Chocolate Peanut Butter Cake

Beware! This irresistible chocolate peanut butter cake recipe has a surprising moistness secret you must uncover.

cake chocolate peanut butter

Chocolate peanut butter lovers, prepare for a taste sensation!

This incredibly easy cake delivers an explosion of rich, melt-in-your-mouth goodness, and we're about to reveal the secret to its unbelievably moist and delicious texture.

Get ready to discover your new favorite dessert!

Ingredients

ingredient list directions

Let's gather what we need for this magic trick of a recipe! For the topping, I use 1 cup—that's 175g—of loosely packed brown sugar. Add 1/4 cup (30g) of unsweetened cocoa powder. Then, you'll want 1 1/4 cups (315ml) of boiling water.

Now, onto the batter! I grab 1 cup (150g) of plain flour—all-purpose works. Don't forget 2 1/2 tsp of baking powder, plus 1/3 cup (70g) of white sugar, preferably caster sugar for extra magic! 1/4 cup (30g) of cocoa powder—more chocolate, please!—and just a pinch of salt.

For the wet stuff, I add 1/2 cup (125ml) of milk. Next comes 50g, or 4 1/2 tbsp, of melted butter. One egg—the binder!—and finally, 1 tsp of vanilla extract—because everything's better with vanilla! Getting the right ingredients ready is the most crucial first step.

Instructions

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First things first, preheat your oven to 335F! Now, grease a 5-6 cup baking dish with butter.

Next, mix the dry batter ingredients. In one bowl, whisk flour, baking powder, sugar, cocoa, and salt. In a separate bowl, whisk butter and milk, then add the egg and vanilla like it's a spa day! It should be noted that using oil in the batter and buttermilk/yogurt can help ensure a moist, fluffy texture.

Now, pour that wet mixture into the dry one and mix until combined to make the batter. Spread it into the baking dish then sprinkle the sugar and cocoa evenly.

Carefully pour hot water using the back of a spoon over its surface by following these steps:

  1. Slow and steady wins the race.
  2. Don't rush it. I dare you!
  3. Pour hot water gently!

Bake for 30 minutes until the top springs back when you poke it. Let it sit for a bit, then serve immediately!

Recipe Notes

recipe details summary requested

I've got some extra tips and tricks to make this chocolate peanut butter cake even more of a winner, winner, chocolate dessert dinner! Light or dark brown sugar works just fine!

I recommend using Dutch Processed cocoa powder, if you can. It's darker and packs a more intense flavor—it's the fancy cocoa! Though regular cocoa powder's okay, too; I use it most of the time. A 5-6 cup baking dish is perfect; that's about 1.25 – 1.5 liters.

Pour the hot water gently over the spoon—it helps! I'm terrible at it; just look at the slightly bumpy top, so don't sweat it. I love the crackly, brownie-like bits it creates, anyway.

Serve it warm! If it sits too long, the sauce thickens and soaks fully. Reheating leftovers makes the chocolate melty again, but you won't get as much sauce. Ice cream, cream, and strawberries are my go-to toppings. Dust with icing sugar to fancy it up!

Nutrition Information

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Okay, so let's peek at the numbers—I'm talking about nutrition per serving, of course (assuming we're slicing this heavenly cake into 6 equal pieces). Each serving clocks in at about 321 calories, making it a treat, not a health food, right? The saturated fat is around 5.1g – something to keep in mind!

Carbohydrates are the star here, sitting at roughly 59.7g, and sugar makes up a significant chunk at 40.6g. Protein? A modest 4.5g. Think of it this way:

  1. It's a dessert; moderation's key!
  2. Balance this with a healthy meal.
  3. Enjoy every single bite!

Fiber is minimal, at 1.7g, and sodium is low at 79mg. Cholesterol hangs around 47mg – okay, I get it, that's a lot of numbers! This isn't an everyday snack, but a wonderful dessert to enjoy!

Short Recipe Version

Chocolate Peanut Butter Cake

Prep time: 15 minutes

Cook time: 30 minutes

Serving size: 12

Ingredients:

  • 1 box chocolate cake mix
  • 1 cup peanut butter
  • 1 cup milk
  • 1/2 cup oil
  • 3 eggs
  • 1 cup chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine cake mix, peanut butter, milk, oil, and eggs.
  3. Beat until smooth.
  4. Stir in chocolate chips.
  5. Pour batter into a greased and floured 9×13 inch pan.
  6. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool slightly before serving.

Nutrition Information (per serving – estimate):

  • Calories: 350
  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 50mg
  • Sodium: 250mg
  • Carbohydrates: 40g
  • Sugar: 25g
  • Protein: 5g