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 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.
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.)
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.
More Decadent Peanut Butter Dessert Recipes
- Brown Butter Peanut Butter Blossom Cookies
- Healthy Peanut Butter Cookie
- Peanut Butter Muffins with Chocolate Chips
- Peanut Butter Chocolate Crinkle Cookies
- Peanut Butter Snickers Cookies
- Peanut Butter S’Mores Pizza
Recommended Tools to Make This Cake
- Bundt Pan. I own and love this more traditional bundt cake pan, but this fancy-shaped bundt pan would also be fun to use.
- Liquid Ingredient Measuring Cups. Mix and measure your ingredients in one.
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
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RegisterImperial Sugar compensated me for my time to develop and photograph this recipe. As always, all opinions are 100% my own.
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!
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: https://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.
Hi Erin, Could I bake this in two 9″ round pans and how long should I bake for?
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!