Peanut Butter Pound Cake
Indulge in the cozy, nutty decadence of Peanut Butter Pound Cake, a dessert that combines velvety peanut butter flavor with the rich, buttery texture of a classic pound cake. This recipe features creamy peanut butter blended with brown sugar, granulated sugar, and vanilla for a perfectly balanced sweetness, while five eggs ensure impeccable moistness and structure. With a soft crumb and golden crust, this cake is baked to perfection in just over an hour. Serve it as a satisfying treat with whipped cream and chocolate drizzle, or enjoy it simply sliced alongside a cup of coffee or tea. Perfect for peanut butter lovers and dessert enthusiasts alike, this easy-to-follow recipe stands out as a timeless choice for gatherings and special occasions. Keywords: peanut butter pound cake, homemade pound cake, moist peanut butter dessert, decadent cake recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 2 cups granulated sugar
- 1 cup brown sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup whole milk
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 10-inch bundt pan or loaf pan, ensuring all nooks and crannies are coated.
In a large mixing bowl, cream together the unsalted butter and peanut butter using an electric mixer on medium speed until smooth and fluffy, about 2–3 minutes.
Gradually add the granulated sugar and brown sugar to the peanut butter mixture, beating well after each addition until the mixture is light and creamy.
Add the eggs to the mixture one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
Mix in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 65–70 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. Then, carefully invert the cake onto a wire rack to cool completely before serving.
Slice and enjoy as is, or serve with whipped cream, a drizzle of chocolate sauce, or your favorite toppings!
Nutrition Facts
Calories |
7242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.0 g | 444% | |
| Saturated Fat | 156.3 g | 782% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1460 mg | 487% | |
| Sodium | 3334 mg | 145% | |
| Total Carbohydrate | 940.7 g | 342% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 673.2 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 806 mg | 62% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3055 mg | 65% | |
*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.
