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.
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!