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Chocolate Chip- Peanut Butter Pound Cake with Peanut Butter Glaze
It’s Chocolate Chip Week here on the Recipe Girl blog. It’s not official or anything, but since pretty much everything tastes better with chocolate chips added to it, I thought it might be fun to share some of my favorite chocolate chip treats with you. First up is a Chocolate Chip Peanut Butter Pound Cake.
The cake is solidly a peanut butter cake , and it’s dotted with milk chocolate chips throughout.
Of course you must douse any sort of cake like this with a decadent glaze. This one is a peanut butter glaze…
…topped with chocolate chips, of course.
You know what the best thing about pound cakes is? That drizzle down the sides. I love to watch the drizzle. I love the word drizzle. Drizzle, drizzle, drizzle.
This cake is definitely a pound cake… it’s dense and wonderful and lovely to slice and have with a cup of tea… or coffee… or a big jug ‘o milk. If you’re looking for a light and fluffy peanut butter cake, this isn’t for you. But if you’re a chocolate-peanut butter lover like me, you’re likely to think this recipe is a keeper. More chocolate chip recipes to come…
Chocolate Chip Peanut Butter Pound Cake w/ Peanut Butter Glaze
Yield: 12 to 14 servings
Prep Time: 25 min
Cook Time: 1 hr, 20 min
A dense and wonderful slice of cake to have with a cup of coffee.
Ingredients:
CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chipsGLAZE:
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 chipsDirections:
1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.
Tips:
*Might be nice to chop a bunch of Reeses Peanut Butter Cups and swirl those into the cake instead of the chocolate chips. Then you can add chunks on top as well!
Source: RecipeGirl.com (Adapted from Peter Pan Peanut Butter)
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Other Chocolate Peanut Butter Cake recipes on the blogs:
Chocolate Peanut Butter Cake by Sassy Radish
Peanut Butter- Chocolate Chip Cookie Cake by Almost Bourdain
Chocolate Layered Reeses Peanut Butter Cup Cake by Picky Palate
Chocolate- Peanut Butter Cup Cheesecake by Brown Eyed Baker
Peanut Butter Cup Flourless Cake (gluten free) by Culinary Concoctions by Peabody
I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes and theme menus with you. 
Jenny Flake — March 28, 2011 @ 9:27 AM
WHOA! Just about died here. How perfect does that look, nice girl!
Erin A — March 28, 2011 @ 9:29 AM
That looks good! We are on the same wave length with the PB! I just posted Peanut Butter Cupcakes with PB&J flavored Buttercream today! LOL.
Gina @ Skinnytaste — March 28, 2011 @ 9:30 AM
Beautiful!!!
Estela @ Weekly Bite — March 28, 2011 @ 9:34 AM
This looks incredible!! I’m craving a glass of milk already
what katie's baking — March 28, 2011 @ 9:36 AM
MMM!!
the pound cake looks perfectly moist… and you can never go wrong with chocolate and peanut butter! delicious!
the country cook — March 28, 2011 @ 9:39 AM
absolutely beautiful! I’ll take two
Foodies on the Fly — March 28, 2011 @ 9:57 AM
Looks so delicious! Very excited over your chocolate chip week.
Evan Thomas — March 28, 2011 @ 9:59 AM
This sounds too good for words. I don’t need any more convincing to get on board with chocolate chip week.
Cathy/ShowFoodChef — March 28, 2011 @ 10:01 AM
Gotta love this! Beautiful, and I’ll be thinking about the statement of having a slice with a cup of coffee all morning!
EatLiveRun — March 28, 2011 @ 10:37 AM
Oh.my.goodness. I need this!
Kendall — March 28, 2011 @ 11:04 AM
Holy Molar. That looks so delish!! Printing NOW.
Katrina — March 28, 2011 @ 11:07 AM
Holy moley, this looks great! I can’t wait to try this.
Erin A — March 28, 2011 @ 11:45 AM
All this talk of chocolate chips makes me want to just go a bunch of bags right now and make all these recipes! I can almost smell this!
Sara — March 28, 2011 @ 11:46 AM
Wow…this looks amazing! I’m a peanut butter fanatic and I cannot wait to make this. It’s fat and calorie free, right?
Amanda — March 28, 2011 @ 11:47 AM
LOVE! Kevin would totally die for this
Christa — March 28, 2011 @ 1:57 PM
O my word!!!!!!!! YUM!!!! This looks fabulous!! As soon as I saw it, I started trying to think of some sort of occasion I needed to make a dessert for. My hubby isn’t big on sweets, so if I make it, I eat it. No good. Gotta think up an excuse…
Posti4 — March 28, 2011 @ 5:42 PM
Good eats!
