Description
This Reese’s Peanut Butter Pound Cake blends creamy peanut butter with chunks of mini Reese’s cups for a moist, decadent dessert. Topped with a rich chocolate-peanut butter glaze and extra chopped Reese’s, this bundt cake is perfect for peanut butter lovers seeking a luscious, crowd-pleasing treat.
Ingredients
Cake 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 and Prepare Pan: Preheat your oven to 350°F. Grease a 12-14 cup bundt pan thoroughly with baking spray or butter and flour, then set it aside. An angel food cake pan can be used as an alternative if preferred.
- Cream Butter and Peanut Butter: Using an electric mixer on medium-high speed, beat together the softened butter, smooth peanut butter, and vanilla extract for 1-2 minutes until completely smooth and creamy.
- Add Sugars: To the creamed mixture, add the granulated sugar and light brown sugar. Continue beating on medium-high speed for 2-3 minutes until the mixture is fluffy and well combined.
- Incorporate Eggs: Reduce the mixer speed to low. Add the eggs one at a time, beating well after each addition to ensure full incorporation.
- Mix Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder, and salt using a whisk.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients alternately with the buttermilk to the butter mixture on medium speed, beginning and ending with the flour mixture. Scrape sides of the bowl with a rubber spatula, then beat for about 1 minute or until just combined.
- Add Reese’s and Chips: Gently fold in the roughly chopped mini Reese’s cups, milk chocolate chips, and peanut butter baking chips by hand. Reserve 1/2 cup of the chopped Reese’s cups for garnish.
- Bake the Cake: Transfer the batter evenly into the prepared bundt pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Check halfway through baking and cover the top with aluminum foil if the cake is browning too quickly.
- Cool the Cake: Allow the cake to cool in the pan for 20 minutes. Then carefully invert onto a cooling rack and let it cool completely.
- Prepare Chocolate Glaze: In a medium microwave-safe bowl, combine the milk chocolate chips, heavy cream, and smooth peanut butter. Microwave in 20-30 second intervals, stirring well after each, until melted and smooth. Add extra heavy cream if needed to achieve a pourable consistency.
- Glaze and Garnish: Drizzle the prepared chocolate glaze over the cooled cake. Sprinkle the reserved chopped Reese’s cups on top for garnish.
- Store: Store the cake tightly sealed either chilled or at room temperature to maintain freshness.
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, but you may substitute with crunchy peanut butter if preferred.
- Nuts: For added crunch, incorporate chopped salted peanuts along with the chopped Reese’s cups.
- Room Temperature Butter: Make sure your butter is softened to room temperature for easy and seamless blending with peanut butter.
- Warm Chocolate Glaze: To enjoy a warm, gooey glaze, apply the chocolate topping just before serving instead of chilling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
