Best 6 Double Peanut Butter Pound Cake Recipes

PEANUT BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and creamy. Beat in eggs one at a time, beating well after each addition. Add vanilla extract. Beat in peanut butter slowly.
• Sift flour, baking powder, and salt together in a bowl. Mix into the butter mixture, a little at a time, until batter is well blended. Pour batter into the prepared tube pan.
• Bake in the preheated oven until golden, about 45 minutes. Sprinkle peanuts on top. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more.
• Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.

DOUBLE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.

DOUBLE PEANUT BUTTER POUND CAKE

Steps:

• Heat oven to 350. Grease and flour 10 inch tube pan.
• 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.
• In another bowl, combine flour, baking powder, and salt; stir into butter mixture alternately with milk. Pour into pan.
• Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15-30 minutes.
• Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.
• Frosting (Sometimes I make only half of this as it makes a LOT):.
• 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.

DOUBLE VANILLA POUNDCAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour 9-inch tube pan.
• In large mixing bowl, cream butter, sugar and salt. Add eggs one at a time, beating well after each addition, stirring in a bit of the flour after the third egg. Add remaining flour, mixing until well combined.
• Scrape the insides from one inch of a vanilla bean and add along with the teaspoon of vanilla, blending well. Pour batter into prepared pan and bake 1 hour.
• Remove from oven, let cool on wire rack about 15 minutes and unmold. When cool, store covered with plastic wrap or foil. Serve with fresh raspberries or vanilla ice cream.

PEANUT BUTTER BUNDT CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.

ULTIMATE BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
• Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.