Elizabeth H replied: — March 29th, 2011 @ 6:11 AM
Hi Courtney – I bet that adaptation would work great (I do blog for SunButter, so I’d love to see and taste that cake!). Let us know if you try it.
Courtney — March 28, 2011 @ 5:49 PM
Seriously? This is torture with all these peanut and nutella recipes. I wonder if Sunbutter would work well with this?
Courtney — March 28, 2011 @ 5:50 PM
That was a good comment above!! Forgot the smiley face!
Bern Johnson — March 29, 2011 @ 1:21 AM
Is there any reason why this cake coud not be made in a loaf pan or patty cake pans, with the cooking time adjusted? I just love the recipe but do not have a bundt pan.
With thanks,
Bern in Australia
Lori Lange replied: — March 29th, 2011 @ 5:27 PM
@Bern Johnson, That would probably work out ok. Just watch the timing for baking- of course will be less.
Katrina — March 29, 2011 @ 7:29 AM
Perfect!
Karly — March 29, 2011 @ 7:42 AM
Oh my word. This is like all of my dreams have been baked in a cake.
Cookbook Queen — March 29, 2011 @ 10:22 AM
FOR ME?! You shouldn’t have…
Okay, you should. I’ll be over to get it in a bit. YUM!!
Ang — March 29, 2011 @ 12:21 PM
Holy heaven have mercy, this looks amazing. Darn! I wish I had the ingredients right this second.
Dana — March 29, 2011 @ 1:19 PM
WHOA!!! My 3 year old daughter was looking over my shoulder, saw the final slice picture and said, “Come on, Mom. Let’s do that!” Thanks for the excellent Saturday morning activity for the family and I. I can’t wait to try it!
Lori Lange replied: — March 29th, 2011 @ 5:25 PM
@Dana, How sweet! Have fun!
Lucy@The Sweet Touch — March 29, 2011 @ 2:38 PM
Oh dang this looks good!
The peanut butter glaze is what puts it over the top!
Maris (In Good Taste — March 29, 2011 @ 3:47 PM
That looks absolutely amazing.Your pictures are great
Leslie Green — March 29, 2011 @ 6:02 PM
That glaze is just calling my name!
foodies at home — March 29, 2011 @ 7:45 PM
I’m down with chocolate chip week! And a slice of this cake with extra drizzle please!
Katie — March 29, 2011 @ 11:19 PM
Oh wow that looks seriously good. I love the flavour of peanut butter in anything, just makes things taste so indulgant
Lorin — March 30, 2011 @ 6:20 AM
This…looks…amazing!! If I didn’t think I’d eat it all by myself as soon as it was out of the oven, I’d run to the kitchen and make it this second! Definitely the go-to next time I have an excuse to make pound cake.
A Bowl Of Mush — March 30, 2011 @ 11:44 AM
This looks stunning, love that glaze!
blogbytina! — March 30, 2011 @ 4:10 PM
um, this looks amazing. Viva peanut butter!
KitchenPlayground — March 30, 2011 @ 5:29 PM
This looks absolutely amazing! It just went on my “must bake” list…
Lauren @ KeepItSweet — March 31, 2011 @ 3:58 AM
That peanut butter glaze puts this over the top!
Mary @ DB — March 31, 2011 @ 9:04 PM
This is PERFECT!! Amazing!
Foxyvee — April 1, 2011 @ 7:02 AM
I made this cake last night. It is really good, very rich, and heavy. It was still a bit undone after 1:25 so I cooked it for an extra 10 minutes.
I used chocolate chunks intead of chips, and off- brand peanut butter. Next time I will cut back on the sugar. I think it was a bit sweet.
Overall it was a great cake and my preschool son loved it!
Sandi K — April 1, 2011 @ 9:00 PM
Made this today. My husband ate a piece before it cooled, then ate another piece after it cooled and I had applied the glaze. This recipe is a keeper!
Love From The Oven — April 4, 2011 @ 7:46 PM
WHOA. That looks AMAZING. On my list of recipes to try!
Jessica — April 10, 2011 @ 8:47 AM
Made this yesterday…delicious!!!! Thanks for another great recipe!
Joanne Ellis — May 2, 2011 @ 7:28 PM
Made this the other day and it is delicious! It tastes better today as the flavours seem to enhance. Can’t wait to try another one of your recipes. (My family can’t either.)
