Reese's Peanut Butter Pound Cake

RecipeBoxTV's picture

Jun. 06, 2018

This stunningly deliciousReeses Peanut Butter Pound Cakeis a fun pound cake twist that will cause the fans of chocolate and peanut butter in your life love you forever. The from-scratch peanut butter pound cake is laced with chopped peanut butter cups, milk chocolate and peanut butter chips. The pound cake is then drizzled with a homemade chocolate peanut butter ganache. Its gloriously rich and delicious and will turn you into a potluck dessert hero from the instant they dig into the first slice.


For cake:
Butter 1 Cup (16 tbs) , softened
Smooth peanut butter 1/2 Cup (8 tbs)
Vanilla extract 2 Teaspoon
Granulated sugar 1 1/4 Cup (20 tbs)
Packed light brown sugar 3/4 Cup (12 tbs)
Eggs 3 Large
All purpose flour 3 Cup (48 tbs)
Baking powder 1 Tablespoon
Salt 1/2 Teaspoon
Buttermilk 1 Cup (16 tbs) (not fat free)
Reese pieces 11 Ounce (1 package)
Milk chocolate chips 1 Cup (16 tbs)
Peanut butter baking chips 1/2 Cup (8 tbs)
For the glaze:
Milk chocolate chips 1 Cup (16 tbs)
Heavy cream 1/4 Cup (4 tbs) (plus additional to thin as needed)
Smooth peanut butter 1/4 Cup (4 tbs)



1.Preheat the oven to 350°F. Spray a standard bundt pan with baking spray or butter and flour. Set aside.


2.Using an electric mixer, cream together the butter, peanut butter and vanilla. Beat until completely smooth.

3.Add the granulated sugar and brown sugar. Beat until fluffy and combined on medium-high for 2-3 minutes.

4.Add the eggs one at a time beating well after each addition.

5.Sift together the flour, baking powder and salt. Turn the speed of the mixer to medium and add the dry ingredients alternately with the buttermilk.

6.After all has been added, scrape the sides of the bowl then beat for 1 minute or just until fully combined.

7.By hand, mix-in the Reese's, milk chocolate and peanut butter chips. (Reserve 1/2 cup of chopped Reese's for garnishing)

8.Spread evenly into the bundt pan. Bounce on the counter a few times to settle the batter.

9.Bake for 1 hr 15-30 minutes or until a tester inserted into the center comes back clean. Check halfway through baking and lay a piece of aluminum foil on top to prevent over browning, if needed.

10.Cool in the pan for 20 minutes then carefully turn onto a cooling rack to cool completely.

11.To glaze: In a medium-size microwave safe bowl melt together the chocolate chips, heavy cream and peanut butter. Heat in 20-30 second increments stopping to stir each time.

12.Add additional cream as needed, until pourable.

13.Drizzle over the cooled cake then sprinkle with reserved chopped Reese's cups.

14.Store tightly sealed chilled or at room temperature.


15.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 95 Minutes
Ready In: 95 Minutes
Servings: 8