Why Peanut Butter Chocolate Cake is a Great Idea
Who doesn’t love the classic combination of peanut butter and chocolate? This cake recipe takes that delicious duo to the next level with its rich, moist texture and decadent chocolate chips. Whether you’re a fan of peanut butter cups or just love a good slice of cake, this recipe is sure to satisfy your sweet tooth.
Ingredients
- 200g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 200g granulated sugar
- 200g creamy peanut butter
- 120ml vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 240ml buttermilk
- 200g semisweet chocolate chips
Cooking Steps
- Preheat the oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the sugar, peanut butter, oil, and vanilla extract until smooth.
- Add in the eggs, one at a time, beating well after each addition.
- Gradually mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients.
- Fold in the chocolate chips.
- Pour the batter into the prepared cake pan and smooth out the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve with a drizzle of chocolate sauce and a glass of milk.
Variations
Vegan Peanut Butter Chocolate Cake
To make this recipe vegan, you can substitute the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and the buttermilk with almond milk mixed with 1 tbsp apple cider vinegar. You can also use dairy-free chocolate chips instead of semisweet chocolate chips.
Gluten-Free Peanut Butter Chocolate Cake
To make this recipe gluten-free, use a gluten-free flour blend instead of all-purpose flour. Make sure to check that all of your ingredients are gluten-free, including the chocolate chips.
Peanut Butter Chocolate Cupcakes
If you prefer cupcakes over a full cake, you can use this recipe to make delicious peanut butter chocolate cupcakes instead. Simply divide the batter evenly between 12 muffin cups lined with cupcake liners and bake for 18-20 minutes.
Peanut Butter Chocolate Cake with Peanut Butter Frosting
For an extra peanut buttery twist, you can top your cake with a rich and creamy peanut butter frosting. To make the frosting, beat together 200g of creamy peanut butter, 120g of unsalted butter, 1 tsp of vanilla extract, and 240g of powdered sugar until smooth and creamy. Spread the frosting over the top of the cooled cake and enjoy!
Conclusion
This Peanut Butter Chocolate Cake recipe is an indulgent dessert that will satisfy any sweet tooth. With its moist texture and rich chocolate chips, it’s the perfect treat for any occasion. Whether you’re looking for a new cake recipe to try or just can’t resist the classic combination of peanut butter and chocolate, this recipe is sure to become a new favorite.
FAQ
Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter for this recipe. However, keep in mind that natural peanut butter tends to be runnier than regular peanut butter, so it might affect the texture of the cake.
Can I substitute almond flour for the all-purpose flour?
No, it is not recommended to substitute almond flour for all-purpose flour in this recipe. Almond flour has a different texture and will not provide the same structure to the cake.
Can I use a different type of chocolate for the frosting?
Yes, you can use a different type of chocolate for the frosting. However, keep in mind that the flavor and texture of the frosting might be different depending on the type of chocolate you use.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. You can store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this cake?
Yes, you can freeze this cake. Make sure to wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 3 months.
Can I use a different type of nut butter instead of peanut butter?
Yes, you can use a different type of nut butter instead of peanut butter. Almond butter or cashew butter would be good alternatives.
Can I use a different type of oil instead of vegetable oil?
Yes, you can use a different type of oil instead of vegetable oil. Canola oil or melted coconut oil would be good alternatives.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend.
Can I add chopped nuts to the cake batter?
Yes, you can add chopped nuts to the cake batter. Chopped peanuts or walnuts would be a good addition.
Can I use a different type of milk instead of buttermilk?
Yes, you can use a different type of milk instead of buttermilk. Regular milk or almond milk would be good alternatives.
