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. 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:
- Reeses Stuffed Peanut Butter Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Banana Bread
- Chocolate Chip Peanut Butter Bars
- Peanut Butter Chocolate Chip Oatmeal Cookies with Sea Salt
- Peanut Butter Pancakes with Chocolate Chips
- Oatmeal Peanut Butter Cup Chocolate Chip Cookies
- Chocolate Chip Peanut Butter Pie
Chocolate Chip Peanut Butter Pound Cake
Recipe Details
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 (1 stick) butter, at room temperature
- 3 cups granulated white sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
GLAZE:
- 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
Instructions
PREPARE THE CAKE:
- 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.
PREPARE THE 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.
- This pound cake is very dense and turns out a crispy exterior crust. Use a serrated knife to cut slices.
Notes
- *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!
I made this for my father in law several times now and he just loves it! He LIKES that it is crunchy on the outside and dense, like a cookie and pound cake had a baby. LOL
This cake was so hard I had to use muscle to cut it and thought I’d break my teeth on the outside edges. Will NOT be making it again. It was more like a VERY hard cookie rather than a cake.
Very good! It’s very dense and heavy, so a small slice is enough. Great with a cup of coffee or tea! I added a bit if milk, about 1/4 cup, to thin it out a bit. Cooked for 1 hour 20 minutes and it was perfect.
My tube cake came out hard as a rock. It looked pretty but I had to throw it out 😩 my batter was very thick. I had to spread it evenly. No way could I drop the pan on counter to level it 😂. The only thing I can think that I did wrong was maybe how I measure the flour. I put the one cup in flour scooped it then I leveled it. Maybe I should of lightly spooned it in and leveled it?
Oh no! It definitely has a crusty exterior, but it shouldn’t be hard as a rock 🙁
I have same problem when I make cream cheese pond cake
Loved making this but mine seemed a bit dry. Do you ever add any milk?
I haven’t tried that, but it might make the batter a little looser!
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?
They might be too dense?
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!
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!
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..
No, that will not turn out well. It’s meant to be in a tube or bundt.
The best pound cake I’ve found!
I love desserts but I love trying to make them healthy to. So all purpose flour has a ton of carbs and sugar in it. I was going to try to use Arrowroot flour. Do you think that would work? Along with Plant based butter or Ghee and Stevia or Truvia for sugar. Also if you blend either one of those things up in the blender or bullet for a min or two it makes confectionery (powder sugar) . And I saw you state don’t use natural PB (which is what I buy) just curious on why not. I would use ark choc chips b/c I like better than milk choc. Do you feel this would all wrk out ok?
Kristi, I’m afraid I do not know if any of your substitutions will work for this recipe. You’re creating something entirely new if you try it. But Good Luck!!
Add in a cup of Reese’s peanut butter Chips with one cup of Chocolate chips and add Reese’s peanut butter chips to the top with the chocolate chips and it’s even MORE to die for! I make this for Family Reunion each year and it gets scarfed up very quickly! But after making the cake in the Bundt pan, I slice and lay it in a pan, then drizzle the peanut butter glaze over it, sprinkle with Chocolate Chips and Reese’s Peanut Butter Chips! And it’s ready to go and no slicing required on location!
I bet this recipe would make awesome muffins, too! What a great cake for peanut butter and chocolate lovers! Looks lush! Sharing!
I want to make this for my boss but he doesn’t really like chocolate. I was thinking about simply reducing the amount of chocolate chips in the batter. As for the chips on the top does anyone have a suggestion on what to use? I was thinking chopped nuts or possibly another type of chip. I am purchasing a tube pan just to make this recipe as I only have two bundt pans at home. Very excited to try this cake!!!
Made the cake this morning – AWESOME! I used mini chocolate chips as they were all I had on hand, turned out perfect! This is a very heavy and dense pound cake but so moist – the way an outstanding pound cake should be. It’s a keeper recipe for sure. Hubby had a piece before I could glaze it and while it was still warm. It got two thumbs up!
Mine took exactly one hour and twenty minutes. As with most cakes they must sit in the Bundt or tube pans for at least thirty minutes to allow the cake to pull away from the sides a bit for a non stick removal. Works every time for me.
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?
I have not tried it in loaf pans, but it might be okay!
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.
1 hour 20 minutes was too long for my cake. The bottom and sides started to get too brown before 1 hour.
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.
I made this last night for a coworkers birthday. It’s the talk of the office, getting RAVE reviews. Thanks for the recipe.
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?
It will be fine on the counter.
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.
I hope it turned out for you!
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!
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).
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!
I’ve not tried it in loaf pan so I’m not sure!
