Description
This Peanut Butter Pound Cake with Chocolate Chips is rich, moist, and full of peanut buttery goodness with melty chocolate chips. Topped with a creamy peanut butter glaze and extra chocolate chips, it’s perfect for dessert or special occasions.
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup creamy peanut butter (not 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
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream together butter, peanut butter, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add flour, baking powder, and salt, mixing until just combined. Fold in chocolate chips.
- Pour batter into prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For glaze: Whisk powdered sugar, milk, peanut butter, and vanilla until smooth. Drizzle over cooled cake and sprinkle miniature chocolate chips on top.
Notes
- Use creamy peanut butter for the best texture.
- Let the cake cool completely before glazing to prevent melting.
- Can be stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American