Peanut Butter Chocolate Chip Cake with Peanut Butter Frosting!

Peanut Butter Chocolate Chip Coffee Cake

This is one of those cakes that I inevitably end up having for breakfast but that should never be served for breakfast. It is a full on honest-to-goodness cake with sugar and butter and decadent frosting.

Course Breakfast
Cuisine American
Keyword Peanut Butter Chocolate Chip Coffee Cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Author Amanda Rettke


  • 1 c all-purpose flour
  • 2 tbsp. coffee
  • 1/3 c milk
  • 1 tsp. vanilla extract
  • 1 large egg room temperature
  • 3 tbsp. unsalted butter softened
  • 1/4 c chunky peanut butter
  • 1/2 c firmly packed dark brown sugar
  • Pinch salt
  • 1 1/2 tsp. baking powder
  • 1/2 c chopped semi-sweet chocolate


  1. In a bowl, whisk together the flour, the baking powder, and a pinch of salt.
  2. In a separate bowl with a handheld mixer cream together the brown sugar, the peanut butter, and the butter.

  3. Beat in the egg, vanilla and the coffee.
  4. Add in the flour mixture alternately with the milk, beating well after each addition, and gently stir in 1/2 cup of the chopped chocolate.

  5. Pour batter into a prepared 8-inch round cake pan and bake at 350 degrees for 28-34 minutes, or until a tester comes out clean.

  6. Allow to cool slightly then invert onto a wire rack to cool completely.
  7. If you are adding peanut butter glaze, turn the cake out directly onto a cake stand and add glaze while cake is still slightly warm.