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Marbled Pound Cake

This rich pound cake features the classic combination of chocolate and peanut butter. Buttermilk in the batter lends to its moist texture.—Kelly McDonald, Edinburg, Texas
  • Total Time
    Prep: 45 min. Bake: 1 hour + cooling
  • Makes
    16 servings


  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1 cup packed brown sugar
  • 5 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups peanut butter chips, melted
  • 1-1/4 cups semisweet chocolate chips, melted
  • GLAZE:
  • 1 cup semisweet chocolate chips
  • 1/3 cup peanut butter chips
  • 1/2 cup heavy whipping cream


  • Preheat oven to 350°. In a large bowl, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Combine buttermilk and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Beat in melted peanut butter chips.
  • Pour 2 cups batter into a small bowl; stir in melted chocolate chips. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Cover with chocolate batter. Top with remaining plain batter; swirl with a knife.
  • Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  • For glaze, in a small bowl, combine chips. In a small saucepan, bring cream to a boil. Remove from heat and pour over chips. Let stand 5 minutes; stir until smooth. Cool 2 minutes; drizzle over cake.

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