Moist peanut butter cake studded with chocolate chips for an indulgent snack or simple dessert.
Ingredients
180g (1½ cups) all-purpose flour
5g (1 teaspoon) baking powder
3g (1/2 teaspoon) salt
113g (1/2 cup) unsalted butter, softened at room temperature
128g (1/2 cup) creamy peanut butter
100g (1/2 cup) granulated sugar
50g (1/4 cup firmly packed) light brown sugar
110g (2 large) whole eggs
5 milliliters (1 teaspoon) pure vanilla extract
120 milliliters (1/2 cup) milk (I used almond milk)
170 (1 cup) semi-sweet chocolate chips (I used mini chips)
confectioners’ sugar (optional)
Instructions
Pre-heat the oven to 350 degrees; grease an 8x8 baking pan (I used a 9-inch round cake pan); and set aside
In a medium bowl, whisk together flour, baking powder and salt; set aside
In the large bowl of an electric mixer, beat butter, peanut butter and sugars on medium speed until light and fluffy
Add eggs, one at a time, mixing well after each; mix in vanilla
Reduce the mixer speed to low and add ⅓ of the flour mixture followed by ½ of the milk; repeat until no flour is remaining and mix just until combined; stir in chocolate chips
Spread batter into prepared pan and bake 35-40 minutes or until a knife or toothpick comes out clean from center; allow to cool at least 10 minutes before removing from pan
Sprinkle confectioners’ sugar over cake before serving if desired