I built a Milk Bar-inspired, three-layer Homemade Chocolate Peanut Butter Cake topped with peanut butter cream cheese frosting and crunchy homemade chocolate cookie crumbs that hides a clever secret you’ll want to try.

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I kept messing with this Milk Bar inspired Peanut Butter Cake until it felt like something I actually wanted to hide in the back of the fridge. Three layers of peanut butter cake meet a peanut butter cream cheese frosting where tangy cream cheese and creamy peanut butter fight for attention, and somehow both win.

It’s a little messy to slice, hard to photograph, and totally the kind of cake you say you’ll share but don’t. I sometimes call it Homemade Chocolate Peanut Butter Cake when people ask, but mostly I make it because it’s weirdly addictive, salty, sweet and totally unapologetic.

Ingredients

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Cake flour: Light, low protein flour, makes cake tender, not much nutritional value.
Granulated sugar: Pure sweetness, adds carbs and calories, no fiber, simple energy boost.
Light brown sugar: Brown sugar adds mild molasses note, slightly more minerals, still sugary.
Creamy peanut butter: High in protein and healthy fats, salty sweet, very rich, filling.
Unsalted butter: Adds fat, creaminess and flavor, mostly saturated fat, very indulgent.
Eggs: Bind, add protein and moisture, give structure, natural richness, versatile.
Buttermilk: Tangy, helps rise, tenderizes crumb, adds mild acidity and moisture.
Cream cheese: Tangy, creamy, adds richness and slight tang, good balance to sweet.
Powdered sugar: Super fine, makes frosting smooth sweet, all carbs, very sugary.
Chocolate cookie crumbs: Crunchy chocolate notes, add texture and bittersweet flavor, mostly carbs.
Roasted peanuts: Crunch, extra protein and healthy fats, salty, great contrast to sweet.

Ingredient Quantities

For the cake:

2 3/4 cups (345 g) cake flour

1 1/2 cups (300 g) granulated sugar

3/4 cup (150 g) light brown sugar, packed

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

1 cup (227 g) unsalted butter, softened

1 cup (250 g) creamy peanut butter, room temp

4 large eggs, room temp

1 1/4 cups (300 ml) buttermilk, room temp

2 teaspoons pure vanilla extract

For the peanut butter cream cheese frosting:

12 oz (340 g) cream cheese, softened

1 cup (227 g) unsalted butter, softened

1 1/2 cups (375 g) creamy peanut butter

4 cups (480 g) powdered sugar, sifted

1 teaspoon fine sea salt

1 teaspoon vanilla extract

2 to 4 tablespoons heavy cream or milk, to loosen if needed

For the homemade chocolate cookie crumbs:

2 cups (about 220 g) chocolate sandwich cookies or chocolate wafer cookies, crushed into crumbs

2 tablespoons unsalted butter, melted

1 tablespoon unsweetened cocoa powder optional for extra chocolate punch

pinch of fine sea salt

Optional garnish:

1/2 cup chopped roasted peanuts

flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line three 8 inch round pans with parchment, or use two pans and bake in batches. Make sure butter and eggs are room temp and spoon and level the flour for accurate measuring.

2. Whisk together 2 3/4 cups cake flour, 1 1/2 cups granulated sugar, 3/4 cup light brown sugar, 1 tablespoon baking powder, 1 teaspoon baking soda and 1 teaspoon fine sea salt in a bowl and set aside.

3. In a stand mixer or large bowl beat 1 cup softened unsalted butter with 1 cup creamy peanut butter until light and fluffy, about 2–3 minutes. Add the 4 large eggs one at a time, beating briefly after each, then stir in 2 teaspoons vanilla.

4. With mixer on low, add the dry ingredients in three additions alternating with 1 1/4 cups buttermilk (start and end with dry), mixing just until combined each time. Dont overmix or you’ll get a dense cake.

5. Divide batter evenly among pans, smooth tops and bake 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out to wire racks to cool completely; chill layers 20–30 minutes if you want easier trimming.

