Get the Recipe:
Peanut Butter Chocolate Chip Cake
A soft, peanut buttery snack cake studded with chocolate chips and topped with a lightly crumbly finish. Simple, unfussy, and perfect for everyday baking.
Ingredients
- 2 ¼ cups (270 g) all-purpose flour
- 2 cups (400 g) firmly packed light brown sugar
- 1 cup (255 g) creamy peanut butter
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (240 ml) milk
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (170 g) semisweet chocolate chips
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Instructions
- Preheat oven to 350°F (175°C). Coat a 9”x 13” baking pan with cooking spray. Set aside.
- Using an electric mixer, combine the flour, brown sugar, peanut butter, and butter. Remove 1 cup of the mixture and set aside.
- Mix in the baking powder and baking soda, followed by the milk and vanilla. Add the eggs, one at a time, mixing well after each addition.
- Transfer the batter to prepared pan. Sprinkle the top with the reserved flour mixture and chocolate chips.
- Bake 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Notes
- Recipe adapted from Chefs.com.
- Peanut butter: Regular creamy peanut butter works best in both the batter and topping. Natural peanut butter can separate and affect the texture.
- Doneness: Check the center of the cake with a toothpick to avoid overbaking, especially since the edges may bake faster than the middle.
- Storage: Store tightly covered at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze individual slices for up to 2 months.
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