Peanut Butter Pound Cake

Lately, I’ve been trying to be more prompt about making recipes I find in the obscene number of magazines I receive every month. Most of the recipes I want to make get filed away for future reference, but there always seems to be a few that are just crying out to be made as soon as possible. This cake from Taste of the South is one of those recipes.

This cake only has 1/2 cup of peanut butter, but somehow that translates into a lovely peanut butter flavor. The swirled peanut butter and chocolate chips add a little extra peanut butter while adding a touch of chocolate. And, really, few things are better to me than the combination of chocolate and peanut butter.

Peanut Butter Pound Cake combines chocolate and peanut butter for an irresistible dessert. - Bake or Break

When baking a pound cake, I always worry that it won’t have the characteristic pound cake texture. I love the way the crispy crust forms around soft cake. This cake did not let me down. It really turned out beautifully.

It seems that I have been baking all things chocolate lately, so I thought a little break from that would be nice for variety’s sake. Of course, there is just a smidgen of chocolate in this pound cake, but really it’s all about the peanut butter. Then again, a little chocolate sauce on top of a slice of this pound cake is not a bad idea.

Peanut Butter Pound Cake

Prep Time: 25 minutes

Cook Time: 1 hour, 25 minutes

Yield: 12-16 servings

Peanut Butter Pound Cake


  • 1 cup unsalted butter, softened
  • 1 & 1/2 cups granulated sugar
  • 1 cup firmly packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 10 ounces swirled milk chocolate and peanut butter morsels
  • confectioners sugar for dusting


Preheat oven to 325°. Spray a 12-cup Bundt pan and set aside.

Beat butter, sugars, and peanut butter at medium speed until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, baking powder, and salt. Gradually add to butter/sugar mixture, alternating with milk, beginning and ending with flour mixture. Stir in morsels. Spoon batter into prepared pan.

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, until done. If necessary, cover top of cake with aluminum foil to prevent excess browning.

Cool in pan for 10 minutes. Remove to a wire rack to cool completely. Garnish, if desired, with confectioners sugar.


Recipe adapted from Taste of the South.

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  1. Chuck January 31, 2008 Reply

    All chocolate all the time is not a bad thing! I’m also taking a little, and I emphasize little, break from baking with chocolate. The PB pound cake looks great! I like your chocolate sauce on top idea… damn it, I’m on a break!

  2. a. grace January 31, 2008 Reply

    i reckon that there cookbook is chock full of some dang good recipes. :)

    tastes like home (but no, i don’t actually talk like that…)!

  3. Leslie January 31, 2008 Reply

    Mmm, peanut butter pound cake. What a great idea! I was also thinking a chocolate glaze on the top would make me happy.

  4. Rosa January 31, 2008 Reply

    I’m addicted to peanut butter, so your pound cake really makes me tummy rumble! Gorgeous looking!



  5. Tarah January 31, 2008 Reply

    Peanut Butter? Yumm!

  6. tara January 31, 2008 Reply

    You know, I have this strange love for pound cakes and bundts – there is something so very old-fashioned, comforting and satisfying about them, that I can rarely resist! This looks like a lovely one, the chocolate glaze idea sounds fantastic.

  7. Alicia January 31, 2008 Reply

    I’ve actually never seen a peanut butter pound cake, but it sounds like the perfect comfort food.

  8. Amanda January 31, 2008 Reply

    There is definitely a lack of peanut butter cakes around, as I spent all night looking for one to make for a birthday party this weekend. And I’m not sure why, peanut butter is the best thing since sliced bread. Maybe next time, instead of the chocolate chips, I’ll toss in some nutellla. If you are gonna go, might as well go big, right?

  9. Deborah January 31, 2008 Reply

    This sounds delicious!

  10. jennifer January 31, 2008 Reply

    Chuck, I agree. I personally don’t need a break from chocolate. It’s just nice to offer something else every once in a while.

    LOL, a grace! They actually have lots of wonderful recipes.

    Leslie, it’s really good without the glaze, but the glaze just pushes it over the top.

    Thanks, Rosa! This is certainly for you if you’re a peanut butter fan.

    Tarah, that’s exactly how I feel about peanut butter.

    Tara, I love Bundt cakes, too. I usually attribute that to my terrible frosting skills.

    Alicia, I pretty sure this is the first peanut butter pound cake I’ve seen.

    Amanda, recipes that prominently feature peanut butter can be hard to find. I have searched for many over the years because I have a father and a brother-in-law who love peanut butter. Whenever I find them, I am always sure to hang on to them. I actually had the same exact thought about the Nutella. I was thinking of substituting it for the peanut butter, then maybe adding chocolate chips and hazelnuts. Yum!

