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 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
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
- Place rack in center of oven, then preheat oven to 325°F. Grease a 12-cup bundt or tube pan and dust with flour.1
- In a large measuring cup, whisk together sour cream, eggs and vanilla. In a separate bowl, whisk together flour, baking powder, baking soda and kosher salt.2
- In a large mixing bowl, cream together butter, peanut butter and brown sugar on medium high speed until fluffy, about 3 minutes, scraping down sides of bowl once or twice as needed.3
- Reduce mixer speed to low. With mixer running, slowly add 1/3 of flour mixture and beat until incorporated. Add 1/2 of sour cream mixture. Stop mixer, scrape down sides of bowl, then repeat with next 1/3 of flour mixture, then remaining sour cream. Add all but 1 tablespoon of final 1/3 of flour mixture, reserving last bit of flour in bowl. Beat just until incorporated.4
- In bowl with reserved flour mixture, add chocolate chips, then toss gently to coat chips (this will prevent chips from sinking to bottom of the cake as it bakes.) By hand, fold chocolate chips into batter. Scrape batter into prepared bundt pan, then tap pan several times on counter to remove any air pockets. Bake 40 to 45 minutes, until a toothpick inserted in center of cake comes out clean. Let cake cool in pan for 5 minutes, then invert it onto a wire rack to cool completely.5
- Make glaze and assemble cake: Whisk together powdered sugar, milk, peanut butter, corn syrup and vanilla in a large measuring cup or small mixing bowl. Pour over cake, letting it drip down sides. While glaze is still wet, top cake with chopped chocolate chips. Let cake stand until glaze is set, about 30 minutes. (Alternatively, you can place cake in refrigerator to speed up setting process.) Slice and serve.6
- Store leftover cake at room temperature in a cake keeper or on a plate covered in plastic wrap for up to 3 days.
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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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