This unbelievably delicious Reese’s Peanut Butter Pound Cake is a fun twist on classic pound cake. The made-from-scratch batter is filled with peanut butter cups, milk chocolate chips and peanut butter chips. It's gloriously rich and guaranteed to thrill the Reese's fans in your life from the first bite.
Easy Reese's Peanut Butter Pound Cake Recipe
Being a Southern girl, I love pound cake in any way, shape or form. From classic vanilla to chocolate and everything in between. The variations are only limited by your imagination, so you can count on more pound cake treats popping-up here in my kitchen it's a never ending love affair. This made-from-scratch peanut butter pound cake is filled with chopped peanut butter cups, milk chocolate chips and peanut butter chips. For the crowning touch it's drizzled with a homemade chocolate peanut butter ganache and sprinkled with more Reese's cup goodness.
How to Make the Best Reese's Peanut Butter Pound Cake Recipe
Stats consistently refer to Reese's peanut butter cups as America's most favorite candy. It doesn't surprise me at all, as they're a hot favorite at our house, too. So with that said, it's only fitting this chocolate peanut butter cake dripping with decadence would be a regular on our dessert rotation.
- Ingredients you'll need to make homemade Reese's Peanut Butter Pound Cake: Reese's cups, all purpose flour, baking powder, salt, light brown sugar, granulated sugar, peanut butter, butter, vanilla extract, large eggs, buttermilk, milk chocolate chips and peanut butter chips.
- To make the glaze you'll need: Milk chocolate chips, creamy peanut butter and heavy cream.
- Kitchen tools you'll need: A stand mixer or a hand mixer, measuring cups and spoons, 12-14 cup Bundt pan, rubber spatula, large bowl, medium bowl, small bowl, whisk, cooling rack and sharp knife and chopping board.
- You can bake this cake in an angel food pan, if you don't have a Bundt pan.
- Creamy peanut butter works best in this pound cake recipe. If you want added texture, add ½ cup of chopped salted peanuts to the batter with the chopped peanut butter cups.
- Allow ample time for the butter to soften to room temperature so it will blend with the peanut butter seamlessly.
- If you prefer, this cake can be glazed just before serving to provide the warm chocolate and elevate the ooey gooey ganache experience.
- Otherwise, if you choose to chill the cake, allow it to warm to room temperature before serving so the chocolate peanut butter ganache will soften a bit. It's a special cake for a special occasion.
- Store Reese's Peanut Butter Pound Cake chilled in an airtight container in the refrigerator for up to one week.
- You can also bake the cake in advance and freeze it for up to 3 months. When doing so, wait and add the glaze after thawing and just before serving.
More Southern Pound Cake Recipes to Make
- Banana Pudding Cream Cheese Pound Cake is a fusion of two Southern classics that you'll love.
- Lemon Lovers Pound Cake is a family recipe that never disappoints.
- Chocolate Sour Cream Pound Cake is made in a loaf pan.
- White Chocolate Blueberry Pound Cake is filled with sweet fresh berries.
- Coconut Cream Pound Cake will turn any occasion into something special.
- Million Dollar Pound Cake is an evergreen recipe you can make any time of year.
- You may also enjoy this recipe for Pound Cake Pops from Pam's Daily Dish.
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Helpful Kitchen Items:
Reese's Peanut Butter Pound Cake
Servings: 16 pieces
Calories: 642kcal
Ingredients
- 1 cup salted or unsalted butter softened
- ½ cup smooth peanut butter
- 2 teaspoon pure vanilla extract
- 1 ¼ cup granulated sugar
- ¾ cup packed light brown sugar
- 5 large eggs
- 3 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk Not fat free
- 1 11 oz package mini Reese's cups, unwrapped and roughly chopped
- 1 cup milk chocolate chips
- ½ cup peanut butter baking chips
- Glaze:
- 1 cup milk chocolate chips
- ¼ cup heavy cream plus additional to thin as needed
- ¼ cup smooth peanut butter
Instructions
- Preheat the oven to 350°F. Spray a 12-14 cup bundt pan with baking spray or butter and flour. Set aside. (You can also bake this in an angel food pan)
- To make Cake: Using an electric mixer, cream together the butter, peanut butter and vanilla in a large bowl for 1-2 minute. Beat until completely smooth.
