If you adore rich, buttery cakes with a nutty twist, you are going to fall head over heels for this Peanut Butter Cream Pound Cake Recipe. Combining the luscious creaminess of peanut butter and cream cheese with a tender yet dense cake crumb, this pound cake is pure comfort in every bite. It’s the kind of dessert that feels both nostalgic and indulgent, perfect for special occasions or a cozy afternoon treat with a cup of coffee.
Ingredients You’ll Need
Every ingredient in this Peanut Butter Cream Pound Cake Recipe plays a vital role in building its iconic flavor and texture. They are simple, familiar pantry staples that, when combined, create something truly special and unforgettable.
- Butter flavored solid shortening: Helps create a light texture and adds moisture while helping the cake hold its shape.
- Unsalted butter, softened: Provides richness and a creamy mouthfeel, ensuring the cake isn’t dry.
- Cream cheese, softened: Adds tangy moisture and a velvety smoothness that elevates the classic pound cake.
- Crunchy peanut butter: Gives the cake that unmistakable nutty flavor and a delightful little crunch.
- Sugar: Sweetens the batter and helps achieve the perfect golden crust.
- Eggs: Bind everything together and provide structure and lift.
- All-purpose flour: The foundation that gives the pound cake its dense yet tender crumb.
- Baking powder: Adds just enough rise so the cake isn’t too heavy.
- Salt: Balances the sweetness and enhances the peanut butter notes.
- Vanilla extract: Brings warmth and depth to the overall flavor profile.
How to Make Peanut Butter Cream Pound Cake Recipe
Step 1: Prepare Your Pan
Start by greasing and flouring a 12-cup bundt pan. This step is crucial because it ensures your pound cake will come out in one beautiful piece, showing off all those lovely curves that make bundt cakes so charming.
Step 2: Cream the Fats and Peanut Butter
In a large bowl, beat together the shortening, softened butter, cream cheese, and crunchy peanut butter until your mixture is smooth and creamy. This creates a decadent base for your cake that’s bursting with peanut flavor.
Step 3: Add Sugar and Eggs
Gradually incorporate the sugar, beating until the batter turns light and fluffy—that’s a good sign you’re building a perfect texture. Then add eggs one at a time, mixing well after each addition. This slow process keeps your batter perfectly aerated.
Step 4: Combine Dry Ingredients and Incorporate
In another bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mix into your wet batter along with the vanilla extract, making sure to blend everything just until combined. Overmixing here can toughen the cake.
Step 5: Bake to Perfection
Pour the batter into your prepared bundt pan and place it in a cold oven. Set the temperature to 325°F and bake for about 1 hour and 15 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
Step 6: Cool and Release
Let the cake cool in the pan for about 10 minutes, then invert it carefully onto a serving platter. The slight warmth still lingering will make the cake’s texture just right for slicing.
How to Serve Peanut Butter Cream Pound Cake Recipe
Garnishes
While this pound cake shines on its own, sprucing it up with a dusting of powdered sugar or a drizzle of melted chocolate can add extra sweetness and visual appeal. Chopped peanuts or a swirl of whipped cream also pairs wonderfully, adding texture and richness without overpowering that lovely peanut butter tang.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or some fresh berries to cut through the richness. For a more indulgent experience, serve it alongside a warm caramel sauce or a cup of hot coffee or tea to balance the flavors perfectly.
Creative Ways to Present
To impress guests, slice the cake thickly and serve it on individual plates topped with a dollop of peanut butter mousse or even a light salted caramel cream. For a fun twist, turn it into mini trifles layered with chopped pound cake, chocolate sauce, and whipped cream.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pound cake tightly in plastic wrap or place it in an airtight container to keep it fresh. It will stay moist and delicious at room temperature for up to 3 days, making it a perfect treat to enjoy across several days.
Freezing
You can freeze slices or the whole cake wrapped securely in plastic wrap and aluminum foil. Frozen pound cake maintains its flavor and texture for up to 2 months. Just thaw in the fridge overnight before serving for best results.
Reheating
If you want to enjoy the cake warm, pop slices into a preheated oven at 300°F for about 10 minutes or microwave them for 15-20 seconds. This brings back that freshly baked, soft texture that feels like a warm hug.
FAQs
Can I use smooth peanut butter instead of crunchy in this recipe?
Absolutely! Using smooth peanut butter will give you a creamier texture without the little peanut bits, but both versions taste fantastic. Crunchy adds a bit of fun texture, while smooth makes it silkier.
Is this pound cake very sweet?
The Peanut Butter Cream Pound Cake Recipe balances sweetness with the savory notes of peanut butter and cream cheese, so it’s rich but not overly sweet. You can always adjust the sugar slightly if you prefer it less sweet.
Can I make this cake in a regular loaf pan?
You sure can, though baking times may vary. A loaf pan is smaller, so check for doneness sooner, around 50-60 minutes, using the toothpick test to avoid drying out the cake.
Do I have to use cream cheese in this recipe?
The cream cheese adds moisture and a slight tang that compliments the peanut butter beautifully. Omitting it will change the texture and flavor, making the cake denser and less creamy, so I recommend keeping it if you want that classic taste.
Can I substitute any of the fats for healthier options?
While you can experiment with alternatives like coconut oil or margarine, the unique texture and flavor of this pound cake come from the butter, shortening, and cream cheese combination. Substitutions may alter the result, so proceed cautiously and expect a different crumb and taste.
Final Thoughts
Trying the Peanut Butter Cream Pound Cake Recipe is like inviting a little joy into your baking routine. Its rich, creamy texture combined with the nostalgic flavor of peanut butter always brings smiles to the table. Whether for a gathering or a quiet moment of self-indulgence, this cake is a surefire way to indulge your sweet tooth and warm your heart. Give it a go, and I promise it will become one of your go-to favorites!
Print
Peanut Butter Cream Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peanut Butter Cream Pound Cake is a rich and moist dessert combining creamy peanut butter with smooth cream cheese and classic pound cake flavors. Baked in a bundt pan, it offers a tender crumb and a perfect balance of sweetness and nutty flavor, making it an irresistible treat for any occasion.
Ingredients
Fats and Dairy
- 1/2 cup butter flavored solid shortening
- 1 cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup crunchy peanut butter
Sweeteners
- 3 cups sugar
Eggs
- 6 eggs
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
Flavoring
- 2 teaspoons vanilla extract
Instructions
- Prepare the pan: Grease and flour a 12-cup bundt pan to ensure the cake releases easily after baking.
- Cream fats and peanut butter: In a large bowl, beat together the shortening, softened butter, cream cheese, and crunchy peanut butter until the mixture is smooth and well combined.
- Add sugar and eggs: Gradually incorporate the sugar into the creamed mixture, beating until light and fluffy. Add eggs one at a time, beating well after each addition to fully incorporate.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the creamed mixture, stirring gently to combine. Add the vanilla extract and mix until just incorporated, avoiding overmixing to maintain a tender crumb.
- Bake the cake: Pour the batter into the prepared bundt pan. Place the pan in a cold oven and set the heat to 325°F (163°C). Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then invert onto a serving platter and let cool completely before slicing and serving.
Notes
- Make sure all dairy ingredients are softened to room temperature for smooth mixing.
- Starting baking in a cold oven helps the batter rise evenly in the bundt pan.
- You can substitute crunchy peanut butter with smooth peanut butter if preferred.
- Ensure the bundt pan is properly greased and floured to prevent sticking.
- Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
