Peanut Butter Pound Cake Recipe

Why You’ll Love This Recipe

I love how this cake delivers on both texture and flavor. The peanut butter adds a hearty depth without overwhelming sweetness, making each bite balanced and indulgent. It’s a fantastic make-ahead dessert for gatherings and pairs perfectly with coffee or milk. The recipe is straightforward and requires simple pantry staples, making it a reliable go-to treat when I want something impressive but easy to pull together.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• salt

• unsalted butter, softened

• creamy peanut butter

• granulated sugar

• brown sugar

• large eggs

• whole milk

• vanilla extract

directions

1. I preheat the oven to 325°F (165°C) and grease a loaf or bundt pan.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, I beat the softened butter and peanut butter until smooth and creamy.

4. I gradually add in the granulated sugar and brown sugar, continuing to beat until the mixture is light and fluffy.

5. I add the eggs one at a time, mixing well after each addition.

6. I stir in the vanilla extract.

7. Alternately, I add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. I mix until just combined.

8. I pour the batter into the prepared pan and smooth the top.

9. I bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

10. I let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 10–12 servings.
Prep time: 20 minutes
Cook time: 70–80 minutes
Cooling time: 1 hour
Total time: about 2 hours

Variations

• I sometimes swirl in a bit of chocolate or Nutella into the batter for a peanut butter-chocolate combo.

• For added texture, I mix in chopped roasted peanuts or peanut butter chips.

• When I want a little spice, I add a pinch of cinnamon or nutmeg to the batter.

• I like to top the cake with a peanut butter glaze or melted chocolate for extra indulgence.

• For a lighter version, I use Greek yogurt in place of some of the butter.

storage/reheating

I store the cooled cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. For freezing, I wrap individual slices or the whole cake in plastic wrap and aluminum foil, then freeze for up to 2 months.

To reheat, I warm slices in the microwave for 10–15 seconds or let them come to room temperature before serving.

FAQs

How do I know when the pound cake is fully baked?

I insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs, the cake is done.

Can I use crunchy peanut butter instead of creamy?

Yes, I’ve tried it with crunchy peanut butter, and it adds a nice texture. Just keep in mind the batter will be a bit thicker.

Can I make this cake ahead of time?

Absolutely. I often bake it a day in advance since the flavor deepens after sitting overnight.

What type of pan works best for this recipe?

I typically use a bundt pan or a standard loaf pan. Just make sure to grease it well to avoid sticking.

Can I use a sugar substitute?

Yes, I’ve used alternatives like coconut sugar or a baking blend of stevia and had good results. Just adjust according to the brand’s substitution ratio.

Conclusion

This Peanut Butter Pound Cake is everything I want in a homemade dessert—easy to make, rich in flavor, and incredibly satisfying. It’s a dependable treat for both everyday indulgence and special occasions. Whether I serve it plain or dressed up, it’s always a crowd-pleaser that brings a comforting, nostalgic feel to the table.