If you’re a peanut butter lover like me, you’re in for a treat with this rich and tender Peanut Butter Pound Cake with Chocolate Glaze. This cake brings together two of the best flavor companions in dessert history—creamy peanut butter and silky chocolate. With a dense, buttery crumb and just the right amount of sweetness, each slice melts in your mouth and leaves behind a nutty, nostalgic warmth that reminds you of peanut butter cookies fresh from the oven.
But what really takes this cake to the next level is the glossy chocolate glaze poured generously over the top. It adds a luxurious finish and that perfect snap of cocoa to balance the richness of the cake. Whether you serve it with a cup of coffee for an afternoon pick-me-up or dress it up with whipped cream for dessert, this pound cake never fails to impress. It’s simple enough for weeknight baking but elegant enough to serve to guests—just be ready for everyone to ask for the recipe!
Ingredients
- Flour— 3 cups
- Cornstarch— 2 teaspoons
- Brown Sugar— 1 cup (packed)
- White Sugar— 1 cup
- Softened Butter— 1/2 cup
- 3 Eggs, I Egg Yolk
- Milk Powder— 2 teaspoons
- Baking Powder— 1-1/2 teaspoons
- Baking Soda— 1/4 teaspoon
- Cinnamon— 2 teaspoons
- Nutmeg— 1/2 teaspoon
- Powdered Ginger— 1 teaspoon
- Vanilla Extract— 1 tablespoon
- Buttermilk— 1-3/4 cups
- Peanut Butter— 1 cup
- Salt— 1 teaspoon
Chocolate Glaze
- Powdered Sugar— 2 cups
- Cocoa Powder— 1/4 cup
- Salt— 1/4 teaspoon
- Espresso Powder— 1/4 teasoon
- Vanilla Extract— 1 teaspoon
- Water or Cream— 2-3 tablespoons
What You’ll Need
- 15 Cup Tube Pan
- 2 Mixing Bowls
- Hand Mixer
- Sifter
Peanut Butter Pound Cake Recipe
- First preheat your oven to 350F (177C) then coat a 15 cup tube pan with cooking spray and set aside.
- Now for the batter. Use a hand mixer to cream butter and peanut butter on medium speed until light and fluffy. Add in sugar and continue to mix until well combined then mix eggs in one by one.
- Fold in vanilla and almond extracts by hand then sift in flour, baking powder, baking soda, salt, milk powder, cornstarch, powdered ginger, cinnamon, and nutmeg.
- Mix in the dry ingredients while alternating between pouring buttermilk into mixture. Continue to stir until white streaks disappear but be careful not to overmix.
- Pour batter evenly into tube pan then place in the oven to bake for 55 minutes. Once the cake is out of the oven allow it cool in the pan for 15 minutes then transfer to a wire cooling rack to finish cooling.
To Make Chocolate Glaze
- First melt the butter then stir in cocoa powder and slowly stir in water or cream to desired texture.
- Remove from heat then add in vanilla extract. Sift in powdered sugar and salt then stir until well combined.
- Immediately pour glaze over cake as it will harden as it cools.
- Slice and enjoy.
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