Peanut Butter Pound Cake

This delicious Peanut Butter Pound Cake is such a big, delicious beauty. Chocolate and peanut butter win again!
This delicious Peanut Butter Pound Cake is such a big, delicious beauty. Chocolate and peanut butter win again!

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.