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
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.