Peanut Butter Pound Cake with Chocolate Chips Recipe

Introduction

This Peanut Butter Pound Cake is a rich and dense treat, packed with creamy peanut butter and studded with chocolate chips. Topped with a luscious peanut butter glaze and extra chocolate chips, it offers a perfect balance of sweet and nutty flavors. Ideal for chocolate and peanut butter lovers seeking a satisfying dessert with a crispy crust.

Ingredients

• 3 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup creamy peanut butter (do not use natural)
• ½ cup (1 stick) butter, at room temperature
• 3 cups granulated white sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1½ cups chocolate chips
• 1½ cups sifted powdered sugar
• ¼ cup milk
• ¼ cup creamy peanut butter
• ½ teaspoon vanilla extract
• ¼ cup miniature chocolate chips

Instructions

1. Step 1: Preheat your oven to 325℉ (163℃). Generously spray a 10-cup tube pan with nonstick spray to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl, use an electric mixer to cream together the peanut butter and butter until smooth. Add the sugar and continue beating for 5 more minutes to create a fluffy batter.
4. Step 4: Beat in the eggs one at a time along with the vanilla extract until well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, beating just until incorporated. Avoid overmixing. Stir in the chocolate chips gently with a spatula.
6. Step 6: Pour the batter into the prepared tube pan. Tap the pan a few times on the counter to release any air bubbles.
7. Step 7: Bake for 1 hour and 20 to 30 minutes. Check at the 1-hour mark to ensure the top is not browning too quickly; cover loosely with foil if necessary. The cake is done when a toothpick inserted in the center comes out clean.
8. Step 8: Let the cake cool in the pan for 20 minutes, then invert it onto a rack or platter to cool completely.
9. Step 9: To prepare the glaze, whisk together powdered sugar, milk, peanut butter, and vanilla extract in a medium bowl until smooth.
10. Step 10: Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides. Sprinkle the miniature chocolate chips on top. For quicker setting, chill the cake in the refrigerator.
11. Step 11: Use a serrated knife to cut slices, as the cake has a dense texture and a crispy crust.

Tips & Variations

• Use creamy peanut butter (not natural) for a smoother texture and better consistency in the cake.
• If you prefer a fluffier cake, reduce the amount of peanut butter slightly and beat the eggs more vigorously.
• Substitute half the chocolate chips with chopped peanuts for added crunch.
• For an extra rich flavor, add a tablespoon of espresso powder to the batter to enhance the chocolate notes.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week; bring to room temperature before serving. The glaze may firm up in the fridge. You can gently warm slices in the microwave for 10–15 seconds to soften the glaze and enhance the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Natural peanut butter tends to be runnier and may affect the texture and structure of the cake. For best results, use creamy, processed peanut butter as the recipe specifies.

How can I tell when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The top should be golden and the edges slightly pulled away from the pan.

Peanut Butter Pound Cake with Chocolate Chips Recipe

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★★★★★

4.7 from 97 reviews

This Peanut Butter Pound Cake is a rich, dense dessert studded with chocolate chips and topped with a creamy peanut butter glaze and additional chocolate chips. Featuring a crispy exterior and moist interior, its deep peanut butter flavor perfectly balances with the sweetness of chocolate, making it ideal for chocolate-peanut butter lovers who enjoy a substantial, decadent cake.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 3 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup creamy peanut butter (not natural)
• ½ cup (1 stick) butter, at room temperature
• 3 cups granulated white sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1½ cups chocolate chips

Glaze Ingredients

• 1½ cups sifted powdered sugar
• ¼ cup milk
• ¼ cup creamy peanut butter
• ½ teaspoon vanilla extract
• ¼ cup miniature chocolate chips

Instructions

1. Prepare the cake batter: Preheat your oven to 325°F. Generously spray a 10-cup tube pan with nonstick spray to ensure easy release of your cake later. In a medium bowl, whisk together the flour, baking powder, and salt to combine and set aside. In a large mixing bowl, use an electric mixer to cream together the peanut butter and butter until smooth. Add the granulated sugar and continue beating for about 5 minutes to incorporate air and create a light texture.
2. Add eggs and dry ingredients: Beat in the eggs one at a time along with vanilla extract until fully combined. Gradually add the dry flour mixture to the wet ingredients a little at a time, mixing just until incorporated to avoid overworking the batter. Fold in the chocolate chips gently to distribute them evenly throughout the cake batter.
3. Bake the cake: Pour the batter into the prepared tube pan and gently tap the pan on the countertop a few times to release any trapped air bubbles. Bake for 1 hour and 20 to 30 minutes, starting to check after 1 hour. If the cake’s top is browning too quickly, loosely cover it with foil to prevent burning. The cake is done when a toothpick inserted into the center comes out clean. Remove from oven and cool for 20 minutes before inverting the cake onto a cooling rack or platter to cool completely.
4. Prepare the peanut butter glaze: In a medium bowl, whisk together the sifted powdered sugar, milk, creamy peanut butter, and vanilla extract until smooth and lump-free. Drizzle the glaze generously over the cooled cake, allowing it to drip down the sides for full coverage. Sprinkle miniature chocolate chips on top while the glaze is still wet for an attractive finish. To speed up glaze setting, place the cake briefly in the refrigerator.
5. Serving: Use a serrated knife to cut the dense, crusty pound cake into slices. Serve at room temperature and enjoy the rich peanut butter and chocolate flavors.

Notes

• Do not use natural peanut butter for the cake or glaze; creamy, stabilized peanut butter works best for texture and consistency.
• Be careful not to overmix once the flour is added to avoid a dense, tough cake.
• Check the cake at 1 hour to prevent over-browning on top, using foil if necessary to shield it.
• The cake is very dense with a crispy crust, so slice carefully with a serrated knife for best results.
• Refrigerate after glazing if you prefer a firmer glaze or want to serve chilled.

Keywords: peanut butter pound cake, chocolate chip cake, peanut butter glaze, dense pound cake, chocolate peanut butter dessert