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
Units
Scale
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