Peanut Butter Pound Cake with Peanut Butter Glaze

This post may contain affiliate links that won’t change your price but will share some commission.

Peanut Butter Pound Cake with Peanut Butter Glaze, peanut butter lovers rejoice, this Pound Cake is a delicious, mouth-watering treat! This cake is a delicious dessert that combines the rich and nutty flavor of peanut butter with the moist and dense texture of a pound cake.

If you’re a peanut or peanut butter lover you will love this cake!

Peanut Butter Pound Cake recipe

Peanut Butter Pound Cake with Peanut Butter Glaze

Just as I was making this tasty treat, it hit me that a Peanut Butter Pound Cake sounded awesome! Why haven’t I thought of this before? It made perfect sense and I needed a dessert for my boys’ teachers.

I proceeded to add peanut butter to my favorite Pound Cake recipe, tweak a few ingredients and smother it in a rich peanut butter glaze!

That glaze …

There’s a reason there’s such a hype around anything peanut butter. Creamy and rich, it makes everything better! Pound Cake is no exception.

Pound Cake


  1. Read the recipe through completely at least twice so you know what comes next.
  2. stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
  3. 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.
  4. Allow your eggs, butter, and dairy to come to room temperature before mixing.
  5. As well, I used pure vanilla extract. (Pure vanilla, not an imitation.)
  6. 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 butter lovers, with a balance of sweet and nutty flavors.

  • 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
Cake. Pound Cake

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 butter glaze. You’ll find his cake amazing, delicious and unique!

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.


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

Peanut Butter Pound Cake with Peanut Butter Glaze

Classic Pound Cake takes on a new dimension with the addition of Peanut Butter. This is a rich and decadent cake.
Author: Paula
4.97 from 76 votes
Print Rate
Save To Your Recipe Box
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 16 servings


Pound 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.


  • Cream peanut butter, vanilla and corn syrup.
    ½ cup creamy peanut butter, 1 teaspoon pure vanilla extract, ⅓ cup 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.


Add heavy cream 1 tablespoon at a time and mix well before adding more. This needs to be thick but spreadable.


Calories: 607kcal | Carbohydrates: 80g | Protein: 10g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 130mg | Sodium: 351mg | Potassium: 197mg | Fiber: 2g | Sugar: 60g | Vitamin A: 713IU | Calcium: 53mg | Iron: 2mg
Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!


    1. Yes, it can. “To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.”

  1. 5 stars
    This was just what I was looking for. Yummy and surprisingly moist! Thanks for this recipe!

  2. 5 stars

  3. 4 stars
    Cake was good – made it with soured whipping cream as that is what I had. I have a hot oven and cooked it for 75 min before checking. I should have checked it earlier – so a tad over cooked. But tasty! I would make this cake again, but not with the icing in the recipe. So the four stars is due to the icing. The corn syrup is strong and makes it just too sweet. I would make the icing with peanut butter and butter and icing sugar and cream instead – so more of a thin icing than a glaze. Or even without the corn syrup….and I like corn syrup!
    Thanks – will look for other recipes by you.

4.97 from 76 votes (71 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!