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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Akilah M. says
This was just what I was looking for. Yummy and surprisingly moist! Thanks for this recipe!
dianne davis says
I HAVE TRIED THIS DELICIOUS PEANUT BUTTER POUND CAKE AND MY FAMILY LOVED IT SO MUCH I HAD TO MAKE ANOTHER ONE THANK YOU
Roz says
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.
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!
pat hensley says
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
Paula says
oh great! I hope you love it. I need to make it again
Essie says
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
Paula says
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!
Elizabeth Hartwell says
Can you make this in loaf pans or cupcake pans instead to make individual pound cakes to wrap for bake sales? 🙂
Paula says
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
Carol at Wild Goose Tea says
I suspect this would stick around anyone’s house for long. There are always peanut butter hounds everywhere!!!!
Michelle @ A Dish of Daily Life says
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!
Paula says
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.
Bobbi says
Man…this looks delish!! Wish I could reach in my puter and get some 😉
Pinning it!
Thanks for sharing!
Paula says
Thanks! I love a good pound cake!
Kelly says
This pound cake is gorgeous, Paula! I am totally drooling over that peanut butter glaze – pinning!
Paula says
Thanks so much Kelly!
John says
My son loves peanut butter
Paula says
Great! I think he’ll like this then.
John says
This looks incredible!!
Paula says
Thanks, John. I hope you enjoy it.