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.
Equipment
- 9-inch round cake pan
- mixing bowls
- electric mixer
- whisk
- measuring cups
- Measuring spoons
- wire rack
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.
Instructions
- 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.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat together the peanut butter and softened butter until light and fluffy.
- 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.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips until evenly distributed.
- Pour half of the batter into the prepared pan, then pour the fudgy chocolate mixture over this layer, and top with the remaining batter.
- 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.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- 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.