Decadent Peanut Butter Cake That'll Steal Your Heart
This Peanut Butter Cake is rich, moist, and topped with creamy frosting and chocolate chips, perfect for any dessert lover.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking pans
- Oven
Ingredients
For the Cake
- 1 can Cooking Spray Prevent sticking
- 2 1/2 cups All-Purpose Flour Gluten-free option available
- 1 Tbsp Baking Powder Check for freshness
- 1 tsp Kosher Salt Regular salt can be substituted
- 1 1/2 sticks Butter, softened Substitute with margarine if needed
- 1 cup Brown Sugar, packed Deeper flavor
- 1 cup Granulated Sugar Can substitute with coconut sugar
- 3/4 cup Peanut Butter Use natural for a healthier option
- 1 cup Sour Cream Greek yogurt works as alternative
- 1 Tbsp Pure Vanilla Extract Imitation can suffice
- 3 large Eggs For egg-free version, use flax eggs
- 3/4 cup Milk Any plant-based milk can be used
For the Frosting
- 8 oz Cream Cheese, softened Vegan cream cheese may be substituted
- 4 Tbsp Butter, softened At room temperature for easy mixing
- 1 1/4 cups Peanut Butter Creamy or crunchy based on preference
- 2 cups Powdered Sugar Adjust for desired sweetness
- 2 Tbsp Heavy Cream Can substitute with milk if needed
- pinch Kosher Salt Taste and adjust if necessary
For Topping
- 1/2 cup Peanut Butter, melted For drizzling
- 1/2 cup Chopped Reese's Optional garnish
- 1/4 cup Mini Chocolate Chips Enhances flavor and visual appeal
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare your baking pans by spraying them with cooking spray to prevent sticking.
- Mix the dry ingredients by combining the all-purpose flour, baking powder, and kosher salt in a mixing bowl. Set this aside for later use.
- Cream together the softened butter, packed brown sugar, and granulated sugar in a separate bowl until the mixture is light and fluffy, about 2-3 minutes.
- Add in the peanut butter, sour cream, and vanilla extract, then gradually mix in the eggs, one at a time, followed by the milk.
- Fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing; a few flour streaks are okay!
- Pour the batter into the prepared pans and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for about 10 minutes, then gently turn them out onto wire racks to cool completely.
Frosting and Assembly
- Prepare the frosting by mixing the softened cream cheese, remaining butter, peanut butter, and powdered sugar until smooth. Add a little heavy cream if the mixture is too thick.
- Frost the cooled cake layers generously with the peanut butter frosting, and drizzle with melted peanut butter, then sprinkle chopped Reese's and mini chocolate chips on top.
Notes
For an extra touch, garnish with crushed nuts for a delightful crunch. Allow the cake to chill for about 30 minutes after frosting to set the decorations.