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Yields:
12 serving(s)
Prep Time:
15 mins
Total Time:
3 hrs
Cal/Serv:
855
Hello, you must be a peanut butter enthusiast and, wow, have you come to the right place. This pound cake is like no other pound cake. It's HUGE for starters and—get ready—it has peanut butter in the cake, peanut butter chips, and a peanut butter glaze. Did we add enough peanut butter for you? I certainly hope so. You'll be falling in love as soon as this cake starts baking. Sorry for the long bake time—the smell will be devastating while you wait—but it's so worth it!
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Ingredients
For the cake
Cooking spray
- 1 cup
(2 sticks) butter, softened
- 1 cup
granulated sugar
- 1 cup
packed brown sugar
- 1/2 cup
peanut butter
- 4
large eggs
- 1 tsp.
pure vanilla extract
- 3 cups
plus 1 tbsp. all-purpose flour, divided
- 2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1 cup
milk
- 1 cup
mini chocolate chips
- 1 cup
peanut butter chocolate chips
For the glaze
- 2 1/2 cups
powdered sugar
- 5 Tbsp.
milk
- 1/4 cup
peanut butter
- 1/2 tsp.
pure vanilla extract
- 1/4 cup
mini chocolate chips
Directions
- Step 1Make cake: Preheat oven to 350°. Grease a 9" tube pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugars until light and fluffy. Add peanut butter and beat until incorporated. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
- Step 2In another large bowl, whisk together 3 cups flour, baking powder, and salt. Add half of the dry ingredients to wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
- Step 3In a small bowl, toss chocolate chips, peanut butter chips, and remaining tablespoon of flour together, then fold into batter.
- Step 4Pour batter into prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 30 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely.
- Step 5Make glaze: Whisk together powdered sugar, milk, peanut butter, and vanilla. Pour over cooled cake and top with mini chocolate chips. Refrigerate 20 minutes and serve.
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