6. While cakes cool make the chocolate cookie crumbs: pulse 2 cups chocolate sandwich or wafer cookies, 1 tablespoon cocoa powder (optional) and a pinch of fine sea salt in a food processor until coarse crumbs form, then add 2 tablespoons melted butter and pulse once to combine. Spread on a baking sheet and toast in the oven 5 to 7 minutes to dry and intensify flavor, then cool.

7. Make the peanut butter cream cheese frosting: beat 12 oz softened cream cheese with 1 cup softened unsalted butter until smooth, add 1 1/2 cups creamy peanut butter and mix, then add 4 cups sifted powdered sugar in batches, 1 teaspoon fine sea salt and 1 teaspoon vanilla. Add 2 to 4 tablespoons heavy cream or milk to reach a spreadable consistency, taste and adjust salt if needed.

8. Level the cake layers if needed. Place first layer on your board or plate, spread a generous layer of frosting, sprinkle a little of the cookie crumbs over the frosting (this gives that Milk Bar vibe), repeat with second layer, then top layer. Apply a thin crumb coat of frosting around the sides and top, press some crumbs into the sides and more on top, then chill 15 minutes.

9. Finish with a final coat of frosting if desired, press remaining crumbs around the sides and on top, sprinkle optional 1/2 cup chopped roasted peanuts and a little flaky sea salt. Chill at least 1 hour to set, then let sit at room temp 15 to 30 minutes before slicing for cleaner cuts.

Equipment Needed

1. Three 8 inch round cake pans (or two if you wanna bake in batches), parchment paper and a little nonstick spray or butter to grease them
2. Stand mixer or a large bowl plus an electric hand mixer for creaming butter and peanut butter together
3. Measuring cups and spoons and a kitchen scale if you got one, spoon and level the flour for accuracy
4. Two large mixing bowls, one for the dry stuff and one for the wet stuff (keeps things less messy)
5. Rubber spatula and a large whisk for folding and scraping every last bit of batter
6. Food processor to pulse the chocolate cookies into coarse crumbs (or a zip bag and a rolling pin if you’re old school)
7. Baking sheet to spread and toast the cookie crumbs, and parchment for that too
8. Wire cooling racks and oven mitts — cool cakes out of the pans and protect your hands
9. Offset spatula or bench scraper for frosting smooth layers, plus a toothpick to check doneness

FAQ

Q: Can I swap all-purpose flour for the cake flour? A: Yes, you can, but weigh your flour if possible. To mimic cake flour, for each cup of cake flour use 1 cup AP flour minus 2 tablespoons, then add 2 tablespoons cornstarch. Using AP will give a slightly denser crumb, so the weight 345 g is the safest bet.

Q: My peanut butter cream cheese frosting is runny, how do I fix it? A: Chill the frosting 15 to 30 minutes and then rewhip, or add a little more sifted powdered sugar to thicken. Make sure the cream cheese and butter were at the same, cool room temp before mixing, and dont overbeat after adding the sugar.

Q: How do I make the chocolate cookie crumbs crunchy and not soggy? A: Pulse cookies fine in a food processor, stir in the melted butter, then spread on a baking sheet and toast at 300 F (150 C) for 6 to 8 minutes until dry. Cool completely so they crisp up. You can also add the optional cocoa powder and a pinch of salt for more flavor.

Q: Can I make the cake ahead or freeze it? A: Yes. Bake and cool the layers, wrap tightly in plastic and freeze up to 2 months. Thaw overnight in the fridge before frosting. You can freeze an assembled cake too, but add crumbs, chopped peanuts and flaky salt after thawing for best texture and look.

Q: I need a peanut-free version, any swaps? A: Try sunflower seed butter or soy nut butter in equal measure. Note: sunflower seed butter can sometimes react with baking soda or acids and turn slightly green, it still tastes fine but looks odd. Always check labels for cross contamination if allergy is severe.

