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 flavor variations are only limited by your imagination. This made-from-scratch peanut butter pound cake is filled with chopped peanut butter cups, milk chocolate chips and peanut butter baking chips. For the crowning touch it’s drizzled with a homemade chocolate peanut butter ganache and sprinkled with more Reese’s cups. It’s unapologetically rich and always a crowd pleaser whenever it’s served. How to make Reese’s Peanut Butter Pound Cake from scratch:
- Flour – All purpose flour sifted with baking powder and salt. Use a whisk, it works like a charm.
- Fats – Salted or unsalted butter. Make sure it’s softened so it will cream easily with the sugar.
- Peanut Butter – This recipe uses creamy peanut butter. You can use your favorite brand.
- Sugar – Light brown sugar and granulated sugar.
- Flavoring – Vanilla extract. Use pure vanilla extract and not artificial for the best flavor.
- Liquid – Buttermilk, preferably not fat free. You could use whole milk mixed with one tablespoon of white distilled vinegar or lemon juice to make your own.
- Eggs – 5 large eggs.
- Mix-ins – Mini Reese’s cups, milk chocolate chips and peanut butter flavored baking chips.
- Glaze – Milk chocolate chips, creamy peanut butter and heavy cream. Melt together and drizzle over the cooled cake then top with chopped Reese’s cups.
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.
- Kitchen tools you’ll need to make homemade Reese’s Peanut Butter Cake: 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 cake 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 1/2 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
- 1 cup salted or unsalted butter softened
- 1/2 cup smooth peanut butter
- 2 tsp pure vanilla extract
- 1 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 5 large eggs
- 3 cup all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk Not fat free
- 1 11 oz package mini Reese's cups, unwrapped and roughly chopped
- 1 cup milk chocolate chips
- 1/2 cup peanut butter baking chips
- 1 cup milk chocolate chips
- 1/4 cup heavy cream plus additional to thin as needed
- 1/4 cup smooth peanut butter
- 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 1/2 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.