Best 2 Peanut Butter Chocolate Chip Pound Cake Recipes

Indulge in a delectable journey with our collection of three extraordinary pound cake recipes, each a symphony of flavors and textures. Embark on a culinary adventure that begins with the classic Peanut Butter Chocolate Chip Pound Cake, a harmonious blend of rich peanut butter and decadent chocolate chips, enveloped in a moist and tender crumb. Next, tantalize your taste buds with the irresistible Lemon Pound Cake, a burst of citrusy brightness that awakens the senses, complemented by a luscious glaze that adds a touch of elegance. Finally, succumb to the allure of the decadent Sour Cream Pound Cake, a symphony of moistness and richness, elevated by the tangy charm of sour cream. These pound cake masterpieces are not mere desserts; they are edible works of art, crafted with passion and precision to deliver an unforgettable taste experience.

Here are our top 2 tried and tested recipes!

CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE

Chocolate Chip Peanut Butter Pound Cake W/ Peanut Butter Glaze image

Posted by Lori Lange. This is a dense pound cake; suggested to serve with coffee, tea or a large glass of milk!

Provided by AZPARZYCH

Categories Breakfast

Time 1h45m

Yield 12-14 serving(s)

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chip

Steps:

Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.

PEANUT BUTTER CHOCOLATE CHIP POUND CAKE RECIPE - (4.2/5)

Peanut Butter Chocolate Chip Pound Cake Recipe - (4.2/5) image

Number Of Ingredients 16

Ingredients

CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
GLAZE:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Steps:

1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray). 2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets. 2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of

Tips:

Use top-notch ingredients: For your pound cake to shine, use the best ingredients you can find. This means using real butter, not margarine, and high-quality chocolate chips.
Cream the butter and sugar until light and fluffy: This will help incorporate air into the batter, resulting in a lighter, more tender crumb.
Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined: Overmixing will toughen the cake.
Fold in the chocolate chips: Be gentle so you don't break them up.
Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
Let the cake cool completely before frosting: This will help prevent the frosting from melting.

Conclusion:

This delectable peanut butter chocolate chip pound cake is sure to be a hit with your family and friends. With its moist, tender crumb and rich, flavorful frosting, it's the perfect dessert for any occasion. So next time you're looking for a sweet treat, give this recipe a try – you won't be disappointed!

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