Peanut Butter Chocolate Chip Pound Cake
Rich, moist, and utterly indulgent, this Peanut Butter Chocolate Chip Pound Cake is the ultimate treat for peanut butter and chocolate lovers alike. Perfectly blending creamy peanut butter with luscious semi-sweet chocolate chips, this pound cake delivers a decadent flavor combination that’s hard to resist. The tender crumb is achieved through a mix of softened butter, whole milk, and expertly balanced ingredients, while the golden-brown crust adds a delightful texture. Whether served solo, paired with whipped cream, or drizzled with a touch of melted chocolate, this show-stopping dessert is ideal for special occasions or elevating your everyday sweet cravings. With its easy preparation and crowd-pleasing taste, this recipe is bound to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (softened) Unsalted butter
- 1.5 cups Granulated sugar
- 0.75 cup Creamy peanut butter
- 4 units Large eggs
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Whole milk
- 2 teaspoons Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
Add the peanut butter to the butter-sugar mixture and beat until well combined.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
Stir in the vanilla extract and fold in the chocolate chips using a spatula.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pound cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or pair with a dollop of whipped cream or a drizzle of melted chocolate for an extra-special touch.
Nutrition Facts
Calories |
5461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 704.9 g | 256% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 460.1 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 431 mg | 33% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1869 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
