Description
Hey friends, Beau here! This is your 3 PM savior: a soft, tender, and buttery cake with rich peanut butter flavor that feels like a warm hug. Perfect for coffee breaks, lunchboxes, or just a small “me-time” treat. No layers, no fuss—just straight-up comfort in cake form.
Ingredients
Wet Ingredients:
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1/2 cup (4 oz) unsalted butter, melted
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1/2 cup (128 g) creamy peanut butter
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Scant 1/2 cup (80 g) granulated sugar
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Scant 1/2 cup (80 g) packed brown sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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1 cup milk (whole milk preferred)
Dry Ingredients:
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2 cups + 4 tbsp (560 g) all-purpose flour
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2 tsp baking powder
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1 tsp baking soda
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3/4 tsp salt
Optional Toppings / Mix-ins:
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Chocolate chips (1/2 cup)
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Crushed roasted peanuts (1/4 cup)
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Mashed banana (1 very ripe)
Instructions
1. Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Grease your pan and line with parchment paper, leaving overhang on long sides for easy cake removal.
2. Mix Wet Ingredients:
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Whisk together melted butter and peanut butter until smooth.
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Add sugars, eggs, and vanilla. Whisk until slightly pale and fully combined.
3. Mix Dry Ingredients:
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Whisk together flour, baking powder, baking soda, and salt.
4. Combine:
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Gently fold in one-third of the dry ingredients, then half the milk. Repeat until all ingredients are incorporated. A few small lumps are fine—don’t overmix!
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Optional: Fold in chocolate chips, banana, or other mix-ins now.
5. Bake:
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Pour batter into prepared pan and smooth the top. Sprinkle toppings if desired.
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Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool:
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Let cool at least 30 minutes before slicing. For neat slices, lift the cake from the pan using the parchment overhang.
Notes
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Chocolate Chip Bliss: Fold in 1/2 cup chocolate chips.
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Banana-Peanut Butter Combo: Add 1 mashed ripe banana to wet ingredients.
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Warm Spice: 1/2 tsp cinnamon in dry mix adds cozy depth.
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Crunch Lovers: Top with 1/4 cup crushed roasted peanuts.
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Gluten-Free Swap: Use 1:1 gluten-free flour blend.
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Cupcakes: This batter makes ~18 standard cupcakes; bake 18–22 minutes at 350°F.
Nutrition
- Calories: 215 Cal per Slice
- Sugar: 12 g
- Fat: 10 g
- Carbohydrates: 7g
- Protein: 4 g