    Deborah, it is very, very good!

  11. JEP January 31, 2008 Reply

    I am never disappointment when I stop by your blog—just the most amazing photos & perfect recipes for a person who is all about dessert (that’s me!)! Of, course I take a gander at your additional related recipes–oh my–a peanut butter & chocolate cheesecake–is that legal?

  12. Cakespy January 31, 2008 Reply

    Well, well, well. Looks like pound cake just got a whole lot better. Damn!

  13. jennifer January 31, 2008 Reply

    Thanks, JEP! I’m glad you enjoy the site. As for that cheesecake, I think it’s legal, but just barely.

    LOL, Cakespy. This is some pound cake.

  14. giz January 31, 2008 Reply

    This cake makes me absolutely salivate.

  15. Evelin February 1, 2008 Reply

    This sounds like the first pound cake I’m going to make!!:) Swirls of peanut butter are what make it for me I guess…

  16. brilynn February 1, 2008 Reply

    This looks awesome, I need to get my bundt pan back so I can give it a try!

  17. jennifer February 1, 2008 Reply

    Thanks, giz, Evelin, and Brilynn!

  18. Terri C February 2, 2008 Reply

    My husband loves chocolate chip pound cake….but he’s also a peanut butter nut!! So I’m thinking he really gonna love it. Thanks for the recipe and your pictures are gorgeous!!! Do you use a tripod on your food pics?

  19. jennifer February 2, 2008 Reply

    Thanks, Terri! I hope you and your husband enjoy the cake. To answer your question, we use a tripod always with natural light and sometimes with a flash.

  20. Tracy February 2, 2008 Reply

    Good luck with the magazine recipe thing. I just made a new recipe – from 1996! The pound cake looks deelish.

  21. Indigo February 2, 2008 Reply

    Oooh, the texture of the inside looks to-die-for. Gorgeous!

    By the way – I’ve tagged you for a meme on my blog. You don’t have to do it if you don’t want to, but the link’s here:


  22. Carla February 3, 2008 Reply

    I’m always looking for new ways to use my bundt pan. Who can resist chocolate and peanut butter together?

  23. jennifer February 3, 2008 Reply

    Tracy, I’ve got “to-make” recipes from years back. I think it’s unavoidable. I am trying, though!

    Thanks, Indigo!

    Carla, I certainly can’t resist that combination!

  24. Ashley February 9, 2008 Reply

    Ooo peanut butter pound cake! Sounds delicious. I’m always intrigued by baked goods with peanut butter.

  25. Hatti June 11, 2008 Reply

    Thankyou this cake was so yummy! I’m rom England and we don’t have chocolate and peanut butter morsels so as a substitute I used a concoction of a chopped up milk chocolate bar and a couple of big spoonfuls each of nutella and crunchy peant butter.

    I also added chocolate icing which literally topped it off!

    Before I made it I wasn’t totally sure that peanut butter would go in a cake but had to make it for my friend’s birthday cake as she loves pb, and it definitely worked, I’ll be making this again!

  26. jennifer June 12, 2008 Reply

    Hatti, I’m glad you liked it! The addition of Nutella sounds delicious.

  27. nickki June 21, 2008 Reply

    Hi Jennifer, just wanted to let you know that I made this cake this morning and the smells in my kitchen are making me salvitate! This is the first pound cake I’ve ever made and something tells me I’m not going to be disappointed. Thank you for a great recipe :)

  28. jennifer June 21, 2008 Reply

    nickki, that’s good to hear. Enjoy!

  29. Aida November 3, 2013 Reply

    I have made this cake several times and my family loves it!!!!! I wonder if you can substitute sour cream for the milk . I may try and see how it comes out .

    • Author
      Jennifer McHenry November 3, 2013 Reply

      Hi, Aida. I think you should be able to use sour cream. You might try adding a bit of baking soda because of the acidity of the sour cream.

  30. Aida November 4, 2013 Reply

    Hi Jennifer I made this morning using the sour cream and taking your advise on using baking soda and it came out great! It is just as moist as using milk. Thanks for the tip. Now I know I can make this with milk or sour cream :)

  31. Kendall Stark March 20, 2015 Reply

    Hello, Jennifer! I made this yesterday afternoon, instead of going out to take a walk! Hey, it was windy and raining, so making a cake just seemed like the logical alternative. We don’t have swirled chocolate-peanut butter chips so I used half peanut butter chips and half chopped milk chocolate. So dense and rich! My husband doesn’t like PB, so I’ve cut up the cake and frozen it, to take out and enjoy anytime I like!

    • Author
      Jennifer McHenry March 24, 2015 Reply

      Cake baking generally wins over taking a walk for me, too. 😉 Glad you liked the cake!

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