Delicious Peanut Butter Chocolate Chip Pound Cake Recipe

Well now, friends and food enthusiasts, it’s time to turn up the heat in the kitchen and whip up something that’ll leave you drooling and wanting for more! This recipe is the perfect combination of sweet, savory, and indulgent. I’m talking peanut butter, chocolate chips, and pound cake all rolled into one delightful treat.

I can’t think of a better way to spend a lazy afternoon than baking and indulging in this peanut butter-chocolate chip pound cake. Ladies and gentlemen, this dessert is not for the faint of heart. From the moment you take your first bite, you’ll be transported straight to cloud nine.

Now, get your aprons on, roll your sleeves up and let’s dive right in by taking a look at what makes this recipe so special.

Why You’ll Love This Recipe

Peanut Butter-Chocolate Chip Pound Cake
Peanut Butter-Chocolate Chip Pound Cake

Folks, let me tell you why you will fall in love with this Peanut Butter-Chocolate Chip Pound Cake recipe faster than a squirrel can climb a tree. First off, who can resist the tempting aromas of creamy peanut butter and chocolate chips wafting through the air? Secondly, there’s nothing quite like a rich, moist cake that melts in your mouth while packing a punch of sweet and decadent flavors.

This recipe is perfect for anyone who loves to indulge in peanut butter and chocolate treats. Think of it as a marriage between your two favorite snacks. You’ll find yourself swooning over every bite of the buttery and dense pound cake layered with luscious chocolate chips tucked inside and topped with an irresistible peanut butter chip glaze.

Moreover, this recipe requires easily found ingredients that you probably already have sitting in your pantry or stashed in your fridge. And if you’re feeling adventurous, you can embellish the recipe by exploring some of the variations suggested later on.

Believe me when I say this pound cake won’t be hanging around for long once it’s out of the oven. Your family will thank you for adding this delightful dessert to their lives, and their taste buds will likely go into overdrive.

Ingredient List

“Indulge in this heavenly peanut butter and chocolate combination”

Here is a list of ingredients you will need to make this Peanut Butter-Chocolate Chip Pound Cake Recipe:

Cake Ingredients

  • 2 sticks unsalted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Glaze Ingredients

  • 1/2 cup creamy peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Optional Toppings

  • Chocolate chips, for sprinkling over the glaze

Note: It’s better to use a yellow cake mix as it gives the cake its moist texture. Use unsalted butter to control the amount of salt in the recipe. Use creamy peanut butter to avoid any lumps in the batter.

The Recipe How-To

“A slice of happiness in every bite”

Now that you’ve got all the ingredients ready, it’s time to turn them into a delicious Peanut Butter-Chocolate Chip Pound Cake. Here’s how I make it:

Step 1: Preheat the Oven

To begin, preheat the oven to 325 degrees Fahrenheit. This temperature is important for ensuring your cake bakes evenly and doesn’t dry out.

Step 2: Prepare the Bundt Pan

Next, prepare your bundt pan by greasing it with shortening and dusting flour over it. This will prevent the cake from sticking to the pan and help it come out cleanly once it’s baked.

Step 3: Mix the Batter

In a large bowl with an electric mixer, beat together 2 sticks of softened unsalted butter, ½ cup creamy peanut butter, and 2 cups sugar until light and fluffy.

Add 3 eggs, one at a time, then beat in 1 teaspoon vanilla extract.

In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Slowly add this mixture to the wet ingredients, alternating with 1 cup milk, until everything is well combined.

Stir in 1 cup chocolate chips until they’re distributed evenly throughout the batter, but try not to overmix as you don’t want the chocolate chips to sink or clump up in one area of the cake.

Step 4: Bake

Pour the batter into the prepared bundt pan and bake for about 60-70 minutes. The exact baking time may vary depending on your oven, so keep an eye on it starting from around 50-55 minutes through.

When done, allow the cake to cool in the pan for about 15 minutes before removing it onto a wire rack to cool completely.

Step 5: Make Peanut Butter Chip Glaze

While the cake is cooling, you can prepare the peanut butter-chip glaze. Melt 1/2 cup creamy peanut butter in a microwave-safe bowl or on a low heat stove. Add in 1/2 cup chocolate chips until melted and fully combined. Immediately drizzle the glaze over the cooled pound cake. You can add some extra chocolate chips or peanuts on top for extra crunch and decoration.

And there you have it, a delicious Peanut Butter-Chocolate Chip Pound Cake that is sure to become a new family favorite!

Substitutions and Variations

“A pound cake that’s worth every calorie”

Now, if you’re looking to switch things up a bit with this Peanut Butter-Chocolate Chip Pound Cake recipe, I have some substitutions and variations that might just do the trick.

