Peanut Butter Snack Cake
Recipe type: Dessert, snack
Makes: 12-16 servings
Moist peanut butter cake studded with chocolate chips for an indulgent snack or simple dessert.
  • 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)
  1. Pre-heat the oven to 350 degrees; grease an 8x8 baking pan (I used a 9-inch round cake pan); and set aside
  2. In a medium bowl, whisk together flour, baking powder and salt; set aside
  3. In the large bowl of an electric mixer, beat butter, peanut butter and sugars on medium speed until light and fluffy
  4. Add eggs, one at a time, mixing well after each; mix in vanilla
  5. 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
  6. 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
  7. Sprinkle confectioners’ sugar over cake before serving if desired
Recipe by Keep It Sweet Desserts at