The world poses no problem we can’t remedy with a hefty slice of Peanut Butter Cake with chocolate chips and peanut butter glaze.

Peanut Butter Cake with Chocolate Chips and Peanut Butter Glaze

  • Out to dinner and looking to attract the attention of your super-cute waiter: Leave a slice of this cake on the table, along with your number (and the tip.)
  • Messed up royally at work and desperate to humor your boss: Drop a big slice of this cake on her desk.
  • Need a slam-dunk dessert for a dinner party: Serve this cake, and enjoy the praise that will surely follow.
  • Owe your girlfriend an apology: Say it with this cake.
  • Congressional partisan divide: We might not make progress, but at least we’ll eat well trying.

This cake is not shy; it is loud and proud about its big-time, diva-style peanut butter flavor. Even unfrosted, this cake bursts with peanut butter flavor, and the necessary smother with a shiny, smooth peanut butter glaze makes this cake as a peanut butter lover’s dream dessert.

Have you ever eaten peanut butter directly from the jar with (or without) a spoon? If yes, I baked this cake just for you.

Peanut Butter Cake

About This Easy Chocolate Peanut Butter Cake Recipe

As for the semi-sweet chocolate chips: What would a peanut butter cake be without the very life partner of peanut butter itself, chocolate? Sad. Incomplete. Longing. I simply could not subject our cake to the absence of chocolate, thus into the batter it went.

Plus, as we established with my Avocado Ice Cream with Dark Chocolate Chunks, I have an irrepressible desire to add chocolate just about anywhere it makes sense, and putting chocolate in a peanut butter cake has to be the most reasonable idea I’ve heard since Ben proposed doing his own laundry (he doesn’t approve of how I fold his t-shirts.)

Peanut Butter Cake with Chocolate Chips

Today, let’s take charge of our problems with a big, bold slice of peanut butter cake with chocolate chips and peanut butter glaze. We might not solve them all in one sitting, but that is why God gave us second helpings.

Peanut Butter Bundt Cake

More Decadent Peanut Butter Dessert Recipes

Peanut Butter Cake with Chocolate Chips-shot from above

Recommended Tools to Make This Cake

Peanut Butter Cake with Chocolate Chips and Peanut Butter Glaze

Peanut Butter Cake with Chocolate Chips and Peanut Butter Glaze

5 from 1 vote
A decadent peanut butter cake loaded with chocolate chips and topped with peanut butter glaze. Ultra moist and packed with peanut butter flavor.

Prep: 15 mins
Cook: 40 mins

Servings: 10 - 12 servings

Ingredients
  

For the Peanut Butter Cake:

  • 1 cup sour cream at room temperature
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups unbleached all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (1 stick) at room temperature
  • 1 cup creamy peanut butter do not use natural
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups semi-sweet chocolate chips

For the Glaze:


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Imperial Sugar compensated me for my time to develop and photograph this recipe. As always, all opinions are 100% my own.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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51 Comments

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  1. Oh wow. Peanut butter and chocolate are my besties. That means that you, for putting them together, are my third bestie (well, maybe after Mr Hershey’s but you know what I mean!). Ahem. Now that my weirdness is out of the way, let’s just say that this cake recipe looks amazing. Loving that gorgeous shiny glaze. On my to-bake list xx

  2. can u leave off the glaze and do powdered sugar instead???? do u think i can serve this bundt cake for breakfast???? 

  3. Not sure how this cake could be done in 40 minutes at 325. At 30 minutes, it was still almost batter. Pretty sure I did this right.

    1. Hi Jules, everyone’s oven is different, and baking time can vary depending on the oven and the pan used, so the toothpick test is always the best way to check doneness rather than going by time alone. I hope you enjoyed the cake!

      1. I completely understand what you’re saying. I’m an experienced baker and just was surprised at the state of “undoneness” ant 40 minutes. I raised the temperature to 350 and baked another 15 minutes (roughly). Came out just fine. A beautiful cake!

        1. I’m so glad you enjoyed it, Jules! And I do appreciate your chiming in about how the recipe went for you. It’ll help other readers if they have questions as well!

    1. Hi Tami, because it separates at room temperature, natural peanut butter (the kind that you have to refrigerate after opening) often doesn’t behave well in baked goods, so I can’t recommend it for this recipe. I would stick with the shelf-stable variety here.

    1. Hi Anne! I’ve never tried the recipe this way, so I’m not sure how it might turn out. If you decide to experiment with it, I’d love to hear how it goes!

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