First off, instead of creamy peanut butter, you could try using crunchy peanut butter for an added texture. If you’re not a fan of peanuts, you can swap it out for almond or cashew butter.

If you want to make this cake a little lighter, consider swapping out the butter with Greek yogurt or unsweetened applesauce. This will decrease the calorie count while keeping the moisture in.

For those chocolate lovers out there, you can add some extra chocolate chips to the batter or even try using white chocolate chips instead. If you want to add some more crunch to the cake, consider adding chopped nuts like pecans or walnuts.

You can also experiment with the type of cake mix to use. Instead of yellow cake mix, try using a chocolate cake mix or even a banana-flavored mix. Another option is to use a Reese’s Peanut Butter cake mix for an even stronger peanut flavor.

Finally, if you want to add a little kick to the recipe, try making a peanut butter frosting flavored with vanilla extract. This will give your cake an added layer of sweetness and texture.

Overall, there are many ways to experiment with this Peanut Butter-Chocolate Chip Pound Cake recipe. Don’t be afraid to get creative and put your own spin on it!

Serving and Pairing

“The perfect dessert for chocolate and peanut butter fans”

Now that you have baked a marvelous peanut butter-chocolate chip pound cake, let’s talk about serving and pairing this dessert. I highly recommend slicing a generous piece of the cake while it is still warm and savoring it with a glass of cold milk. The creamy peanut butter and the gooey chocolate chips will melt in your mouth, tantalizing your taste buds with their irresistible sweetness.

You could also serve the cake with a scoop of vanilla ice cream or whipped cream on top for an extra layer of decadence. If you are feeling creative, try making a peanut butter frosting to spread over the top of the cake. Mix creamy peanut butter, vanilla extract, and powdered sugar until smooth and spreadable.

As for pairing suggestions, coffee lovers will find that this cake pairs wonderfully with a hot cup of freshly brewed coffee. If you prefer tea, a robust black tea like Assam or Darjeeling goes well with the rich flavors of peanut butter and chocolate.

For those who enjoy experimenting with different flavors, try pairing the cake with a slice of banana or another fruit for added texture and freshness. You can also get creative by adding Reese’s Peanut Butter Cups to the mix.

Overall, this peanut butter chocolate chip pound cake can be enjoyed on its own or paired with various beverages and accompaniments to complete your dessert experience. Just make sure to have enough slices ready because this scrumptious cake is guaranteed to disappear quickly!

Make-Ahead, Storing and Reheating

“Satisfy your sweet tooth with each crumbly bite”

Now, let me tell you something, friend. This Peanut Butter-Chocolate Chip Pound Cake Recipe is a thing of beauty. And sometimes, you just want to keep that beauty around for a little while longer. No worries, I gotcha covered with some tips for make-ahead, storing and reheating.

If you want to get ahead of the game, you can make the cake up to 2 days in advance. Once it has cooled completely, wrap it tightly in plastic wrap and store it in an airtight container at room temperature. Now, let’s say your stomach starts growling when nobody’s looking and you need a slice right away. No problemo! Just heat up a slice in the microwave for about 15 seconds and it’ll taste like it just came out of the oven.

Now, let’s say you have a few slices left and you want to save them for later. You can store them in an airtight container in the fridge for up to 3-4 days (if they last that long) or pop them into the freezer for up to 2 months. If you’re planning on freezing the whole cake, don’t put the glaze on until after it’s been defrosted.

When reheating slices from the fridge or freezer, pop them in the microwave for around 20-30 seconds or place them on a baking sheet under a broiler until they’re heated through. Just be sure not to overheat them or they’ll dry out quicker than a cowpoke on a cattle drive.

So go ahead and enjoy this Peanut Butter-Chocolate Chip Pound Cake Recipe whenever your heart desires – whether that’s fresh out of the oven or warmed up from yesterday’s batch. It’s gonna taste so good that you’ll be grinnin’ like a possum eatin’ sweet taters!

Tips for Perfect Results

“A sweet treat that’s perfect for any occasion”

When it comes to baking a Peanut Butter-Chocolate Chip Pound Cake, achieving the perfect result can be a daunting task. However, after perfecting the recipe for years, I’ve developed a few tricks that I think can help get you on your way to success every time.

First and foremost, make sure all of your ingredients are at room temperature before starting. This includes the butter, eggs, and milk. Room temperature ingredients blend together much more easily and create a smoother batter.

Additionally, if you’re worried about the chocolate chips sinking to the bottom of the cake, try dusting them with flour before adding them to the batter. This will help keep them tucked inside and spread throughout the cake.