I’m honestly not sure why it’s turning out like that for some people!
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.
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.
Deb
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!
Thanks!!!!!
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!
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!!
WHOA! This looks AMAZING! hoping to make a gluten free version of this!!
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!
thank you !!! 🙂
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.
OR….
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 !! 🙂
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.
I just finished making this and I tried some. This is easily my favorite recipe of all time. It tastes incredible
Wow, thank you!
This was really tasty. Thanks for sharing it!
This is in my oven right now! And if it tastes half as good as it smells, it’ll be a hit!
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!
Mmmm yum, this looks absolutely divine!
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
Yes, exactly (not a bundt)
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. 🙂
Haven’t cut it in half before, but yes… you would need to adjust baking time with less batter.
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!
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!!
I think I’ll give it a try, powdered sugar is the only ingredient I’m missing, and I want to make it NOW!!!!!
It looks DELICIOUS!!! can’t wait to bake it!!! Could I use splenda for the glaze???
I’m not a fan of Splenda in baked goods, so I’m afraid you’ll have to experiment yourself on that one!
This looks Awesome. Do you think Biscoff would work? allergy to peanuts 🙁
Does the pan make a difference the recipe i have says Bundt pan not tube?
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
how strange! Maybe longer than 1:30 in your oven?
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 🙂
oh my goodness! Yeah, that natural peanut butter is a little more dense than the creamy stuff. Wonder if that was the culprit!?
The cake may need the fat, but my butt sure doesn’t!! lol – I’m going to make it anyway. It looks so delish!
Can I use reduced fat Jif ?
I wouldn’t… the fat is needed in the cake.
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!
I so love you for forming this amazing masterpiece for Peanut Butter lovers!!!!
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
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!
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!
Wow, this looks so awesome! I’m not sure, but I think I could hurt myself with this cake!
By the way, FYI. I always thought dark chocolate had less fat than semi sweet, not true.
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.
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.
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!
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.
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!
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!!!!
If it’s browning too quickly, just tent it loosely with some foil until the inside tests done!
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!
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!
Hm.. but why not natural PB?
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! 😛
I love that idea!
could you make this using semi sweet choclate chips?
Yes!
OMG, that cake looks devilishly good! I am bookmarking that wonderful recipe.
Cheers,
Rosa
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!
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. 🙂
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.)
Glad to hear you enjoyed it!
Made this yesterday…delicious!!!! Thanks for another great recipe!
WHOA. That looks AMAZING. On my list of recipes to try!
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!
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!
This is PERFECT!! Amazing!
That peanut butter glaze puts this over the top!
This looks absolutely amazing! It just went on my “must bake” list…
um, this looks amazing. Viva peanut butter!
This looks stunning, love that glaze!
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.
Oh wow that looks seriously good. I love the flavour of peanut butter in anything, just makes things taste so indulgant
I’m down with chocolate chip week! And a slice of this cake with extra drizzle please!
That glaze is just calling my name!
That looks absolutely amazing.Your pictures are great
Oh dang this looks good!
The peanut butter glaze is what puts it over the top!
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!
@Dana, How sweet! Have fun!
Holy heaven have mercy, this looks amazing. Darn! I wish I had the ingredients right this second.
FOR ME?! You shouldn’t have…
Okay, you should. I’ll be over to get it in a bit. YUM!!
Oh my word. This is like all of my dreams have been baked in a cake.
Perfect!
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
@Bern Johnson, That would probably work out ok. Just watch the timing for baking- of course will be less.
That was a good comment above!! Forgot the smiley face! 🙂
Seriously? This is torture with all these peanut and nutella recipes. I wonder if Sunbutter would work well with this?
Good eats!
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.
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… 🙂
LOVE! Kevin would totally die for this 🙂
Wow…this looks amazing! I’m a peanut butter fanatic and I cannot wait to make this. It’s fat and calorie free, right? 🙂
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!
Holy moley, this looks great! I can’t wait to try this.
Holy Molar. That looks so delish!! Printing NOW.
Oh.my.goodness. I need this!
Gotta love this! Beautiful, and I’ll be thinking about the statement of having a slice with a cup of coffee all morning!
This sounds too good for words. I don’t need any more convincing to get on board with chocolate chip week.
Looks so delicious! Very excited over your chocolate chip week.
absolutely beautiful! I’ll take two 🙂
MMM!!
the pound cake looks perfectly moist… and you can never go wrong with chocolate and peanut butter! delicious!
This looks incredible!! I’m craving a glass of milk already 🙂
Beautiful!!!
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. 🙂 🙂
WHOA! Just about died here. How perfect does that look, nice girl!