Peanut Butter Chocolate Chip Cake
A rich, moist peanut butter chocolate chip cake combining creamy peanut butter, chocolate chips, and a tender crumb, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Stir together flour, brown sugar, baking powder, and baking soda.
- Mix in margarine and peanut butter at slow speed until combined.
- Remove 1 cup of the mixture and set aside.
- Add milk, eggs, and vanilla to the remaining mixture and mix for 3 minutes at medium speed.
- Pour the batter into a lightly greased 9 x 13-inch (or larger) pan.
- Sprinkle chocolate chips on top of the batter.
- Add the reserved crumb mixture on top of the chocolate chips.
- Bake at 350°F (175°C) for approximately 40 to 45 minutes until set.
Tips & Substitutions
For a richer flavor, consider using crunchy peanut butter instead of smooth. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option. If you want to reduce sugar, try using a sugar substitute designed for baking. To enhance the chocolate flavor, add a tablespoon of cocoa powder to the batter. This cake pairs beautifully with a scoop of vanilla ice cream.
Serving Suggestions
Serve this cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It makes a delightful dessert for gatherings and pairs nicely with a cup of coffee or tea. Consider serving it alongside fresh fruit or a light salad for a balanced meal. For a fun twist, drizzle melted chocolate over the top before serving.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices in a freezer-safe bag for up to 3 months. Reheat slices in the microwave for a few seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Chocolate Chip Cake contains roughly 491 calories, with 8g protein, 47g carbohydrates, and 21g fat. It is a good source of protein (16% of the Daily Value), calcium (13% of the Daily Value), and iron (12% 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 natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but be aware that it may alter the texture slightly. Natural peanut butter tends to be more oily, so you might need to adjust the amount of flour or reduce the milk slightly to achieve the right consistency.
What can I substitute for margarine?
You can replace margarine with unsalted butter or coconut oil for a dairy-free option. If you're looking for a lower-fat alternative, applesauce can be used in place of half the margarine, but this may change the cake's texture slightly.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown.
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).