Description
This Peanut Butter Pound Cake is a rich and moist dessert perfect for peanut butter lovers. Made with creamy peanut butter, buttery goodness, and a classic pound cake texture, it’s baked to golden perfection in a bundt pan. The cake delivers a delightful balance of nutty flavor and sweetness, ideal for serving at gatherings or as a special treat.
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 or tube pan to prevent sticking and ensure easy removal 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 butter, peanut butter, and sugar until the mixture is light and fluffy. This process typically takes about 4-5 minutes and helps incorporate air into the batter.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and achieve a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and salt through the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined to maintain a tender crumb without overmixing.
- Add Vanilla: Stir in the vanilla extract until evenly distributed throughout the batter.
- Pour Batter into Pan: Transfer the batter into the prepared bundt pan and smooth the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely. This helps the cake set and prevents it from breaking.
- Serve: Once cooled, slice the cake and serve. Optionally, drizzle with chocolate ganache or accompany with whipped cream for an extra indulgent touch.
Notes
- For best results, use room temperature ingredients to ensure proper mixing.
- You can use either creamy or chunky peanut butter depending on your texture preference.
- Substituting buttermilk with whole milk may alter the tenderness slightly but still yields a delicious cake.
- Do not overmix the batter after adding dry ingredients to prevent a dense cake.
- Check doneness with a toothpick rather than relying solely on baking time.
- Let the cake cool completely before slicing to maintain clean cuts.
