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.
A few weeks ago I went to Big Potluck and was assigned to bring a cake to share. It was, after all, a potluck.
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
Ingredients
Cake
- 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
Streusel
- ¾ cup light brown sugar, packed
- ½ cup creamy peanut butter
- 2 tablespoons all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- 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
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?
I just baked this AMAZING cake, and I love it!!! I will be making this for some friends too! I loved how easy it was to make and it is simply delicious!
Did you use natural or regular peanut butter?
I always bake with regular PB (i.e. Jif, Skippy, or similar) because I never want to take the chance of a natural PB separating on me.
WOW! just found your site and its dangerous in the worst and best ways possible. Thanks for all the amazing goodies! Cant wait to try them all!
Welcome & enjoy! I love your comment and please write back with anything you’ve tried and LMK what you think! :)
I’ll have to try this with Biscoff/cookie butter and see if it is as successful as your original. Can’t do PB but am so thrilled to find how many recipes I can sub in the cookie butter and still make them sort of like the originals :-)
It sounds amazing…streusel with chocolate is always good!
Oh I bet Biscoff/CB would be great. It’s nice and thick like PB and would be great flavor-wise. LMK if you try it!
I made this today,and it came out great. Thanks for a delicious recipe. The only thing I changed was that I used mini chips in place of the big chips.
Thanks for LMK that you made it & that it came out great! Wonderful! And mini chips would be so cute here. Good idea :)
Just pulled it out of the oven and it looks delicious! More importantly my whole apartment smells of sweet peanut butter goodness : )
Made a few changes (ie, half the amount of chocolate chips, gluten free flour, two flax eggs and a little butter extract). I’ll let you know my family’s reaction. Thanks for another fantastic recipe; blessings to you!
Halving the chocolate chips? But why?! haha!
Making it both GF and vegan with GF flour and flax eggs (well maybe you kept the butter though) but still, good to know you had success by the way it smells! And Lmk what your family says! Thanks for trying it!
Halving the chocolate was insane to me, but I’m the only one in the family that would eat chocolate at breakfast (really I’d eat it with every meal!). And no, I forgot to mention, I replaced butter with mashed banana and avocado… but it was delcious and except for a piece or two (and some crumbs), it’s gone!
Oh wow, you made it vegan and GF! And your family is nuts to not eat chocolate at every meal. Kidding :)
Thanks for LMK the whole thing is almost gone – in a day! That’s awesome!
OMG!!! Like everything else I have tried— AMAZING!!! It was hard enough to bake the cake because I think I could have eaten the entire batch of batter. The streusel is amazing and was so hard not to pick every last bit off. The flavor of this dessert is incredible and I can’t wait to make it again! Thanks for creating such wonderful recipes. :)
Thanks for the glowing comment and for trying the cake! So glad you loved it and I totally agree about the batter and the streusel-picking. I could have easily gone to town on that myself. Thanks for reading my site and trying my recipes! LMK if you try other things!
Made this cake yesterday for a party. It turned out wonderful, and was a huge hit with our friends! It was so moist and flavorful! Thanks for an awesome recipe! It will definitely be one that I make often!
Holly that’s awesome and thanks for LMK! I am so glad to hear you loved it and were able so share it with friends. Thanks for the glowing report back – I appreciate it!
This cake rocks my world! Thanks for linking up with What’s Cookin Wednesday!