I finally perfected my Peanut Butter Pound Cake, a dense, moist loaf with a crisp crust finished with a decadent peanut butter glaze made from sweetened condensed milk.

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I love when a cake surprises me, and this Peanut Butter Cream Pound Cake did just that. It has a dense moist crumb with a crusty exterior and a glaze that tastes almost sinful because of creamy peanut butter and sweetened condensed milk.

I kept thinking about Peanut Butter Pound Cake and even Reese’s Peanut Butter Cake Recipe while tasting it, but this one stands alone, subtle peanut flavor not overpowering, yet bold enough to make you stare. I tried variations, messed up a few times, but found the version that made me stop talking and just eat.

Ingredients

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Unsalted butter: Adds tenderness and flavor, high in saturated fat, low in protein.
Creamy peanut butter: Gives peanut punch, good source of protein and healthy fats, calorie dense.
Granulated sugar: Pure carbs that sweeten cake, zero fiber, raises sweetness and moisture.
Eggs: Provide structure and protein, add moisture and richness, yolks add fat.
All purpose flour: Mostly carbs, gives structure and crumb, not much fiber or protein.
Sour cream or plain yogurt: Adds slight tang, tenderizes crumb, brings moisture and small protein boost.
Whole milk: Softens batter, adds fat and lactose sugars, mild creaminess and moisture.
Sweetened condensed milk (glaze): Very sweet and thick, lots of sugar, gives glossy sticky glaze.
Chopped roasted peanuts: Optional crunch, extra peanut flavor, adds fiber protein and salty bite.

Ingredient Quantities

1 cup (2 sticks 226 g) unsalted butter, softened

1/2 cup (120 g) creamy peanut butter

1 1/2 cups (300 g) granulated sugar

4 large eggs room temp

1 teaspoon vanilla extract

2 cups (250 g) all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine salt

1/2 cup sour cream (or plain yogurt) room temp

1/4 cup whole milk room temp

For the glaze: 1/2 cup creamy peanut butter

For the glaze: 1 (14 ounce) can sweetened condensed milk

For the glaze: 1 tablespoon unsalted butter

For the glaze: 1/2 teaspoon vanilla extract

For the glaze: pinch of fine salt

Optional topping: 1/4 cup chopped roasted peanuts

How to Make this

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1. Preheat the oven to 325 F (163 C). Grease and flour a 9×5 inch loaf pan or a 10-cup bundt pan, tapping out excess flour. Using a bundt will give a nicer crusty exterior, loaf is easier to slice.

2. In the bowl of a mixer, beat 1 cup (226 g) softened unsalted butter, 1/2 cup (120 g) creamy peanut butter and 1 1/2 cups (300 g) granulated sugar on medium-high until light and fluffy, about 3 to 4 minutes. Scrape the bowl down once or twice so nothing hides.

3. Add 4 large room temp eggs one at a time, mixing just until each is incorporated. Stir in 1 teaspoon vanilla extract. Dont overbeat after the eggs or the cake can get tough.

4. Whisk together 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon fine salt in a separate bowl. Spoon and level the flour when measuring so you dont pack it.

5. With the mixer on low, add about a third of the dry ingredients, then half of 1/2 cup sour cream (or plain yogurt) and 1/4 cup whole milk, then another third of the dry, the rest of the sour cream/milk, then the final dry. Mix just until combined and no streaks remain. Use a spatula to finish folding and scrape the bottom. Overmixing will ruin the density.

6. Pour the batter into the prepared pan, smooth the top and tap the pan once on the counter to remove big air bubbles. If using a loaf, the top may crack a bit thats okay and part of pound cake charm.

7. Bake in the preheated oven until deep golden and a toothpick inserted near the center comes out with a few moist crumbs: about 60 to 75 minutes for a 9×5 loaf, or 45 to 55 minutes for a 10-cup bundt. If the top is browning too fast, tent loosely with foil for the last 15 minutes.

8. Let the cake cool in the pan 10 to 15 minutes, then invert onto a wire rack and cool completely before glazing. If you glaze while warm the glaze will run off and be too thin.

9. Make the glaze while the cake cools: in a small saucepan over low heat whisk together 1/2 cup creamy peanut butter, 1 (14 oz) can sweetened condensed milk and 1 tablespoon unsalted butter until smooth and slightly thickened, about 3 to 5 minutes. Remove from heat, stir in 1/2 teaspoon vanilla extract and a pinch of fine salt. Let it cool a minute so it thickens but is still pourable.

