Peanut Butter Toffee Snack Cake

Peanut Butter Toffee Snack Cake is wonderfully simple and flavorful. A great anytime cake!

slices of Peanut Butter Toffee Snack Cake on a red-rimmed white plate

As much as I’m sure we all love pretty desserts, there’s something to be said for simple, no-fuss, everyday sweet treats. Those are the ones you can just grab whenever the craving strikes, whether it be an afternoon snack or an after dinner dessert.

This Peanut Butter Toffee Snack Cake is filled with plenty of peanut butter flavor. My longtime love of peanut butter is no secret around here. It’s one of my favorite flavors, and I love to bake with it whenever I can. And I absolutely love it in this cake!

overhead view of Peanut Butter Toffee Snack Cake on a red-rimmed white plate

While I like using crunchy peanut butter to give this cake a nuttier, crunchier texture, you can certainly use creamy peanut butter if you prefer. You’ll also get a nice crunch from the addition of toffee bits in the cake as well as on top of it. Toffee bits are one of my favorite baking add-ins. They are so tiny but they have plenty of flavor and crunch.

Perhaps my favorite part of this Peanut Butter Toffee Snack Cake is that little bit of cinnamon, which is one of my favorite things to pair with peanut butter for a little unexpected flavor. You can see that pair in action in several recipes here on BoB, including Peanut Butter Snickerdoodles and Peanut Butter-Chocolate Chip Pie.

Another win for this cake is how quick and easy it is to make. You can have it mixed and in the oven in about 15 minutes. Once it’s baked, there’s no frosting to be made. Just let it cool, slice it up, and enjoy!

Yield: 12 to 16 servings

Peanut Butter Toffee Snack Cake

This Peanut Butter Toffee Snack Cake is packed with big flavor!

Peanut Butter Toffee Snack Cake on a red-rimmed white plate

Ingredients

  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 cup (99g) old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) firmly packed light brown sugar
  • 1/2 cup (127g) crunchy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (118ml) milk
  • 1/2 cup (80g) toffee bits, plus more (about 1 tablespoon) for the top of the cake

Instructions

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. Whisk together the flour, oats, baking powder, cinnamon, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, brown sugar, and peanut butter until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Add the flour in 3 portions, alternating with 2 portions of milk. Mix just until combined. Stir in the toffee bits.
  5. Transfer the batter to the prepared pan, and spread evenly. Sprinkle about a tablespoonful of toffee bits over the top of the batter.
  6. Bake 35 to 40 minutes, or until a pick inserted into the center comes out clean. Cool completely in the pan on a wire rack before serving.

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This recipe was developed in collaboration with Go Bold with Butter, where I am a paid contributor.
Peanut Butter Toffee Snack Cake bakeorbreak.com

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