Peanut Butter Chocolate Chip Pound Cake
This moist Peanut Butter Chocolate Chip Pound Cake has amazing flavor and a delicious peanut butter glaze.
Servings: 12
Ingredients
- 2 sticks (226g) unsalted butter, softened
- 2 ½ cups (500g) sugar
- ½ cup (132g) creamy peanut butter ( must be creamy, natural, or reduced fat will not work)
- 5 large eggs, room temperature (place the eggs in a bowl of warm water if in a hurry)
- 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 (we recommend creamy peanut butter- natural will likely not give you the same result.)
- ¼ cup (83g) plus 2 Tablespoons 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.
Instructions
- 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.
Notes
- 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.