Peanut butter cakes are usually dense with a mild flavor, but not this cake! It has lots of peanut butter flavor, is moist and super tasty. The peanut butter crumble on top takes it to the next level!
It’s been a while since I last posted here because a tiny human being was keeping me busy 24/7. My little Danielle was born on the end of January and she is the cutest thing on earth with her chubby cheeks and big personality. We call her baby boss. Like every baby, she needed my full attention day and night, so for the first time in years I wasn’t baking for 2 full months.
For more updates on my personal life, you can follow me on Instagram, but for now, let’s talk peanut butter. If you’re here then you probably need a peanut butter cake in your life right now, and I guarantee you that this is the cake you’re looking for! It’s a classic cake at its best.
This cake is so moist, it melts in your mouth. I use both butter and oil for a delicious flavor (from the butter) and fluffy texture (from the oil). It has a strong peanut butter flavor, which is something I’ve been missing in other peanut butter cakes I’ve tried. It’s a great snack cake to have with your coffee.
This peanut butter cake recipe is an adaptation of my mom’s peanut butter sheet cake recipe and the recipe from Bake from Scratch cookbook.
Peanut Butter Crumble
This delicious crumble is everything! It is made with peanut butter and roasted peanuts. The cake is delicious on its own so you don’t have to add the crumble on top, but if you ask me, it makes it so much better.
- 1/3 cup (45g) all-purpose flour
- 1/4 cup (50g) light or dark brown sugar
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- 1 tablespoon (16g) creamy peanut butter
- 1/2 cup (50g) chopped roasted salted peanuts
- 1 and 1/2 cups (200g) all-purpose flour, sifted
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 ml) sour cream (or buttermilk)
- 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
- 2/3 cup (170g) creamy peanut butter
- 1/4 cup (60 ml) canola or vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teapoon vanilla extract
- Make the peanut butter crumble: In a medium bowl, whisk together flour and brown sugar. Using a wooden spoon or a fork, stir in butter and peanut butter until mixture is crumbly. Stir in peanuts. Cover with plastic wrap and keep in the refrigerator until ready to use.
- Make the cake: Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.
In a medium bowl sift together flour, baking powder, and salt. In another medium bowl mix milk and sour cream. Set bowls aside.
- In a mixer bowl fitted with the paddle attachment, beat butter, peanut butter, oil, and sugar on medium speed until creamy, about 3 minutes. Beat in eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Be careful not to overmix.
Pour the batter into prepared pan and smooth the top. Sprinkle crumble evenly over the batter. It will look like a lot of crumbs, but use them all. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
- Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.