Peanut Butter Chocolate Chip Cake
Indulge in the ultimate dessert experience with this Peanut Butter Chocolate Chip Cake—a moist, rich cake that perfectly blends the creamy nuttiness of peanut butter with bursts of decadent chocolate chips. This crowd-pleaser features a tender crumb made with buttermilk for extra softness and a luscious peanut butter frosting that takes the flavor to irresistible heights. Quick to prepare and bake in just under an hour, this 9x13-inch sheet cake is ideal for birthdays, celebrations, or simply satisfying your sweet tooth. Each bite delivers the perfect harmony between salty-sweet richness and chocolatey indulgence, making it a standout choice for peanut butter enthusiasts and chocolate lovers alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Creamy peanut butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar (packed)
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Creamy peanut butter (for frosting)
- 0.25 cup Unsalted butter (softened, for frosting)
- 2 cups Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and peanut butter together until light and fluffy, about 2-3 minutes.
Add the granulated sugar and brown sugar to the peanut butter mixture and beat until well combined.
Beat in the eggs, one at a time, followed by the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until combined.
Fold in the chocolate chips gently using a spatula.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
For the frosting, beat the peanut butter and softened butter together in a medium bowl until creamy.
Gradually add the powdered sugar, mixing well after each addition.
Add the milk and vanilla extract, and beat until the frosting is smooth and spreadable.
Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve!
Nutrition Facts
Calories |
7672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.2 g | 504% | |
| Saturated Fat | 163.1 g | 815% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 962.7 g | 350% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 697.4 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 846 mg | 65% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3376 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
