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.
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.