Peanut Butter Pound Cake with Chocolate Chips Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
