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This moist peanut butter pound cake did not come to play! It’s rich, soft, and loaded with deep nutty peanut butter flavor. It’s made with browned butter, creamy peanut butter, and buttermilk so that it bakes up incredibly moist with a tender, buttery crumb. Then we take it all the way over the top with a silky peanut butter glaze… and whew, it’s a homerun every single time!
Where are my peanut butter lovers? Because this delicious pound cake is for ya’ll! As someone who ate a peanut butter and jelly sandwich everyday in school and never got sick of it, this peanut butter pound cake is a love letter to my inner child.
The Ultimate Peanut Butter Pound Cake
So what makes this peanut butter pound cake different? I didn’t just stop at adding peanut butter and calling it a day.
I built this recipe to have layers of flavor. Browning the butter gives you that deep, caramelized richness that makes the peanut butter taste even more intense, while a little bit of oil keeps the crumb soft and moist for days (because nobody wants a dry pound cake on day two).
And instead of a basic glaze, I went with a warm peanut butter fudge frosting that melts right into the cake, creating a silky, bakery-style finish. Every element in this recipe has a purpose, and trust me, you can taste the difference.
👉 For more pound cake recipes, check out my coconut pound cake, butter pecan pound cake, and cream cheese pound cake!
Ingredients Overview
(full list of ingredients can be found in the recipe card)
- Creamy Peanut Butter adds rich peanut butter flavor, fat, and structure. It helps create that dense yet velvety pound cake crumb.
- Buttermilk adds moisture and tenderness. Its acidity softens the crumb and helps create a lighter texture.
- Vegetable Oil – just a touch keeps the cake moist for days. Butter adds flavor, but oil locks in long-lasting softness.
- Salted Butter (Browned Butter and Room Temp) using both is key for flavor and texture. Half of the butter is browned and cooled to room temp and the rest is left at room temperature, not browned. Browned butter doesn’t incorporate air as well as regular room temperature butter so to get the best of both worlds, we fix this issue by still incorporating non-browned butter to add air, giving the cake structure and lift. I do this with my cookie butter pound cake as well!
- Milk Powder boosts flavor by adding extra milk solids that toast during browning, creating a richer, bakery-style taste without extra liquid.
- All-Purpose Flour provides structure and stability. Keeps the cake sturdy while still allowing for a soft, tender crumb.
Variations
- Add mix-ins like peanut butter chips or chocolate chips. Fold into the batter before adding into the cake pan.
- Swap out the peanut butter glaze for a chocolate glaze instead. The chocolate glaze from my chocolate brownie cake would be perfect.
- Top with roasted peanuts or peanut butter cups to really take this already beautiful cake over the top!
How To Make Peanut Butter Pound Cake
Step 1: Brown the Butter. Melt butter in a skillet, whisk in milk powder, and cook until golden brown with a nutty aroma. Chill until solid but soft, like room temperature butter.
Step 2: Preheat the Oven & Whisk Dry Ingredients. Preheat oven to 325°F. In a bowl, whisk together flour, baking powder, salt, and nutmeg in a separate bowl.
Step 3: Cream the Butter & Sugars. Beat browned butter, oil, peanut butter, sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy (about 5–6 minutes).
Step 4: Add Eggs & Build the Batter. Mix in eggs one at a time, then alternate adding flour mixture with buttermilk and vanilla. Mix just until smooth, don’t overdo it.
Step 5: Bake the Pound Cake. Pour batter into a greased 12-cup bundt pan and bake on the middle oven rack for 70–75 minutes, until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Cool completely.
Step 6: Make & Pour the Peanut Butter Fudge Frosting: Warm sweetened condensed milk, heavy cream, and peanut butter over low heat in a small saucepan until smooth. Stir in vanilla and salt, then pour over the cooled cake.
Pro Baking Tips
- Use an oven thermometer: Oven temps can be off, and even a small difference can affect how your pound cake bakes. An oven thermometer ensures your cake bakes evenly and doesn’t dry out.
- A kitchen scale is mandatory for best results! Measuring by weight keeps your ingredient ratios accurate, which is key for getting that soft, tender crumb every time.
- Scrape down the sides of the bowl frequently. This ensures all ingredients are fully incorporated and prevents uneven pockets of butter or flour in the batter.
- Don’t overmix the batter. Once the flour is added, mix just until combined. Overmixing can lead to a dense, tough pound cake instead of a soft, tender crumb.
- Grease your bundt pan thoroughly. Get into every crevice with baking spray or butter and flour to prevent sticking, bundt cakes don’t forgive shortcuts here.
Recipe FAQs
Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze slices for up to 3 months.
Peanut butter pound cake can turn out dry if it’s overbaked or if too much flour is added. For best results, measure flour accurately, use full-fat ingredients, and remove the cake from the oven when a toothpick comes out with a few moist crumbs.
