Peanut Butter Pound Cake

This moist peanut butter pound cake is simple to make and has fantastic flavor! We topped it with a rich chocolate glaze and Reese's cups! If you love peanut butter (or know someone who does) this recipe is a keeper!

Peanut Butter Pound Cake Ingredients

Here's a quick look at the star ingredients for this recipe! You can find the full, detailed listing in our recipe card at the bottom of this post.

• Butter adds richness, flavor, and a velvety texture (among other things)! We use unsalted, and add the salt separately.
• Sugar- We use both white and brown sugar in this recipe! Sugar adds moisture and brown sugar complements the peanut butter flavor perfectly.
• Peanut Butter- You can't have a peanut butter pound cake without it ;0) We use creamy peanut butter brands like JIF.
• Milk (two percent or whole milk for added richness and moisture)
• Vanilla
• All Purpose Flour
• Baking Powder (Not much as we prefer our pound cakes to be a bit dense - but not heavy)
• Salt to balance the sweetness

How to Make Peanut Butter Pound Cake

You can find the full, printable recipe at the bottom of this post. Here is a quick look at our steps!

• After preheating the oven and preparing the pan, we mixed the butter until smooth, then mixed in the peanut butter until smooth.
• Next, we creamed the butter, white sugar, and brown sugar for 4-5 minutes. We added in the eggs one by one, and then alternated between our combined dry ingredients and combined wet ingredients (beginning and ending with the dry ingredients).
• *As always, mix just until blended as over-mixing can alter the texture of the cake.

• We scooped the batter into the prepared bundt pan and baked for about 1 hour and 10 minutes. *Baking times can vary and so peek in as the end time approaches, and make changes as needed.
• We cooled the cake in the cake pan on a wire rack for ten minutes before turning out.
• Next, we prepared the chocolate glaze in the microwave and allowed it to cool and thicken a bit.
• We spooned it over the cooled cake, and topped with Reese's cups!

We hope that you enjoy this delicious peanut butter pound cake as much as we have! We would love to hear from you if you give it a try. We've made many other pound cake recipes over the years! Make sure to check our these other favorites:

Peanut Butter Pound Cake with Chocolate Glaze

BY Melissa and Bebe

This moist Peanut Butter Pound Cake has fantastic flavor with a hint of brown sugar and a rich chocolate glaze. Keep this simple scratch recipe in mind for your next dessert!

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Course: Dessert

Servings: 15

RATE THIS RECIPE

Print Recipe Pin Recipe

Ingredients

• ▢ 3 sticks unsalted butter, softened (339g)
• ▢ ¾ cup creamy peanut butter (we used JIF) (190g)
• ▢ 2 cups sugar (400g)
• ▢ 1 cup brown sugar (200g)
• ▢ 5 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes.)
• ▢ 3 cups all purpose flour (375g)
• ▢ ½ teaspoon baking powder (2g)
• ▢ 1 cup milk (we like whole milk or two percent) (240g)
• ▢ 1 tablespoon vanilla extract (12g)

For the Chocolate Glaze

• ▢ 4 oz 4 oz Semi-Sweet or Dark Chocolate (Today we used Ghirardelli mini semi-sweet chocolate chips)
• ▢ 3 oz Heavy Whipping Cream

Decoration

• ▢ Miniature Reese's Cups, optional

Instructions

• Grease and flour a tube pan.(We used a pan with 12 cup baking capacity.)
• Lower the oven rack to the next to lowest position so that the cake will sit in approximately in the center of your oven. Preheat oven to 325 degrees F.
• In a separate bowl whisk the flour and baking powder to combine, set aside for later.
• Mix the butter with the paddle attachment in your mixer, mixing until smooth. Next, add the peanut butter, mixing until smooth.
• Next, gradually add the white and brown sugar and mix on Medium Speed until light and fluffy for 4-5 minutes.
• Add the eggs one at a time blending after each to incorporate.
• Add the vanilla extract to the milk.
• Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.
• Bake at 325 degrees for 1 hour and 10 minutes or until a toothpick comes out clean. **Baking times may vary! It may take a bit longer, peek in as you approach the end time and adjust as needed.
• This makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.

For the Chocolate Glaze

• Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is *almost* completely melted.
• Allow the mixture to sit for a minute or two and stir until smooth. This glaze will thicken as it sits and cools. Spoon over the cooled cake, or drizzle using a disposable piping bag (or ziplock bag) with the tip/corner snipped away. We just spooned ours over the top and pushed some over the edge using an offset spatula.
• We sliced miniature Reese's cups and pushed into the glaze for added decoration.

Storage

• This glaze can sit at room temperature for 2-3 days under a cake dome or in an airtight container. Beyond that, you can refrigerate for a bit longer or wrap & freeze for up to three months.

Notes

 

*Make sure that you are using All Purpose Flour rather than Self Rising. 

Baking times may vary depending on the size and type of your bundt pan. Keep in mind that you shouldn't fill your pan beyond approximately ⅔ full as your cake will need space to rise.

This cake can be wrapped tightly and frozen for up to three months! To thaw, we like to move to the wrapped cake to the refrigerator the day be for we need it. Then, move to the kitchen counter the next morning (under a cake dome or in a bakery box or airtight container).

Loved This Recipe?!

Check out @mycakeschool for more!