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 made this for Father’s Day. Used the biggest tube pan I have, and had to bake it over an hour and a half to get middle done. Then I made a peanut butter frosting to go on it. I can’t tell you how yummy it was!! The outside got really crunchy, it was like a peanut butter cookie. The middle was perfect. HUGE hit, a keeper! Have to remember to keep the slices small though, it is rich!
Made is last night for a potluck today- used a bundt pan- its GORGEOUS!!! I didn’t realize how heavy it was and put it on the platter that is pretty heavy on its own- kind of wild really- can’t wait to tear into it and see what people think about it. YUM!!
I think I’ll give it a try, powdered sugar is the only ingredient I’m missing, and I want to make it NOW!!!!!
It looks DELICIOUS!!! can’t wait to bake it!!! Could I use splenda for the glaze???
I’m not a fan of Splenda in baked goods, so I’m afraid you’ll have to experiment yourself on that one!
This looks Awesome. Do you think Biscoff would work? allergy to peanuts 🙁
Does the pan make a difference the recipe i have says Bundt pan not tube?
I have made this cake twice in one day cooked 1:20 – 1:30 still under cooked.
crust around edges brown covered with foil second time still under cooked.
Any sugestions love the taste
how strange! Maybe longer than 1:30 in your oven?
This cake is out of this world awesome–just made it. I was wondering however if anyone else experienced a broken mixer while making it? I did lol true story. Right before adding the chocolate chips my stand up mixer started to smell like it was burning or over heating (the batter was super thick) then after I added the chocolate chips one of the beaters broke off and fell into the bowl lol I am not joking. Needless to say the mixer went onto the trash (stand and all) an the cake went into the oven, where it turned out delicious after baking for 1 hour and a half. Thanks so much for such a super recipe. The broken mixer I told my husban was my fault because I used the Smuckers Old fashion all natural peanut butter instead of the regular smooth it was so good that I don’t want to change a thing lol 🙂
oh my goodness! Yeah, that natural peanut butter is a little more dense than the creamy stuff. Wonder if that was the culprit!?
The cake may need the fat, but my butt sure doesn’t!! lol – I’m going to make it anyway. It looks so delish!
Can I use reduced fat Jif ?
I wouldn’t… the fat is needed in the cake.