Reese’s Peanut Butter Pound Cake

This unbelievably delicious Reese’s Peanut Butter Pound Cake is a fun twist on classic pound cake. The made-from-scratch batter is packed with peanut butter cups, milk chocolate chips, and peanut butter chips. It’s gloriously rich and guaranteed to thrill any Reese’s fan from the first bite!

Easy Reese’s Peanut Butter Pound Cake Recipe

As a Southern girl, I adore pound cake in any form, from classic vanilla to rich chocolate and everything in between. The flavor possibilities are truly endless. This made-from-scratch peanut butter pound cake is packed with chopped peanut butter cups, milk chocolate chips, and peanut butter baking chips. For the perfect finish, it’s drizzled with a homemade chocolate peanut butter ganache and sprinkled with even more Reese’s cups. It’s deliciously rich and always a crowd-pleaser!

Key ingredients you’ll need to make Reese’s Pound Cake: (Scroll down for full printable recipe card and quantities.)

• 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 for sweetness.
• 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.
• Whole Eggs – 5 large eggs bind the cake batter.
• Mix-ins – Mini Reese’s peanut butter cups, milk chocolate chips and peanut butter flavored baking chips.
• Chocolate 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

• Heat Oven and Prepare Pan – Preheat the oven to 350°F. Spray a bundt pan with baking spray or butter and flour.
• Cream Butter, Peanut Butter and Sugar – Cream together the butter, peanut butter and vanilla. then add sugar. Beat until fluffy and combined.
• Eggs – Add the eggs one at a time beating well after each addition.
• Sift Dry Ingredients – Use a whisk to sift together the flour, baking powder and salt.
• Combine – Lower the speed of the mixer to medium low speed add the sifted dry ingredients alternately with the buttermilk beginning and ending with flour.
• Add Mix-ins – Stir in the chopped Reese’s cups, milk chocolate chips and peanut butter chips.
• Transfer to Prepared Pan – Pour batter evenly in the bundt pan.
• Oven – Bake per the baking time in the recipe until a toothpick inserted into the center comes back clean.
• Cool – Cool in the pan, then carefully turn onto a cooling rack to cool completely.
• Make Glaze – Melt together the chocolate chips, heavy cream and peanut butter. Drizzle over cake and garnish with Reese’s cups.

Kitchen Equipment to Make Reese’s Pound Cake Recipe

• A stand mixer or a hand mixer.
• Measuring cups and measuring spoons.
• 12-14 cup Bundt pan.
• Rubber spatula.
• Large bowl, medium bowl, small bowl.
• Whisk.
• Wire rack.
• Knife and chopping board.

Recipe Variations, Tips and Substitutions

• Pan Options – You can bake this cake in an angel food cake pan, if you don’t have a Bundt pan.
• Peanut Butter – Creamy peanut butter works best in this pound cake recipe. You may opt to use the same amount of crunchy peanut butter.
• Nuts – You can add more or less chopped salted peanuts to the batter with the chopped peanut butter cups for crunch.
• Use Room Temperature Butter – Allow ample time for the butter to soften to room temperature so it will blend with the peanut butter seamlessly.
• Warm Chocolate – If you prefer the chocolate glaze to be warm, you can glaze the cake just before serving to provide the warm chocolate and elevate the ooey gooey ganache experience.

Storage and Leftovers

• Leftovers – Store Reese’s Peanut Butter Pound Cake chilled in an airtight container in the refrigerator for up to one week. Bring to room temperature for serving.
• Freezer – 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.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Bundt Pan
• Mixer
• Measuring Set
• Cake Stand