10. Drizzle or pour the glaze over the fully cooled cake, letting it drip down the sides. Sprinkle with 1/4 cup chopped roasted peanuts if you like crunch. Let the glaze set 20 to 30 minutes before slicing. Store in an airtight container at room temp up to 3 days or refrigerate for longer. A quick tip: warm a slice 8 to 10 seconds in the microwave for that gooey, just-made feel.

Equipment Needed

1. 9×5 inch loaf pan or 10-cup bundt pan, greased and floured
2. Stand mixer with paddle attachment or electric hand mixer
3. Large mixing bowl and a medium bowl for dry ingredients
4. Measuring cups and spoons plus a kitchen scale for accuracy
5. Rubber spatula and wooden spoon for folding and scraping
6. Whisk for dry ingredients and the glaze
7. Small saucepan for making the glaze
8. Wire cooling rack and a toothpick or cake tester to check if its done

FAQ

Q: Why did my cake turn out dense instead of light and tender?

A: Most of the time thats caused by not creaming the butter and peanut butter long enough or by overmixing after you add the flour. Make sure the butter and peanut butter are very fluffy before adding sugar and eggs, use room temp eggs, and mix the flour just until it disappears. Bake at 325 F and test with a toothpick for a few moist crumbs not wet batter.

Q: Can I use crunchy peanut butter or natural peanut butter?

A: Yes you can. Crunchy will add nice nutty bits in the cake and on top. If your peanut butter is the natural kind with separated oil, stir it well and if its very loose chill it a bit before using so it creams better with the butter.

Q: Do I have to use sour cream or can I swap it for something else?

A: You can swap the 1/2 cup sour cream for 1/2 cup plain yogurt with almost the same result. If you only have low fat options the cake can be a touch drier, so consider adding a tablespoon more milk to the batter.

Q: How do I get the peanut butter glaze smooth and pourable?

A: Warm the sweetened condensed milk gently, then melt the 1/2 cup peanut butter and 1 tablespoon butter together over low heat, whisk in the condensed milk and vanilla until smooth. If its too thick add a teaspoon or two of milk, if its too thin let it cool a bit to thicken. Dont boil the mixture or the texture will change.

Q: How do I know when the pound cake is done baking?

A: The top should be golden and pulling slightly away from the pan edges. A toothpick inserted in the center should come out with a few moist crumbs but no raw batter. The cake will also spring back a little when lightly pressed. Typical bake time at 325 F is about 60 to 75 minutes depending on your oven and pan.

Q: Can I make the cake ahead and how do I store leftovers?

A: Yes you can make ahead. The cake keeps well wrapped at room temp for a day or two, but because the glaze has dairy its safer to refrigerate after that for up to 3 to 4 days. Bring slices to room temp before serving. You can freeze wrapped slices or the whole loaf up to 3 months, thaw in the fridge overnight.

Peanut Butter Cream Pound Cake Recipe Substitutions and Variations

Unsalted butter (1 cup): use equal amount salted butter but cut the added salt to about 1/4 teaspoon or skip it altogether, or swap for 1 cup solid coconut oil (gives a slightly softer crumb and faint coconut taste).
Creamy peanut butter (1/2 cup): sub with almond butter or sunflower seed butter 1 for 1 for a different nut or nut free option, or use natural peanut butter (stir well first, it can make the batter a tad runnier).
Sour cream (1/2 cup): replace with an equal amount full fat plain Greek yogurt, same tang and texture, or use 1/2 cup buttermilk (batter will be thinner so reduce the milk a bit).
Sweetened condensed milk (glaze): for dairy free use canned sweetened condensed coconut milk 1 for 1, or make a quick homemade version by simmering 1 1/4 cups whole milk with 1 cup sugar until reduced to about 1 cup (takes about 20 to 30 minutes).

Pro Tips

Pro tips:

1. Get everything truly room temp before you start, especially the eggs and the sour cream. Cold stuff makes the batter seize up and youll end up overmixing to fix it, which makes the cake dense.

2. If you want a better crust and more peanut flavor use a bundt, but if you want neat slices use a loaf. Either way grease the pan well and dust with flour or use flourless nonstick spray so the cake releases cleanly.