Q: Why did my cake turn out dense or gummy? A: Common causes are overmixing after adding flour, too much flour from scooping, or underbaking. Use the weight measures, fold gently once wet and dry are combined, and test with a toothpick. Also confirm your oven temp is accurate.

Peanut Butter Cake (Milk Bar Inspired) Recipe Substitutions and Variations

Cake flour
- All purpose flour + cornstarch: for each cup of cake flour use 1 cup minus 2 tablespoons all purpose flour + 2 tablespoons cornstarch, sifted together. Easy and the crumb stays tender.
- Sifted pastry flour: use 1:1 if you have it, gives almost the same light texture but might be a touch denser.
- Whole wheat pastry flour + AP swap: use half whole wheat pastry and half AP if you want nuttier flavor, but reduce some liquid cause it can soak more.
Buttermilk
- Milk + lemon juice or vinegar: stir 1 tablespoon acid into 1 cup milk, let sit 5 minutes. Works every time.
- Plain yogurt thinned: 3/4 cup yogurt + 1/4 cup water or milk = 1 cup buttermilk, same tang and thickness.
- Sour cream diluted: mix 3/4 cup sour cream with 1/4 cup water for a richer buttermilk stand-in.
Creamy peanut butter (in cake or frosting)
- Natural peanut butter: same ratio, stir well first since oils separate, slightly more pronounced peanut flavor.
- Almond or cashew butter: 1:1 swap for a different nut profile, good if you want less roasted peanut taste.
- Sunflower seed butter: 1:1, great nut free option though color and taste will change a bit.
Cream cheese (for frosting)
- Mascarpone cheese: 1:1, a bit richer and less tangy so you may want a pinch of lemon if you miss the tang.
- Full fat Greek yogurt + butter: use 3/4 cup Greek yogurt + 1/4 cup softened butter for each cup cream cheese, chill to firm up first.
- Softened silken tofu (vegan): blend until totally smooth, about 1:1 by volume, then chill for a firmer pipeable frosting.

Pro Tips

1) Get stuff to room temp faster without melting things. Cube the butter and let it sit 15 to 20 minutes, or pop it in the microwave for 5 to 8 seconds at a time until just soft. Need eggs warmed quick? Put them in a bowl of warm tap water for 5 to 10 minutes. If things are too cold your batter will be lumpy and the frosting wont whip up right.

2) Be gentle with the batter. Use a paddle or low speed, scrape the bowl a lot, and stop as soon as the streaks disappear. Overmixing makes the cake tough, so if you see it getting glossy or really elastic slow way down and finish by folding a few strokes by hand.

3) Keep the frosting stable and balanced. If it feels too soft chill it 10 to 20 minutes before using, or cut the cream/milk amount back so it stays pipeable. Taste for salt as you go, a small extra pinch makes peanut butter frosting less cloying. If you need extra hold, a tablespoon of cornstarch or a couple tablespoons of sifted powdered sugar will firm it up without changing flavor much.

4) For neater layers and cleaner slices: chill the layers before trimming, do a thin crumb coat and chill again, then finish. Use a serrated knife warmed briefly under hot water and wiped dry between cuts for perfect pieces, and keep a bench scraper handy to smooth sides while the cake is cold.

Peanut Butter Cake (Milk Bar Inspired) Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

1235

kcal

Equipment: 1. Three 8 inch round cake pans (or two if you wanna bake in batches), parchment paper and a little nonstick spray or butter to grease them
2. Stand mixer or a large bowl plus an electric hand mixer for creaming butter and peanut butter together
3. Measuring cups and spoons and a kitchen scale if you got one, spoon and level the flour for accuracy
4. Two large mixing bowls, one for the dry stuff and one for the wet stuff (keeps things less messy)
5. Rubber spatula and a large whisk for folding and scraping every last bit of batter
6. Food processor to pulse the chocolate cookies into coarse crumbs (or a zip bag and a rolling pin if you’re old school)
7. Baking sheet to spread and toast the cookie crumbs, and parchment for that too
8. Wire cooling racks and oven mitts — cool cakes out of the pans and protect your hands
9. Offset spatula or bench scraper for frosting smooth layers, plus a toothpick to check doneness

