Peanut Butter Pound Cake Recipe – Classic Treat

Peanut butter pound cake recipe combines the rich, creamy taste of peanut butter with the classic texture of a pound cake, resulting in a dessert that’s both nostalgic and irresistibly delicious.

Perfect for any occasion, whether it’s a cozy family gathering or a special celebration, this cake is simple to make and full of flavour.

With its moist crumb and delectable peanut butter aroma, it’s sure to impress. Join me as we explore how to create this scrumptious treat from scratch, and enjoy every bite of this unique twist on a beloved classic.

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

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

How To Make Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the cake does not stick.

2. Cream the Butter and Peanut Butter

In a large mixing bowl, cream together the softened butter and peanut butter using an electric mixer on medium speed until smooth and creamy.

3. Add the Sugar

Gradually add the granulated sugar to the mixture, beating well after each addition. Continue to beat the mixture until it is light and fluffy.

4. Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. This helps the mixture to emulsify properly. Then, stir in the vanilla extract.

5. Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

6. Mix in the Dry Ingredients and Milk

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.

7. Bake the Cake

Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

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

Tips For Success

1. Measuring Ingredients

Accurate Measurement: Use the spoon-and-level method for measuring flour. Spoon the flour into your measuring cup and level it off with a knife to avoid packing it down, which can lead to a dense cake.

Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better incorporation.

2. Mixing

Don’t Over mix: Over mixing the batter can result in a tough cake. Mix just until the ingredients are combined.

Creaming Butter and Sugar: This step is crucial for creating a light and fluffy cake. Take your time to beat the butter and sugar until it’s pale and airy.

3. Baking

Even Baking: Rotate the pan halfway through baking to ensure even cooking.

Check for Doneness: Start checking the cake around the 60-minute mark. Every oven is different, and baking times can vary.

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

Baking this Peanut Butter Pound Cake brings together the comforting flavors of a classic pound cake with the nutty richness of peanut butter.

It’s perfect for a cozy afternoon snack, a special dessert, or a treat to share with friends and family. Give this recipe a try, and I’m sure it will become a favourite in your home too. Happy baking!