Peanut Butter Honey Buttermilk Cake with Chocolate-Peanut Butter Streusel is tender, moist, and buttery, thanks to the buttermilk, butter, and peanut butter. The streusel layer is chock full of peanut butter flavor and is bursting with chocolate chips. Best of all, the cake is made in one bowl in 5 minutes. No one has to know how fast and easy it is to make.
This was my contribution.
I was stumped about what kind of cake to make. I thought and thought about it. And thought some more. I read recipes on blogs, Pinterest, Foodgawker, and more. Cooking for an event where fellow bloggers, cookbook authors, and a Food Network TV show host may eat it was adding just a wee bit of pressure.
I opted to go with peanut butter and chocolate. Shocking, I know. Since my cookbook is about peanut butter, I thought that I may as well represent. The cake isn’t in my book, but I wish it was.
It’s a fast and easy cake to make, and only one bowl is dirtied. There’s no long creaming of ingredients, or separating eggs, or anything fussy or complicated.
The batter comes together in 5 minutes, it bakes for about 25 minutes, so it’s literally a 30 minute cake.
There’s no granulated or brown sugar in the cake layer, and instead it’s sweetened with honey. I love honey and had never made a cake exclusively sweetened with it until now.
It’s a more delicate and mellow sweetness, rendering the cake just sweet enough, and it won’t leave you with a toothache.
The other bonus to this cake is that it doesn’t need to be frosted because of the streusel. I love eating frosting, but I don’t like the act of frosting cakes or cupcakes. I prefer glazes, drizzles, or ganaches that can be poured over without much fuss. Even better is streusel.
It was a miracle I didn’t pick it all off, but wanted to.
The photo shoot was so hard because I wanted to tear into the cake so badly, but refrained. It was worth the wait when I was finally able to eat a piece of my own cake at the potluck.
Sadly, I forgot to take a picture of my own cake. I was too busy with wine.
The cake itself is soft, tender, and springy. It loosely reminds me a yellow cake mix cake, but better. Anything spiked with buttermilk, honey, and peanut butter is destined to be moist and bouncy.
It’s surprisingly lighter than you’d imagine given the list of ingredients. Buttermilk has a way of moisturizing and tenderizing anything it touches, while also keeping things lighter and fluffier.
The streusel topping with brown sugar, peanut butter, and chocolate chips is so tempting. I wanted to pluck those golden crumbs right off the cake and into my mouth.
Chocolate and peanut butter are always a match made in heaven, and those big nuggets add a boost of bold peanut butter and chocolate flavor.
Streusel topping with peanut butter and chocolate in a one-bowl fast and easy cake.
It’s my idea of a good cake and a good time, for sure.
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Peanut Butter Honey Buttermilk Cake with Chocolate-Peanut Butter Streusel
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- pinch salt, optional and to taste
- 2 large eggs
- ¾ cup honey
- ¾ cup buttermilk
- ½ cup unsalted butter, 1 stick, softened
- ⅓ cup creamy peanut butter
- 1 tablespoon vanilla extract
- ¾ cup light brown sugar, packed
- ½ cup creamy peanut butter
- 2 tablespoons all-purpose flour
- 1 cup semi-sweet chocolate chips
- For the Cake – Preheat oven to 350F. Line a 9-by-13-inch baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and optional salt.
- Add the eggs, honey, buttermilk, butter, 1/3 cup peanut butter, vanilla, and beat with an electric mixer on medium-low for about 1 minute. Stop, scrape down the sides and bottom of the bowl, and beat for 1 more minute.
- Turn batter out into prepared pan; set aside.
- For the Streusel – In the same mixing bowl (no need to wash it), combine brown sugar, 1/2 cup peanut butter, flour, and stir with a spoon until sandy pebbles form.
- Stir in the chocolate chips.
- Sprinkle streusel evenly over cake batter.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow cake to cool completely in pan on a wire rack. Lift cake out using foil overhang, slice and serve. Cake is best fresh, but will keep airtight at room temperature for up to 4 days, or in the freezer for up to 6 months.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you have a favorite cake recipe?
What’s your go-to recipe to bring to a potluck?