– 2 sticks (226g) unsalted butter, softened – 2 ½ cups (500g) sugar – ½ cup (132g) creamy peanut butter – 5 large eggs, room temperature – ½ cup (121g) milk — we used whole milk – 1 teaspoon (4g) vanilla extract – 2 ½ cups 275g cake flour – ½ teaspoon salt – ½ teaspoon (2g) baking powder – 1 cup (173g) mini semisweet chocolate chips – ⅓ cup (85g) creamy peanut butter – ¼ cup (83g) plus 2 Tablespoons milk – ½ teaspoon (2g) vanilla extract – 1 ½ cups (182g) powdered sugar – mini chocolate chips
Heat the oven to 325°F.Grease and flour a big tube pan.Mix flour, baking powder, and salt in a separate dish; put aside.Mix vanilla with ½ cup milk and set aside.
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After mixing the softened butter until creamy, gradually add the sugar and mix until light and fluffy, 3–5 minutes.Mix in ½ cup peanut butter until nicely combined.Slowly add eggs and mix until the yolks are incorporated.
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Alternately adding milk, beginning and finishing with flour in the mixture. The little chocolate chips should be mixed in.
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At 325 degrees, bake for 1 hour and 10 minutes, or until a toothpick comes out clean or with a few bits. Wait 5 to 10 minutes and then leave.
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Stir peanut butter, milk, and vanilla in a medium basin.Use a mixer to gradually add powdered sugar until smooth and the right consistency for piping or pouring over the cooled cake.
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To make the glaze less thick, add milk a teaspoon at a time if it's too thick. A little at a time, add more sifted powdered sugar if it's too thin.
6
Spoon the glaze over the cooled cake or into a disposable piping bag with the tip snipped (or a ziplock bag with the corner clipped) for more control. Cake glazes are applied with a disposable piping bag.
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