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Peanut Butter Pound Cake with Chocolate Glaze

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16 slice

Equipment

  • countertop mixer/hand mixer
  • bowls
  • Bundt Pan
  • measuring cups
  • measuring spoons
  • silicone spatulas
  • baking brush
  • baking scale
  • wire rack2

Ingredients
  

  • 2½ cups all-purpose flour (300g) Not cake flour-PB needs structure
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 oz cream cheese (226g) Full fat, softened
  • ½ cup unsalted butter (113g) Softened
  • 1 cup creamy peanut butter (250g) Crunchy can be use
  • 1½ cup granulated sugar (300g)
  • ½ cup sour cream (120g) Full fat
  • 1 teaspoon pure vanilla extract
  • ¼ cup Whole milk (60ml) Room temperature

For the Glaze

  • ½ cup Chocolate chip (85g) Dark Chocolate, best result
  • 3 Tablespoon unsalted butter
  • 2 Tablespoon corn syrup or honey For shine
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions
 

  • Prep Oven & Pan
    Preheat to 325°F. Grease a 10–12 cup Bundt pan with softened butter, dust with flour, tap out excess.
  • Mix Dry Ingredients
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream Cream Cheese, Butter, Peanut Butter & Sugar
    In a stand mixer with paddle attachment:
    · Beat cream cheese, butter, and peanut butter on medium speed until completely smooth — about 2 minutes. Scrape bowl.
    · Add sugar gradually, beating 3 minutes until light and fluffy.
    · Add eggs one at a time, beating 20 seconds after each. Scrape bowl again.
  • Alternate Dry & Wet
    With mixer on low:
    · Add ⅓ of the dry mixture.
    · Add half of the sour cream + milk + vanilla.
    · Repeat: dry, remaining wet, then final dry.
    Mix just until combined — about 30 seconds total. Do not overmix. Batter will be thick and luxurious.
  • Bake
    Pour batter into prepared Bundt pan. Smooth top. Tap pan on counter 5 times.
    Bake at 325°F for 60–70 minutes. Check at 60 min: skewer should come out with a few moist crumbs, not wet batter. Internal temp: 200–205°F.
  • Cool
    Cool in pan for 15 minutes, then invert onto wire rack. Cool completely — about 2 hours — before glazing.
  • Make the Chocolate Glaze
    While cake cools:
    · Combine chocolate chips, butter, and corn syrup in a small saucepan over low heat.
    · Stir constantly until melted and smooth — about 2 minutes.
    · Remove from heat. Stir in vanilla and salt.
    · Let cool 5–10 minutes until slightly thickened but still pourable.
    Drizzle or dunk: Place cake on a rack over a baking sheet. Pour glaze over the top, letting it drip down the sides. Or dip each slice for full coverage.
  • Pro Tips for a Perfect Peanut Butter Pound Cake
    ✅ Use full-fat peanut butter — Reduced-fat PB adds extra sugar and water, throwing off the fat-to-flour ratio. Your cake will be gummy.
    ✅ Room temp is non-negotiable — Cold cream cheese = lumps. Cold eggs = curdled batter. Set everything out 2 hours before.
    ✅ Don't overmix after adding flour — Overmixing develops gluten, which fights the tender crumb you want. Stop the mixer as soon as you no longer see dry flour.
    ✅ For extra peanut butter swirl — Reserve ¼ cup peanut butter, warm it slightly (microwave 10 sec), and dollop it into the batter before swirling gently. Creates a peanut butter ribbon.
    ✅ Glaze while warm-ish? — No. Glaze only on a fully cooled cake (room temp). If the cake is warm, the glaze will melt into a mess.
    ✅ Make it extra fancy — Sprinkle chopped salted peanuts or chocolate shavings over the glaze before it sets.
  • Chocolate Glaze Variations
    Dark Chocolate Bittersweet Glaze
    · Use 60–70% dark chocolate instead of semi-sweet.
    · Add ½ tsp espresso powder for deeper chocolate flavor.
    Peanut Butter Chocolate Glaze (double PB)
    · Add 2 tbsp creamy peanut butter along with the butter and chocolate.
    · Omit corn syrup if desired.
    Simple Powdered Sugar Drizzle (no chocolate)
    · 1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla.
    · Not as rich, but still tasty.
  • How to Store & Freeze
    Counter: Wrap tightly in plastic wrap or store in an airtight container. Stays moist 4 days. Do not refrigerate — it dries out the crumb.
    Freezer (best method): Slice cake. Wrap each slice in plastic, then place in freezer bag. Freezes 3 months. Thaw wrapped on counter for 1 hour. The glaze may soften slightly — it's fine.
    Make-ahead note: Bake the cake 2 days ahead, leave unglazed, wrap tightly. Glaze the day you serve.
Keyword peanut butter pound cake