Double Peanut Butter Pound Cake

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  • 1 cup butter, softened
  • 3/4 cup creamy peanut butter
  • 3 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 5 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk

Buttercream Peanut Butter Frosting

  • 1/2 cup butter softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk (add more if needed)
  • 2 cups confectioners’ sugar
  • 1 tablespoon pure vanilla extract


  1. Cake: Heat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  2. In a large mixing bowl, combine butter, peanut butter, sugar and vanilla extract; beat until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. In another bowl, combine flour, baking powder and salt; stir into butter mixture alternately with milk.
  5. Pour into greased and floured pan.
  6. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes.
  7. Cool in pan for 15 minutes on wire rack.
  8. Remove from pan. Cool completely on wire rack.
  9. Frost cake with Buttercream Peanut Butter Frosting.
  10. Buttercream Peanut Butter Frosting: Place the butter and peanut butter in a bowl and beat until combined.
  11. Slowly add the sugar while the mixer is running. As the mix starts to thicken begin adding the mile one tablespoon at a time. Continue to add the milk until the frosting becomes smooth and spreadable.
  12. Add vanilla extract. Beat for three minutes or until the frosting is light and fluffy.
  13. When cupcakes have been frosted, sprinkle with chocolate shavings.

Yield: 12 servings (one slice per serving)

Source: The National Peanut Board