Double Peanut Butter Cake
Moist Double Peanut Butter Cake made with peanut butter, brown sugar, flour, eggs, milk, and vanilla, finished with a creamy peanut butter–honey frosting and mini chocolate chips.
8 Servings
Ingredients
Cake
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups brown sugar
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 1¼ cups milk
Peanut Butter Frosting
- ½ cup creamy peanut butter
- 2 tablespoons honey
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 4 –5 tablespoons milk as needed
- Mini chocolate chips for decoration
Instructions
Prepare the oven and pan.
- Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking dish and, if desired, line it with parchment for easier release.
Combine dry ingredients.
- In a medium bowl, whisk together the flour, baking powder, and baking soda until evenly blended.
Cream butter, peanut butter, and sugar.
- In a large mixing bowl, beat the softened butter, peanut butter, and brown sugar on medium speed until light and smooth, 2–3 minutes.
Add eggs and flavoring.
- Beat in the eggs, one at a time, scraping the bowl as needed. Mix in the vanilla extract until fully incorporated.
Finish the batter.
- Add the dry ingredients to the bowl in two additions, alternating with the milk, beginning and ending with dry ingredients. Mix on low just until a smooth batter forms; do not overmix.
Bake.
- Spread the batter evenly in the prepared pan. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool completely.
- Transfer the pan to a rack and allow the cake to cool fully before frosting.
Make the frosting.
- In a microwave-safe bowl, combine the peanut butter and honey and microwave for 25 seconds. Stir until smooth. Add the confectioners’ sugar and vanilla, then add milk a tablespoon at a time until a smooth, spreadable frosting forms.
Frost and decorate.
- Spread the frosting evenly over the cooled cake with an offset spatula. Sprinkle with mini chocolate chips. Slice and serve.
Notes
Gluten-Free Notes
- Substitute the all-purpose flour with a 1:1 gluten-free baking flour containing xanthan gum.
- Verify that baking powder, confectioners’ sugar, vanilla, and mini chocolate chips are certified gluten-free.
- Prevent cross-contamination by using clean bowls, utensils, and a lined pan.