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Peanut Butter Chocolate Chip Cake with Chocolate Glaze


  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs room temp
  • 2 tsp vanilla
  • 1 cup milk
  • 1 cup creamy peanut butter
  • 1 cup mini chocolate chips
  • 1/2 cup peanut butter chips

For the chocolate glaze:

  • 1/2 cup semi-sweet chocolate chips
  • 2 tbsp unsalted butter
  • 2 tbsp corn syrup
  • 1 tbsp hot water


  • Preheat oven to 350 degrees.
  • Grease and flour the bottom and side of a cake pan. I used a small bundt pan and a round cake pan for this recipe.
  • In a large bowl mix together flour, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl add butter and both white and brown sugar.
  • Mix on medium speed until creamed and smooth.
  • Add eggs and vanilla and mix to combine.
  • Pour in milk until combined.
  • Finally add peanut butter and mix well.
  • Turn off mixer and stir chocolate chips in gently by hand.
  • Pour batter into greased cake pan/s, smoothing out the top.
  • Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool in pan for 10 minutes then invert onto a plate or cooling rack to completely cool before adding the glaze.
  • After adding glaze sprinkle with peanut butter chips and serve.

For the glaze:

  • In a small mixing bowl, add the chocolate chips, butter and corn syrup.
  • Microwave in 20 second intervals, until the chocolate and butter are melted.
  • Stir until smooth.
  • Add hot water and stir until smooth.
  • Let cool for 10 minutes.
  • Pour or drizzle the glaze over the cake (it should still sit on a cooling rack or plate).
  • When the glaze stops dripping, place the cake onto a serving plate or cake stand.


Glaze recipe from www.crunchycreamysweet.com.