Peanut Butter Chocolate Chip Cake


  • 2 1/4 cups flour
  • 1 cup milk
  • 2 cups brown sugar
  • 2 large eggs
  • 1 cup peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup butter, at room temperature
  • 1 cup chocolate chips, semisweet


  1. Preheat oven at 350°F. Line a 12″ baking pan with non-stick foil and set aside.
  2. In a large bowl, whisk the flour, sugar, baking soda and baking powder and salt, until well combined. Move the mixture into a blender, add the peanut butter and mix until the paste resembles coarse crumbs. Remove 1 cup of the mixture and set aside for the topping.
  3. Add the milk, eggs and vanilla in the blender and continue mixing at low speed, until well combined. Increase speed to medium for 3 minutes until the paste becomes smoother.
  4. Pour the mixture into the pan and smooth the batter to an equal depth. Top with the reserved peanut butter crumb mixture and with chocolate chips.
  5. Bake for 45 minutes or until the toothpick comes out clean when inserted in the cake’s center. Remove from the oven and cool at room temperature before serving.

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