Best 2 Peanut Butter Chocolate Chip Pound Cake Recipes
Peanut butter chocolate chip pound cake is a rich, decadent dessert that is perfect for any occasion. The combination of creamy peanut butter and chocolate chips makes this cake a real crowd-pleaser. If you're looking for a delicious and easy-to-make pound cake recipe, then this is the one for you! With just a few simple ingredients and a little bit of time, you can create a moist and flavorful pound cake that will have everyone asking for seconds.
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CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE
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
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)
Number Of Ingredients 16
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 for Perfect Pound Cake
- **Use room temperature ingredients:** This will help the cake batter to emulsify properly and create a smooth, even texture. - **Cream the butter and sugar together until light and fluffy:** This will incorporate air into the batter and make the cake light and airy. - **Add the eggs one at a time, beating well after each addition:** This will help to prevent the batter from curdling. - **Gradually add the dry ingredients to the wet ingredients:** Be sure to mix until just combined; overmixing can toughen the cake. - **Bake the cake in a preheated oven:** This will help to ensure that the cake bakes evenly. - **Let the cake cool completely before frosting:** This will help to prevent the frosting from melting and running off the cake. ###Conclusion
Pound cake is a classic dessert that is loved by people of all ages. With its moist, dense texture and rich flavor, it is the perfect cake for any occasion. Whether you are making it for a special event or just as a weekend treat, following these tips will help you to create a perfect pound cake every time.
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