Double Peanut Butter Cake
Soft Double Peanut Butter Cake made with brown sugar, peanut butter, milk, vanilla, and a creamy peanut butter honey frosting finished with mini chocolate chips.
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Servings: 8
Ingredients
For the Cake
- 2 1/4 c all-purpose flour
- 3 large eggs
- 2 tsp vanilla extract
- 1 c peanut butter
- 1/2 c unsalted butter softened
- 1 1/4 c milk
- 2 c brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
For the Peanut Butter Frosting
- 2 c confectioners’ sugar
- 1/2 c peanut butter
- 2 tbsp honey
- 1 tsp vanilla extract
- 4 to 5 tbsp milk as needed
- Mini chocolate chips for decoration
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the baking dish.
- Grease a 13 x 9-inch baking dish evenly and set aside.
Combine the cake ingredients.
- In a large mixing bowl, combine the flour, eggs, vanilla extract, peanut butter, softened butter, milk, brown sugar, baking powder, and baking soda.
Mix the batter.
- Using an electric mixer, beat the ingredients until the batter is smooth and evenly combined. Scrape down the sides of the bowl as needed.
Transfer the batter.
- Pour the batter into the prepared 13 x 9-inch baking dish. Spread it evenly with a spatula.
Bake the cake.
- Bake for about 35 minutes, or until the cake is fully cooked and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cake.
- Remove the cake from the oven and allow it to cool completely before frosting.
Warm the peanut butter and honey.
- Place the peanut butter and honey for the frosting in a microwave-safe bowl. Microwave for about 25 seconds, or until softened.
Combine the frosting base.
- Stir the warmed peanut butter and honey until smooth and well combined.
Finish the frosting.
- Add the confectioners’ sugar, vanilla extract, and 4 tbsp milk. Stir until smooth. Add the remaining milk, 1 tbsp or less at a time, only as needed to reach a smooth, spreadable consistency.
Frost the cake.
- Spread the peanut butter frosting evenly over the fully cooled cake using an offset spatula.
Decorate the cake.
- Sprinkle mini chocolate chips evenly over the frosting.
Serve.
- Slice the cake into 8 servings and serve.
Notes
To make Double Peanut Butter Cake gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum or another binder. Confirm that the peanut butter, baking powder, baking soda, confectioners’ sugar, vanilla extract, honey, milk, and mini chocolate chips are certified gluten free or processed without gluten cross-contamination. Gluten-free cakes may be slightly more delicate, so allow the cake to cool fully before frosting and slicing.