3. Check doneness with an instant read thermometer about 10 minutes before the recipe time: aim for roughly 200 to 205 F in the center. A toothpick is fine too, but the temp tells you when it wont dry out.

4. Let the cake cool completely before glazing, then adjust the glaze thickness by warming gently if its too thick or letting it cool a bit more if too thin. If you want extra crunch, toast the peanuts in the oven for 5 to 7 minutes until fragrant and sprinkle them on right after you pour the glaze so they stick.

Peanut Butter Cream Pound Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally perfected my Peanut Butter Pound Cake, a dense, moist loaf with a crisp crust finished with a decadent peanut butter glaze made from sweetened condensed milk.

Servings

servings

Calories

682

kcal

Equipment: 1. 9×5 inch loaf pan or 10-cup bundt pan, greased and floured
2. Stand mixer with paddle attachment or electric hand mixer
3. Large mixing bowl and a medium bowl for dry ingredients
4. Measuring cups and spoons plus a kitchen scale for accuracy
5. Rubber spatula and wooden spoon for folding and scraping
6. Whisk for dry ingredients and the glaze
7. Small saucepan for making the glaze
8. Wire cooling rack and a toothpick or cake tester to check if its done

Ingredients

1 cup (2 sticks 226 g) unsalted butter, softened
1/2 cup (120 g) creamy peanut butter
1 1/2 cups (300 g) granulated sugar
4 large eggs room temp
1 teaspoon vanilla extract
2 cups (250 g) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup sour cream (or plain yogurt) room temp
1/4 cup whole milk room temp
For the glaze: 1/2 cup creamy peanut butter
For the glaze: 1 (14 ounce) can sweetened condensed milk
For the glaze: 1 tablespoon unsalted butter
For the glaze: 1/2 teaspoon vanilla extract
For the glaze: pinch of fine salt
Optional topping: 1/4 cup chopped roasted peanuts

Directions

Preheat the oven to 325 F (163 C). Grease and flour a 9×5 inch loaf pan or a 10-cup bundt pan, tapping out excess flour. Using a bundt will give a nicer crusty exterior, loaf is easier to slice.
In the bowl of a mixer, beat 1 cup (226 g) softened unsalted butter, 1/2 cup (120 g) creamy peanut butter and 1 1/2 cups (300 g) granulated sugar on medium-high until light and fluffy, about 3 to 4 minutes. Scrape the bowl down once or twice so nothing hides.
Add 4 large room temp eggs one at a time, mixing just until each is incorporated. Stir in 1 teaspoon vanilla extract. Dont overbeat after the eggs or the cake can get tough.
Whisk together 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon fine salt in a separate bowl. Spoon and level the flour when measuring so you dont pack it.
With the mixer on low, add about a third of the dry ingredients, then half of 1/2 cup sour cream (or plain yogurt) and 1/4 cup whole milk, then another third of the dry, the rest of the sour cream/milk, then the final dry. Mix just until combined and no streaks remain. Use a spatula to finish folding and scrape the bottom. Overmixing will ruin the density.
Pour the batter into the prepared pan, smooth the top and tap the pan once on the counter to remove big air bubbles. If using a loaf, the top may crack a bit thats okay and part of pound cake charm.
Bake in the preheated oven until deep golden and a toothpick inserted near the center comes out with a few moist crumbs: about 60 to 75 minutes for a 9×5 loaf, or 45 to 55 minutes for a 10-cup bundt. If the top is browning too fast, tent loosely with foil for the last 15 minutes.
Let the cake cool in the pan 10 to 15 minutes, then invert onto a wire rack and cool completely before glazing. If you glaze while warm the glaze will run off and be too thin.
Make the glaze while the cake cools: in a small saucepan over low heat whisk together 1/2 cup creamy peanut butter, 1 (14 oz) can sweetened condensed milk and 1 tablespoon unsalted butter until smooth and slightly thickened, about 3 to 5 minutes. Remove from heat, stir in 1/2 teaspoon vanilla extract and a pinch of fine salt. Let it cool a minute so it thickens but is still pourable.
Drizzle or pour the glaze over the fully cooled cake, letting it drip down the sides. Sprinkle with 1/4 cup chopped roasted peanuts if you like crunch. Let the glaze set 20 to 30 minutes before slicing. Store in an airtight container at room temp up to 3 days or refrigerate for longer. A quick tip: warm a slice 8 to 10 seconds in the microwave for that gooey, just-made feel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.