Double Peanut Butter Pound Cake

READY IN: 1hr 45mins
Recipe by SweetsLady

A friend of ours wanted to see if we could make a peanut butter pound cake. This is posted in response to her request. :) Found on another site and then had several peanut butter loving friends try it out. :)

Top Review by mliss29

I used Smucker's Natural peanut butter and I didn't have a bundt pan, so I thought I'd just make a 9-inch, 2-layer cake. Well, I filled those pans to the brim (hoping that pound cake wouldn't rise very much) and had enough more for 5 cupcakes. I almost overflowed the cake pans. LOL. I think less there and 12 cupcakes would have been better. But I trimmed off the extra (which was really good dipped in Recipe #89207) and had a cute little cake. There was only enough (peanut butter) frosting to coat the tops of the layers, which was okay. I sprinkled some dry-roasted peanuts on top for decoration. I got many compliments on the cake! Reviewed for 1-2-3 Hit Wonders Tag.

Ingredients Nutrition

Directions

  1. Heat oven to 350. Grease and flour 10 inch tube pan.
  2. In large mixing bowl, combine butter, peanut butter, sugar, and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. In another bowl, combine flour, baking powder, and salt; stir into butter mixture alternately with milk. Pour into pan.
  4. Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15-30 minutes.
  5. Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.
  6. Frosting (Sometimes I make only half of this as it makes a LOT):.
  7. In sauce pan over low heat, melt 1/2 cup each of peanut butter and corn syrup. Stir in 2 cups powdered sugar, 1 T. milk, and 1 t. vanilla; mix until smooth.

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