its warm, sweet aroma adds depth and enhances the overall peanut butter flavor, rounding out every bite beautifully.
Step 7: Pour Batter and Smooth
Transfer the batter into the prepared bundt pan and give the top a smooth finish using a spatula or the back of a spoon. An even surface promotes uniform baking and a stunning final appearance.
Step 8: Bake Until Done
Bake the cake for 1 hour to 1 hour 15 minutes. Use the toothpick test—insert one into the center and check for a few moist crumbs or clean extraction. This timing ensures the cake is fully baked but remains beautifully moist inside.
Step 9: Cool Before Removing from Pan
Let the cake cool in the pan for 10 to 15 minutes to firm up, then carefully invert it onto a wire rack to cool completely. This prevents breakage and lets your cake retain its lovely bundt shape.
Step 10: Slice and Enjoy!
Once completely cooled, slice your peanut butter pound cake and serve as is or dress it up. Drizzling with chocolate ganache or accompanying with whipped cream elevates the experience, but honestly, it’s just as delightful plain.
How to Serve Peanut Butter Pound Cake Recipe
Garnishes
Simple garnishes like a dusting of powdered sugar or a drizzle of warm chocolate ganache complement the rich peanut butter flavor perfectly. Fresh berries or a dollop of whipped cream can add brightness and contrast, turning your cake into an elegant dessert centerpiece.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla or salted caramel ice cream for a classic combo. For a lighter touch, a fresh fruit salad or tangy yogurt balances the richness of the pound cake, keeping every bite fresh and satisfying.
Creative Ways to Present
For a festive touch, cut the cake into small squares and serve as bite-sized mini desserts on cocktail picks, or layer slices with peanut butter frosting between them to create a show-stopping layered treat. You can even toast thick slices briefly and serve with honey drizzled on top for an irresistible snack.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peanut Butter Pound Cake Recipe in an airtight container at room temperature for up to three days to maintain freshness. If you live in a warmer climate, storing in the fridge helps prevent spoilage while preserving softness.
Freezing
This cake freezes beautifully. Wrap slices tightly in plastic wrap and place them in a freezer-safe bag. Frozen peanut butter pound cake holds up well for up to two months—perfect for making ahead or saving for later indulgence.
Reheating
To warm up refrigerated or frozen slices, let them come to room temperature first. Then, pop them in a 300°F oven for about 10 minutes or microwave briefly on low power just until warm. This revives the cake’s softness and enhances its comforting aroma.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter will add a lovely textural contrast with small peanut bits in the cake. It’s a personal preference, but either works wonderfully in this recipe.
Is it necessary to use buttermilk?
Buttermilk adds moisture and a subtle tang that beautifully balances the sweetness. If you don’t have buttermilk, whole milk with a teaspoon of lemon juice or vinegar can be used as a substitute.
Can I make this pound cake dairy-free?
You can substitute the butter with a plant-based alternative and use a dairy-free milk like almond or oat milk mixed with a bit of lemon juice to replace buttermilk. Just keep in mind the flavor and texture might vary slightly.
How do I know when the cake is fully baked?
Use a toothpick inserted into the center. When it comes out clean or with only a few moist crumbs, the cake is done. If batter sticks, give it more time and check again in 5-10 minute intervals.
Can I add chocolate chips or nuts to this cake?
Yes! Adding chocolate chips or chopped nuts can boost the texture and visual appeal. Fold them into the batter gently during the final mixing step to prevent sinking.
Final Thoughts
This Peanut Butter Pound Cake Recipe is such a treasure—comforting, rich, and simply irresistible. Whether you’re baking for a special occasion or just craving something homey and delicious, this cake hits all the right notes. I hope you enjoy making it as much as eating it, and that it becomes a cherished recipe in your kitchen 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 and moist dessert that combines the creamy goodness of peanut butter with a classic buttery pound cake base. Perfect for peanut butter lovers, this cake features a tender crumb and a deep nutty flavor brought out by the combination of peanut butter and vanilla extract. Ideal for gatherings or as a decadent everyday treat, it can be enjoyed plain or enhanced with chocolate ganache or whipped cream.
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 Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly to prevent sticking.
- Cream Butter, Peanut Butter, and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat together the softened butter, peanut butter, and granulated sugar. Continue mixing for 4-5 minutes until the mixture is light, fluffy, and well combined.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully and ensure a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix each addition until just combined to avoid overmixing which can cause a dense cake.
- Add Vanilla Extract: Stir in the vanilla extract gently to incorporate the flavor.
- Fill the Pan: Pour the batter into the prepared bundt pan and smooth the top with a spatula for an even bake.
- Bake: Place the pan in the preheated oven and bake for 1 hour to 1 hour 15 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes to set, then carefully remove the cake from the pan and transfer it onto a wire rack to cool completely.
- Serve: Once cooled, slice and serve the cake. Optionally, drizzle with chocolate ganache or serve with whipped cream for added indulgence.
Notes
- For best results, use room temperature ingredients to ensure smooth batter and even baking.
- Peanut butter can be creamy or chunky depending on your texture preference.
- Make sure to grease and flour the bundt pan properly to prevent the cake from sticking.
- If buttermilk is not available, substitute with whole milk mixed with a tablespoon of lemon juice or vinegar.
- Check the cake for doneness starting at 1 hour, as oven temperatures can vary.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
