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Chocolate Peanut Butter Snack Cake
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5 from 1 vote

Chocolate Peanut Butter Snack Cake

This Chocolate Peanut Butter Snack Cake is from Yossy Arefi's book: Snacking Cakes, and it's the perfect treat to make for the chocolate-peanut butter lovers in your life. Sweet, easy to make, and so indulgent!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Cakes & Cupcakes, Chocolate Peanut Butter
Servings: 9 slices
Calories: 475kcal
Author: Mike Johnson


For the Chocolate Peanut Butter Cake:

  • 200 g light brown sugar
  • 2 large eggs
  • 125 g creamy peanut butter
  • 120 ml canola oil
  • 120 ml whole milk
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon fine sea salt
  • 45 g unsweetened Dutch-process cocoa powder
  • 128 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 120 ml hot coffee OR 120ml (½ cup) hot water + 1 teaspoon espresso powder

For the Peanut Butter Glaze:

  • 100 g powdered sugar
  • 32 g creamy peanut butter
  • 1 teaspoon vanilla bean paste
  • pinch of fine sea salt
  • 15-30 g hot water
  • 55 g chopped honey roasted peanuts
  • flaky sea salt optional


To Make the Chocolate Peanut Butter Cake:

  • Preheat oven to 350°F (180°C). Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
  • In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the peanut butter, oil, milk, vanilla, and salt and whisk until well combined. Sift in the cocoa powder and whisk until smooth.
  • Add the flour, baking powder, and baking soda and whisk until combined and smooth. Add in the hot coffee/water mixture last and stir until combined and smooth.
  • Pour the batter into the prepared pan and tap the pan firmly on the counter to release any air bubbles. Bake for 45-55 minutes, until the cake is puffed and a toothpick inserted into the center comes out clean.
  • Allow the cake to cool for 15 minutes in the pan. Then remove the cake from the pan and set it on a cooling rack to cool completely before glazing.

To Make the Peanut Butter Glaze:

  • In a small bowl, whisk together the powdered sugar, peanut butter, vanilla bean paste, salt, and 1 tablespoon of hot water until smooth. If the glaze is thick, add more water 1 teaspoon at a time, until it's smooth and pourable. (It took 2 tablespoons total for me).
  • Spoon or pour the glaze over the cooled cake and sprinkle with the chopped peanuts and flaky salt, if using. Allow the glaze to set before slicing into the cake. Store the cake well-covered at room temperature for up to three days.


The instructions are for making this as an 8x8" cake, though Yossy also outlines how to make this as a 9" round or in a loaf pan in her book!


Serving: 1slice | Calories: 475kcal | Carbohydrates: 52g | Protein: 10g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 400mg | Potassium: 371mg | Fiber: 4g | Sugar: 35g | Vitamin A: 82IU | Calcium: 86mg | Iron: 2mg