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Peanut Butter Snack Cake With Chocolate Ganache Frosting

Peanut Butter Snack Cake With Chocolate Ganache Frosting

A tender peanut butter snack cake baked in an 8-inch square pan and finished with smooth chocolate ganache frosting. This simple dessert serves 9 to 12 people and is ideal for afternoon treats, celebrations, or family baking.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 1 minute
Servings: 9 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup (125 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/2 cup (128 g) Creamy peanut butter
  • 3/4 cup (150 g) Packed light brown sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Buttermilk
Chocolate Ganache Frosting
  • 4 ounces (113 g) Semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup (120 ml) Heavy cream
  • 1 tablespoon Unsalted butter, optional
  • 1 pinch Salt, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line the bottom with parchment.
  2. Whisk together the flour, baking powder, baking soda, and fine salt in a medium bowl.
  3. Beat the softened butter, peanut butter, and brown sugar for 2 to 3 minutes, until light and creamy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients in two or three additions, alternating with the buttermilk. Mix only until combined.
  6. Spread the batter evenly in the prepared pan and bake for 28 to 35 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
  7. Cool the cake completely in the pan before frosting.
  8. Place the finely chopped chocolate in a heatproof bowl. Heat the cream until steaming but not boiling, pour it over the chocolate, and let it stand for 2 minutes.
  9. Stir the ganache from the center outward until smooth, then stir in the optional butter and pinch of salt.
  10. Let the ganache cool until thick enough to spread, then frost the cooled cake.

Notes

Use regular creamy, no-stir peanut butter for the most reliable texture. If the ganache is too thin, let it stand at room temperature or chill it briefly; if too firm, warm it gently and stir. For clean slices, chill the frosted cake for 15 to 20 minutes and cut with a warm, dry knife.