Peanut Butter Cake
The world poses no problem we can’t remedy with a hefty slice of 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 Peanut Butter Cake with Chocolate Chips on the table, along with your number (and the tip.)
- Messed up royally at work and desperate to humor your boss: Drop Peanut Butter Cake with Chocolate Chips on her desk.
- Need a slam-dunk dessert for a dinner party: Serve Peanut Butter Cake with Chocolate Chips.
- Owe your girlfriend an apology: Say it one with Peanut Butter Cake with Chocolate Chips.
- Congressional partisan divide: We might not make progress, but at least we’ll eat well trying.
Peanut Butter Cake with Chocolate Chips 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 Peanut Butter Cake with Chocolate Chips and Peanut Butter Glaze just for you.
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 peanut butter 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.)
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 Cake with Chocolate Chips and Peanut Butter Glaze
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:
- 1 1/2 cups sifted powdered sugar
- 1/4 cup milk
- 1/4 cup creamy peanut butter
- 1 teaspoon light corn syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup semi-sweet chocolate chips — roughly chopped
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
Imperial Sugar compensated me for my time to develop and photograph this recipe. As always, all opinions are 100% my own.
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
this looks likes heaven!! I will make for my next, “need a day that includes everything i love”
You are a doll and you definitely deserve/need this cake in your life!
oh my my. i call this food porn
lol. This comment cracked me up. Thanks so much!
Yummy! I want please! Looks gorgeous. Pinned to make asap. :)
Tina at http://www.tinaschic.com
Thanks so much Tina! Hope you love every peanut buttery bite :)
I absolutely eat peanut butter right out of the jar … probably more often than I should admit : ) And peanut butter and chocolate have to go together – this cake sounds perfect!
Let’s raise our PB spoons in solidarity, then dip them right into the jar. I’m all about it :)
Your pictures are stunning! You do justice to this cake:) Peanut butter and chocolate – hello happiness!
Thanks so much Mary Frances! “Hello happiness” has to be one of the best ways to descibe the combo of PB and Chocolate I’ve heard yet!
I was never the biggest pb & choc combo lover (I know, right? I’m weird) but all the men in my life adore it. I need to make this for them :)
So photogenic, but I know it tastes even better!
Thanks so much Valerie! And eating it is definitely the fun part :-)
I am going to need more than one slice of this gorgeous cake!!
Perfect Julie, because I saved you three! ;-)
Yum! it’s the two best flavors in the world combined! Thanks :)
PS Tiny orange spoon!!!!!! xo
Long live baby spoons forever and ever! Thanks lady :)
I am pretty much at a loss here, because you seem to have finally stumbled upon the meaning of life… the secret of eternal happiness…the perfect peanut-butter-chocolate-dessert vehicle. I cannot make this soon enough!!
Oh my! And I thought I’d just baked a cake ;-) Thanks so much Nora!
Hi Erin! Wow! Yes, I think you are absolutely right…there isn’t anything this cake can’t fix! Thank you for sharing, my friend! I’m hosting a giveaway on my blog (for one of Ryan’s cross-stitched necklaces!). You should stop by if you get the chance. Have a wonderful week!!
Thanks for your comment and for the tip Monet! Have a wonderful day!
Things I approve of: Cake, and men doing their own laundry. Amen.
Hallelujah! Glad I have your blessing :-)
Oh i totally agree! This cake could create world peace : )
Doesn’t cake just sound like the perfect life plan? ;-) Thanks so much!
oh my–this cake looks incredible! so much pb chocolate goodness!!!!
Thanks lady! I’m glad you approve.
Chocolate and peanut butter are on my top things I love list. You nailed this recipe girl!
Mine too Nicole! The two are just better together. Thanks so much!
Erin, this cake looks KILLER! Your photos are totally making me drool, too. So bright, vibrant and full of life. I want to just grab a piece through my screen! :D
You are too sweet Georgia! That means a ton, because I adore your photography. Don’t you wish they’d invent a screen to mouth transport system already??
This cake looks terrific, and I’m sure it tastes delicious too… so much peanut butter wow, this stuff must be amazing, I’m drooling over here :D
Thank you so much! And where I’m involved MORE peanut butter is always better than less ;-) Thanks Consuelo!
This is the kind of cake I dream about! Peanut butter perfection! I would give anything for a HUGE slice right now! :)
Thank you so much Maegan! And I’ve got the biggest slice of all set aside for you :)
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scrumdiliumptious!!!
I have nothing else to say…
And there is no better way to express this cake!
Looks great Erin! I wish that you could send me a huge slice!
I wish I could fly YOU here and we could split the whole cake! Thanks Bege!
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
Good to know where I stand ;-) Thanks lady and cheers to chocolate and PB!
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can u leave off the glaze and do powdered sugar instead???? do u think i can serve this bundt cake for breakfast????
Lindsay, as much as I’d love to say yes on both accounts, this cake really is intended for dessert vs. breakfast. If you are looking for a bundt style breakfast cake, you’ll find lots of great options here: http://www.wellplated.com/category/recipes-by-type/baked-goodsbreads/. As far as the glaze, I really do think it’s worth the effort, so if you have time to make it, I think you’ll be glad you did!
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.
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!
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!
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!
Just curious as to why you state NOT to use natural peanut butter.
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.