Name: Peanut Butter Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 and 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup milk; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup creamy peanut butter; 1 cup boiling water; 1/2 cup mini chocolate chips (optional)

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This Peanut Butter Chocolate Cake is the ultimate indulgence for anyone who loves the irresistible combination of peanut butter and chocolate. With its rich, moist texture and the perfect balance of flavors, this cake is sure to satisfy your sweet tooth. The addition of creamy peanut butter swirled throughout the cake batter creates a delightful twist on the classic chocolate cake. If you're looking for a dessert that's both comforting and decadent, this cake is the one!

Ingredients

1 and ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

1 cup milk

½ cup vegetable oil

1 teaspoon vanilla extract

½ cup creamy peanut butter

1 cup boiling water

½ cup mini chocolate chips (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper to prevent sticking.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract together until smooth.

Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

In a small microwave-safe bowl, heat the peanut butter for 20-30 seconds until softened. Stir the peanut butter into the cake batter until it’s fully incorporated.

Gradually add the boiling water to the batter, mixing continuously. The batter will be quite thin, but that’s perfectly fine.

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For an extra chocolatey touch, sprinkle mini chocolate chips on top while the cake is still warm.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 8 servings

Calories: 320 kcal per serving

Variations

Add Peanut Butter Frosting: For an extra indulgent treat, top the cake with a rich peanut butter frosting. It’ll give an even creamier texture and complement the peanut butter flavor beautifully.

Add Nuts: If I’m in the mood for some crunch, I sometimes add chopped peanuts or walnuts into the batter. They add a nice texture contrast to the soft, moist cake.

Gluten-Free: For a gluten-free option, I can substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Storage/Reheating

Storage: I store any leftover cake in an airtight container at room temperature for up to 3 days. If I want to keep it fresh longer, I can refrigerate it for up to a week.

Reheating: To reheat, I place a slice in the microwave for about 15-20 seconds or enjoy it cold if I prefer. The cake remains moist and delicious even after a few days!

FAQs

Can I make this cake ahead of time?

Yes, I can make this cake a day ahead. It actually tastes even better the next day when the flavors have had time to meld together. I just make sure to store it properly in an airtight container.

Can I substitute the vegetable oil with something else?

If I don’t have vegetable oil, I can use melted butter or even coconut oil. Both work great and add a unique flavor to the cake.

Can I freeze this cake?

Yes! If I want to freeze the cake, I wrap individual slices tightly in plastic wrap and then place them in a freezer bag. It stays fresh for up to 3 months. When I’m ready to enjoy it, I just let it thaw at room temperature.

What can I do if I don’t have mini chocolate chips?

If I don’t have mini chocolate chips, regular-sized chocolate chips or chopped chocolate bars work just as well. I can also skip the chocolate chips altogether if I want a more peanut-butter-focused flavor.

Can I make this recipe in a different cake pan size?

Yes, I can adjust the baking time depending on the pan size. For example, if I use a 9-inch pan, the cake will bake more quickly, so I’ll check it around 25-30 minutes. If I use a smaller pan, it may take a little longer.

Conclusion

This Peanut Butter Chocolate Cake is a dessert that I always turn to when I need something that’s both comforting and delicious. The perfect mix of chocolate and peanut butter in every bite makes it a favorite among my friends and family. With its simple ingredients and straightforward steps, this cake is a guaranteed crowd-pleaser. Whether it’s a special occasion or just a cozy treat for myself, I know this cake will always hit the spot.

Recipe:

Peanut Butter Chocolate Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract together until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
In a small microwave-safe bowl, heat the peanut butter for 20-30 seconds until softened. Stir the peanut butter into the cake batter until it’s fully incorporated.
Gradually add the boiling water to the batter, mixing continuously. The batter will be quite thin, but that’s perfectly fine.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For an extra chocolatey touch, sprinkle mini chocolate chips on top while the cake is still warm.