Double Peanut Butter Pound Cake
Indulge in the rich, nutty goodness of Double Peanut Butter Pound Cake—a decadent dessert that takes peanut butter love to the next level. This moist and buttery pound cake is infused with creamy peanut butter and topped with a luscious peanut butter glaze for double the flavor. Perfectly balanced with hints of vanilla and a tender crumb, this cake is a peanut butter lover's dream come true. Whether served as an afternoon snack, a sweet breakfast treat, or a stunning centerpiece for dessert, this recipe delivers irresistible homemade comfort with every slice. With only 20 minutes of prep and a beautiful glaze that sets like a dream, it’s both simple to make and visually impressive. Treat yourself to a classic with a creamy twist—your taste buds will thank you!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 1 cup Creamy peanut butter
- 4 units Large eggs
- 2 teaspoons Pure vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 1 cup Powdered sugar
- 0.25 cup Creamy peanut butter for glaze
- 2 tablespoons Milk for glaze
- 0.5 teaspoon Vanilla extract for glaze
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and 1 cup of peanut butter until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the 2 teaspoons of vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the 3/4 cup of milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, 1/4 cup of creamy peanut butter, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. If needed, add more milk 1 teaspoon at a time until the desired consistency is reached.
Once the pound cake is completely cool, drizzle the peanut butter glaze over the top. Let it set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
6983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.6 g | 474% | |
| Saturated Fat | 159.5 g | 798% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1285 mg | 428% | |
| Sodium | 3329 mg | 145% | |
| Total Carbohydrate | 832.9 g | 303% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 556.5 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 652 mg | 50% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2826 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
