48 responses

  1. Jess Wakasugi {Life’s Simple Measures}
    September 14, 2011

    What a mouthwatering cake! Eek, can’t wait to try this out!!

  2. Emily @ A Cambridge Story
    September 14, 2011

    WOAH. Those photos are almost cruel – this looks SOO good. There is nothing better thanpeanut butter and chocolate!

  3. Kat @ Sensible Lessons
    September 14, 2011

    WOW! I am at a loss for words. This looks soooo fabulous. What a great presentation and then you cut into it to reveal all the chunks inside. HEAVEN.

  4. Aimee
    September 15, 2011

    Oh. My. God. Kristen, this is such a gorgeous Bundt! Even those of us that are so-so on chocolate should bow down to it when it’s paired with peanut butter…and this is the best choc/pb union I have seen in a long time. And in a Bundt! Be still my heart. Can’t wait to make this somday!

  5. Elizabeth
    September 20, 2011

    Though I admit the beauty of the chocolate-peanut butter combination, it has never been at the top of my list. That said, even I, looking at these pictures WANT THIS CAKE RIGHT NOW. Can’t wait to make it!!!

  6. Julia
    September 30, 2011

    I’d like a big honkin fatty slice of this. Or maybe I’ll just make the cake for my birthday this year! Great pictures!

  7. Bena Huang
    October 3, 2011

    hi! a friend of mine is lactose intolerant but this recipe looks REALLY good. Do you think it’s possible to substitute margarine for butter? And is it possible to do that for baking in general?
    Thanks! :)

    • Kristen
      October 3, 2011

      I don’t bake with margarine, so I can’t speak from experience, but I’ve read that there are margarines that are meant specifically for baking. Some of the spreads have a higher water content than butter and may not react as well in the cake, but the baking margarines have a lower water content. Please keep in mind that you may also need to lower the amount of salt if the margarine is salted. It’s sort of the unwritten rule that when recipes call for butter, they mean unsalted. Good luck! If you try it out, let me know how it goes!

    • Kristen
      October 3, 2011

      This website looks like it has good info on baking with margarine and the different types: http://www.butteryspreads.org/howtousemargarine.php.

  8. Disappointed
    December 24, 2011

    This was the worst cake ever! Recipe did not work! Just wasted so many ingredients! Cake was done on top and bottom but completely raw in the center after baking it for 1 hour 20 minutes. What a hot mess!!!!

    • Kristen
      January 2, 2012

      Oh no! I’m so sorry it didn’t work out for you! Did you test it with a toothpick, skewer, or knife before taking it out of the oven? Some ovens run hotter than others (and vice versa) so it’s important to always check for doneness before taking cakes out.

  9. Alison
    January 9, 2012

    I made this a while back and everyone LOVED it. So delicious. I’m going to have to make it again give you kudos on my site. I wanted to eat the glaze straight up. Thanks for this one!

  10. sad face
    March 6, 2012

    tried this cake and agree with disappointed. Followed the recipe and yes I tested it with a skewer. Didn’t even get to the drizzle because the cake had to be scooped out of the pan. Waste of some good peanut butter and chocolate chips!

    • Kristen
      March 8, 2012

      Yikes! I’m so sorry! I’m not sure from your comment if the cake was still undone in the center or overcooked. The only advice I can give is to make sure to measure your ingredients carefully and make sure that you test the cake for doneness several times towards the end.

  11. Jamie
    March 19, 2012

    Just made this cake and it came out perfectly! Brought it to a party and everyone (literally EVERYONE) asked me for the recipe! So happy I found this recipe!

  12. JenL
    April 14, 2012

    I haven’t tried this but I wonder if the people who had trouble baking didn’t use a bundt pan. I could see how that wouldn’t bake right.

  13. Jenny
    April 23, 2012

    I agree with sadness and disappointed because this cake came out as a big mess. It looked great, was pulling away from the sides, and knife came out clear. After letting it cool, I turned it onto a plate and the center stayed in and was raw. I modified it and just scooped it out and put it in a rectangular pan, baked longer, and made it into a scoop cake. Absolutely delicious regardless. I will definitely make this again but will cook it longer than 1 hour and 20 minutes.

