posted in Cake and Cupcakes

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…

Yield: 12 to 14 servings

Prep Time: 25 min

Cook Time: 1 hr, 20 min

Chocolate Chip Peanut Butter Pound Cake w/ Peanut Butter Glaze

A dense and wonderful slice of cake to have with a cup of coffee.


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 chips

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


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.


*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: (Adapted from Peter Pan Peanut Butter)

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

142 Responses to “Chocolate Chip- Peanut Butter Pound Cake with Peanut Butter Glaze”

  1. postedMar 28, 2011 9:27 AM

    WHOA! Just about died here. How perfect does that look, nice girl!

  2. postedMar 28, 2011 9:29 AM
    Erin A

    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. πŸ™‚ πŸ™‚

  3. postedMar 28, 2011 9:30 AM


  4. postedMar 28, 2011 9:34 AM

    This looks incredible!! I’m craving a glass of milk already πŸ™‚

  5. postedMar 28, 2011 9:36 AM


    the pound cake looks perfectly moist… and you can never go wrong with chocolate and peanut butter! delicious!

  6. postedMar 28, 2011 9:39 AM
    the country cook

    absolutely beautiful! I’ll take two πŸ™‚

  7. postedMar 28, 2011 9:57 AM

    Looks so delicious! Very excited over your chocolate chip week.

  8. postedMar 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.

  9. postedMar 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!

  10. postedMar 28, 2011 10:37 AM I need this!

  11. postedMar 28, 2011 11:04 AM

    Holy Molar. That looks so delish!! Printing NOW.

  12. postedMar 28, 2011 11:07 AM

    Holy moley, this looks great! I can’t wait to try this.

  13. postedMar 28, 2011 11:45 AM
    Erin A

    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!

  14. postedMar 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? πŸ™‚

  15. postedMar 28, 2011 11:47 AM

    LOVE! Kevin would totally die for this πŸ™‚

  16. postedMar 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… πŸ™‚

  17. postedMar 28, 2011 5:42 PM

    Good eats!

    • postedMar 29, 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.

  18. postedMar 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?

  19. postedMar 28, 2011 5:50 PM

    That was a good comment above!! Forgot the smiley face! πŸ™‚

  20. postedMar 29, 2011 1:21 AM
    Bern Johnson

    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

    • postedMar 29, 2011 5:27 PM

      @Bern Johnson, That would probably work out ok. Just watch the timing for baking- of course will be less.

  21. postedMar 29, 2011 7:29 AM


  22. postedMar 29, 2011 7:42 AM

    Oh my word. This is like all of my dreams have been baked in a cake.

  23. postedMar 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!!

  24. postedMar 29, 2011 12:21 PM

    Holy heaven have mercy, this looks amazing. Darn! I wish I had the ingredients right this second.

  25. postedMar 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!

  26. postedMar 29, 2011 2:38 PM

    Oh dang this looks good!

    The peanut butter glaze is what puts it over the top!

  27. postedMar 29, 2011 3:47 PM

    That looks absolutely amazing.Your pictures are great

  28. postedMar 29, 2011 6:02 PM
    Leslie Green

    That glaze is just calling my name!

  29. postedMar 29, 2011 7:45 PM

    I’m down with chocolate chip week! And a slice of this cake with extra drizzle please!

  30. postedMar 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

  31. postedMar 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.

  32. postedMar 30, 2011 11:44 AM

    This looks stunning, love that glaze!

  33. postedMar 30, 2011 4:10 PM

    um, this looks amazing. Viva peanut butter!

  34. postedMar 30, 2011 5:29 PM

    This looks absolutely amazing! It just went on my “must bake” list…

  35. postedMar 31, 2011 3:58 AM
    Lauren @ KeepItSweet

    That peanut butter glaze puts this over the top!

  36. postedMar 31, 2011 9:04 PM

    This is PERFECT!! Amazing!

  37. postedApr 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!

  38. postedApr 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!

  39. postedApr 4, 2011 7:46 PM

    WHOA. That looks AMAZING. On my list of recipes to try!

  40. postedApr 10, 2011 8:47 AM

    Made this yesterday…delicious!!!! Thanks for another great recipe!

  41. postedMay 2, 2011 7:28 PM
    Joanne Ellis

    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.)

    • postedMay 2, 2011 11:31 PM

      Glad to hear you enjoyed it!

  42. postedMay 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. πŸ™‚

  43. postedMay 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!

  44. postedJun 6, 2011 11:20 PM

    OMG, that cake looks devilishly good! I am bookmarking that wonderful recipe.



  45. postedJun 11, 2011 9:50 AM

    could you make this using semi sweet choclate chips?

  46. postedJun 18, 2011 10:20 PM
    Samuel Fred Oxner Jr.

    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! πŸ˜›

    • postedJun 19, 2011 6:59 PM

      I love that idea!

  47. postedJul 20, 2011 5:06 AM

    Hm.. but why not natural PB?

  48. postedAug 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!

  49. postedAug 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!

  50. postedSep 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!!!!

    • postedSep 5, 2011 11:50 AM

      If it’s browning too quickly, just tent it loosely with some foil until the inside tests done!

  51. postedSep 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.

    • postedSep 19, 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!

  52. postedSep 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.

    • postedSep 19, 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!

  53. postedSep 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.

  54. postedSep 19, 2011 3:51 PM

    By the way, FYI. I always thought dark chocolate had less fat than semi sweet, not true.

  55. postedSep 21, 2011 5:46 PM

    Wow, this looks so awesome! I’m not sure, but I think I could hurt myself with this cake!

  56. postedSep 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!

  57. postedNov 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.


  58. postedNov 20, 2011 3:19 PM


    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!


  59. postedDec 6, 2011 3:49 PM
    Shannon Jefferson

    I so love you for forming this amazing masterpiece for Peanut Butter lovers!!!!

  60. postedDec 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 πŸ™‚ I am particularly addicted to the glaze!

  61. postedJan 14, 2012 1:53 PM

    Can I use reduced fat Jif ?

    • postedJan 14, 2012 4:29 PM

      I wouldn’t… the fat is needed in the cake.

  62. postedJan 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!

  63. postedFeb 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 πŸ™‚

    • postedFeb 8, 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!?

  64. postedApr 19, 2012 6:10 AM
    Mindy Herring

    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

    • postedApr 19, 2012 4:27 PM

      how strange! Maybe longer than 1:30 in your oven?

  65. postedApr 19, 2012 6:55 PM
    Mindy Herring

    Does the pan make a difference the recipe i have says Bundt pan not tube?

  66. postedApr 21, 2012 3:33 PM

    This looks Awesome. Do you think Biscoff would work? allergy to peanuts πŸ™

  67. postedApr 25, 2012 10:43 AM

    It looks DELICIOUS!!! can’t wait to bake it!!! Could I use splenda for the glaze???

    • postedApr 25, 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!

  68. postedApr 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!!!!!

  69. postedMay 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!!

  70. postedJun 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!

  71. postedJul 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. πŸ™‚

    • postedJul 27, 2012 8:12 AM

      Haven’t cut it in half before, but yes… you would need to adjust baking time with less batter.

  72. postedFeb 17, 2013 9:19 AM

    Hello – when you say tube pan – does this mean a pan you would make an angel food cake in (removalable outside) or a bundt pan? thanks

    • postedFeb 18, 2013 5:02 PM

      Yes, exactly (not a bundt)

  73. postedMar 8, 2013 9:47 AM

    Mmmm yum, this looks absolutely divine!

  74. postedSep 8, 2013 2:43 PM

    Turned out amazing! I used 2.5 cups of sugar vs 3 and baked in a confectionary oven. Think I could’ve reduced the time about 15 minutes, but did the whole time due to the comments. Either way it is delicious!! Great recipe!! Thanks for sharing!

  75. postedOct 1, 2013 5:20 PM

    This is in my oven right now! And if it tastes half as good as it smells, it’ll be a hit!

  76. postedOct 8, 2013 3:58 PM

    This was really tasty. Thanks for sharing it!

  77. postedOct 18, 2013 1:10 PM
    Zach F.

    I just finished making this and I tried some. This is easily my favorite recipe of all time. It tastes incredible

    • postedOct 21, 2013 7:56 AM

      Wow, thank you!

  78. postedOct 21, 2013 8:00 PM
    JOAN M

    May I ask a few questions please?
    Can I use a bundt pan instead of a tube pan? I cook a lot with silicone bakeware/cookware and I have a 10 cup silicone bundt pan that is the perfect size.
    If it has to be a tube pan for some reason, does it have to be the kind with removable bottom?

    Thanks–looks totally incredible, I am a huge choc/PB fan !! πŸ™‚

    • postedOct 22, 2013 9:46 PM

      Yes, as long as it is big enough, it should be fine. Just make sure you grease it well as it is a very heavy cake. I would hate for it to stick to the bundt pan.

  79. postedOct 23, 2013 4:27 PM
    JOAN M

    thank you !!! πŸ™‚

  80. postedNov 17, 2013 7:18 AM
    MyThy as in "Mighty"

    I made it yesterday and its like a giant peanut butter cookie! Forget the skillet cookies at BJ’s or all those other restaurants, this is it! I didn’t make the glaze, just a dusting of powdered sugar (photo on my IG page: @mythyhuynh)

    I made a few changes, used oil in place of butter to see if it would be more moist, 2 cup of sugar and 6 egg beaters. Honestly, it still wasn’t as moist as it was still dense. But with a glass of almond/milk and coffee, it was so good! All my coworkers devoured it! Thanks for another recipe winner!

  81. postedJan 22, 2014 11:24 AM
    jason walls

    This cake tastes great but it kind of dry. Found the batter to more of a dough instead of a batter.

  82. postedJan 25, 2014 6:21 PM

    WHOA! This looks AMAZING! hoping to make a gluten free version of this!!

  83. postedJan 27, 2014 10:55 PM

    I am going to try and make this gluten free as it looks AWESOME but I can’t have regular flour. Will let you know how it turns out!!

  84. postedFeb 2, 2014 1:44 PM

    I don’t have a bundt pan… will this work in a 9×13? I sure hope so, cause that is all I have and I want to make this!


    • postedFeb 3, 2014 7:23 AM

      Hmmm, I’m not sure. It’s a pound cake, and it’s extremely dense. It may seem strange baked in a 9×13, but let me know if you try it and how it turns out!

  85. postedFeb 12, 2014 9:02 PM
    Debbie Caraballo

    Nothing better than a moist, dense pound cake! And this one has my very favorite flavor combination too! I agree, the word drizzle is awesome; I wouldn’t think of leaving any pound cake plain. The glaze just makes it, in my opinion. Thanks, Lori, for this awesome recipe.


  86. postedFeb 14, 2014 1:14 PM
    Valarie Davis

    This cake looks amazing!!! Going to make it as soon as I can get to the store for milk chocolate mini chips. thanks for sharing.

  87. postedFeb 15, 2014 5:17 PM
    Debbie Henderson

    Need some help here. Made this cake today, baked as directed. It is so crunchy on the outside that I can hardly cut it. The inside is done but not overly so…probably could have baked another few minutes. Any suggestions as to why the cake is so hard?

    • postedFeb 16, 2014 5:52 PM

      I’m honestly not sure why it’s turning out like that for some people!

  88. postedFeb 16, 2014 4:15 PM

    I had mine in the oven for 1 hr and 40 mins and it was still kinda gooey inside. But the biggest problem was that it had a really hard crust on top and when you cut into it it crumbled. There was an air pocket all across the top under the hard crust so there was a 1 inch space between that and the actual cake. That made it very hard to cut pieces smaller than 2 inches unless you wanted a crumbley mess. Taste wise it was o.k. It was very sweet and since the 1 1/2 cups of chips inside seemed like way too much, I didn’t use the mini’s on top with the glaze. Just because of the hard crust and crumbley mess I probably won’t make it again.

