Moist peanut butter cake studded with chocolate chips for an indulgent snack or simple dessert.
I’m so excited to share another blogger cookbook with you today! Jennifer of Bake or Break just released her first cookbook, Quick-Shop-&-Prep 5 Ingredient Baking: Cookies, Cakes, Bars & More that are Easier than Ever to Make. I’ve known Jennifer for a few years now (she is a sweetheart!!) and was lucky enough to get an early copy of the cookbook from her publisher.
The theme behind the book is easy desserts. There are recipes as simple as Vanilla Bean Tea Cakes and as complex as Coffee Caramel Chocolate Poke Cake (yes please), but all of them limit themselves to a maximum of five ingredients beyond your normal pantry necessities. Such a great idea to minimize excess grocery trips. Plus, you are likely to have everything you need for a ton of the recipes in the book.
In going with the book’s theme, I opted to make a pretty easy recipe. And even better than that, it’s a dessert disguising itself as a snack so I can pretty much eat it all day long. This Peanut Butter Snack Cake was very easy to put together, no advanced baking skills needed! Plus, I didn’t have to do any extra grocery shopping because I had all of the ingredients on hand. And as an added bonus, Jennifer included volume AND weight measurements which made me extra happy. I ALWAYS weight my ingredients when I bake.
The results? This snack cake was very much enjoyed. The cake was moist, the chocolate chips were plentiful, and the peanut butter flavor actually seemed to develop more overnight (I love when you can bake a cake a day in advance without stressing that it won’t be as good).
- 180g (1½ cups) all-purpose flour
- 5g (1 teaspoon) baking powder
- 3g (1/2 teaspoon) salt
- 113g (1/2 cup) unsalted butter, softened at room temperature
- 128g (1/2 cup) creamy peanut butter
- 100g (1/2 cup) granulated sugar
- 50g (1/4 cup firmly packed) light brown sugar
- 110g (2 large) whole eggs
- 5 milliliters (1 teaspoon) pure vanilla extract
- 120 milliliters (1/2 cup) milk (I used almond milk)
- 170 (1 cup) semi-sweet chocolate chips (I used mini chips)
- confectioners’ sugar (optional)
- Pre-heat the oven to 350 degrees; grease an 8x8 baking pan (I used a 9-inch round cake pan); and set aside
- In a medium bowl, whisk together flour, baking powder and salt; set aside
- In the large bowl of an electric mixer, beat butter, peanut butter and sugars on medium speed until light and fluffy
- Add eggs, one at a time, mixing well after each; mix in vanilla
- Reduce the mixer speed to low and add ⅓ of the flour mixture followed by ½ of the milk; repeat until no flour is remaining and mix just until combined; stir in chocolate chips
- Spread batter into prepared pan and bake 35-40 minutes or until a knife or toothpick comes out clean from center; allow to cool at least 10 minutes before removing from pan
- Sprinkle confectioners’ sugar over cake before serving if desired
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