• Email
  • Pin It

Peanut Butter Chocolate Chip Cake


Contributed by:

Peanut Butter Chocolate Chip Cake


15 comments | Leave Comment

6 Ratings6 Ratings6 Ratings6 Ratings5 Star (6 Ratings)
Loading ... Loading ...


Peanut Butter Chocolate Chip Cake

A peanut butter and chocolate lover's dream all in one easy to make beautiful to present cake.


  • Prep Time : 15 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 15 min


16 servings


  • 2-1/4 cups flour
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup milk or non dairy substitute
  • 1-1/2 teaspoon vanilla
  • 3 eggs
  • 2 cups semisweet chocolate chips, divided
  • 1/3 cup peanut butter


  1. Preheat oven to 350.Grease and flour a 12 cup Bunt pan and set aside.
  2. In large bowl combine all ingredients except chocolate chips and 1/3 cup peanut butter and beat on low speed until combined; then beat three minutes at medium speed.
  3. By hand, stir in 1/2 cup chocolate chips. Spoon batter into pan.
  4. Bake for 55-65 minutes until set, brown, and toothpick inserted in center comes out clean (except some chocolate might stick to the toothpick).
  5. Cool in pan for 10 minutes, then loosen edges and turn pan onto serving plate.
  6. Cool completely, then frost.
  7. In small saucepan, melt 1-1/2 cups chocolate chips with 1/3 cup peanut butter.
  8. You can also melt these two ingredients in a small bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth.
  9. Spoon over cake.





15 Responses to Peanut Butter Chocolate Chip Cake

  1. avatar says: Elizabeth

    Sounds great! Can you use a baking pan other than a bundt pan for this recipe?

    • You will lose the beauty if you make it in a rectangle and the only other issue is the size. But you could try a 13×9 and if there is extra make muffins.

  2. Why do so many recipes call for melted chocolate chips? These morsels are NOT designed to be melted. They were made the way they are in order to keep their shape during baking. If a recipe calls for melted chocolate, just chop up a bar!!

  3. can you substitute oil for margarine here???

  4. avatar says: MINA

    esta torta no lleva huevo?

  5. avatar says: momyjoon

    I love it. I will make it for this shabbat. I dont use margarin at all so I will use oil instead.

  6. avatar says: Alice

    My cake just came out of the oven , it looks and smells yummy.Can’t wait to frost it and serve a slice to my Hubby.
    I agree this cake needs a bunt pan and not a tube pan.

    • avatar says: Elizabeth

      Why do you agree that it needs a bundt pan and not a tube pan? Size, appearance?

  7. avatar says: AG

    I’ve made this recipe a few times now, in hopes that I’ll luck out because it tastes DELICIOUS, but each time it ends up partially raw on the inside – even after leaving it in the oven for almost 1 hr and 10 mins. I’d love to hear some tips because it is so yummy, but I just took another attempt out of my bundt pan and it’s a complete mess. A delicious mess – but not one I can serve to company! Any tips?

    • So sorry to hear, I will see about getting some testers to try it out, for now the only thing I can suggest is not making it in a bundt pan, maybe as a sheet cake it would work better.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in