Chocolate Chip Peanut Butter Cake
A rich chocolate chip peanut butter cake with moist crumb and gooey chocolate chips, perfect for dessert lovers and gatherings craving indulgent, comforting flavors.
Ingredients
Instructions
- Generously grease the bottom only of a 13 x 9-inch baking pan.
- In a large bowl, combine flour, brown sugar, peanut butter, and softened butter or margarine.
- Reserve 1 cup of the mixture for topping.
- Add baking powder, baking soda, milk, vanilla, and eggs to the remaining mixture and blend at low speed until moistened.
- Beat for 3 minutes at medium speed.
- Pour the batter into the prepared pan.
- Sprinkle the reserved 1 cup of crumb mixture over the batter.
- Sprinkle chocolate chips over the crumbs.
- Bake at 350°F (175°C) for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using natural peanut butter instead of processed varieties. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier twist. If you want to enhance the chocolate flavor, try adding a few tablespoons of cocoa powder to the batter. Keep an eye on the baking time; ovens can vary, so check for doneness a few minutes early.
Serving Suggestions
This cake is delightful on its own but can be served with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It also pairs beautifully with a cup of coffee or a glass of milk. For a festive touch, consider topping it with a drizzle of chocolate ganache. Browse more American recipes for more delicious ideas!
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you wish to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds or until just heated through, ensuring the chocolate chips remain melty.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Peanut Butter Cake contains roughly 491 calories, with 3g protein, 49g carbohydrates, and 21g fat. It is a good source of calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Yes, you can definitely use crunchy peanut butter! It will add a delightful texture to the cake. Just keep in mind that it may change the consistency slightly, but it will still be delicious.
What can I use instead of eggs for a vegan version?
For a vegan version, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). This will help bind the ingredients together.
Can I add nuts to the cake?
Absolutely! Chopped nuts, such as walnuts or pecans, can be added to the batter or sprinkled on top before baking. This will give the cake an added crunch and flavor that complements the peanut butter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).