How To make Peanut Butter Pound Cake
1/2 cup butter or margarine
3 cups flour
1 cup creamy peanut butter
3 cups sugar
5 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
********** GANACHE
******** 12 ounces semisweet chocolate :
chopped
3/4 cup heavy cream
CAKE:
Lightly grease and flour a 10" tube or 12-cup Bundt pan.
In a large bowl, cream butter or margarine with peanut butter. Add sugar and combine until light in color. Add eggs one at a time, beating well after each addition. Mixture should be light and fluffy. Add vanilla extract. In a smaller bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk, beginning and ending with flour. Combine batter until it is smooth and creamy. Pour into prepared pan.
Place pan into COLD oven. Set oven to 325^ and bake until the tester comes out clean, about 1 hour 25 minutes. Let cake cool in pan 30 minutes before turning out onto rack. Remove from pan and cool completely. Cover with ganache.
GANACHE:
Heat cream until boiling. Pour over chocolate chips and whisk until it is creamy and smooth. Let cool for 2-3 minutes.
Place cake on a rack and place rack over a large clean baking sheet (to catch the drips). Pour ganache over the top and let it cascade over the cake, enrobing it completely. Remove rack from dirty baking sheet and place it over a clean one. Scrape up remaining ganache and reheat it, if necessary, to pour over cake again if spots are missed.
How To make Peanut Butter Pound Cake's Videos
Peanut Butter Cake｜Apron
Peanut Butter Cake｜Apron
Unsalted butter 80g | 1/3cup
Caster Sugar 45g | 6Tbsp
Whole egg 3 (55g+- an egg)
Crunchy peanut butter 30g | 2Tbsp
Cake flour 80g | 7Tbsp
Baking powder 1.5g | 1/2tsp
Fresh milk 30ml | 2Tbsp
Vanilla extract 2.5g | 1/2tsp
Pan size 13x6x4cm 2
Bake at 180°C | 350°F for 25-30 minutes
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Peanut Butter Pound Cake/ Home for the Holidays Collab
Peanut butter pound cake with peanut butter frosting and a chocolate drizzle. Really easy to make and a great dessert for anytime. I hope you enjoy. Ingredients and directions are below, along with all the links of everyone in this, home for the holidays collab.
Christy's Cooking Channel
Cooking With A Little Spice---
Teasers Pleasers --
COCO NOelle---
My Blind Mama's Messy Kitchen--
Two Family Homestead ---
Angie's Pantry--
Sandra's Homespun Life-
Helga's Pennsylvania Cooking & Homestead--- Jewish Apple Cake--
Ingredients and Directions
1 cup room temp softened butter
2 cups sugar
1 cup brown sugar
1/2 cup creamy peanut butter
5 eggs
1 tablespoon vanilla extract
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk or whipping cream
In your mixer, cream your butter and sugar till fluffy. Add your brown sugar and peanut butter and mix well. add your eggs one at a time mixing well after each addition, then mix in the vanilla.
Sift your dry ingredients. Add a little of your flour mixture alternately with your milk and mix.
Lightly grease and flour a 10 inch tube pan. Pour your pound cake into your pan and bake in your preheated 325 degrees F. for an hour, or until a toothpick inserted comes out clean. Cool completely on a wore rack.
Frosting
4 tablespoons room temp softened butter
1/2 cup creamy peanut butter
Cream these together till blended well.
2 cups powdered sugar
5-6 tablespoons milk
add 1 cup of your powdered sugar along with your milk and mix well. Then add the last cup of your powdered sugar and mix well.
Chocolate Drizzle, optional
Melt around 1/2 cups of chocolate chips
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Reese’s Peanut Butter Cup Cream Cheese Pound Cake from Scratch ????
#reesespeanutbuttercup #poundcake
Hey y’all! In todays video we are making a Reese’s peanut butter cup cream cheese pound cake! I hope you decide to give it a try! If you have any questions, as always, leave them in the comment section below. Thank you for watching and don’t forget to subscribe! ????
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Instagram: Fridais_Kitchen
Tiktok: Fridai’s Kitchen
Email: Fridais.Kitchen@gmail.com
Vintage Peanut Butter Pound Cake
Rich and dense pound cake full of peanut butter flavor. This will be hit at your get together!
Biscoff Cookie Butter Pound Cake | So Many of You Requested This Cake???? | It's Going Down Today!
Heyyyyyy Errrrrrbody!????
It's been a minute, and it's time for Pound Cake! This Biscoff Cookie Butter Pound Cake has been highly requested by you guys! Watch & Enjoy!
#BiscoffCookies #BiscoffCookieButter #beautifultoocreationswithdonna
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
**************************************************************************
INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 20 mins. (Time may vary depending on your cake pan and/or oven.)
3 C Swans Down Cake Flour
3 C Sugar
3 Sticks UNsalted Butter (Room Temperature)
6 Large Eggs (Room Temperature)
8 Oz. Cream Cheese (Room Temperature)
1/2 C Biscoff Cookie Butter
1/4 Tsp Salt
1/2 Tsp Baking Powder
1 Tblsp Vanilla Extract
*Glaze
Powdered Sugar
Milk
Cookie Butter
Vanilla Extract
***********************************************************************
????I purchased my mixer online from Walmart. The link is below:
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*Music is from YouTube and/or Epidemic Sound
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Peanut Butter Chocolate Chip Pound Cake- with yoyomax12
My second channel for unboxings, product reviews and travel vlogs:
Pound Cake:
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup creamy peanut butter
1/2 cup butter at room temperature
3 cups white granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (semi sweet or milk)
Glaze:
I doubled this recipe to have lots to cover two cakes, but one recipe will make a nice drizzle on both.
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
In a medium sized bowl combine the flour, salt and baking powder together and set aside.
In a large mixing bowl combine the butter and peanut butter together.
Add the sugar and beat together until light and fluffy.
Add the eggs in and blend until combined.
Blend in the vanilla.
Stir in 1 1/2 cups of chocolate chips with a spoon.
Grease two bundt pans very well.
Spoon half the batter into each of the bundt pans.
Lightly press and smooth out batter in pans to make sure that there are no air pockets.
Bake at 325 F for 1 hour and 20 minutes. Check cake at the hour mark. A toothpick inserted in the center of the cake should come out clean or with just a few moist crumbs.
****NOTES***** I originally tried this recipe by putting the entire recipe into a large bundt pan. It took almost 2 hours to bake to get the center cooked enough and the outside of the cake was almost burned.
Recipe found here: