Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze

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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.

Chocolate Chip Peanut Butter Pound Cake

The cake is solidly a peanut butter cake , and it’s dotted with milk chocolate chips throughout.

Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze

Of course you must douse any sort of cake like this with a decadent glaze. This one is a peanut butter glaze…

Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze

…topped with chocolate chips, of course.

Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze

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.

slice of Chocolate Chip Peanut Butter Pound Cake

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. It bakes a long time in the oven, so the exterior of the cake is crisp and crusty. 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…

Here are a few more Chocolate Chip Peanut Butter recipes you might like to try:

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4.5 from 2 votes

Chocolate Chip Peanut Butter Pound Cake

Amazing, dense pound cake full of peanut butter flavor and chocolate chips!
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Servings 14 servings
Calories 661kcal
Course Dessert
Cuisine American
Keyword chocolate chip peanut butter pound cake, peanut butter pound 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 (1 stick) 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 miniature chocolate chips



  • Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
  • 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.
  • Bake 1 hour and 20 to 30 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.


  • 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.
  • This pound cake is very dense and turns out a crispy exterior crust. Use a serrated knife to cut slices.


  • *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!


Serving: 1g | Calories: 661kcal | Carbohydrates: 97g | Protein: 13g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 112mg | Sodium: 302mg | Potassium: 247mg | Fiber: 3g | Sugar: 72g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
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Lori Lange of Recipe Girl

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  • Katherine Chambers wrote:

    Loved making this but mine seemed a bit dry. Do you ever add any milk?

    • Lori Lange wrote:

      I haven’t tried that, but it might make the batter a little looser!

  • Jenna wrote:

    This recipe is AMAZING! I have made it twice with really great reviews each time. I was wondering if these would work in cupcake form?

    • Lori Lange wrote:

      They might be too dense?

  • Liz wrote:

    Planning to make this for my husband’s birthday. We only keep natural peanut butter in the house, and since we’re in a pandemic and are avoiding the grocery store… what will happen if I use natural peanut butter but keep everything else the same? I expected to see that in the comments, but haven’t. Thanks for your time and attention!

    • Lori Lange wrote:

      Unless it’s a very creamy natural peanut butter, I would expect it to perform differently in the recipe. I think it needs the extra oil in the regular peanut butter recipe- the consistency. I’m not 100% certain because I haven’t tried it!

  • Dana Davis wrote:

    Can you make this CHOCOLATE CHIP PEANUT BUTTER POUND CAKE in a regular 9X12 baking dish? I dont have a tube pan or a bundt pan..

    • Lori Lange wrote:

      No, that will not turn out well. It’s meant to be in a tube or bundt.

  • Pamela Hefner wrote:

    The best pound cake I’ve found!