Chocolate poundcake with peanut butter glaze
Chocolate Poundcake with Peanut Butter Glaze
Dense, fudgy cake + pourable PB glaze = homemade Reese’s vibes
Servings: 12-14 slices
Cake Ingredients:
3 cups all-purpose flour
½ cup unsweetened cocoa powder — Dutch-process for darker color
½ tsp baking powder
½ tsp baking soda
1 tsp salt
1½ cups unsalted butter, softened — 3 sticks
3 cups granulated sugar
5 large eggs, room temperature
1 Tbsp vanilla extract
1 cup buttermilk or whole milk + 1 Tbsp lemon juice — room temp
Peanut Butter Glaze:
1 cup powdered sugar, sifted
½ cup creamy peanut butter
3-4 Tbsp milk
¼ tsp vanilla extract
Pinch of salt
Instructions:
Prep: Heat oven to 325°F. Grease + flour a 12-cup bundt pan really well.
Tap out excess flour.
Dry mix: Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
Set aside.
Cream: In a stand mixer, beat butter until smooth, 1 min.
Gradually add sugar. Beat 4-5 min until light and fluffy.
Eggs + vanilla: Add eggs one at a time, beating well after each.
Mix in vanilla.
Combine: On low speed, add flour mixture in 3 parts, alternating with buttermilk in 2 parts.
Start + end with flour. Mix just until combined. Don’t overmix.
Bake: Pour into pan. Smooth top. Bake 55-65 min, until a toothpick comes out with a few moist crumbs.
Don’t overbake or it dries out.
Cool: Let sit in pan 15 min. Invert onto wire rack. Cool completely before glazing.
Glaze: Whisk powdered sugar, peanut butter, 3 Tbsp milk, vanilla, and salt.
Add more milk 1 tsp at a time until pourable but thick. Drizzle over cooled cake.
Tips:
No buttermilk? Use 1 cup whole milk + 1 Tbsp lemon juice or vinegar. Let sit 5 min.
Extra fudgy: Add ½ cup mini chocolate chips to the batter.
Storage: Covered at room temp 3 days, or refrigerate 1 week.
Clean release: Use baking spray with flour, or grease + dust with cocoa powder instead of flour so you don’t get white streaks.
That glaze really is the best part.
It sets up slightly but stays soft.
Making a chocolate poundcake with peanut butter glaze at home is a rewarding experience that combines rich flavors and textures into a dessert that’s both indulgent and memorable. I remember the first time I baked this cake; the aroma of cocoa and butter filling the kitchen was irresistible. What makes this recipe stand out is the dense, fudgy texture of the poundcake, which pairs perfectly with the smooth, pourable peanut butter glaze — reminiscent of the classic Reese’s combination that so many adore. One important step is ensuring your ingredients are at room temperature, especially the eggs and butter. This helps the batter come together more smoothly and keeps the cake light rather than dense or dry. When mixing, it’s crucial to alternate the dry ingredients with the buttermilk, starting and ending with the flour mixture — this balance prevents overmixing and keeps your poundcake tender. A great tip I’ve found is to use Dutch-process cocoa powder if you want a darker, richer chocolate flavor. For those who don’t have buttermilk on hand, the substitute of whole milk with lemon juice or vinegar works perfectly after sitting for five minutes — it mimics the tanginess and tenderizing properties of buttermilk. When it comes to the peanut butter glaze, sifting the powdered sugar before mixing ensures a smooth and lump-free finish. Adjusting the milk quantity one teaspoon at a time helps achieve that perfect glaze consistency that’s thick yet pourable. Drizzling this glaze over a completely cooled cake creates a slightly set but soft topping that adds delightful sweetness and a velvety finish. For an even richer cake, folding in half a cup of mini chocolate chips into the batter adds bursts of chocolate with each bite. To ensure easy cake removal without unsightly white flour streaks on the surface, try greasing and dusting the pan with cocoa powder instead of flour, or using a baking spray that contains flour. This poundcake keeps well covered at room temperature for up to three days or in the refrigerator for about a week, making it convenient to bake ahead of gatherings. Whether you serve it as a treat for afternoon tea or a dessert after dinner, this chocolate poundcake with peanut butter glaze is sure to be a crowd-pleaser, bringing homemade comfort food vibes to your table every time.