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Peanut Butter Pound Cake with Chocolate Chips Recipe

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4.3 from 10 reviews

This Peanut Butter Pound Cake with Chocolate Chips is a rich, dense, and decadent dessert featuring the perfect blend of creamy peanut butter and sweet chocolate chips. Its crispy exterior crust provides a delightful texture contrast to the moist and tender interior. Topped with a smooth peanut butter glaze and sprinkled with miniature chocolate chips, this cake is a delicious treat perfect for any peanut butter lover.

Ingredients

CAKE:

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup creamy peanut butter (do not use natural)
  • ½ cup (1 stick) butter, at room temperature
  • 3 cups granulated white sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups chocolate chips

GLAZE:

  • 1½ cups sifted powdered sugar
  • ¼ cup milk
  • ¼ cup creamy peanut butter
  • ½ teaspoon vanilla extract
  • ¼ cup miniature chocolate chips

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 325℉ (163℃). Generously spray a 10-cup tube pan with nonstick spray to ensure easy removal of the pound cake once baked.
  2. Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt; then set this blend aside to be incorporated later.
  3. Cream peanut butter and butter: In a large bowl, use an electric mixer to cream together the creamy peanut butter and room temperature butter until smooth and well combined.
  4. Add sugar and beat: Gradually add the granulated white sugar to the peanut butter and butter mixture, beating continuously for about 5 minutes until the mixture is light and fluffy.
  5. Add eggs and vanilla: Beat in the large eggs one at a time along with the vanilla extract until the mixture is well incorporated and smooth.
  6. Combine wet and dry ingredients: Add the whisked dry ingredients a little at a time to the wet mixture, beating just until the batter is combined. Avoid overmixing to keep the cake tender.
  7. Fold in chocolate chips: Gently stir in the chocolate chips until evenly distributed throughout the batter.
  8. Pour batter and remove air pockets: Pour the batter into the prepared tube pan. Tap the pan lightly on the counter a few times to release any trapped air pockets for an even bake.
  9. Bake the cake: Bake in the preheated oven for 1 hour and 20 to 30 minutes. Start checking at the 1-hour mark to ensure the top isn’t browning too quickly. If it is, loosely cover the cake with foil to prevent over-browning.
  10. Check doneness and cool: Insert a toothpick in the center of the cake; the cake is done when it comes out clean. Let the cake cool in the pan for about 20 minutes, then invert it onto a rack or platter to cool completely.
  11. Prepare the glaze: In a medium bowl, whisk together the sifted powdered sugar, milk, creamy peanut butter, and vanilla extract until smooth and well combined.
  12. Glaze the cake: Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides. Sprinkle the miniature chocolate chips over the glaze for decoration.
  13. Set the glaze: Allow the glaze to set at room temperature; to speed up the process, place the glazed cake in the refrigerator for a short time.
  14. Serve: Because the cake is dense with a crispy crust, use a serrated knife to slice it cleanly before serving.

Notes

  • You can replace the chocolate chips in the batter with chopped Reese’s Peanut Butter Cups for an extra peanut butter chocolate twist. Adding chunks on top of the glaze would also enhance the texture and flavor.

Find it online: https://flavorspath.com/peanut-butter-pound-cake-with-chocolate-chips-recipe/