Peanut Butter Candy Cake
A rich, indulgent peanut butter candy cake featuring creamy peanut butter, chocolate topping, and a moist batter, perfect for sweet tooth gatherings and celebrations.
Ingredients
Instructions
- Scald the milk.
- Mix the hot milk with 2 teaspoons of butter and let it cool.
- In a large bowl, beat 4 eggs.
- Add the sugar and vanilla to the eggs and mix well.
- In a separate bowl, combine flour and baking powder.
- Add the flour mixture to the egg mixture and mix thoroughly.
- Pour in the cooled milk mixture into the batter.
- Grease and flour a jellyroll pan.
- Pour the batter into the prepared pan and bake at 350°F (175°C) for 15 to 20 minutes.
- Spread peanut butter on the hot cake.
- Chill the cake for at least 2 hours (overnight preferred).
- Melt 2 Hershey bars and spread the melted chocolate over the cold cake.
- Refrigerate to let the chocolate harden.
- Before serving, let the cake stand at room temperature for 20 to 30 minutes to prevent cracking.
Tips & Substitutions
For a richer flavor, consider using creamy peanut butter instead of crunchy. If you want to reduce sugar, you can substitute half the sugar with unsweetened applesauce. Ensure the milk is scalded properly for the best texture in the cake. Also, if you prefer a chocolate layer, try adding melted chocolate chips instead of Hershey bars. This cake is a delightful way to utilize leftover ingredients from other American recipes.
Serving Suggestions
Serve this Peanut Butter Candy Cake chilled for a refreshing treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, consider serving it alongside Snicker Bar Ice Cream for a decadent dessert experience. Fresh strawberries or raspberries can also add a nice tart contrast to the sweetness of the cake.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to five days. To reheat, place a slice in the microwave for about 10-15 seconds to warm it slightly, enhancing the chocolate layer's flavor. Alternatively, you can enjoy it cold straight from the fridge, as the flavors meld beautifully after a night of chilling.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Candy Cake contains roughly 824 calories, with 11g protein, 66g carbohydrates, and 53g fat. It is an excellent source of iron (27% of the Daily Value), protein (22% of the Daily Value), and calcium (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use natural peanut butter instead of processed?
Yes, you can use natural peanut butter, but keep in mind that it may alter the texture slightly. Natural peanut butter contains less sugar and oil, which might result in a denser cake. You may need to adjust the liquid ingredients to maintain the right consistency.
What can I use if I don't have Hershey bars?
If you don't have Hershey bars, you can substitute with any other chocolate bar you enjoy, or even use chocolate chips. Just melt them in the microwave or over a double boiler, and spread them over the chilled cake as directed in the recipe for a similar effect.
Is there a gluten-free option for this cake?
Absolutely! To make this cake gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well, and this will ensure everyone can enjoy this delicious treat without worry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).