Another tip is to take care not to overmix the batter. Overmixing can cause a dense cake rather than the light and fluffy texture we want in a pound cake. Mix until just combined, and then gently fold in any remaining ingredients.

When preparing your bundt pan, be sure to coat it thoroughly with shortening or cooking spray to prevent sticking. Dusting with flour is important as well. You don’t want all your hard work to fail because the cake ends up sticking to the pan!

Lastly, when it comes time for glazing, be patient! Allow the cake to cool completely before adding any toppings or glaze. Otherwise, things can get messy quite quickly. And speaking of glaze, my personal recommendation is peanut butter-chocolate chip glaze to really take this dessert over the top.

In summary, be mindful of room temperature ingredients, prevent chocolate chips from sinking by coating them with flour, don’t overmix your batter, treat your bundt pan well so that everything finishes without issue and confirm that it’s cooled down completely before disturbing with icing or glaze. By following these tips and tricks for Peanut Butter-Chocolate Chip Pound Cake success will be right around the corner!


Now that you have all the information about the ingredients and how to make it, you may still have some doubts. Do not worry! I’ve got you covered. In this section, I will answer some of the most frequently asked questions (FAQ) about this Peanut Butter-Chocolate Chip Pound Cake recipe.

Why is it called Elvis Presley pound cake?

In a piece by Jane and Michael Stern published in Saveur magazine, they shared that many Elvis fans felt a special connection with The King due to his unwavering love for simple and comforting meals, despite his wealth and fame. While he had the means to indulge in luxurious cuisine like caviar and Beef Wellington, he still held a special place in his heart for down-home cooking.

What causes a pound cake to be dry?

When encountering a dry texture in your cake, it is possible that it had been overcooked, or perhaps there was an imbalance in the recipe such as using too much flour or too little butter and sugar. To avoid this issue, it may be helpful to adjust the oven temperature accordingly, or take the cake out of the oven slightly earlier in the baking process.

Why do chocolate chips sink to bottom of cake?

When making baked goods, it’s important to understand why chocolate chips sometimes sink to the bottom of the batter. This typically occurs when the chocolate chips are too heavy and the batter is too thin to support them. The consistency of the batter largely depends on the specific recipe being used, so there may not be much that can be done to prevent the sinking.

Bottom Line

Now that you have all the tools to prepare this delectable Peanut Butter-Chocolate Chip Pound Cake Recipe, it’s time for you to get in the kitchen and whip up something delicious. With its creamy peanut butter flavor and the added sweetness of chocolate chips, this dessert is sure to be a hit with everyone in your family.

But don’t just take my word for it – give it a try and taste it for yourself. Trust me; once you’ve taken one bite of this cake, you’ll be hooked! And if you’re anything like me, you’ll be baking it every chance you get.

So, what are you waiting for? Gather up the ingredients, turn on some good music, and let’s get baking! I promise; it will be well worth the effort.

Peanut Butter-Chocolate Chip Pound Cake

Peanut Butter-Chocolate Chip Pound Cake Recipe

I have taken this to many potlucks and family functions. Always popular and never any left-over.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Kid-Friendly, Oven, Potluck, Weeknight
Prep Time 20 minutes
Cook Time 55 minutes
Calories 525.3kcal


  • 1 (18 1/4 ounce) package yellow cake mix with pudding
  • 1 cup milk
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 (12 ounce) package miniature semisweet chocolate chips


  • 1/4 cup creamy peanut butter
  • 1 (6 ounce) package semi-sweet chocolate chips


  • 2 tablespoons chopped peanuts


  • In a mixing bowl, add the cake mix, milk, peanut butter, vanilla, and eggs.
  • Using an electric mixer; beat on low speed for 1 minute.
  • Beat 2 minutes at medium speed.
  • Add in miniature chocolate chips; stir gently to combine.
  • Pour batter into a greased and floured bundt pan.
  • Bake at 350°F for 45-55 minutes or until wooden pick comes out clean.
  • Cool in pan for 10 minutes.
  • Turn cake out onto a wire rack; let completely cool.
  • In a saucepan, add icing ingredients.
  • Over low heat, stir constantly, until melted and smooth.
  • Drizzle warm icing over the top of the cooled cake.
  • Sprinkle peanuts over icing.


Serving: 137g | Calories: 525.3kcal | Carbohydrates: 66.3g | Protein: 10.2g | Fat: 28g | Saturated Fat: 11.3g | Cholesterol: 55.7mg | Sodium: 405mg | Fiber: 3.9g | Sugar: 44.3g

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