This moist Peanut Butter Chocolate Chip Pound Cake is a new favorite of ours- if you love peanut butter and chocolate desserts, this cake is for you.
We’ve made many flavors of pound cake over the years, and even some peanut butter layer cake recipes too, but somehow this is our first peanut butter pound cake.
The peanut butter flavor of this pound cake combined with the chocolate chips is such a delicious combination, and the peanut butter glaze takes it to another level!
How to Make Peanut Butter Chocolate Chip Pound Cake
You can find the full, printable instructions for this peanut butter chocolate chip cake further down in the post, but here is a quick rundown of our steps!
- Preheat: Preheat the oven to 325 degrees F
- Prepare the Pan: Grease and flour a large tube pan *See notes
- Flour Mixture: In a separate bowl, whisk the flour, baking powder and salt until combined, set aside.
- Milk Mixture: Add the vanilla to ½ cup milk and set aside.
- Butter & Sugar: Add the softened butter and mix until smooth, gradually add the sugar and mix until it is light and fluffy, 3 to 5 minutes.
- Peanut Butter: Add the ½ cup creamy peanut butter and mix until well blended.
- Eggs: Add the room temperature eggs one at a time mixing until the yellow of the yolk has blended in.
- Dry and Wet Ingredients: Add the flour mixture alternately with the milk, begin and end with the dry ingredients.
- Chocolate Chips: Fold in the cup of mini chocolate chips. We used mini chips because they are less likely to sink.
- Time to Bake! Bake at 325 degrees for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs attached. Cool 5 to 10 minutes and turn out.
Easy, Delicious Peanut Butter Glaze
The peanut butter glaze that we used for our pound cake gives an amazing boost of peanut butter flavor and is so easy to make!
This recipe can be whipped up in no time. It is a simple combination of creamy peanut butter, powdered sugar, vanilla extract, and milk.
Applying the Glaze to the Pound Cake
You can add the peanut butter glaze to the cooled peanut butter chocolate chip pound cake with a spoon, but for more control I like to use a disposable piping bag.
I spooned the peanut butter glaze into my piping bag and snipped the tip away. I then applied the drips.
(If you don’t have disposable piping bags, you can also use a ziploc bag with the corner snipped away.)
As an optional step, we added mini chocolate chips to the top as well!
Can this Pound Cake be Frozen?
Yes! Pound cakes freeze beautifully and will taste as fresh as the day that they were baked. Save yourself a little time and bake this Peanut Butter Chocolate Chip Pound Cake in advance!
Generally, you can freeze pound cakes (tightly wrapped) for up to three months.
We find that freezing cakes makes them even more moist- especially if they are wrapped when they are still slightly warm.
Wrap and Freeze: If you are baking in advance, bake the pound cake, turn it out of the pan after 10 minutes- (we turn ours our onto a cake cardboard)- allow the cake to cool a bit more and then wrap in plastic wrap while the cake is slightly warm. Follow with a layer of aluminum foil, tightly wrapped.
Thawing Instructions: Allow the cake to thaw on the countertop, still wrapped, for about 45 minutes or until a good amount of condensation has formed on the foil. Then remove the wrapping and allow the cake to warm to room temperature.
*You can also freeze leftover pound cake or slices of pound cake in the same way.
More Pound Cakes to Try
You can never have too many go-to pound cake recipes. If you love all of the different flavors like we do, make sure to keep these other great pound cake recipes nearby!
Enjoy the Recipe!
We hope that you enjoy this peanut butter chocolate chip cake as much as we have! It really is a simple recipe and so flavorful too.
If you give it a try, make sure to leave a comment below. We would love to hear what you think!
- 2 sticks (1 cup) (226g) unsalted butter, softened slightly (if using salted butter, omit the ½ teaspoon salt listed below)
- 2 ½ cups (500g) sugar
- ½ cup (132g) creamy peanut butter ( must be creamy, natural, or reduced fat will not work)
- 5 large eggs
- ½ cup (121g) milk — we used whole milk
- 1 teaspoon (4g) vanilla extract
- 2 ½ cups (275g) cake flour — see Note below for substitution
- ½ teaspoon salt
- ½ teaspoon (2g) baking powder
- 1 cup (173g) mini semisweet chocolate chips (we used Ghirardelli mini chips)
Peanut Butter Glaze
- ⅓ cup (85g) creamy peanut butter (must be creamy, reduced fat or all natural will not work)
- ¼ cup plus 2 Tablespoons (83g) milk
- ½ teaspoon (2g) vanilla extract
- 1 ½ cups (182g) powdered sugar (measure then sift)
- mini chocolate chips for decoration on top of completed cake, optional.
- Preheat the oven to 325 degrees F
- Grease and flour a large tube pan
- In a separate bowl, whisk the flour, baking powder and salt until combined, set aside
- Add the vanilla to ½ cup milk and set aside.
- Add the softened butter and mix until smooth, gradually add the sugar and mix until it is light and fluffy, 3 to 5 minutes.
- Add the ½ cup peanut butter and mix until well blended.
- Add the eggs one at a time mixing until the yellow of the yolk has blended in.
- Add the flour mixture alternately with the milk, begin and end with the dry ingredients.
- Fold in the cup of mini chocolate chips.
- Bake at 325 degrees for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs attached. Cool 5 to 10 minutes and turn out.
Peanut Butter Glaze
- In a medium size bowl mix together the peanut butter, milk, and vanilla, stirring until combined.
- Use a mixer to gradually add the powdered sugar blending until smooth and the consistency you like for piping or pouring over the cooled cake.
- If the glaze is too stiff, add milk a teaspoon at a time to thin the glaze. If too thin add additional sifted powdered sugar, a small amount at a time.
- Apply the glaze to the cooled cake either by spooning it over the cake, or for more control you can spoon the glaze into a disposable piping bag with the tip snipped away (or a zipock bag with the corner snipped away). I use a disposable piping bag to apply glazes to cakes.
- This recipe makes approximately 8 cups of batter
- If you do not have cake flour, use this substitution — to a mixing bowl add 2 ½ cups all-purpose flour, remove 5 Tablespoons from the bowl and replace with 5 Tablespoons of cornstarch (corn flour in the UK). Whisk to blend.
- We used mini chocolate chips in the recipe because full size chips are more likely to sink to the bottom of the pan.
Bundt Pan Size:
We used a large bundt pan for this. You should never have less that 1.5 inches between the top of the batter and the top of the pan. If it is less than that, you run the risk of the pan overflowing as the cake bakes.
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