Easy Peanut Butter Snack Cake with Honey Frosting
A moist, tender square cake combining the rich nuttiness of peanut butter with warming brown sugar sweetness. The cake gets extra richness from melted peanut butter and oil, creating an incredibly soft crumb that pairs beautifully with creamy honey peanut butter frosting. Perfect for casual gatherings, bake sales, or afternoon treats with coffee. The honey roasted peanuts add delightful crunch and complement the honey in the frosting, while the compact 8x8 size makes it ideal for smaller households or intimate occasions.
Ingredients
- 3 tablespoons creamy peanut butter
- 3 tablespoons neutral oil
- 1 large egg, room temperature
- ½ cup buttermilk, room temperature
- ½ teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups light brown sugar, packed
- ¼ cup unsalted butter, softened
- ¼ cup creamy peanut butter
- 1 tablespoon honey
- ½ teaspoon vanilla
- ¾ cup powdered sugar
- ½ cup honey roasted peanuts, chopped(optional)regular peanuts1:1nut-free
toast lightly for extra flavor
Instructions
- 1
Heat oven and prepare square cake pan with spray oil and parchment paper
- 2
Heat peanut butter and oil in small saucepan over medium heat, stirring constantly until smooth, then remove from heat
- 3
Whisk together egg, buttermilk, and vanilla in small bowl
- 4
Whisk together flour, baking powder, baking soda, salt, and brown sugar in medium bowl
- 5
Add egg mixture to dry ingredients and beat with electric mixer on low until just combined
- 6
Drizzle in peanut butter mixture while mixing on low until just incorporated
- 7
Pour batter into prepared pan and smooth top
- 8
Bake until done
- 9
Cool cake in pan on wire rack
- 10
Beat butter, peanut butter, honey, salt, and vanilla with electric mixer until combined
- 11
Add confectioners sugar by heaping tablespoon while continuing to beat until smooth
- 12
Top cooled cake with frosting and refrigerate to set
- 13
Sprinkle with chopped peanuts before serving
Tips
Ensure peanut butter and oil mixture is smooth and completely combined to prevent lumps in the final cake batter.
Room temperature egg and buttermilk mix more easily and create a smoother batter texture.
Refrigerate the frosted cake briefly to help the frosting set properly before adding the optional peanut garnish.
Good to Know
covered at room temperature for 2-3 days or refrigerated for up to 1 week
cake can be baked 1 day ahead and frosted before serving
at room temperature, cut into squares
Common Mistakes
avoid overmixing batter to prevent tough cake texture
ensure peanut butter mixture cools slightly before adding to prevent scrambling eggs
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
toast lightly for extra flavor
FAQ
Can I make this without the frosting?
Yes, the cake is delicious on its own or with just a dusting of powdered sugar for a simpler treat.
What if I don't have buttermilk?
Mix regular milk with lemon juice or vinegar and let sit 5 minutes to create an acidic substitute.
How long will this cake keep?
Store covered at room temperature for 2-3 days or refrigerate for up to one week for best quality.