- Add granulated sugar and brown sugar. Beat until fluffy and combined on medium-high for 2-3 minutes.
- Add the eggs one at a time beating well after each addition.
- In a separate medium bowl, use a whisk to sift together the flour, baking powder and salt. Lower the speed of the mixer to medium-low add the sifted dry ingredients alternately with the buttermilk beginning and ending with flour.
- After all has been added, scrape the sides of the bowl then beat for around 1 minute or just until fully combined.
- By hand, mix-in the chopped Reese's cups, milk chocolate and peanut butter chips. (Reserve ½ cup of chopped Reese's for garnishing)
- Spread evenly into the bundt pan. Bounce on the counter to settle the batter.
- Place into the oven and bake for 1 hr 15 to 1 hr 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.
- Cool in the pan for 20 minutes then carefully turn onto a cooling rack to cool completely.
- To make 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. Add additional cream as needed, until pourable.
- Drizzle over the cooled cake then sprinkle with reserved chopped Reese's cups.
- Store tightly sealed chilled or at room temperature.
Nutrition
Serving: 1serving | Calories: 642kcal | Carbohydrates: 76g | Protein: 10g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 256mg | Potassium: 242mg | Fiber: 2g | Sugar: 44g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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LeJean Rand
Looking forward to having, and making new friends in the Southern Style Kitchen. God's Richest Blessings be with each and everyone of you.
Sherrie
Made the cake for Valentine’s. It was good but dry...could I add more peanut butter next time?
Melissa
This cake should not be dry. Did you overbake? I'm wondering if that's the issue. Always adjust baking time to how your appliance performs.
Breauna
Hello, how many cups of batter does this yield? I’m going to attempt to do it as a layer cake and want to make sure I make enough batter.
Thanks!
Melissa
Use a measuring cup to divide the batter evenly and you'll be good to go.
Stephanie
Fantastic cake and a HUGE hit with friends and family! Making again for Thanksgiving (because who doesn't love chocolate and peanut butter for any occasion! Can't wait to try more of your recipes!
Melissa
Hi Stephanie, we love this cake I'm so happy you do, too! Thanks so much, Happy Thanksgiving to you and yours.
Toni | Boulder Locavore
This looks so heavenly!!
Lori @ RecipeGirl
The absolute best cake!
Jennifer Farley
So yummy! I love Reese’s desserts!
Erin
I am such a sucker for anything with peanut butter cups - such a great cake!
Joanne
The chocolate and peanut butter here is so perfect!
Ashley @ Wishes & Dishes
You’re speaking my language with this. Love it!
Liz
I adore pound cake and this peanut butter version is a new favorite!
lc
this cake is everything! the best flavor!
Aysegul Sanford
No pound cake EVER looked better. With the weather getting cooler I am so ready to start baking and this is on top of my list. YUM!
Ellen Manalo
I am new in baking so I'm a little bit nervous to try this recipe but today I bake your Reese's peanut butter pound cake. The cake is soft and delicious! Now, I'm excited to try your other recipes. Thanks for sharing your passion and talent in baking with us. Much love from the Philippines!
Melissa
Oh wonderful, I'm so glad you enjoyed this one. Thanks so much for visiting from the Philippines!
Kathy Cox
Can’t wait to make this cake.
Eli@CoachDaddy
Incredible. If it weren't for a peanut allergy in the family, this would be made! I don't imagine it would be the same with sunbutter.
Melissa
Ah, peanut allergies are tough! That might be tasty but a different cake altogether.
Robyn Stone | Add a Pinch
Oh wow, Melissa, this looks fantastic! I love the Reeses topping too! I'll take some with a glass of ice cold milk please!
Melissa
Thanks Robyn!
Krista
Do you have any idea what the nutritional stats are on this cake? Can you publish those on any of your recipes?
Melissa
There are many nutritional calculators and apps available online. Mac also has a great one.