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4.3 from 12 votes

Peanut Butter Honey Buttermilk Cake with Chocolate-Peanut Butter Streusel

The cake is tender, moist, and buttery, thanks to the buttermilk, butter, and peanut butter. There’s no sugar in the cake batter and is instead lightly sweetened with honey. 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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 18
Calories: 301 kcal
Course: Cake

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

    Cup of Yum
  1. 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.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and optional salt.
  3. 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.
  4. Turn batter out into prepared pan; set aside.
  5. 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.
  6. Stir in the chocolate chips.
  7. Sprinkle streusel evenly over cake batter.
  8. 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

Serving 1 Calories 301kcal (15%) Carbohydrates 40g (13%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 7g Cholesterol 35mg (12%) Sodium 189mg (8%) Fiber 2g (8%) Sugar 26g (52%)

Nutrition Facts

Serving: 18Serving

Amount Per Serving

Calories 301

% Daily Value*

Serving 1
Calories 301kcal 15%
Carbohydrates 40g 13%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 7g 41%
Cholesterol 35mg 12%
Sodium 189mg 8%
Fiber 2g 8%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.