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Reese’s Peanut Butter Pound Cake

Irresistible Reese's Peanut Butter Pound Cake to Satisfy Cravings

This Reese’s Peanut Butter Pound Cake is a rich, moist dessert combining chocolate and peanut butter, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 12 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.
  • 1/2 cup Smooth Peanut Butter Creamy texture works best.
  • 2 tsp Pure Vanilla Extract Use high-quality extract for best results.
  • 1 1/4 cups Granulated Sugar Don't substitute with brown sugar alone.
  • 3/4 cup Light Brown Sugar Adds moisture and a subtle caramel flavor.
  • 5 large Eggs Allow them to reach room temperature.
  • 3 cups All-Purpose Flour Sift before use for a lighter texture.
  • 1 Tbsp Baking Powder Acts as a leavening agent.
  • 1/2 tsp Salt Balances sweetness.
  • 1 cup Buttermilk Do not use fat-free for best results.
  • 1 package, 11 oz Mini Reese's Cups Chop and reserve some for garnish.
  • 1 cup Milk Chocolate Chips Enhances richness.
  • 1/2 cup Peanut Butter Baking Chips Can replace with extra chocolate chips.
For the Chocolate Glaze
  • 1 cup Milk Chocolate Chips Incorporates rich chocolate flavor.
  • 1/4 cup Heavy Cream Adds richness to the glaze.
  • 1/4 cup Smooth Peanut Butter Warm to combine easily.

Equipment

  • Bundt pan
  • electric mixer
  • Mixing Bowls
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a bundt pan with baking spray.
  2. In a large mixing bowl, cream together butter, peanut butter, and vanilla extract until smooth and creamy.
  3. Incorporate granulated sugar and light brown sugar into the butter mixture and beat until fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Sift together flour, baking powder, and salt in a separate bowl.
  6. Gradually mix the dry ingredients into the butter mixture, alternating with buttermilk.
  7. Fold in chopped mini Reese's cups and milk chocolate chips.
  8. Pour the batter into the prepared bundt pan and bake for 1 hour 15 minutes to 1 hour 30 minutes.
  9. Remove the bundt pan from the oven and cool in the pan for 20 minutes before inverting onto a cooling rack.
  10. Prepare the glaze by melting chocolate chips, heavy cream, and peanut butter in the microwave.
  11. Drizzle the glaze over the cool cake and garnish with reserved chopped Reese's cups.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

Allow your butter and eggs to come to room temperature for best results. Sift your flour before measuring for a light and fluffy texture.

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