Double Peanut Butter Pound Cake Recipes

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PEANUT BUTTER POUND CAKE



Peanut Butter Pound Cake image

Nutty pound cake with a crunchy topping.

Provided by KOHKI730

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9

2 cups white sugar
1 ¼ cups butter, softened
6 eggs
1 teaspoon vanilla extract
½ cup creamy peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup finely chopped peanuts

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.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 63 g, Cholesterol 172.6 mg, Fat 35.1 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 17.2 g, Sodium 410.6 mg, Sugar 41.7 g

DOUBLE PEANUT BUTTER CAKE



Double Peanut Butter Cake image

My family loves peanut butter cake, so I came up with a recipe that packs in as much peanut butter as possible. Easy to say, they can't get enough of it. -Marie Hoyer, Hodgenville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 14

1/2 cup creamy peanut butter
1/4 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup 2% milk
FROSTING:
1/3 cup chunky peanut butter
3 tablespoons butter, softened
3 cups confectioners' sugar
1/4 cup 2% milk
1-1/2 teaspoons vanilla extract

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.

Nutrition Facts :

DOUBLE PEANUT BUTTER POUND CAKE



Double Peanut Butter Pound Cake image

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. :)

Provided by SweetsLady

Categories     Dessert

Time 1h45m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 14

1 cup butter, softened
3/4 cup creamy peanut butter
3 cups sugar
2 teaspoons vanilla
5 eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup peanut butter
1/2 cup corn syrup
2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla

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



Double Vanilla Poundcake image

Provided by Jeannette Ferrary

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 7

8 tablespoons butter at room temperature, plus butter for greasing pan
2 cups all-purpose flour, plus flour for dusting the pan
1 1/2 cups sugar
Pinch salt
5 large eggs
1 teaspoon pure vanilla extract
1 vanilla bean

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.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 67 milligrams, Sugar 30 grams, TransFat 0 grams

PEANUT BUTTER BUNDT CAKE



Peanut Butter Bundt Cake image

This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. -Karen Holt, Rock Hill, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 16 servings.

Number Of Ingredients 16

1 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
5 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup 2% milk
FROSTING:
1/4 cup butter, softened
2 tablespoons creamy peanut butter
2 cups confectioners' sugar
1 to 3 tablespoons 2% milk

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.

Nutrition Facts : Calories 465 calories, Fat 22g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 300mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.

ULTIMATE BUTTER POUND CAKE



Ultimate Butter Pound Cake image

This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!

Provided by LisaK

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 cup unsalted butter, softened
1 cup white sugar
3 tablespoons packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups all-purpose flour
4 eggs

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.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g

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