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 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!