My best time in the kitchen was making a Peanut Butter Pound Cake Recipe. This recipe stands out because of its rich, nutty flavor and the perfect balance of sweetness.
The combination of creamy peanut butter, butter, and cream cheese makes it incredibly moist and dense, while the crunchy peanut butter adds a satisfying texture.
The glaze icing brings an extra layer of smooth peanut butter goodness, elevating the cake’s flavor. The taste is delightful—rich, slightly sweet, with a hint of saltiness from the peanut butter.
I confirmed it was done when a toothpick came out clean, signaling a perfect bake. This Peanut Butter Pound Cake Recipe is considered a versatile base because you can easily modify the recipe with different flavors, nuts, or even chocolate chips.
Its soft texture and flavor make it an ideal treat for any occasion, whether as a dessert or snack.
How To Prepare Peanut Butter Pound Cake Recipe?
Preparation And Cooking Time
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Course And Cuisine
Course: Dessert
Cuisine: American
Servings: 10 slices
Equipment Needed
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- 9×5-inch loaf pan
- Spatula
- Wire rack
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup crunchy peanut butter
- 1/2 cup butter-flavored solid shortening
- 1 (8-ounce) package cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze Icing:
- 3/4 cup milk
- 1/2 cup peanut butter
- 3 tablespoons powdered sugar
Step-by-Step Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your cake doesn’t stick. You can also use parchment paper for easier removal later.
Step 2: Cream the Butters and Cream Cheese
In a large mixing bowl, combine the unsalted butter, crunchy peanut butter, butter-flavored shortening, and cream cheese. Use an electric mixer to beat the mixture on medium speed until it’s light and creamy. This should take about 3-4 minutes. The peanut butter will give the batter a rich texture, while the cream cheese adds a nice tang.
Step 3: Add Sugar and Eggs
Gradually add the granulated sugar to the creamed mixture. Continue beating until it’s fully incorporated. Then, add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix again until everything is combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the wet ingredients in batches, mixing gently after each addition. Be careful not to overmix to keep the cake light and fluffy.
Step 5: Bake the Cake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula for even baking. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Every oven is different, so be sure to keep an eye on your cake.
Step 6: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely.
Step 7: Prepare the Glaze Icing
While the cake is cooling, prepare the peanut butter glaze. In a saucepan, combine the milk and peanut butter over low heat. Stir continuously until the peanut butter melts and the mixture is smooth. Once melted, whisk in the powdered sugar until the glaze is well combined and smooth.
Step 8: Glaze the Cake
Once the cake is completely cool, drizzle the peanut butter glaze evenly over the top of the cake. The glaze will harden slightly as it cools, adding a sweet peanut butter finish to your pound cake.
Special Note
For those with peanut allergies, you can substitute the peanut butter with almond butter or another nut-free alternative. Ensure to check for any cross-contamination warnings if allergies are severe.
Nutrition Facts Peanut Butter Pound Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 400 |
| Total Fat | 22g |
| Cholesterol | 80mg |
| Sodium | 250mg |
| Total Carbohydrates | 42g |
| Protein | 8g |
Secrets To Perfect Cake
1. Use room temperature butter, eggs, and milk. They mix more easily and create a smoother batter, resulting in a lighter, fluffier cake.
2. Overmixing adds too much air and can lead to a dense cake. Mix just until the ingredients are combined to ensure a tender texture.
3. Spoon flour into your measuring cup and level it off with a knife to avoid packing too much flour into the cup. Too much flour can make your cake dry.
4. Always preheat the oven before baking. This ensures that the cake starts baking immediately and cooks evenly throughout.
5. Using the correct pan size helps the cake bake evenly. If you use a pan that’s too small or large, the texture and baking time will be off.
Storage And Freezing
1. Storing
1. At Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
2. In the Refrigerator: Extend the freshness by storing the cake in the refrigerator for up to a week. Bring to room temperature before serving for the best texture and flavour.
2. Freezing
1. Freeze Individual Slices: Wrap individual slices in plastic wrap and then in aluminium foil or place in a freezer-safe bag. Thaw slices at room temperature or gently reheat in the microwave.
2. Whole Cake: Wrap the whole cake in plastic wrap, then in aluminium foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Can I Use Natural Peanut Butter In The Recipe?
Yes, you can use natural peanut butter, but keep in mind that it has a different consistency compared to regular peanut butter.
Natural peanut butter tends to be oilier and less sweet, so you may need to adjust the amount of sugar and ensure it is well-mixed before incorporating it into the batter.
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend is designed for baking, as it will have the necessary binders like an than gum to mimic the texture and structure of regular flour.
How Do I Know When The Pound Cake Is Done Baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Additionally, the cake should be golden brown and start to pull away from the sides of the pan. Be sure not to over bake, as this can make the cake dry.
Can I Add Other Flavors Or Ingredients To The Cake?
Yes, you can customise your peanut butter pound cake by adding various mix-ins such as chocolate chips, peanut butter chips, chopped nuts, or even a swirl of jam.
You can also experiment with adding a teaspoon of cinnamon or a splash of bourbon for extra flavour.
Conclusion
The Peanut Butter Pound Cake Recipe is a delicious, versatile dessert that combines rich flavors and a moist texture.
The balance of peanut butter, butter, and cream cheese creates a delightful base, while the glaze adds an irresistible touch of sweetness.
Whether you’re serving it for a special occasion or enjoying it as a treat, this Peanut Butter Pound Cake Recipe is sure to please any peanut butter lover.
Its adaptability makes it easy to customize with various mix-ins, making it a timeless favorite in the kitchen. It’s the perfect balance of comfort and indulgence, leaving everyone coming back for more.
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Peanut Butter Pound Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- 9×5 inch loaf pan
- Spatula
- Wire rack
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 1/2 cup crunchy peanut butter
- 1/2 cup butter-flavored solid shortening
- 1 8-ounce package cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze Icing:
- 3/4 cup milk
- 1/2 cup peanut butter
- 3 tablespoons powdered sugar
Instructions
Step 1: Preheat and Prepare
- Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your cake doesn’t stick. You can also use parchment paper for easier removal later.
Step 2: Cream the Butters and Cream Cheese
- In a large mixing bowl, combine the unsalted butter, crunchy peanut butter, butter-flavored shortening, and cream cheese. Use an electric mixer to beat the mixture on medium speed until it’s light and creamy. This should take about 3-4 minutes. The peanut butter will give the batter a rich texture, while the cream cheese adds a nice tang.
Step 3: Add Sugar and Eggs
- Gradually add the granulated sugar to the creamed mixture. Continue beating until it’s fully incorporated. Then, add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix again until everything is combined.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the wet ingredients in batches, mixing gently after each addition. Be careful not to overmix to keep the cake light and fluffy.
Step 5: Bake the Cake
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula for even baking. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Every oven is different, so be sure to keep an eye on your cake.
Step 6: Cool the Cake
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely.
Step 7: Prepare the Glaze Icing
- While the cake is cooling, prepare the peanut butter glaze. In a saucepan, combine the milk and peanut butter over low heat. Stir continuously until the peanut butter melts and the mixture is smooth. Once melted, whisk in the powdered sugar until the glaze is well combined and smooth.
Step 8: Glaze the Cake
- Once the cake is completely cool, drizzle the peanut butter glaze evenly over the top of the cake. The glaze will harden slightly as it cools, adding a sweet peanut butter finish to your pound cake.