Peanut Butter Cake

Meet the ultimate Peanut Butter Cake. A Milk Bar-inspired cake with three layers of peanut butter cake, peanut butter cream cheese frosting and homemade chocolate cookie crumbs. A three layer pb cake filled with melt-in-your-mouth cream cheese frosting and plenty of cocoa-laden chocolate cookie crumbs. This Milk Bar-inspired Peanut Butter Cake is as delicious as it is pretty. If you can eat peanut butter with a spoon and adore all things cake AND cookie, this is the perfect dessert for you. The cake itself has a boatload of peanut butter baked right into the batter, so it’s moist, soft and sweet (but not too sweet). But let’s be real – the star of the show is that peanut butter cream cheese frosting.

You’ll want to face plant into the bowl of frosting alone. The cream cheese makes it extra luscious and there’s a heap of peanut butter in the frosting as well. Ya know, because this is a serious Peanut Butter Cake. Milk Bar bake their cakes in a quarter sheet pan and then cut out the three layers. This means your cake bakes very evenly and quickly. You also don’t have to clean three baking tins – win win.

Ingredients:

Peanut butter cake

230 grams (1 cup / 2 sticks) unsalted butter, room temperature

180 grams (1 cup) brown sugar

100 grams (1/2 cup) caster sugar

250 grams (1 cup) smooth peanut butter*

1 teaspoon vanilla extract

3 large eggs, room temperature

1 and 1/2 teaspoons baking powder

280 grams (2 cups) plain flour

180 ml (3/4 cup) full fat milk

Peanut butter cream cheese frosting

250 grams (1 and 1/4 cup) full fat block cream cheese, room temperature

115 grams (1/2 cup / 1 stick) unsalted butter, room temperature

125 grams (1/2 cup) smooth peanut butter

1 teaspoon vanilla extract

435 grams (3 and 1/2 cups) icing or powdered sugar

2–3 tablespoons milk

Chocolate cookie crumbs

105 grams (3/4 cup) plain flour

50 grams (1/4 cup) caster sugar

1 tablespoon cornflour or corn starch

3 tablespoons cocoa powder

60 grams (1/4 cup) unsalted butter