Ingredients

For the cake:
2 3/4 cups (345 g) cake flour
1 1/2 cups (300 g) granulated sugar
3/4 cup (150 g) light brown sugar, packed
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup (227 g) unsalted butter, softened
1 cup (250 g) creamy peanut butter, room temp
4 large eggs, room temp
1 1/4 cups (300 ml) buttermilk, room temp
2 teaspoons pure vanilla extract
For the peanut butter cream cheese frosting:
12 oz (340 g) cream cheese, softened
1 cup (227 g) unsalted butter, softened
1 1/2 cups (375 g) creamy peanut butter
4 cups (480 g) powdered sugar, sifted
1 teaspoon fine sea salt
1 teaspoon vanilla extract
2 to 4 tablespoons heavy cream or milk, to loosen if needed
For the homemade chocolate cookie crumbs:
2 cups (about 220 g) chocolate sandwich cookies or chocolate wafer cookies, crushed into crumbs
2 tablespoons unsalted butter, melted
1 tablespoon unsweetened cocoa powder optional for extra chocolate punch
pinch of fine sea salt
Optional garnish:
1/2 cup chopped roasted peanuts
flaky sea salt for sprinkling

Directions

Preheat oven to 350°F (175°C). Grease and line three 8 inch round pans with parchment, or use two pans and bake in batches. Make sure butter and eggs are room temp and spoon and level the flour for accurate measuring.
Whisk together 2 3/4 cups cake flour, 1 1/2 cups granulated sugar, 3/4 cup light brown sugar, 1 tablespoon baking powder, 1 teaspoon baking soda and 1 teaspoon fine sea salt in a bowl and set aside.
In a stand mixer or large bowl beat 1 cup softened unsalted butter with 1 cup creamy peanut butter until light and fluffy, about 2–3 minutes. Add the 4 large eggs one at a time, beating briefly after each, then stir in 2 teaspoons vanilla.
With mixer on low, add the dry ingredients in three additions alternating with 1 1/4 cups buttermilk (start and end with dry), mixing just until combined each time. Dont overmix or you'll get a dense cake.
Divide batter evenly among pans, smooth tops and bake 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out to wire racks to cool completely; chill layers 20–30 minutes if you want easier trimming.
While cakes cool make the chocolate cookie crumbs: pulse 2 cups chocolate sandwich or wafer cookies, 1 tablespoon cocoa powder (optional) and a pinch of fine sea salt in a food processor until coarse crumbs form, then add 2 tablespoons melted butter and pulse once to combine. Spread on a baking sheet and toast in the oven 5 to 7 minutes to dry and intensify flavor, then cool.
Make the peanut butter cream cheese frosting: beat 12 oz softened cream cheese with 1 cup softened unsalted butter until smooth, add 1 1/2 cups creamy peanut butter and mix, then add 4 cups sifted powdered sugar in batches, 1 teaspoon fine sea salt and 1 teaspoon vanilla. Add 2 to 4 tablespoons heavy cream or milk to reach a spreadable consistency, taste and adjust salt if needed.
Level the cake layers if needed. Place first layer on your board or plate, spread a generous layer of frosting, sprinkle a little of the cookie crumbs over the frosting (this gives that Milk Bar vibe), repeat with second layer, then top layer. Apply a thin crumb coat of frosting around the sides and top, press some crumbs into the sides and more on top, then chill 15 minutes.
Finish with a final coat of frosting if desired, press remaining crumbs around the sides and on top, sprinkle optional 1/2 cup chopped roasted peanuts and a little flaky sea salt. Chill at least 1 hour to set, then let sit at room temp 15 to 30 minutes before slicing for cleaner cuts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.