Moist Peanut Butter Cup Chocolate Snack Cake Recipe Is How to Dessert by 30Seconds Food

Moist Peanut Butter Cup Chocolate Snack Cake Recipe Is How to Dessert

Snack cakes are great when you don't want a big cake sitting in the kitchen tempting you all week. Is it a snack, a bread, or is it a dessert? Who cares?! This moist peanut butter chocolate cake recipe tastes like a peanut butter cup, and that's all we care about. All that matters is that this delicious chocolate peanut butter, simple cake recipe is moist and full of the flavors we love.

The easy chocolate cake is made with flour, brown sugar, unsweetened cocoa powder, baking soda, water, vegetable oil, vanilla extract, peanut butter chips and chocolate chips. The square cake bakes in the oven for about 35 minutes before it can be cut and enjoyed by all.

Serve this moist peanut butter chocolate cake for dessert with a glass of milk or hot cup of coffee. Happy baking!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8


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Recipe Notes

  • Be sure to grease and flour your cake pan so the cake releases without any stress. You can also use parchment paper. Bring it up over the sides of the cake so you can lift it out. There's nothing worse than when a cake sticks to the pan. 
  • Keep the leftover cake covered on the counter so it stays moist.

Here's how to make it: 

  1. Combine the flour, sugar, cocoa powder, baking soda and salt in a bowl. 
  2. Add the water, vegetable oil and vanilla. Stir to combine.
  3. Fold in the peanut butter chips and chocolate chips. Pour the batter into a greased and floured square cake pan (or line it with parchment paper).
  4. Bake in a preheated 350-degree F oven for about 35 minutes or until a toothpick comes out clean.

Nutrition Facts Per Serving

Calories: 221

Total Fat: 7.2g

Saturated Fat: 2.9g

Cholesterol: 1mg

Sodium: 170mg

Total Carbohydrate: 34.2g

Dietary Fiber: 1.7g

Total Sugars: 17.8g

Protein: 2.9g

Vitamin D: 0mcg

Calcium: 26mg

Iron: 2mg

Potassium: 109mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Another great recipe by the looks of it - but would you recommend an 8 or 9 inch square pan (as the difference affects the bake time)?
Thanks, and a belated Happy New Year to all!
Donna John
I usually use an 8x8-inch, but you could definitely use a 9x9 as well.
Wow, does this look good, and simple too...
I don't see eggs in the recipe..?
Ann Marie Patitucci
You had me at chocolate AND peanut butter!

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