Peanut Butter Pound Cake

Peanut Butter Pound Cake on a white cake stand

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.

overhead view of Peanut Butter Pound Cake on a white cake stand

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.

Find more peanut butter recipes in the Recipe Index!
Yield: 12 to 16 servings

Peanut Butter Pound Cake

Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes

Peanut Butter Pound Cake combines chocolate and peanut butter for an irresistible dessert.

Peanut Butter Pound Cake on a white cake stand


  • 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


  1. Preheat oven to 325°F. Spray a 12-cup Bundt pan and set aside.
  2. Beat the butter, both sugars, and peanut butter at medium speed until fluffy. Add the vanilla. Add the eggs, one at a time, beating well after each addition.
  3. In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the butter/sugar mixture, alternating with the milk, beginning and ending with flour mixture. Stir in the morsels. Spoon the batter into the prepared pan.
  4. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a pick inserted into the center comes out clean. If necessary, cover the top of cake with aluminum foil to prevent excess browning.
  5. Cool in pan for 10 minutes. Remove to a wire rack to cool completely. Garnish, if desired, with confectioners' sugar.


Recipe slightly adapted from Taste of the South.

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