    • Kristen
      April 25, 2012

      I’m so glad you were able to salvage it! I’ve updated the recipe to indicate that it may take longer to fully bake. This cake is too good to let it go to waste!

  14. Emily
    May 1, 2012

    Looks great! Thinking about making it with mini-bundt pans. Any ideas for how long to cook it?

    • Kristen
      May 5, 2012

      That’s a great idea! I’m going to have to try that myself! Hmmm. I’m not sure how long they would bake – I would start checking on them at 15 minutes, but given it’s long cooking time, it may well be longer. Better to check early and often than to end up with overcooked cakes! Let me know how it goes!

  15. Jess
    June 26, 2012

    Didn’t work at all! After 2 hours in the oven the outside was burned and the inside wasn’t done but it was close. Yuck! Waste of time and food. And yes, I used the correct pan.

  16. Jessica
    June 29, 2012

    I made this cake last night. I sprayed it with non-stick cooking spray like it said in the recipe but the cake stuck to the pan & would not come out. I tried to carefully use a knife to pry it out, but the cake broke in half. Next time, I’ll spray with non stick spray & dust the pan with flour. Regarless the cake is still good, just not very pretty.

    • mrsblocko
      August 8, 2012

      Jessica – I’ve found that regular baking spray never works well. When using a bundt pan, nothing seems to work better than the cooking spray with flour in it. (bakers joy, pam with flour, etc) For me, this works better than greasing and flouring the pan.

  17. candace
    July 25, 2012

    OMG. Just finished making this!! It turned out fabluous and looks wonderful. We will be cutting into it this afternoon!! If it tastes as good as it looks….i will definitely be making it again. I didn’t read any comments til it was in the oven, but if you DO read them first, BE PATIENT. It took the full hour and a half to bake and even testing it then showed a little gooeyness….but that was due to the chocolate being soft inside the cake. One thing i will do if i make it again will be to also lightly FLOUR my bundt pan…as it was hard to get out of the pan and i think the flour will make it easier.

  18. Amanda
    July 26, 2012

    I had never baked a pound cake before and loved the picture of this cake, thinking the glaze looked luxurious I decided to make this recipe last night. Using my Kitchen-Aid mixer for the first time my experience was; the cake cooked evenly, the ingredients were simple and my boyfriend was very impressed. I did have problems glazing the cake as mine turned out looking more like icing. Maybe I needed more milk or for the cake to be warm to melt the glaze nicely. Over all it was a perfect recipe to start my new hobby in baking! Thank you for the share!
    Amanda

  19. Amy S
    September 2, 2012

    I made this today, after 2 weeks of talking about it and staring at the picture. I read the reviews first, and though they were discouraging, I still went on and made the cake.

    It was delicious. It took slightly longer to bake than the hour and a half, at 1 hour and 50 minutes, but I was patient. I took it over to a party, still warm from the oven, the glazed just poured over top. Everyone loved it.

    Thank you for the great recipe, I will be making this for further family parties.

  20. Emily
    September 4, 2012

    I made this cake this weekend and mine did not turn out either. I used a high quality bundt pan and special baking cooking spray. The cake was done after about an hour and a half, but completely fell apart when I tried to take it out of the pan. It was not salvagable.

  21. Mindy
    October 5, 2012

    I was super excited to try this. I made it last week and where mine was fully cooked at the one hour check mark, it was over done. Not moist at all. It was still edible and we did finish it, but after some research, there are other recipes for this cake that call for cooking it only 45-50 minutes. I’m curious where you got the hour 20 to hour 30? Planning on making it again this week, cooking it at 45 minutes and see if that makes it more moist!

  22. Claudine
    October 21, 2012

    Made this tonight with the kids, had a hard time taking it out of pan, very yummy just broke apart a bit.

  23. Julie
    October 31, 2012

    This is probably one of the best if not the best pound cake recipe I have ever made. I also sell cakes at my work place and of all the pound cakes, my co-worker’s order this one the most. This is definitely an easy no fail recipe. I also have used various flavorings combinations and all have worked out very well. This cake is very moist, easy to make and very delicious.