    • postedFeb 16, 2014 5:50 PM

      Did you hit the pan on the counter a few times before cooking? Sometimes air pockets get in there if the batter is not really settled down. Sorry about the hard exterior. I don’t have that result with mine.

  89. postedFeb 16, 2014 9:03 PM
    Calandra C

    This looks so yummy, but I don’t have a tub pan. Would it work okay in bread loaf pans if the timing was adjusted? I wouldn’t want to ruin it, but really want to make it!

    • postedFeb 20, 2014 2:51 PM

      I’ve not tried it in loaf pan so I’m not sure!

  90. postedFeb 17, 2014 1:09 PM

    Yes I banged it a few times on the counter. I was worried I was going to break the tile. My husband said it’s good but because of the crumbley mess it is, the kids won’t touch it. We had to cut it in slices to get it out of the pan. We let it cool for an hour, banged on the pan and everything and it wouldn’t come out.

  91. postedFeb 24, 2014 5:51 AM

    Had a go at making this, but it hasn’t quite worked.
    Can anyone tell me if the recipe is available in metric or imperial weigh/measuring please

  92. postedMar 25, 2014 12:36 PM

    Hi – i LOVE this recipe, the flavor is just delicious. However, after baking it countless times over the last couple of years, in 4 different homes (so i know it’s not a problem with the stove) it has NEVER been done in 1hr 20min. What am I doing wrong? I follow directions exactly as written with exact equipment you say. Should I try a higher temp? How long does it take for you… surely more than an hour twenty! I could use any advice you have to give. Thank you!

    • postedMar 26, 2014 4:19 PM

      I’m afraid I don’t have any advice- I baked the recipe as written and all turned out fine for me (at sea level).

  93. postedApr 20, 2014 9:00 AM

    I just made this cake and found the same issues. Took quite a bit longer to bake (hour and 45 minutes maybe?). The outside is very crispy although not burnt at all. I put foil on it after about 40 minutes. And the batter was MUCH more like cookie dough than it was like cake batter. It almost felt like some ingredient was missing. But I went with it anyway. Also, the cake rose up instead of staying flat like in your picture. Haven’t tasted it yet and I’m hoping for the best bc it smells delicious!! I’m bringing it to Easter dinner.

    • postedApr 21, 2014 6:59 AM

      I hope it turned out for you!

  94. postedAug 23, 2014 6:07 PM
    Miss M

    This is probably a silly question but I would hate to mess up this delicious recipe with a rookie mistake. I want make it a day in advance so do I need to keep it in the fridge or will the cake be fine on the counter?

    • postedAug 26, 2014 7:14 PM

      It will be fine on the counter.

  95. postedSep 11, 2014 6:49 AM

    I made this last night for a coworkers birthday. It’s the talk of the office, getting RAVE reviews. Thanks for the recipe.

  96. postedSep 17, 2014 8:34 PM

    Cut it in half (because we didn’t have enough flour and could not wait long enough to get some). Only took an hour in the oven but looks and tastes SOOOOO good. Have to go get flour now.

  97. postedOct 5, 2014 9:54 PM

    It needs only one tsp. Of baking powder? We are talking about 3 cups of flour that’s why I am asking ????

  98. postedOct 14, 2014 6:34 PM
    Birthday boy cake

    1 hour 20 minutes was too long for my cake. The bottom and sides started to get too brown before 1 hour.

  99. postedNov 18, 2014 4:58 AM

    I am going to try this cake, but I have noticed that it is set to bake a 325, most of the cakes i have made are always at 350,. This might be the problem with the burning on the outside and uncooked on the inside. Try 350 and drop the baking time to 40-45 minutes, and check if its done from there. If not add time from 5 minute intervals and check. The only thing I bake at lower temps are delicate things that go in water bath, like cheescake or custard. Hope this helps.

  100. postedNov 19, 2014 7:06 PM
    Meg R

    My son’s girlfriend asked for something with peanut butter for dessert. Since she and my son are the only peanut butter fan, I was wondering if could bake the cake in loaf pans and freeze the ones not used?

    • postedNov 23, 2014 8:38 PM

      I have not tried it in loaf pans, but it might be okay!

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