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Peanut Butter Cake VI

Peanut Butter Cake VI

"Yummy peanut butter crumb cake with chocolate chips."
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1 h 30 m servings 386 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
  2. In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Read all reviews 27
  1. 33 Ratings

Most helpful positive review

I added a cup of milk chocolate chips to the batter and reduced the chips on top by half. It was easy, quick to prepare, and my family loves it. I'll be taking it to church functions!

Most helpful critical review

I really, really wanted to like this cake, but it was very dry and did not have as much peanut butter flavor as I had hoped for. Great concept, though. Thanks!

Most helpful
Most positive
Least positive

I added a cup of milk chocolate chips to the batter and reduced the chips on top by half. It was easy, quick to prepare, and my family loves it. I'll be taking it to church functions!

This cake was easy to make, and tasted great.

The cake turned out really moist. I only used half a cup of chocolate chips on top. Hubby took the rest to work, they were all happy to find it doesn't taste as rich as it looks, which is a go...

One word YUM !!!! Quick easy, this cake is moist, brought it down to my brothers and not only did he have 1 piece not 2 BUT 3. This one is a hit !!!. The only thing I'd do different is less choc...

My family loves this cake... it's a great one to take to potlucks, etc as it isn't too rich and has a nice peanut butter flavor. My mom made this exact recipe when we were growing up and I was ...

I used this recipe for cupcakes and they turned out great! The only change I made was using butter instead of margarine and used splenda instead of sugar and they came out very moist with just t...

I loved the taste of this cake. I cut the recipe in half to make a smaller cake and it turned out great! The peanut butter and chocolate flavors complimented each other nicely. Definitely will m...

Very good. Made this for a family reunion over the weekend, and it went over very well. My personal feeling is that it could use more peanut butter flavor in the cake part itself, but I don't ...

My family loved the cake. It was my Father's Day gift. Instead of chocolate chips I used diced Reeces cups. Also to ensure it was a moist cake I split the amount of butter into half and used ...

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