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Chocolate Pound Cake with Peanut Butter Glaze

We've dressed up our Classic Pound Cake recipe with chocolate and a peanut butter glaze.

  • Yield: Makes 2 cakes
Chocolate Pound Cake with Peanut Butter Glaze

Source: Martha Stewart Living, July 2009


For the Cake

  • 2 1/4 cup all-purpose flour
  • 1 cup best-quality unsweetened cocoa powder
  • 1 tablespoon coarse salt
  • 4 sticks softened unsalted butter, plus more for pans
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs

For the Topping

  • 1/4 cup peanut butter
  • 5 to 6 tablespoons milk


  1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.

  2. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

  3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.

  4. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

  5. Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.

Reviews (15)

  • mondealenvers 30 Jan, 2015

    Ugh! Wish I'd read the reviews before making this! I just spent 2 hours making this for a friend's birthday party and now I'll have to start all over tomorrow morning. With my own recipe. Not yours, Martha. This recipe is absolutely disgusting. It should be removed from the website. Generally I find martha's recipes reliable; I'm sorely disappointed with this one. A whole bar of butter, so many eggs, much precious cocoa and time, time, time into the trash. Inedible. Boo, thumbs down :(

  • mummya82 8 Sep, 2014

    Hi there! I'm looking to make this today, but substituting the sugar for agave. I've never made a pound cake with agave in the past. Would you suggest lowering the eggs to 7 instead of the 9 listed?

  • diana1096 16 Jul, 2014

    It was mediocre. Tasted too much of chocolate powder and not a whole lot of anything else. I lowered the salt.

  • LizR 19 Feb, 2013

    THIS RECIPE IS MISSING SOMETHING: With all due respect, the salty taste was there with the chocolate and there was nothing light and fluffy about this cake. The amount of butter an eggs used to making this cake was wasted. After a day in the fridge this was worse -dry, course, no fluff. Think twice before investing in this recipe.

  • maurainelle 23 Jan, 2013

    Nothing to write home about. I halved the recipe and used regular Hershey's baking cocoa. I haven't been able to find a fancier baking cocoa in my local stores. Nonetheless, the cake was a little bit dry and not chocolatey as I had hoped.

  • MamaAoy 21 Aug, 2012

    I check the recipe and cannot find out where the leavener is either baking powder or baking soda. Is it no need? Pls suggest.

  • pamelynrn 24 Sep, 2011

    READ the reviews before you make this cake! I didn't....and wasted a lot of time, money and energy. :-( I thought 1 Tablespoon of salt was too much, but I still added it....and although the cakes were baked to perfection, and the texture was amazing, all I could taste was SALT. All that work and money went right in the trash bin. Lesson learned!

  • deniro 23 May, 2011

    Do not add all the salt in this recipe!!!
    This is the worst cake I have ever made!!! I knew 1 Tbls. of salt was way too much but I still wanted to test the recipe like it said! Big mistake! I should of known better! I've been baking for years and have never seen this amount in a batter! Lesson learned!

  • Jian16 23 Oct, 2010

    The best chocolate pound cake! I just changed some ingredients ---instead of unsalted butter , I used salted butter and instead of 1 tablespoon coarse salt, I just used a pinch of iodized salt. Love this cake!

  • erilay 11 May, 2010

    I made the cake and it is very good. I think the salt is a typo. I would love though. I would love a responce. Course salt seems odd to me but it might be great. I used sea salt grinded and cut it in half. Thanks.

  • yoyisreyes 11 Apr, 2010

    I made half of it, and its delicious, but too much salt, so I will not add next time coarse salt just a pinch of salt. But its really amazing.

  • erilay 22 Mar, 2010

    1 Tbs course salt???? Really seems like a lot? Is it 1 tsp.? Sea salt or kosher? I usulally grind my sea salt for baking. Isn't it going to be crunchy bits of salt in the cake?

  • erilay 22 Mar, 2010

    What type of coco powder do you use??? Dutch or natural or does it not matter? I have Green and Black's dutch. I am making it now but don't want a mess or a chewy cake. If I could get a responce asap. Thanks so much.

  • velobaker 4 Mar, 2010

    Can I half this recipe?

  • velobaker 4 Mar, 2010

    Can I half this recipe?

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