Peanut Butter Pound Cake with Peanut Butter Glaze
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Peanut
If you’re a peanut or peanut
Peanut Butter Pound Cake with Peanut Butter Glaze
Just as I was making this tasty treat, it hit me that a Peanut
I proceeded to add peanut
That glaze …
There’s a reason there’s such a hype around anything peanut
POUND CAKE BAKING TIPS
- Read the recipe through completely at least twice so you know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
- Allow your eggs, butter, and dairy to come to room temperature before mixing.
- As well, I used pure vanilla extract. (Pure vanilla, not an imitation.)
- Finally, I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
Ingredients you’ll need for this pound cake
A delightful treat for peanut
- 1 and ½ cup butter
- 3 cups granulated sugar
- ½ cup creamy peanut
butter - 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup creamy peanut
butter - ⅓ cup corn syrup
- 2 cup powdered sugar
- 3 to 4 tablespoons heavy cream
- 1 teaspoon vanilla
Peanut Butter Pound Cake Tips
You’ll need a little patience when cooking a pound cake, it takes 1 hour 15 minutes to 1 hour and 25 minutes to cook. It’s so worth the wait. This cake will melt in your mouth! It has a creamy, fine crumb texture. You’re sure to love the waterfall of thick peanut
If you don’t have powdered sugar, also known as confectioners’ sugar, add granulated sugar to a food processor or blender. Pulse sugar until it becomes a powder. Proceed with recipe as directed.
PANS AND SUCH
I sit my pound cakes on a cookie sheet to bake. Sitting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.
I’m not a fan of non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)
More pound cake you’ll love!
I adore baking. These are a few of my favorite desserts to make (and eat): Bugle Bites, Peanut Butter Bars, peanut butter bread bananas foster, Peanut Butter Crunch Bars, Small Batch Peanut Butter Cookies, Peanut butter brownies, and Homemade Peanut Butter.
Peanut Butter Pound Cake with Peanut Butter Glaze
Ingredients
Pound Cake
- 1 and ½ cup butter
- 3 cups granulated sugar
- ½ cup creamy peanut butter
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
Frosting
- ½ cup creamy peanut butter
- ⅓ cup light corn syrup
- 2 cup powdered sugar (aka confectioners)
- 3 to 4 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
Instructions
Cake
- Preheat oven to 350°F. Prepare a bundt pan with non-stick spray or grease and sugar the pan.
- Beat the butter and sugar until light and fluffy.1 and ½ cup butter, 3 cups granulated sugar
- Beat in the peanut butter until smooth and well incorporated.½ cup creamy peanut butter
- Add eggs one at a time.6 large eggs
- In another bowl, combine flour, baking powder and salt.3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- Add flour mixture and buttermilk to the butter and sugar alternating. Start and end with the flour.1 cup buttermilk
- Mix in vanilla.1 teaspoon pure vanilla extract
- Pour into bundt pan and smooth surface.
- Bake 75 to 85 minutes or until a wooden pick comes out clean or with dry crumbs.
- Cool for 30 minutes on a wire rack before inverting on a serving tray.
- Cool completely on a wire rack before frosting.
Frosting
- Cream peanut butter, vanilla and corn syrup.½ cup creamy peanut butter, 1 teaspoon pure vanilla extract, ⅓ cup light corn syrup
- Slowly add powdered sugar and 1 tablespoon heavy cream at a time to mixer. Add more cream if necessary.2 cup powdered sugar (aka confectioners), 3 to 4 tablespoons heavy whipping cream
- Pour and spread on cooled cake. I like to serve it with vanilla ice cream but it's good plain too.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
i have your cake in the oven now we love peanut buttet and this cake looks so yummy. will let u know how it turns out. pat
oh great! I hope you love it. I need to make it again
Hi Paula! Your Peanut Butter Pound Cake is at the top of my “Things to Do” list. I’ve been a peanut butter dessert fan since the 1970’s when I lived in Rocky Mount, NC. There was a little restaurant named The Carolina Cafe there that made a spectacular peanut butter pie. People lined up to buy whole pies. Their pie had a pastry crust and meringue on top, with a filling something like a pumpkin pie in texture.
Unfortunately, I no longer live there and have never been able to duplicate it. Maybe you could do that? I’ll be making your pound cake whenever I get a peanut butter craving, in the mean time. Thanks for the recipe!
Essie
Hi Essie, I’m so glad you like the Pound cake recipe. The pie you describe sounds wonderful. I’ve actually been trying to think of some peanut butter recipes. A peanut butter brand just sent me a case of peanut butter that I need to do something with. I’ll be testing pb pie recipes!
Can you make this in loaf pans or cupcake pans instead to make individual pound cakes to wrap for bake sales? 🙂
That’s a great idea, Elizabeth!. Since the batter is thicker than regular cake batter, they’ll take longer to cook than regular cupcakes. So for cupcakes, I’d start checking them at 25 minutes, they may take up to 30 minutes to cook (at 350 degrees)
For the loaf pans. I’m not sure if you want to use the small or large ones. The small ones, that are about 4 inches by 3 inches will probably take around 40 – 45 minutes. The larger one start checking at 60 minutes. To test, carefully open the oven door and stick a toothpick in the center, they’ll be done when it comes out clean. Cook on a rack in the center ove the oven. I think I’ve covered anything, please msg me back if you have more questions. ~ Paula
I suspect this would stick around anyone’s house for long. There are always peanut butter hounds everywhere!!!!
We go through a ton of peanut butter around here! Your cake looks wonderful! I’m not the most patient baker, but this looks completely worth it!
Thank you Michelle! I’m not a patient person, but for some reason I am when it comes to baking, not cooking, just baking desserts.
Man…this looks delish!! Wish I could reach in my puter and get some 😉
Pinning it!
Thanks for sharing!
Thanks! I love a good pound cake!
I really LOVE Peabut Butter amd i want to try this recipe. I only have Jiffy Creamy Peanut Butter on hand,Will Creamy Peanut Butter work??
Yes it will
This pound cake is gorgeous, Paula! I am totally drooling over that peanut butter glaze – pinning!
Thanks so much Kelly!
My son loves peanut butter
Great! I think he’ll like this then.
This looks incredible!!
Thanks, John. I hope you enjoy it.