Chocolate Pound Cake with Peanut Butter Glaze

Chocolate Pound Cake with Peanut Butter
2 cakes

We've dressed up our Classic Pound Cake recipe with cocoa powder, which adds a rich, decadent flavor. A creamy, two-ingredient peanut butter glaze is the finishing touch for chocolate-peanut butter lovers.


For the Cake

  • 2 ¼ 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

  • ¼ 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.

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