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Reese’s Peanut Butter Pound Cake

Mouthwatering Reese’s Peanut Butter Pound Cake for Sweet Moments

Indulge in slices of moist, dense Reese’s Peanut Butter Pound Cake—an irresistible treat filled with chocolate and peanut butter.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 20 minutes
Total Time 1 hour 55 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Salted or Unsalted Butter Ensure it's softened for proper mixing.
  • 1 cup Smooth Peanut Butter Creamy texture works best.
  • 1 teaspoon Pure Vanilla Extract Use high-quality extract for best results.
  • 1 cup Granulated Sugar Don't use brown sugar alone as it alters texture.
  • 1/2 cup Light Brown Sugar Adds moisture and a subtle caramel flavor.
  • 4 large Large Eggs Allow them to reach room temperature.
  • 2 cups All-Purpose Flour Sift before use for a lighter texture.
  • 1 teaspoon Baking Powder Acts as a leavening agent; do not substitute without adjusting quantity.
  • 1/2 teaspoon Salt Balances sweetness and enhances overall flavors.
  • 1 cup Buttermilk Avoid fat-free for best results.
  • 1 cup Mini Reese's Cups Chop and reserve some for garnish.
  • 1 cup Milk Chocolate Chips Can swap with dark chocolate if desired.
  • 1/2 cup Peanut Butter Baking Chips Can replace with extra chocolate chips if desired.
For the Chocolate Glaze
  • 1 cup Milk Chocolate Chips Incorporates rich chocolate flavor.
  • 1/2 cup Heavy Cream Adds richness and smoothness.
  • 1/4 cup Smooth Peanut Butter Warm to combine easily.

Equipment

  • bundt pan
  • Mixing Bowl
  • electric mixer
  • spatula
  • microwave-safe bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Spray a bundt pan with baking spray.
  2. In a large mixing bowl, beat the softened butter and smooth peanut butter together with pure vanilla extract until light and creamy.
  3. Gradually add in the granulated sugar and light brown sugar, mixing until the batter is light and fluffy.
  4. Add the large eggs one at a time, fully incorporating each before adding the next.
  5. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Add this dry mixture to the wet ingredients, alternating with buttermilk.
  6. Fold in the chopped mini Reese's cups and milk chocolate chips gently.
  7. Pour the batter into the prepared bundt pan and bake for 1 hour 15 minutes to 1 hour 30 minutes, until a toothpick comes out clean.
  8. Let the cake cool in the pan for 20 minutes.
  9. Prepare the chocolate glaze by melting milk chocolate chips, heavy cream, and smooth peanut butter in the microwave, stirring until smooth.
  10. Drizzle the chocolate glaze over the cooled cake and sprinkle with reserved chopped Reese's cups.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature, and sift the flour before measuring for a lighter texture.

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