My Best Ever Peanut Butter Cake

My Best Ever Peanut Butter Cake
You’ll top my Best Ever Peanut Butter Cake with two toppings before baking.


If you happen to love peanut butter and chocolate, you will be crazy about the cake that I have for you today.  This recipe for my Best Ever Peanut Butter Cake combines both of those delicious ingredients for one simply incredible cake that has yummy peanut butter flavor reinforced in a  sugar-crumb topping.  Next, you sprinkle a bag of chocolate chips over this topping to crown that unbaked masterpiece before it hits the oven.

One thing that I want to advise is to use level measurements when working with baking powder or baking soda.  Using too much like a heaping teaspoon can result in failure.  The same rule applies for less than a level measurement.

I do hope you will try this recipe for my Best Ever Peanut Butter Cake because it is scrumptious!


My Best Ever Peanut Butter Cake


2-1/4 cups of flour
2 cups of  firmly packed brown sugar (light or dark)
1 cup of peanut butter (crunchy or smooth)
1/2 cup of margarine (not spread)
1 teaspoon of baking powder (leveled)
1/2 teaspoon of baking soda (leveled)
3 large eggs
1 cup of milk
1-1/2 teaspoons of vanilla extract
1 cup of chopped peanuts
1/4 teaspoon of salt
1 bag (12-ounce) of semisweet chocolate chips


Mix  flour,  brown sugar, peanut butter, butter, salt, and 1/2 cup of chopped peanuts to form your crumb topping.  Put aside one cup for the topping.

Next, measure out the milk, eggs, vanilla, peanuts, baking powder, and baking soda and add to the remaining ingredients in your mixing bowl.

Pour into a greased 9 x 13-inch pan.

Sprinkle the batter with the one cup of your reserved crumb topping.

Finish this cake by sprinkling over the top with a bag of chocolate chips.

Bake in a 350-degree oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.



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