Lori Lange replied: — May 2nd, 2011 @ 11:31 PM
Glad to hear you enjoyed it!
Charisse — May 4, 2011 @ 6:36 PM
I made this over the weekend and was told it was the best cake I had ever made! Thanks for the recipe!!! I am linking back to you for this one.
Charisse — May 5, 2011 @ 8:05 AM
I made this this weekend. My wife’s employees DEVOURED it! I am not a peanut butter fan, but I heard this was GREAT!!! I posted to my blog and gave you complete credit and linked to here.
Thanks for the recipe!!
PS – I also made the cinnamon roll pancakes – those were DIVINE!
Rosa — June 6, 2011 @ 11:20 PM
OMG, that cake looks devilishly good! I am bookmarking that wonderful recipe.
Cheers,
Rosa
tracey — June 11, 2011 @ 9:50 AM
could you make this using semi sweet choclate chips?
Lori Lange replied: — June 11th, 2011 @ 1:43 PM
Yes!
Samuel Fred Oxner Jr. — June 18, 2011 @ 10:20 PM
I followed the recipe,but I added REESES PEANUT BUTTER CHIPS to the batter and it turned out AWSOME! I’ll make this again for sure! Thanks for the recipe!
Lori Lange replied: — June 19th, 2011 @ 6:59 PM
I love that idea!
Medeja — July 20, 2011 @ 5:06 AM
Hm.. but why not natural PB?
Natalie — August 11, 2011 @ 11:10 AM
I just made this for my family. They LOVED it. It came out soo good. It was a little undercooked after over an hour of baking, but we said what the heck and ate it anyway. Such a great recipe!!! Would totally make it again. The glaze was amazing!
Shelley — August 14, 2011 @ 1:06 AM
I SO want to make this recipe! I just love peanut butter & chocolate! I’m a bit worried about it being a little to peanut-butter-y for me… I wonder if using a chocolate ganache on top would be as good, and put peanut butter chips on top of that… hmmm, I’ll need to think about it. Thanks so much for the recipe!
Erin — September 5, 2011 @ 11:08 AM
Making it as we speak! Definitly taking a lot longer than the 1 hr 20 mins suggested! Hope it doesn’t get to done on the outside!!!!
Lori Lange replied: — September 5th, 2011 @ 11:50 AM
If it’s browning too quickly, just tent it loosely with some foil until the inside tests done!
Susie — September 19, 2011 @ 9:35 AM
Yumo! Sounds awesome ! Wondering how many fat grams! Wonder if anyone maybe able to come up with lighter version?
My family and I are on 30 fat grams a day and successfully loosing weight.
Son and I are down 13 lbs and husband 40.
This may be the weekly cheat! I would Fast all
Day for this.
Lori Lange replied: — September 19th, 2011 @ 2:41 PM
uh oh, this cake is probably not for those counting fat grams, lol! What a great feat though to have lost all of those pounds. I need to get in that healthy mindset soon!
Pamela — September 19, 2011 @ 10:25 AM
Just wondering as Madeja did above why natural PB cannot be substituted? I prefer the taste and don’t like all the additives in the traditional PBs.
Lori Lange replied: — September 19th, 2011 @ 2:39 PM
If you have a natural peanut butter that is a no-stir type, that tends to be more creamy than the natural peanut butters that I’ve tried… it might work. The mainstream peanut butter has a texture that works well in cakes- must be the extra oils. If you give it a go w/ the natural sort, please do come back and let us know if it worked out!
Susie — September 19, 2011 @ 3:48 PM
There is a peanut butter that I saw on hungry girl. It’s a powder that has all of the fat removed and you add water for the desired consistency.
I don’t know if that would work or substituting fat free cream cheese with 1/2 the peanut butter? As far as eggs go, I usually use egg whites in place of eggs or egg beaters. And when oil is called for I use applesauce. Sometime, if u sacrifice a few fattening ingredients that can be changed out for non fat, then u can justify the ones that u cant change. I may experiment and let u all know what happens.
Susie — September 19, 2011 @ 3:51 PM
By the way, FYI. I always thought dark chocolate had less fat than semi sweet, not true.
Patty H. — September 21, 2011 @ 5:46 PM
Wow, this looks so awesome! I’m not sure, but I think I could hurt myself with this cake!
Sherry — September 21, 2011 @ 9:41 PM
Oh lord I made this today and it is fantastic! I had a 13 cup tube pan and it came out perfect. The glaze is a winner!
