Description
This rich and moist Peanut Butter Cake is a delightful treat combining creamy peanut butter in both the cake and the luscious frosting. Topped with mini chocolate chips, it offers a perfect balance of sweetness and nutty flavor, ideal for any peanut butter lover’s celebration or dessert craving.
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, use an electric mixer on low speed to combine the all-purpose flour, light brown sugar, peanut butter, and butter until the mixture becomes crumbly in texture.
- Add Wet Ingredients and Leavening: Incorporate the milk, vanilla extract, baking powder, baking soda, and eggs into the crumbly mixture. Begin mixing on low speed, then beat on medium for 3 minutes to achieve a smooth batter.
- Bake the Cake: Pour the prepared batter into the greased and floured cake pan. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool Slightly: Remove the cake from the oven and allow it to cool in the pan for 10 minutes to set.
- Prepare the Frosting: Microwave the peanut butter and honey just until softened and easier to stir. Then, mix in the vanilla extract, powdered sugar, and milk, beating the mixture until smooth and spreadable.
- Frost and Decorate: Spread the peanut butter frosting evenly over the warm cake. Sprinkle mini chocolate chips across the top for an appealing finish. Let the cake cool completely before slicing and serving.
Notes
- For best results, use creamy peanut butter to achieve a smooth batter and frosting.
- If you prefer a less sweet cake, reduce the brown sugar slightly.
- Ensure the frosting is spread on the warm cake so it melds nicely but avoid spreading on a hot cake to prevent melting.
- You can substitute honey with maple syrup for a different flavor profile.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
