Best 6 Chocolate Chip Peanut Butter Cake Recipes

PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping., To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.

PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
• In a medium bowl, mix together the flours, baking powder and soda and salt.
• In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
• Add the sugar, egg whites and vanilla and beat for 2 minutes.
• Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
• Scrape batter into bundt pan and spread level.
• Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
• Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
• Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
• Remove paper, cut and serve.

CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
• Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
• Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
• Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.

PEANUT BUTTER CHOCOLATE CHIP POUND CAKE RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray). 2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets. 2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of

CHOCOLATE PEANUT BUTTER CHIP BUNDT CAKE

Steps:

• Heat the oven to 350 F and spray a bundt pan with non-stick spray.
• In the bowl of a mixer cream the butter, vanilla and both sugars until very fluffy, about 3 minutes at medium speed. Add the eggs, one at a time, and blend until they are just mixed.
• In a separate bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well mixed.
• Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Add the peanut butter chips and mix until evenly distributed. The batter will be thick.
• Spoon the batter into the prepared pan and smooth the top, making sure the batter is even. Bake for 50 to 55 minutes, or until the center of the cake springs back when gently pressed and a toothpick inserted into the thickest part of the cake comes out with only a few crumbs clinging to it.
• Cool the cake in the pan for ten minutes before turning out onto a wire rack to cool.
• While the cake cools prepare the glaze.
• In a bowl whisk together the butter and peanut butter until well mixed. Whisk in the powdered sugar and two tablespoons of the milk and whisk until smooth. Add more milk, a few teaspoons at a time, until the glaze is pourable but still fairly thick.
• Once the cake has cooled some, but still slightly warm, place a piece of parchment paper under the rack and pour the glaze over the top.
• Let the cake cool completely before serving.

CHOCOLATE CHIP PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350°F. Lightly oil a 9-inch square or round cake pan.
• Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.
• Combine the applesauce, rice milk, and peanut butter in another bowl and whisk together until smooth. Pour into the flour mixture and stir until fairly well blended, then whisk the mixture until smooth.
• Stir in the chocolate chips and optional peanuts. Pour into the prepared pan. Bake for 25 to 30 minutes, until golden on top and a knife inserted into the center comes out with chocolate, but no batter.
• Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.
• nutrition information
• (based on 9 squares)
• Calories: 220
• Total Fat: 11g
• Protein: 9g
• Carbohydrates: 29g
• Fiber: 3g
• Sodium: 195mg