Chocolate Chip Peanut Butter Pound Cake – Hiland Dairy

Chocolate Chip Peanut Butter Pound Cake



  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter (don’t use natural)
  • 1/2 cup Hiland Dairy butter, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chips


  • 1 1/2 cups sifted powdered sugar
  • 1/4 cup Hiland Dairy milk
  • 2 tablespoons Hiland Dairy Butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips


  • Preheat oven to 325 F. Spray a Bundt pan generously with cooking spray.
  • In a medium bowl, whisk together flour, baking powder and salt; set aside.
  • In a separate bowl, use an electric mixer to cream together the peanut butter and butter.
  • Add the sugar and beat an additional 5 minutes.
  • Add eggs and vanilla; beat until well combined.
  • Add dry ingredients slowly, beating just until incorporated.
  • Stir in chocolate chips.
  • Pour batter into prepared Bundt pan. Tap it on the counter a few times to shake out any hidden air bubbles.
  • Bake 1 hour and 20 minutes, setting a timer to check on the cake at 1 hour to ensure it’s not browning too quickly on top. Tip: If browning is already occurring after 1 hour, place a piece of foil loosely over the top and continue baking.
  • Test the cake by inserting a toothpick into the center. If it comes out clean, the cake is done baking.
  • Remove the cake from the oven and allow it to cool in the pan for 20 minutes. After 20 minutes, remove the cake from the pan and set it on a cooling rack, allowing it to cool completely.
  • In a medium bowl, whisk together all the glaze ingredients until smooth.
  • Place the cake on a decorative platter and drizzle the glaze over the top, allowing it to cascade down the sides. Sprinkle with mini chocolate chips.

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