Peanut Butter Cream Pound Cake is a rich, indulgent dessert that combines the classic texture of a traditional pound cake with the deep, nutty flavor of peanut butter. With a moist crumb and a creamy glaze, this cake is perfect for celebrations or a comforting homemade treat.
This recipe delivers a dense yet tender cake thanks to the combination of butter, cream cheese, and peanut butter. The sweet glaze icing adds an extra layer of flavor that makes every bite irresistible.
If you love peanut butter desserts and classic baked goods, this pound cake is sure to become a favorite in your collection.
Why You’ll Love This Recipe
- Rich and buttery texture: A perfectly dense and moist pound cake.
- Deep peanut butter flavor: Balanced sweetness with nutty richness.
- Perfect for any occasion: Great for holidays, gatherings, or dessert cravings.
- Simple ingredients: Uses pantry staples for an easy baking experience.
About the Ingredients
Butter and Shortening
The combination of butter and shortening creates a tender crumb while maintaining structure and richness.
Cream Cheese
Cream cheese adds moisture and a subtle tang that balances the sweetness of the cake.
Peanut Butter
Peanut butter brings a deep, nutty flavor and enhances the richness of the cake.
Eggs
Eggs provide structure and help create a smooth, stable batter.
Flour
All-purpose flour forms the base of the cake, giving it its classic pound cake texture.
Tips & Tricks
Start with a Cold Oven
Placing the cake in a cold oven helps it rise evenly and develop a fine crumb.
Cream Ingredients Well
Properly creaming the fats and sugar ensures a light and fluffy texture.
Do Not Overmix
Mix just until combined to avoid a dense or tough cake.
Pro Tips
- Use room temperature ingredients for better mixing.
- Grease and flour the pan thoroughly to prevent sticking.
- Allow the cake to cool before adding the glaze.
Step-by-Step Instructions
Prepare the Pan
Grease and flour a 12-cup bundt pan and set aside. Do not preheat the oven.
Cream the Ingredients
In a large bowl, beat shortening, butter, cream cheese, and peanut butter until smooth. Gradually add sugar and mix until light and fluffy. Add eggs one at a time, mixing well after each addition.
Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the batter and mix well. Stir in vanilla extract.
Bake the Cake
Pour batter into the prepared pan and place in a cold oven. Bake at 325°F for 1 hour and 15 minutes or until a toothpick comes out clean.
Cool and Glaze
Let the cake rest for 10 minutes before removing from the pan. Mix glaze ingredients until smooth and pour over the cooled cake.
Delicious Variations
Chocolate Peanut Butter
Add chocolate chips or drizzle melted chocolate for a rich twist.
Crunchy Nut Topping
Sprinkle chopped peanuts over the glaze for added texture.
Vanilla Swirl
Add a swirl of vanilla batter for a marbled effect.
How to Store Peanut Butter Cream Pound Cake
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Wrap tightly and freeze for up to 2 months.
Room Temperature
Keep covered for up to 2 days.
Reheating
Warm slices slightly in the microwave if desired.
Frequently Asked Questions
Can I use smooth peanut butter?
Yes, smooth peanut butter works well and creates a slightly different texture.
Why start with a cold oven?
This method helps the cake rise slowly and evenly.
Can I make this ahead of time?
Yes, this cake stores well and can be made in advance.
Can I skip the glaze?
Yes, but the glaze adds extra moisture and flavor.
How do I prevent sticking?
Grease and flour the bundt pan thoroughly before adding batter.