Peanut Butter Pound Cake with Peanut Butter Glaze, peanut butter lovers rejoice! This Pound Cake is a delicious, mouth-watering treat!
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.
Peanut Butter Pound Cake with Peanut Butter Glaze
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!
Tip: 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.
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 vanilla extract
Frosting
- ½ cup creamy peanut butter
- ⅓ cup corn syrup
- 2 cup powdered sugar
- 3 to 4 tablespoons heavy cream
- 1 teaspoon vanilla
Instructions
Cake
- Preheat oven to 350°F. Prepare a bundt pan with non-stick spray or grease and flour.
- Cream butter and sugar until light and fluffy.
- Cream in peanut butter until smooth and well incorporated.
- Add eggs one at a time.
- In another bowl, combine flour, baking powder and salt.
- Add flour mixture alternately with buttermilk to creamed mixture, beating after each addition until combined.
- Mix in vanilla.
- Pour into bundt pan and smooth surface.
- Bake 75 to 85 minutes or until wooden pick comes out clean.
- Cool 20 minutes before removing.
- Cool completely on a wire rack before frosting.
Frosting
- Cream peanut butter, vanilla and corn syrup.
- Slowly add powdered sugar and 1 tablespoon heavy cream at a time to mixer. Add more cream if necessary.
- Pour and spread on cooled cake.
Notes
Nutrition
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Tammy says
Thanks for sharing! I cannot wait to try some of these recipes.
Z says
Hello Paula,
1st off great recipe(they’re all good😍)! For those of you who aren’t a big fan of corn syrup, like me. Replace corn syrup with chocolate ganache 😲😲😲🍴😍
Heather says
Do you use unsalted or salted butter?
Paula says
I always use salted, it’s a personal preference. You can use unsalted if you prefer the taste of it
Ann-Gee says
May I know the diameter of your bundt pan? Thank you in advance 🙂
Paula says
10 inch
Leah says
I’ve got this poundcake in the oven now. I am excited to see if it turns out well. I usually get nervous when I’m baking, because i doubt myself, and Either burn out, or it is still raw in the center. I’ve never made a poundcake, so for my first delve into it, i couldn’t resist this recipe, and I already had all the ingredients at the house.
PHYLLIS says
hi just a quick comment for those that do not have confection sugar for the granulated sugar..keep in mind when pulsing the granulated sugar TO MEASURE the sugar AGAiN After pulsing because confection and granulated sugar varies in measurements as well
Joyce says
Can’t wait to try this version, Thank you for sharing,
Mary Lampkin says
Paula, I’m the last person on the planet that need this peanut butter pound cake! Even so, I can’t resist peanut butter and I love a good pound cake, so, it’s on and poppin!!! Thanks for the recipe and I’ll be in touch!
Blessings,
Ms. Mary
Robin Grits Design says
Yay, hope you love it. Let me know how it turns out!