If you love classic pound cake but want a richer, more nostalgic twist, this Chocolate Chip Peanut Butter Pound Cake is about to become your new go-to dessert. It’s dense yet tender, incredibly moist, and filled with the warm, comforting flavors of creamy peanut butter and melty chocolate. Every slice delivers that perfect balance of sweetness with a hint of salty richness — the kind of flavor that keeps you going back for just one more bite.
The first time I baked this, I added a swirl of extra peanut butter to the batter, and it gave the cake the most amazing aroma. I also used mini chocolate chips, which distributed evenly and created perfect pockets of melted chocolate in every slice. Whether served warm with a scoop of vanilla ice cream or enjoyed as a simple afternoon coffee cake, this pound cake is a true crowd-pleaser that feels both nostalgic and indulgent.
Why You’ll Love This Recipe
This Chocolate Chip Peanut Butter Pound Cake is rich, moist, and beautifully balanced. The peanut butter adds depth and creaminess, while the chocolate chips bring sweet, melty bursts throughout the dense, buttery crumb. It bakes up beautifully with a golden crust and slices like a dream. It’s perfect for potlucks, gift-giving, afternoon treats, or holiday baking — and it stays moist for days.
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Chocolate Chip Peanut Butter Pound Cake: Rich, Moist, and Utterly Irresistible
- Total Time: 1 hr 30 mins
- Yield: 1 loaf (10–12 slices)
- Diet: Vegetarian
Description
Chocolate Chip Peanut Butter Pound Cake is a rich, dense, ultra-moist loaf combining creamy peanut butter, buttery pound cake texture, and melty chocolate chips. Perfect as a dessert, snack, or sweet breakfast treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 1/4 cups semi-sweet chocolate chips
- Optional topping: extra chocolate chips or peanut butter drizzle
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, beat butter, peanut butter, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture in three additions, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling before slicing.
Notes
- Do not overmix the batter—this keeps the pound cake tender.
- For extra peanut flavor, swirl 2 tbsp melted peanut butter on top before baking.
- Store tightly wrapped for up to 4 days or freeze slices for up to 3 months.
- Use mini chocolate chips for more even distribution.
- Prep Time: 15 mins
- Cook Time: 1 hr 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Peanut Butter
Adds nutty richness and creates a moist, tender crumb.
Unsalted Butter
Gives the pound cake its signature density and buttery flavor.
Granulated Sugar
Sweetens the cake while helping achieve a soft texture.
Brown Sugar
Adds depth, moisture, and a caramel-like richness.
Eggs
Provide structure and create a smooth, velvety batter.
All-Purpose Flour
Forms the base of the cake and helps it bake evenly.
Baking Powder
Gives slight lift while keeping the classic pound cake texture.
Salt
Balances sweetness and enhances peanut butter flavor.
Milk or Buttermilk
Adds moisture and keeps the crumb soft.
Vanilla Extract
Elevates the overall sweetness and aroma.
Chocolate Chips
Bring melty pockets of chocolate that pair beautifully with peanut butter.
Directions
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, mixing thoroughly after each addition.
In a separate bowl, whisk flour, baking powder, and salt. Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix just until smooth.
Fold in the chocolate chips, reserving a small handful to sprinkle on top. Pour the batter into the prepared pan and smooth the top.
Bake for 55–70 minutes, depending on your pan, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the top browns too quickly, cover loosely with foil during the last 20 minutes.
Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Slice and serve as is, or drizzle with melted chocolate for an extra indulgent finish.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This pound cake serves 10–12 slices. Prep time takes 15 minutes, baking time ranges from 55–70 minutes, and cooling adds another 30 minutes.
Storage/reheating
Store the cooled cake tightly wrapped at room temperature for up to 4 days. For longer storage, refrigerate for up to one week. To freeze, wrap slices individually and store for up to 2 months. Thaw at room temperature. For a warm, freshly baked feel, microwave a slice for 10–12 seconds.
Variations and Customizations
Marbled Peanut Butter Cake
Swirl melted chocolate into the batter before baking.
Crunchy Peanut Twist
Use crunchy peanut butter for texture.
Double Chocolate Version
Add cocoa powder to part of the batter and swirl for richness.
Peanut Butter Glaze
Whisk powdered sugar and peanut butter with milk for a smooth topping.
Chocolate Ganache Drip
Pour warm ganache over the cooled cake for a luxurious finish.
Banana Peanut Butter Pound Cake
Mash one ripe banana into the batter for added flavor and moisture.
Salted Peanut Topping
Sprinkle chopped salted peanuts on top before baking for crunch.
Espresso Chocolate Chip
Add a teaspoon of espresso powder to enhance chocolate flavor.
Reese’s Style
Fold in chopped peanut butter cups along with the chocolate chips.
Gluten-Free Option
Use a high-quality 1:1 gluten-free baking flour.
FAQs
What makes this pound cake so moist?
The combination of butter, peanut butter, and brown sugar keeps it soft and rich.
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too oily.
Can I use mini chocolate chips?
Absolutely — they distribute evenly and melt beautifully.
Should the batter be thick?
Yes, pound cake batter is naturally thick and dense.
Can I bake this in a bundt pan?
Yes, just adjust the baking time slightly.
Can I add nuts?
Chopped peanuts, pecans, or walnuts all work well.
How do I prevent the cake from drying out?
Do not overbake; remove it when a toothpick has moist crumbs.
Can I add cocoa powder?
Yes — replace part of the flour with cocoa for a chocolate variation.
Does the cake freeze well?
It freezes beautifully when wrapped tightly.
Can I glaze it?
Yes, peanut butter glaze or chocolate drizzle are excellent choices.
Conclusion
This Chocolate Chip Peanut Butter Pound Cake is everything you want in a cozy, indulgent dessert — buttery, rich, moist, and full of nostalgic flavor. The combination of creamy peanut butter and melty chocolate chips creates a comforting sweetness that feels familiar yet irresistible. Whether you serve it warm with ice cream, enjoy it as a coffee companion, or share it at gatherings, this cake is guaranteed to become a fast favorite.
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