Reese's Peanut Butter Pound Cake

This Reese’s Peanut Butter Pound Cake is a rich buttery dessert packed with chocolate and peanut butter flavor making it perfect for holidays, parties and special occasions.

Course Cake, Dessert

Cuisine American, Southern

Keyword reese's-pound-cake, reeses-peanut-butter-pound-cake

Prep Time 25

Cook Time 1 30

Cooling Time 4

Total Time 5 55

Servings pieces

Calories 642kcal

Author Melissa Sperka

Ingredients

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
Chocolate Glaze:
1 cup milk chocolate chips
1/4 cup heavy cream plus additional to thin as needed
1/4 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)
Cake: Using an electric mixer, cream together the butter, peanut butter and vanilla on medium high speed in a large bowl for 1-2 minutes. Beat until completely smooth.
To the creamed butter add granulated sugar and brown sugar. Beat until fluffy and combined for 2-3 minutes.
On low speed 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. On medium speed 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 with a rubber spatula beating 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 batter evenly into the bundt pan.
Place into the oven and bake for 1 hr 15 to 1 hr 30 minutes OR until a toothpick or cake 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.
Chocolate 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 glaze over the cooled cake then sprinkle with reserved chopped Reese's cups.
Store tightly sealed chilled or at room temperature.

Notes

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.

Nutrition