Miriam @ Overtime Cook — November 5, 2011 @ 8:38 PM
I know I’m kinda late here, but I bookmarked this recipe ages ago and finally made it. Delicious! Got rave reviews on this cake. It was also really easy to make, definitely going on my favorites list.
Thanks!
Holly — November 20, 2011 @ 3:19 PM
Hello!
I’ve made this cake many times – my fiance and i LOVE it. However, after letting it cool for 20-30 minutes, i take it out, and the ‘crust’ on top sort of breaks, and sinks a bit. It seems like there were air pockets between the top of the cake and the crust, and i can’t get it to stay, i guess solid would be the word. Any tips? Thanks!
Holly
Shannon Jefferson — December 6, 2011 @ 3:49 PM
I so love you for forming this amazing masterpiece for Peanut Butter lovers!!!!
April — December 20, 2011 @ 12:46 PM
I made this (except I put it in loaf pans) and blogged about them today! Thanks for sharing-it was delicious
I am particularly addicted to the glaze!
Tami — January 14, 2012 @ 1:53 PM
Can I use reduced fat Jif ?
Lori Lange replied: — January 14th, 2012 @ 4:29 PM
I wouldn’t… the fat is needed in the cake.
Tami — January 14, 2012 @ 4:37 PM
The cake may need the fat, but my butt sure doesn’t!! lol – I’m going to make it anyway. It looks so delish!
Michelle — February 8, 2012 @ 3:27 PM
This cake is out of this world awesome–just made it. I was wondering however if anyone else experienced a broken mixer while making it? I did lol true story. Right before adding the chocolate chips my stand up mixer started to smell like it was burning or over heating (the batter was super thick) then after I added the chocolate chips one of the beaters broke off and fell into the bowl lol I am not joking. Needless to say the mixer went onto the trash (stand and all) an the cake went into the oven, where it turned out delicious after baking for 1 hour and a half. Thanks so much for such a super recipe. The broken mixer I told my husban was my fault because I used the Smuckers Old fashion all natural peanut butter instead of the regular smooth it was so good that I don’t want to change a thing lol
Lori Lange replied: — February 8th, 2012 @ 4:52 PM
oh my goodness! Yeah, that natural peanut butter is a little more dense than the creamy stuff. Wonder if that was the culprit!?
Mindy Herring — April 19, 2012 @ 6:10 AM
I have made this cake twice in one day cooked 1:20 – 1:30 still under cooked.
crust around edges brown covered with foil second time still under cooked.
Any sugestions love the taste
Lori Lange replied: — April 19th, 2012 @ 4:27 PM
how strange! Maybe longer than 1:30 in your oven?
Mindy Herring — April 19, 2012 @ 6:55 PM
Does the pan make a difference the recipe i have says Bundt pan not tube?
Cyndy — April 21, 2012 @ 3:33 PM
This looks Awesome. Do you think Biscoff would work? allergy to peanuts
Cecy — April 25, 2012 @ 10:43 AM
It looks DELICIOUS!!! can’t wait to bake it!!! Could I use splenda for the glaze???
Lori Lange replied: — April 25th, 2012 @ 10:47 AM
I’m not a fan of Splenda in baked goods, so I’m afraid you’ll have to experiment yourself on that one!
Cecy — April 25, 2012 @ 10:52 AM
I think I’ll give it a try, powdered sugar is the only ingredient I’m missing, and I want to make it NOW!!!!!
Rachel — May 4, 2012 @ 5:43 AM
Made is last night for a potluck today- used a bundt pan- its GORGEOUS!!! I didn’t realize how heavy it was and put it on the platter that is pretty heavy on its own- kind of wild really- can’t wait to tear into it and see what people think about it. YUM!!
Amber — June 18, 2012 @ 6:46 AM
I made this for Father’s Day. Used the biggest tube pan I have, and had to bake it over an hour and a half to get middle done. Then I made a peanut butter frosting to go on it. I can’t tell you how yummy it was!! The outside got really crunchy, it was like a peanut butter cookie. The middle was perfect. HUGE hit, a keeper! Have to remember to keep the slices small though, it is rich!
Farah — July 26, 2012 @ 2:34 PM
Hi, going to make this tomorrow for a dinner that I’m going to, but I want to cut the recipe in half, should I adjust the baking time by half as well? I think it might be a bit too well done if I still bake it for 1hr 25min.
Lori Lange replied: — July 27th, 2012 @ 8:12 AM
Haven’t cut it in half before, but yes… you would need to adjust baking time with less batter.