Description
This Peanut Butter Cake with Peanut Butter Frosting is a rich, moist dessert perfect for peanut butter lovers. Featuring a tender crumb cake baked with creamy peanut butter and topped with a luscious, sweet peanut butter frosting studded with mini chocolate chips, this recipe balances the nutty flavor with a hint of sweetness. Ideal for parties or family gatherings, it yields a delightful 15-serving cake that’s both comforting and indulgent.
Ingredients
Scale
For the Cake
- 2 1/4 cups all-purpose flour
- 2 cups light brown sugar, packed
- 1 cup peanut butter
- 1/2 cup butter, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups milk
- 2 teaspoons vanilla extract
- 3 large eggs
For the Frosting
- 1/2 cup peanut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4-5 tablespoons milk
- 1 cup mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10 x 15-inch cake pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients and Fats: In a large bowl, combine the all-purpose flour, light brown sugar, peanut butter, and softened butter. Using an electric mixer on low speed, mix until the mixture is crumbly and well combined.
- Add Wet Ingredients: Add the milk, vanilla extract, baking powder, baking soda, and eggs to the crumbly mixture. Mix on low speed to combine, then increase to medium speed and beat for 3 minutes until the batter is smooth and homogenous.
- Bake the Cake: Pour the prepared batter into the greased and floured cake pan. Place in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This helps it set before frosting.
- Make the Frosting: In a microwave-safe bowl, heat the peanut butter and honey until soft and slightly melted, about 20-30 seconds. Stir in vanilla extract, powdered sugar, and milk, then beat the mixture until smooth and creamy. Adjust milk quantity to reach desired frosting consistency.
- Frost the Cake: While the cake is still warm, spread the prepared peanut butter frosting evenly over the top. Finally, sprinkle with mini chocolate chips for an extra burst of flavor and texture. Let the cake cool completely before slicing and serving.
Notes
- Ensure the butter is at room temperature for easier mixing.
- Using creamy peanut butter will give a smoother texture to both cake and frosting.
- If you prefer a less sweet frosting, reduce powdered sugar slightly.
- The mini chocolate chips add a nice contrast, but you can substitute with chopped peanuts or chocolate chunks.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free variation, substitute milk with almond or oat milk and use dairy-free butter alternatives.
