Peanut Butter Cake (Milk Bar Inspired) Recipe

I recently tried my hand at a Homemade Chocolate Peanut Butter Cake featuring creamy peanut butter, rich cream cheese, and a hint of cocoa powder in the cookie crumbs. The layered cake combines tender all-purpose flour treats with a surprise texture from the chocolate cookie bits. I’m excited to share this indulgence.

I recently stumbled upon this remarkable Milk Bar-inspired peanut butter cake recipe that I just had to share with you. I always get excited about recipes that challenge the norm, and this one definitely does.

Imagine three layers of tender peanut butter cake baked with all-purpose flour, baking soda, baking powder, and just a pinch of salt along with the rich, creamy peanut butter and butter mix. I whipped up this cake using eggs, granulated sugar, milk and a splash of vanilla extract to bring all the flavors together perfectly.

Then the magic really happens with the peanut butter cream cheese frosting made from cream cheese, butter, powdered sugar and just a hint of milk to get that smooth consistency. To finish it off, crunchy homemade chocolate cookie crumbs are tossed in by mixing cocoa powder, more sugar, salt, butter and an egg.

This cake is a mouthwatering twist on your typical dessert bar that makes every bite an adventure.

Why I Like this Recipe

I really love this recipe because the peanut butter flavor fills every layer and is just the right amount of sweet and salty, which is something I don’t see in other cakes. Also, I think the crunchy chocolate cookie crumbs on top are awesome since they add a different texture that makes each bite interesting. Another thing is that the peanut butter cream cheese frosting is super creamy and helps balance the richness of the cake layers; it makes the whole thing feel indulgent. Finally, I like how straightforward the recipe is, even though it has several parts, it still feels easy enough to follow and doesn’t overwhelm me when I’m in the kitchen.

Ingredients

• Peanut butter: creamy, rich in protein and healthy fats, making the cake wonderfully moist.
• All-purpose flour: mainly carbs that build structure and texture without extra fibre.
• Eggs: add protein and moisture while bindin the cake, crucial for a soft crumb.
• Cream cheese: provides a tangy, rich flavor that makes the frosting smooth and creamy.
• Granulated sugar: the key sweetener that balances out the savory peanut butter and cream cheese.

Ingredient Quantities

• 1 1/2 cups all-purpose flour (for the cake layers)
• 1 tsp baking soda (for the cake layers)
• 1 tsp baking powder (for the cake layers)
• 1/2 tsp salt (for the cake layers)
• 1 cup creamy peanut butter (divided between cake and frosting)
• 1/2 cup unsalted butter, softened (for the cake layers)
• 1 cup granulated sugar (for the cake layers)
• 3 large eggs (for the cake layers)
• 1/2 cup milk (for the cake layers)
• 1 tsp vanilla extract (for the cake layers)
• 8 oz cream cheese, softened (for the peanut butter cream cheese frosting)
• 1/2 cup unsalted butter, softened (for the frosting)
• 2 cups powdered sugar, sifted (for the frosting)
• 1-2 tbsp milk or heavy cream (to adjust frosting consistency)
• Pinch of salt (for the frosting)
• 1 cup all-purpose flour (for the chocolate cookie crumbs)
• 1/3 cup cocoa powder (for the cookie crumbs)
• 1/2 cup granulated sugar (for the cookie crumbs)
• 1/4 tsp salt (for the cookie crumbs)
• 1/2 cup unsalted butter, softened (for the cookie crumbs)
• 1 large egg (for the cookie crumbs)

How to Make this

1. Preheat your oven to 350°F and grease three 8-inch round cake pans; set aside a baking sheet for the cookie crumbs.

2. For the cake layers, sift together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt in a bowl.

3. In a separate large bowl, cream together 1/2 cup unsalted butter, 1/2 cup creamy peanut butter (save the other half for the frosting), and 1 cup granulated sugar until light and fluffy. Then beat in 3 large eggs one at a time.

4. Stir in 1/2 cup milk and 1 tsp vanilla extract to the creamed mixture. Gradually mix in the dry ingredients until just combined.

5. Divide the batter equally among the three prepared pans and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

6. While the cakes are baking, make the frosting. Beat together 8 oz softened cream cheese, 1/2 cup softened unsalted butter, and the remaining 1/2 cup peanut butter until smooth. Slowly add 2 cups sifted powdered sugar and a pinch of salt. Adjust the consistency by mixing in 1-2 tbsp milk or heavy cream a little at a time.

7. For the chocolate cookie crumbs, in a bowl mix together 1 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 cup granulated sugar, and 1/4 tsp salt. Add 1/2 cup softened unsalted butter and 1 large egg to form a crumbly dough.

8. Spread the cookie dough thinly on the prepared baking sheet and bake in the oven at 350°F for about 12-15 minutes until set. Let it cool completely before breaking it up into fine crumbs.

9. To assemble the cake, place one cake layer on your serving plate, spread a layer of the peanut butter cream cheese frosting over it then repeat with the second layer. Place the third layer on top and gently frost the entire cake.

10. Sprinkle the homemade chocolate cookie crumbs generously on top, maybe even between the layers if you want extra crunch, chill the cake for at least an hour, and then serve. Enjoy your peanut butter cake!

Equipment Needed

1. Preheated oven
2. Three 8-inch round cake pans, greased
3. One baking sheet (for the cookie crumbs)
4. Sifter (for dry ingredients like flour, powdered sugar, and cocoa powder)
5. Several mixing bowls (a large one for wet ingredients and another for the cookie dough)
6. Electric mixer (or hand mixer)
7. Measuring cups and spoons
8. Rubber spatula (for mixing and spreading frosting)
9. Cooling rack (to let cakes and cookies cool evenly)
10. Toothpick (to check cake doneness)

FAQ

Peanut Butter Cake (Milk Bar Inspired) Recipe Substitutions and Variations

• If you don’t have all-purpose flour for the cake layers, you can swap it with a gluten-free all-purpose blend in equal measure. It might change the texture a bit but it still works great.
• If you’re not into creamy peanut butter or it’s unavailable, try almond butter instead. It’ll give a slightly different taste but is a solid alternative.
• For the unsalted butter used in the cake and cookie crumbs, you can use coconut oil or even vegan butter. Just keep in mind that coconut oil might add a bit of coconut flavor.
• If you’re looking to lighten up the frosting, swap full-fat cream cheese with Neufchatel cheese. It works just fine and is a bit less heavy.
• In the cookie crumbs, if you don’t have cocoa powder, you could melt some dark chocolate and mix in a bit more butter to reach the right consistency. It might be a bit trickier, but it can still get the job done.

Pro Tips

1. Make sure all your ingredients like the butter and eggs are at room temp before you start – this helps the batter mix together better and keeps the cake moist.
2. Dont over mix the cake batter; stirring just until the dry ingredients are combined helps keep the cake light and fluffy.
3. Keep a close eye on your cookie crumbs when baking them – even a minute extra can make them too dark and bitter.
4. Let the cakes cool completely before you frost, because if they’re still warm the frosting might melt and slide off.