Peanut Butter Candycakes
Peanut Butter Candycakes combine rich chocolate, creamy peanut butter, and a tender cake base, perfect for satisfying sweet cravings and sharing at gatherings or with family.
Ingredients
Instructions
- Beat eggs with an electric mixer until thick and lemon colored.
- Gradually add sugar, milk, and vanilla to the eggs.
- In a separate bowl, stir together the flour, baking powder, and salt.
- Blend the dry ingredients into the egg mixture.
- Pour the batter into a 10 x 15-inch jelly roll pan sprayed with Pam or Baker's Joy.
- Bake at 350°F for 15 to 20 minutes, or until a cake tester comes out clean.
- While the cake is still hot, spread the creamy peanut butter evenly over the top.
- Let the cake cool thoroughly.
- Spread the melted milk chocolate Hershey bar over the peanut butter layer.
- Refrigerate until the chocolate is firm before serving.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of milk chocolate for the topping. If you need a nut-free version, substitute the peanut butter with sunbutter or almond butter. Make sure to let the cake cool completely before adding the chocolate layer to prevent it from melting too much.
Serving Suggestions
Cut into squares and serve as a delightful dessert at parties or family gatherings. These candycakes pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, try serving them alongside Lynsi'S Favorite Banana Pudding for a delicious dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to a week. The candycakes can be enjoyed cold or brought to room temperature before serving. If you prefer them warm, gently reheat in the microwave for about 10 seconds, being careful not to melt the chocolate layer.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Candycakes contains roughly 270 calories, with 4g protein, 33g carbohydrates, and 4g fat. It is a good source of calcium (18% of the Daily Value), vitamin C (17% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 834mg per serving (36% 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 crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used for added texture and a different flavor profile. Just keep in mind that it will change the consistency slightly, providing a bit of crunch in each bite.
What can I substitute for eggs in this recipe?
For a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, allowed to sit until gel-like). This will help bind the ingredients while keeping the cake moist.
How do I know when the cake is done baking?
A cake tester or toothpick inserted into the center should come out clean or with a few moist crumbs attached. Keep an eye on the baking time, as ovens can vary. It's best to start checking around the 15-minute mark.
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).