Use creamy, conventional peanut butter (like Jif or Skippy) for the best texture and flavor. Natural peanut butter can separate and make the cake oily or dense.
You can, but it’s not ideal. Buttermilk adds acidity, which helps tenderize the crumb and activate the leavening for a softer, more tender cake. Milk won’t give you the same texture or depth of flavor.
Yes, you can bake peanut butter pound cake in a loaf pan instead of a bundt pan. Divide the batter between two 8.5×4.5-inch loaf pans so it bakes evenly, filling one pan can cause overflow or underbaking in the center.
Bake at 325°F until a toothpick inserted in the center comes out with a few moist crumbs. Keep an eye on it toward the end, as loaf pans can bake a bit faster than a bundt cake.
More Pound Cake Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Peanut Butter Pound Cake
Equipment
- Stand Mixer (or hand mixer)
- Skillet (to brown the butter)
- Medium Saucepan (to make the frosting)
Ingredients
- 1 cup (227 g) Salted Butter, (browned, see instructions)
- 2 tbsp Milk Powder, (optional)
- 1/2 cup (113 g) Salted Butter, (room temperature)
- 1 tbsp (14 g) Vegetable Oil
- 3/4 cup (188 g) Peanut Butter, (creamy or crunchy both work for this recipe)
- 1 1/2 cups (300 g) Sugar
- 3/4 cup (165 g) Brown Sugar
- 6 large (300 g) Eggs, (room temperature)
- 2 tsp Vanilla Extract
- 1 cup (240 g) Buttermilk
- 3 cups (375 g) All Purpose Flour
- 1 tsp Baking Powder
- 3/4 tsp Kosher Salt
- 1/4 tsp Nutmeg
Peanut Butter Fudge Frosting
- 1 cup (300 g) Sweetened Condensed Milk
- 1/3 cup (80 g) Heavy Cream
- 2/3 cup (165 g) Peanut Butter
- 1 tsp Vanilla Extract
Instructions
- Add 1 cup of butter (2 sticks, 227g) to a skillet over medium heat and let it melt, stirring occasionally. Once melted, add milk powder, whisking in so that it doesn't clump and reduce the heat to medium low. (It may clump anyway, this is OK, it'll all come together) Continue to cook, stirring frequently, until the butter turns golden with brown specks on the bottom of the pan and develops a nutty/caramel aroma, about 10 minutes. 1 cup Salted Butter 2 tbsp Milk Powder
- Remove the browned butter from the heat and pour into a heat safe bowl. Place into the refrigerator for about 1 hour, until it's solidified (it should be solid but still soft to touch, akin to room temperature butter).
- When the butter is back to room temp, preheat the oven to 325 degrees F.
- In a large bowl, whisk together the dry ingredients – flour, baking powder, kosher salt, and nutmeg. 3 cups All Purpose Flour 1 tsp Baking Powder 3/4 tsp Kosher Salt 1/4 tsp Nutmeg
- Add browned butter, room temperature, vegetable oil, peanut butter, sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 5-6 minutes, until fluffy and lightened in color, scraping down the sides of the bowl halfway through. 1/2 cup Salted Butter 1 tbsp Vegetable Oil 3/4 cup Peanut Butter 1 1/2 cups Sugar 3/4 cup Brown Sugar
- Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl between each addition of the eggs to ensure that the eggs are fully mixed in. 6 large Eggs
- Add half of the flour mixture and mix until just combined, about 20 seconds. Then pour in the buttermilk and vanilla extract and mix until just combined, about 15 seconds. Scrape down the sides of the bowl again, then add the remaining flour. Mix until combined, about 20 seconds. Scrape down the sides of the bowl one last time, ensuring that there are patches of flour and that the batter is smooth. 2 tsp Vanilla Extract 1 cup Buttermilk
- Spray a 12-cup bundt pan with nonstick baking spray (or grease with butter and dust with flour). Pour batter into the pan and bake for 1 hour and 10-15 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs.
- Allow the cake to cool in the bundt pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cake is cooling, make the peanut butter frosting. Add sweetened condensed milk, heavy cream, and peanut butter to a small saucepan over low heat. Mix together until the peanut butter is fully melted into the mixture and a smooth glaze forms, about 5 minutes. Stir frequently. 1 cup Sweetened Condensed Milk 1/3 cup Heavy Cream 2/3 cup Peanut Butter
- Remove from heat once melted and stir in vanilla extract and a tiny pinch of kosher salt. If you prefer a thinner glaze, add more heavy cream, starting at about 1-2 tbsp at a time. 1 tsp Vanilla Extract
- Pour the glaze on top of the cooled cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
