Description
This Peanut Butter Pound Cake is a rich and moist dessert featuring creamy peanut butter blended into a classic pound cake batter. Baked to perfection in a bundt pan, it offers a dense yet tender crumb with a subtle nutty flavor, making it a decadent treat for any peanut butter lover.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup peanut butter (creamy or chunky)
- 4 large eggs
- 1 cup buttermilk (or whole milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking and ensure easy release of the cake after baking.
- Cream Butter, Peanut Butter, and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, peanut butter, and granulated sugar until the mixture becomes light, fluffy, and well combined, about 4 to 5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully and maintain the batter’s smooth texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing each addition just until combined to avoid overmixing which can toughen the cake.
- Add Vanilla: Stir in the vanilla extract to enhance the overall flavor of the cake batter.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes, allowing it to set before removing to avoid breaking.
- Transfer and Cool Completely: Carefully remove the cake from the bundt pan and place it on a wire rack to cool completely, which helps the cake achieve the best texture.
- Serve: Once cooled, slice and serve your peanut butter pound cake as is, or optionally drizzle with chocolate ganache or serve alongside whipped cream to elevate the dessert experience.
Notes
- Make sure the butter is softened but not melted to get the best creamy texture when creaming with sugar.
- Use either creamy or chunky peanut butter depending on your preferred texture.
- Do not overmix the batter once the dry ingredients are added to prevent a dense, tough cake.
- Check doneness by inserting a toothpick in the center; if it comes out clean or with a few moist crumbs, the cake is ready.
- Allow the cake to cool properly to ensure it slices cleanly without crumbling.
- Optional toppings like chocolate ganache or whipped cream add an extra layer of decadence but are not necessary for a delicious cake.
