Peanut Butter Pound Cake

Welcome to a culinary journey where the richness of peanut butter meets the classic charm of a pound cake. Today, we’re diving into the indulgent world of Peanut Butter Pound Cake. This recipe is a testament to the perfect marriage of buttery goodness, nutty undertones, and the comforting texture of a pound cake. Ideal for both casual gatherings and special occasions, this Peanut Butter Pound Cake is a surefire crowd-pleaser.


To embark on this delightful baking adventure, gather the following ingredients:

  • 1 cup butter, softened
  • 2 cups sugar
  • 1 cup light brown sugar, lightly packed
  • 1/2 cup peanut butter, creamy or crunchy
  • 5 eggs, room temperature
  • 1 tbsp vanilla
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup milk, whole or low fat


Let’s dive into the step-by-step guide to creating this symphony of flavors:

  1. Preheat the Oven: Set the oven to 325°F. Prepare a large tube or bundt pan by greasing and flouring it. Note: This recipe makes a large cake, so only fill your pan about 3/4 full to prevent overflow. Extra batter? Make muffins or a small loaf.
  2. Prepare Dry Ingredients: In a large bowl, mix flour, baking powder, salt, and baking soda. Set aside.
  3. Cream Butter and Sugar: On medium speed, cream together softened butter and sugar until fluffy. Add brown sugar and peanut butter, continuing to mix. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla.
  4. Combine Wet and Dry Ingredients: Alternate between adding the dry ingredients and the milk to the creamed mixture. Begin and end with the dry ingredients, incorporating about a fourth of each ingredient at a time. Mix thoroughly.
  5. Bake to Perfection: Pour the batter into the prepared pan and bake for 60–70 minutes. Start checking at 60 minutes with a wooden toothpick. Continue checking every 5 minutes until the toothpick comes out clean, indicating the cake is done.
  6. Cool and Serve: Allow the cake to sit in the pan for 15 minutes after removing it from the oven. Then transfer it to a wire rack to cool completely. Dust with powdered sugar or frost according to your preference.
  7. Note for Variation: This recipe yields a large cake. For smaller pound cakes, use loaf pans or mini bundt cake molds, adjusting the cooking time accordingly.

Kitchen Equipment Needed

Ensure you have the following kitchen equipment ready:

  • Large tube or bundt pan
  • Mixing bowls
  • Electric mixer
  • Wooden toothpick
  • Wire rack

Tips and Tricks

  • Butter Brilliance: For an extra layer of flavor, opt for high-quality, salted butter.
  • Peanut Butter Preference: Choose creamy or crunchy peanut butter based on your texture preference.
  • Even Mixing: Take your time when incorporating eggs, ensuring each is fully mixed before moving on to the next.

Recipe Variations

Feel free to experiment with this recipe to suit your taste:

  • Choco-Peanut Delight: Add chocolate chips to the batter for a delightful chocolate-peanut butter combo.
  • Fruity Fusion: Swirl in raspberry or strawberry preserves for a burst of fruity goodness.
  • Nutty Crunch: Sprinkle chopped peanuts on top before baking for a crunchy finish.


Can I freeze Peanut Butter Pound Cake?

Absolutely! Wrap slices tightly in plastic wrap and store in an airtight container. Thaw slices at room temperature for a delightful treat anytime.

How long does it last?

Stored in an airtight container at room temperature, this pound cake stays fresh for up to a week. For extended freshness, refrigerate for up to two weeks.

Can I omit the peanut butter?

While it won’t be Peanut Butter Pound Cake without it, you can experiment with almond or cashew butter for a unique twist.

Pairing Suggestions

Pair a slice of Peanut Butter Pound Cake with a steaming cup of coffee for a delightful afternoon treat. For a decadent dessert, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Leave a Comment