Chocolate Pound Cake with Peanut Butter Glaze

Chocolate Pound Cake with Peanut Butter Glaze is an elevated version of the classic dessert with a moist, tender texture and delicious icing. Indulge in this chocolatey peanut butter treat that will have everyone clamoring for another slice!

If you can't get enough of that yummy chocolate peanut butter combination, then try my Chocolate Ganache Cake, Brown Butter Peanut Butter Cup Blondies and Salted Caramel Peanut Butter Cups.

This chocolate peanut butter cake combines two of my favorite sweets: chocolate and peanut butter! Made entirely from scratch, this southern-inspired snack is rich with a deep cocoa flavor, complimented by a sweet and salty peanut butter frosting. So skip the cake mix and come and get the real deal!

This is the best pound cake ever for one simple but important reason. Unlike other chocolate pound cake recipes, this one does not dry out. In fact, this melt-in-your-mouth sour cream pound cake tastes even better the next day so try and save some!

What is the secret to a good pound cake?

Traditional pound cake is made with one pound each of four key ingredients: flour, butter, eggs, and sugar. Pound cake is rich, buttery, and dense but should never feel too heavy or dry. The key to a good pound cake is the proper ratio of the main ingredients.

But the inclusion of sour cream or another acid is the ultimate key to a good pound cake. Have you ever bit into a cake and it had a perfectly dense yet fine texture? It probably had either sour cream, greek yogurt, or buttermilk in it! Acid tenderizes the gluten in the flour, making for a finer crumb and a moist, delicious cake.

What is the difference between a bundt cake and a pound cake?

A bundt cake is simply a cake that has been baked in a bundt pan whereas a pound cake has a specific ratio of ingredients. I used a bundt pan to make this Chocolate Pound Cake with Peanut Butter Glaze so technically, this pound cake is also a bundt cake.

Bundt pans are ideal for dense desserts like this and it creates a beautiful shape before you even add the peanut butter glaze.

Chocolate Pound Cake Ingredients

This easy pound cake recipe takes just a few pantry staples to make.

• Flour: Use cake flour for a lighter consistency. All purpose flour would be too heavy for this recipe.
• Cocoa powder: When baked, the strong chocolate flavor of cocoa powder shines through.
• Espresso powder: Intensify the chocolate flavor with this unexpected ingredient. I promise it won't make your cake coffee-flavored. It actually enhances the cocoa powder. Espresso powder also adds more color to the cake so you get that rich dark brown hue.
• Butter: Use softened, room temperature butter.
• Sour cream: This is an essential ingredient for the overall texture.
• Vanilla extract: This boosts the chocolate flavor, believe it or not!
• Sugar: For an added touch of sweetness.
• Salt: Just a bit to balance the sweetness.
• Eggs: Use room temperature eggs.

Peanut Butter Icing

The creamy topping for the Chocolate Pound Cake comes together with just 3 ingredients and can be whipped up in seconds!

• Milk: Adds moisture to create the paste for this delicious frosting.
• PB2: This powdered peanut butter has a lower calorie count than regular peanut butter.
• Powdered sugar

How to Make Chocolate Pound Cake

1. Firstly, preheat the oven to 325 degrees F. Then in a mixing bowl, mix together flour, cocoa powder, and espresso powder. Set it aside for later use.
2. In the bowl of a stand mixer with the paddle attachment, add butter and sour cream and cream together for 3-5 minutes on medium speed, until mixed together. (It may appear separated but this is normal.)
3. Add vanilla extract, salt, and sugar and continue to mix for another minute. Add eggs, one at a time. Scrape down the sides of the bowl to ensure everything is mixed together and mix for another minute.
4. Now add ½ of the dry ingredients, mix together, then add the remainder of the dry ingredients and mix until fully combined.
5. Spray a 10-cup bundt pan with nonstick baking spray and add batter. Bake for 1 hour and 20 minutes. Note: If you are using loaf pans, then split the batter between 2 9x5 loaf pans and bake for 50-60 minutes, until the toothpick comes out clean.
6. Allow cake to cool for 5 minutes in the pan then turn over onto a cooling rack or plate and allow to cool for an additional 20 minutes.

Peanut Butter Glaze for Chocolate Pound Cake

To make the glaze, mix together milk, powdered sugar, and pb2 until smooth. Finally, pour the glaze over the cooled cake.

Tips for making Pound Cake

• I know it is tempting but do not slice the pound cake too soon! A warm loaf will crumble so let it cool completely before slicing it.
• Wrap leftovers with plastic wrap or in an airtight container. Store it at room temperature for up to 5 days.
• If you are a true chocolate lover, add some chocolate chips to the cake batter.
• Do not overbake because that could lead to a dried out pound cake. Only bake until a toothpick or skewer comes out mostly clean.
• Serve your pound cake with some icecream or a side of fruit like berries!

More Cake Recipes!

• Peach Cobbler Pound Cake
• Black Velvet Cake
• Strawberries and Cream Chocolate Cake
• Yellow Cake with Chocolate Buttercream
• Brown Butter Cinnamon Streusel Coffee Cake
• Sour Cream Pound Cake
• Chocolate Coffee Marble Cake
• Almond Cake with Whipped Mascarpone Frosting