Peanut Butter Snack Cake

 If you're a peanut butter fan (and let's be honest, who isn't? If you're allergic to peanuts I am very, very sorry), and you're looking for a fun baking project this week then I have just the recipe for you. This peanut butter snack cake is the perfect combination of tender, buttery cake mixed with the rich deliciousness of creamy peanut butter. The peanut flavor really shines through in this cake without being overwhelming, and the tender crumb of the finished loaf is delicate yet sturdy. 

I left my loaf plain and simple, but a handful of chocolate chips in the batter, or a drizzle of chocolate over the top once cool would no doubt be wonderful. Or if you're into the whole peanut butter and jelly thing, a swirl of homemade jam whirled into the batter right before baking, or a cup of fresh fruit  gently folded in would also be simply scrumptious. Customize to your hearts content!

I decided to halve the original recipe and bake my cake in a loaf shape, but the original recipe yielded a 7-inch double layer cake with chocolate frosting. So if that sounds more like your thing check it out at The Pastry Affair. A small loaf was just the perfect thing for me though. It baked up perfectly. I would say that you need to be certain to not over-bake this cake or it will turn out dry, and dry is never good. I always start out with a little less time on the timer than what the recipe calls for, that way you can be sure to check it out before it goes too long. Everyone's oven is a little different, so it never hurts to play it safe. 


Peanut Butter Snacking Cake
Adapted from The Pastry Affair

  • 1/4 cup (2 ounces) butter, melted
  • 1/4 cup (64 grams) creamy peanut butter
  • scant 1/4 cup (40 grams) granulated sugar
  • scant 1/4 cup (40 grams) brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup + 2 tablespoons (280 grams) all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/8 teaspoon salt
  • 1/2 cup milk

Preheat oven to 350 degrees F (180 degrees C). Grease a loaf pan with cooking spray or butter and set aside.

In a large mixing bowl, beat together the butter, peanut butter, and sugars until uniform. Add the egg, beating well to incorporate. Mix in the vanilla extract. Gradually add in the flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth.

Transfer batter to loaf pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You definitely don't want to over bake this cake or it will be dry. Transfer to a wire rack and allow to cool to room temperature.