This decadent peanut butter cake is rich, moist, and topped with a luscious peanut butter-honey frosting. Finished with a sprinkle of mini chocolate chips, it’s the ultimate dessert for peanut butter lovers. Perfect for birthdays, holidays, or just because, this cake is as satisfying as it is easy to make!
Why You’ll Love This Recipe
- Rich and Flavorful: Packed with peanut butter goodness in both the cake and frosting.
- Easy to Make: Simple ingredients and straightforward steps.
- Perfectly Balanced: The sweetness of honey pairs beautifully with the richness of the peanut butter.
- Kid-Approved: The mini chocolate chips add a fun and delicious touch.
- Versatile: Great for parties, family gatherings, or an indulgent treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Peanut Butter Cake
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter, softened
- 2 cups light brown sugar, packed
- 3 large eggs
- 1 1/2 cups milk
- 1 cup creamy peanut butter
- 2 tsp vanilla extract
For the Honey Frosting
- 1 1/2 cups creamy peanut butter
- 2 cups powdered sugar
- 2 tbsp honey
- 1 tsp vanilla extract
Topping
- 1 cup mini chocolate chips
Directions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or two 9-inch round pans.
Step 2: Make the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the peanut butter and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 3: Bake the Cake
- Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Honey Frosting
- In a medium bowl, beat together the peanut butter, powdered sugar, honey, and vanilla extract until smooth and creamy.
Step 5: Frost and Decorate
- Once the cake is completely cool, spread the frosting evenly over the top. Sprinkle with mini chocolate chips for a finishing touch.
Step 6: Serve
- Slice and serve this decadent peanut butter cake with a tall glass of milk or a hot cup of coffee.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
Variations
- Layered Cake: Divide the batter into three pans and create a stunning layered cake.
- Crunchy Peanut Butter: Use crunchy peanut butter for added texture.
- Nut-Free Option: Substitute sunflower seed butter for a nut-free version.
- Extra Chocolatey: Fold chocolate chips into the batter for a double dose of chocolate.
- Caramel Drizzle: Add a drizzle of caramel sauce on top for extra decadence.
Storage
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices (without frosting) for up to 2 months. Thaw at room temperature before frosting and serving.
FAQs
1. Can I use natural peanut butter?
Yes, but ensure it’s well-stirred to prevent an oily texture.
2. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour.
3. Can I reduce the sugar in this recipe?
Yes, reduce the brown sugar slightly, but note that it may affect the sweetness and texture.
4. What’s the best way to frost a layered cake?
Chill the cake layers before frosting to prevent crumbs from mixing into the frosting.
5. Can I use honey instead of powdered sugar in the frosting?
No, powdered sugar is needed for structure and consistency.
6. Can I use dark chocolate chips instead of mini ones?
Absolutely! Dark chocolate adds a richer flavor.
7. How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and dust with flour or use parchment paper for easy release.
8. Can I make cupcakes with this recipe?
Yes, divide the batter into cupcake liners and bake for 18-20 minutes.
9. How do I make the frosting fluffier?
Beat the frosting for an extra 1-2 minutes for a lighter texture.
10. What can I serve with this cake?
Pair it with a scoop of vanilla ice cream or a drizzle of chocolate syrup for a delightful dessert.
Conclusion
This Peanut Butter Cake with Honey Frosting is a rich and indulgent treat that’s perfect for any occasion. With its moist peanut butter cake, creamy frosting, and chocolatey topping, it’s a guaranteed crowd-pleaser. Simple to make and utterly delicious, this dessert is one you’ll want to bake again and again!
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Peanut Butter Cake with Honey Frosting
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This rich and decadent Peanut Butter Cake with Honey Frosting is a dream come true for peanut butter lovers! Baked to perfection and topped with a creamy honey-infused frosting and mini chocolate chips, this cake is the ultimate sweet and satisfying treat for any occasion.
Ingredients
For the Cake:
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter (softened)
- 1 1/2 cups peanut butter (creamy)
- 2 cups light brown sugar (packed)
- 3 large eggs
- 1 1/2 cups milk
- 2 tsp vanilla extract
For the Frosting:
- 2 tbsp honey
- 2 cups powdered sugar
- 1/2 cup peanut butter (creamy)
- 1 tsp vanilla extract
- 2–3 tbsp milk (adjust for consistency)
For Garnish:
- 1 cup mini chocolate chips
Instructions
Make the Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter, peanut butter, and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add Eggs and Milk:
- Beat in the eggs one at a time, followed by the vanilla extract. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients, mixing until just combined.
- Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
- Mix the Frosting Ingredients:
- In a medium bowl, beat the powdered sugar, peanut butter, honey, vanilla extract, and 2 tbsp milk until smooth and creamy. Add more milk if needed to reach a spreadable consistency.
Assemble the Cake:
- Frost the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
- Add Garnish:
- Sprinkle the mini chocolate chips over the top of the cake and press some along the sides, if desired.
Notes
- For added texture, fold chopped peanuts or toffee bits into the cake batter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- To make cupcakes, divide the batter into 24 cupcake liners and bake for 18–20 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American