Peanut Butter Chocolate - Chip Pound Cake with Peanut Butter Glaze

Pay attention folks, this is one recipe you should NOT miss!  I expected it to be delicious, but WOW, it's amazing!!  It's also totally not good for you, but you can pretend I didn't write that.

Okay, so I pinned this on Pinterest ages ago from Recipe Girl and I finally got around to making it.  I feel like I was in a cupcake rut and wanted to try something different.  I picked the right recipe with this one!!

I'm just going to get to it so you can start baking this ASAP, but it's going to be hard for me because I sent it all to work with my Husband so I wouldn't eat any more.  Yeah, guess what I've been craving all day!!

Peanut Butter - Chocolate Chip Pound Cake with Peanut Butter Glaze

Recipe by Recipe Girl

For the Cake:

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup creamy peanut butter (Recipe Girl advises against natural)

1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups milk chocolate chips


For the Glaze:
1 1/2 cups confectioners sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup milk chocolate chips for garnish


To begin, preheat oven to 325 degrees.  Spray a tube pan thoroughly with non-stick cooking spray, set aside.  Next, whisk together flour, baking powder and salt in a medium bowl.  Set aside.  In a large bowl, using an electric mixer, beat together peanut butter and butter until creamy.  Add granulated sugar and beat for an additional 5 minutes.

Add eggs and vanilla, beat until combined.  The batter will be thin.

Add the flour in increments (I did 4) to the batter.  It will thicken very quickly:

Pour the batter into the greased tube pan and tap it against the counter to make sure any air bubbles will pop.

Bake for 1 hour and 20 minutes.  Test with a wooden skewer to make sure it is fully baked (stick skewer into middle of the cake and if it comes out clean the cake is done.).  Remove cake from oven and let it cool in the pan for 20 minutes.  After removing the cake from the pan, let it cool completely before adding the glaze.

To make the glaze, whisk together the confectioner's sugar, peanut butter, milk and vanila extract until its combined.  The glaze needs to be thin enough to drizzle on the cake, so if it's too thick add a bit of milk a little at a time until desired consistency is reached.  Once the cake is cooled and glaze is whisked up, drizzle!  Garnish with additional chocolate chips.

I totally want this cake for dinner.  I'm so glad I sent it away, but not-so-secretly wish I saved myself a slice!  Anyway, a word of caution when making this cake.  I had to make it twice because the first one did not bake through all the way.  I removed the first attempt from the pan and left for an appointment while it finished cooling.  I noticed, when I returned, that it sank.  I ignored it and added the glaze and after it set I cut a nice slice for myself.  That's when I noticed the ring of uncooked dough all around my cake:

I used toothpick to check the cake and it came out clean, but I believe a toothpick is not long enough to give an accurate result.  The second attempt I used a skewer and after 1 hour 20 minutes it was not done, so I baked it for an additional 15 minutes and it was perfectly done.

But when I cut into the first cake, I'm not going to lie, I was devastated.  I wanted to eat a slice so badly I did the only thing I could do...I made it again.  So.  Worth.  It.

Now, if you like super dense, peanut buttery, chocolate accented, glazey goodness this cake is for you and I guarantee you will love it!!