  24. tanya1234
    November 27, 2012

    luvvvv it
    thankxxxxxxxxxxx

  25. Wassim
    December 4, 2012

    I want to make this cake for my friend’s bday but I want to do it for 4 to 6 people tops, what would the ammount of the ingredients be?

  26. Wassim
    December 6, 2012

    I wanna bake this cake for my friend’s bday but I wanna make it for 4 to 6 people tops … what should the measuring for the ingredients be?

  27. Wassim
    December 6, 2012

    What should the measuring of the ingredients be if I wanna bake this cake for 4 to 6 people?

    • Kristen
      December 6, 2012

      Hi Wassim, sorry I didn’t get back to you sooner. If it’s more likely to be 4 people, I would quarter the recipe and if you’re leaning more towards 6 people, I would halve the recipe. You will also need to bake it in a smaller pan for a shorter amount of time.

  28. Shauna
    January 19, 2013

    I didn’t read the reviews before I put it in the oven. I had a feeling I should flour the pan but the recipe didn’t say to so I didn’t. The batter was REALLY thick so I added a bit of milk. I am making it for my SIL’s birthday. I hope it turns out!

  29. April
    February 13, 2013

    I made this tonight and oh.my.gosh!! Perfect and delicious! Thanks for the recipe!

  30. Tara
    May 9, 2013

    Made this for my BFs staff meeting. He and co workers raved about it! Thanks for a great recipe

  31. Patty
    June 6, 2013

    I made this today. I baked it in a bundt pan. I used solid Cisco to coat the inside of the pan and floured it. To me spray is not enough for a pan like this. I followed the recipe just as written. I baked it for 1 hr. 40 minutes and in my Owen it was just a little too long. It looks beautiful, taste wonderful and will make it again but will shorten the time a little. This is about the usual time and temp for a regular pound cake. Thanks for posting this wonderful recipe.

  32. NaturesComplete
    July 17, 2013

    This looks to die for. At first it looked like some kind of cookie dough cake recipe. To my delight it is peanut butter and chocolate chips. I think you fell from heaven and landed in my computer. I actually found you by accident looking up photos. YAY I am going to try this recipe. Say goodbye diet and hello heaven.

  33. Betty Vereen Hill
    September 27, 2013

    I’m anxious to bake this wonderful looking cake. One problem prevents me from charging ahead – my supermarket does not carry bittersweet chocolate chips. Will you please give me an online source for those? Thanks for taking time to respond, and thanks for the tempting recipe.

  34. Linda Hogancamp
    January 3, 2014

    Cake is very good, but very dense. Great flavor. Had no problems with it being done on the inside.

  35. Lisa
    February 14, 2014

    I gave your recipe a try and it didn’t work out boo :(

  36. Nicole
    April 20, 2014

    Delicious cake!! Turned out great, I did have to bake it for about 1 hr 35 minutes. I substituted 1 cup of the sugar for honey so it wasn’t overly sweet- just right. Thanks for the recipe!

  37. Krystal
    July 23, 2014

    Do you not put any milk in the cake batter itself? Going from other pound cake recipes I’ve made, you would add a cup of milk alternately with the dry ingredients after creaming the butter and sugar and incorporating the eggs.

    • Kristen
      September 9, 2014

      No, this recipe doesn’t have milk in it (except for the glaze). It’s important that the butter is at room temp so that it’s soft enough to cream well with the peanut butter and sugar to form the base.

  38. Michelle
    October 11, 2014

    A.ma.zing!!!! Baked 1hr 35min- perfect. But you MUST flour the pan!!! Sprayed generously with Pam and was nearly impossible to get out of the pan. Came out in chunks but salvaged it for my fam (too ugly to take to others). Will def make again!

  39. Cristy
    December 10, 2014

    Do you have to use a bundt pan or can you use other pans I was thinking using two pans with glaze in the middle and outside what do you think

Leave a Reply

 

 

 

Back to top
mobile desktop