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Peanut Butter Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 90 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully and ensure a smooth batter.
  4. 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.
  5. 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.
  6. Add Vanilla Extract: Stir in the vanilla extract gently to incorporate the flavor.
  7. Fill the Pan: Pour the batter into the prepared bundt pan and smooth the top with a spatula for an even bake.
  8. 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.
  9. 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.
  10. 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.

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