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

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

Yield: 12 to 14 servings

Prep Time:25 min

Cook Time:1 hr, 20 min


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

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  • Leslie wrote:

    Is there supposed to be some liquid added like milk or buttermilk? My cake came out extremely dense as you said, but the crust was hard and brick like, much like many of the comments below. The inside is very tasty, just difficult to get to.

    • Lori Lange wrote:

      Sounds like you made it correctly. The outside should be pretty crispy. Brick-like sounds a little extreme though… so maybe baked too long?

  • KB wrote:

    I’ve made this cake two times and followed the recipe without alterations. It turned out very hard on the outside like a brick.

  • Jamal Shabazz wrote:

    By the way,  it’s great with Reese’s in it. I those and some chocolate chips. Use the Reese’s peanut butter too,  it’s great for desserts. 

  • Linda wrote:

    I’ve made many cakes, breads, pies, etc from baking websites and they’ve all turned out well. I may have done something wrong with this recipe because my chocolate chip peanut butter cake turned out like a brick! I haven’t seen anything like it……. it took 1 hr 45 min to bake and the bottom and sides were too dark to serve, and the top crumbled and broke apart. I also couldn’t get the cake out of the pan (probably my fault for using an inferior non-stick method). I wanted to cry but laughed instead.
    The flavor was good, but I call it my “delightful disaster.”

  • Barbara wrote:

    Ever thought about adding a print out age so tat w can print the recipes. If we just right click it prints the whole page with all the comments.

    • Lori Lange wrote:

      Don’t right click! Scroll to the bottom and click the red “PRINT RECIPE” button. That will bring you to the recipe-only print page.

  • Marie McGregor wrote:

    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!

  • Cheryl Ratliff wrote:

    I can’t wait to get this out of the oven,  It looks absolutely beautiful and smells heavenly!   However, I have been cooking it for almost an hour and 45 minutes.  Still not quite done.  I hope it will be OK.

  • Marie wrote:

    Dense, is not the word for this recipe more like brick. I just wish I would have read her comments on the coarseness of the cake. I like lite and fluffy.

    • Lori Lange wrote:

      Well, it shouldn’t be a brick… but it’s crunchy on the exterior of the cake.

  • Christina | Christina’s Cucina wrote:

    I bet this recipe would make awesome muffins, too! What a great cake for peanut butter and chocolate lovers! Looks lush! Sharing!

  • Marian wrote:

    I tried this recipe and found it didn’t turn out. I follow your recipe and the cake was not done in the time mention, put back in the oven for more time and this morning the outside is like a rock and the inside is still not really done. Is there a problem with recipe? please let me know

    • Lori Lange wrote:

      I’m not sure what to suggest. The original recipe comes from Peter Pan Peanut Butter- it turned out great the way the recipe is written for me (made at sea level). If you scroll through the comments, some people appeared to have the same problem as you and some found it to be fabulous. It’s apparently a fussy recipe!!

  • Cindy wrote:

    I only cooked it for an hour and it was done.  It was extremely dry. I threw it out after two days. 

  • Lisa wrote:

    I made this cake according to directions. It took 2 hours for it to cook all the way through. I let it cool and ‘dense’ doesn’t describe it….’rock hard’ does. It went right into the trash can. 3 hours of my time wasted.

  • Rachel wrote:

    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!!!

  • T. Lynn wrote:

    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.