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Homemade Peanut Butter Honey Buttermilk Cake with Chocolate-Peanut Butter Streusel recipe photo
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Peanut Butter Honey Buttermilk Cake with Chocolate-Peanut Butter Streusel

This Peanut Butter Honey Buttermilk Cake is a delightful treat! Moist, rich, and topped with a chocolate-peanut butter streusel, it's perfect for any occasion.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate, Honey, Peanut Butter
Servings: 8 servings

Ingredients

For the Cake:

  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 pinch Salt optional
  • 2 large Eggs at room temperature
  • ½ cup Honey
  • ½ cup Buttermilk
  • ½ cup Unsalted butter softened
  • ½ cup Creamy peanut butter the star of the show
  • 1 tablespoon Vanilla extract
  • ½ cup Light brown sugar packed

For the Streusel:

  • ¼ cup Creamy peanut butter
  • 2 tablespoons All-purpose flour
  • 1 cup Semi-sweet chocolate chips

Instructions

Instructions

  • Step 1: Preheat the Oven
    Begin by preheating your oven to 350°F (175°C).
  • Step 2: Prepare the Cake Batter
    In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together and set them aside.
    In another bowl, beat the softened butter, creamy peanut butter, and light brown sugar together until light and fluffy. Add in the eggs, honey, buttermilk, and vanilla extract, mixing until well combined.
  • Step 3: Combine Dry and Wet Ingredients
    Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few lumps are fine.
  • Step 4: Make the Streusel
    In a small bowl, mix together the creamy peanut butter, all-purpose flour, and semi-sweet chocolate chips until crumbly.
  • Step 5: Assemble and Bake
    Pour the cake batter into your prepared cake pan, smoothing the top. Evenly sprinkle the streusel over the batter. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Step 6: Cool and Serve
    Let the cake cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely. Slice and serve as is, or with whipped cream or ice cream.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Spatula
  • 9-inch Round Cake Pan
  • Cooling rack

Notes

  • For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
  • Store leftovers covered at room temperature for up to 5 days.
  • To freeze, wrap slices individually and store for up to 3 months.