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Peanut Butter Snack Cakes
Olivia

Peanut Butter Snack Cakes

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup creamy peanut butter
  • 1/4 cup butter softened
For the frosting
  • 2 cups powdered sugar
  • 2 tablespoons milk or cream
  • 1/4 cup chopped peanuts for topping

Equipment

  • Mixing bowls
  • Electric Mixer or Whisk
  • Measuring cups and spoons
  • 9x9-inch Baking Dish
  • Parchment Paper or Cooking Spray
  • Toothpick or Cake Tester
  • Spatula or Butter Knife

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper.
  2. Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and baking soda. Set this mixture aside.
  3. Cream the wet ingredients: In a large bowl, beat together the brown sugar, peanut butter, and butter until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the milk.
  4. Combine: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix—this keeps the cakes fresh and fluffy.
  5. Bake: Pour the batter into your prepared baking dish and spread it out evenly. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean.
  6. Make the frosting: While the cakes are cooling, prepare the frosting. In a medium bowl, mix the powdered sugar with milk or cream until smooth. Adjust the consistency by adding more powdered sugar if it’s too runny.
  7. Frost the cakes: Once the snack cakes are completely cool, spread the frosting evenly on top. Sprinkle chopped peanuts over the frosting for added crunch and flavour.
  8. Serve: Slice into squares and enjoy! These peanut butter cakes are perfect for an afternoon pick-me-up or as a quick treat for your family and friends.

Notes

  • Don’t Overmix the Batter: Overmixing may result in a denser cake. To keep your snack cakes light, stir the ingredients only until they combine.
  • Advance Preparation: The cake can be made ahead and stored in an airtight container for up to two days before frosting. It’s also a beneficial idea to prepare the frosting in advance and refrigerate it, then bring it to room temperature before spreading.
  • Allergy-Friendly: If you are allergic to peanuts, you can swap the peanut butter for almond butter or sunflower seed butter. Just ensure you use a nut-free milk option (e.g., oat milk) if needed.
  • Things You Can Sub: I designed these peanut butter snack cakes to be very flexible, so feel free to experiment with the ingredients! Just remember these tips, and you’ll be on your way to success.