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Peanut Butter Chocolate Chip Cake

A delightful combination of rich peanut butter and chocolate flavors, this cake features a moist texture and a gooey fudgy center.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Creamy peanut butter Provides a rich, nutty flavor.
  • 1/2 cup Unsalted butter, softened Adds moisture and helps create a tender crumb.
  • 1 cup Granulated sugar Sweetens the cake and contributes to its structure.
  • 1/2 cup Brown sugar, packed Adds a hint of caramel flavor and moisture.
  • 3 large Eggs Help bind the ingredients together and add richness.
  • 1 teaspoon Vanilla extract Enhances the overall flavor of the cake.
  • 1 1/2 cups All-purpose flour Provides the structure needed for the cake.
  • 1 teaspoon Baking powder Helps the cake rise and become fluffy.
  • 1/2 teaspoon Baking soda Works with the baking powder to create a light texture.
  • 1/4 teaspoon Salt Balances the sweetness and enhances the flavors.
  • 1 cup Chocolate chips Adds bursts of chocolatey goodness throughout the cake.
  • 1/2 cup Semi-sweet chocolate chips (for fudgy center) Creates a deliciously gooey center.
  • 1/4 cup Heavy cream Helps melt the chocolate chips for that fudgy texture.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • electric mixer
  • whisk
  • measuring cups
  • Measuring spoons
  • wire rack

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray, then dust with flour.
  2. In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat together the peanut butter and softened butter until light and fluffy.
  4. Add the granulated sugar and brown sugar to the peanut butter mixture, and beat until well combined. Then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  6. Fold in the chocolate chips until evenly distributed.
  7. Pour half of the batter into the prepared pan, then pour the fudgy chocolate mixture over this layer, and top with the remaining batter.
  8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  10. If desired, frost with chocolate ganache or peanut butter frosting before serving.

Notes

This cake is perfect for any occasion and can be customized for dietary needs, including gluten-free and vegan options.