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Chocolate and Peanut Butter Streusel Cake

Chocolate and Peanut Butter Streusel Cake

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  • 2 1/4 cups all purpose flour
  • 2 cups (packed) golden brown sugar
  • 1 cup creamy peanut butter
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 12-ounce package semisweet chocolate chips (2 cups)

Recipe Preparation

  • Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add eggs, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips.

  • Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

Recipe by Debra Sostrin Viroflay FranceReviews Section

Chocolate Peanut Butter Lasagna is an easy no-bake layered dessert with a chocolate graham cracker crust, fluffy peanut butter cheesecake mousse, and rich chocolate&hellip

Vanilla Magic Custard Cupcakes are melt-in-your-mouth, light, soft, and creamy, triple-layer vanilla cupcakes topped with whipped cream. If you like Vanilla Magic Custard Cake,&hellip

About Me

Hello and welcome to my kitchen. Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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Notes from the author on this Peanut Butter Chocolate Tart:

While I love pastry, sometimes I don’t have the patience or time to make it, so in those times, I turn to cookie crusts – tart cases made with a mixture of cookie crumbs and butter. They’re incredibly quick and simple to throw together, but they do have one down side: they’re not the easies to remove from the tin, so they’re best served in the tin. My way around this is to mix in an egg white, which acts like glue, holding down all of the ingredients together. For this tart, I have stuck with the flavors of two of my favorite candy aisle treats, peanut butter cups and Oreos, a candy and cookie which I think are pretty much perfect.

Recipe Summary

  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ¼ cup creamy peanut butter
  • 3 tablespoons butter
  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 2 eggs
  • ½ cup peanut butter
  • ¼ cup butter, softened

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a small bowl, combine 1/2 cup flour and 1/2 cup brown sugar. Cut in 1/4 cup peanut butter and 3 tablespoons butter until mixture resembles coarse crumbs. Set aside.

In a large bowl, mix together 2 cups flour, 1 cup brown sugar, baking powder, baking soda and salt. Make a well in the center and pour in the milk, eggs, 1/2 cup peanut butter and 1/4 cup butter. Mix well and pour into prepared pan. Spread evenly, then sprinkle streusel over top.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add eggs, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips.

Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

For a printer-friendly version of this recipe, click here: Chocolate and Peanut Butter Streusel Cake

What Makes This Peanut Butter Streusel Coffee Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peanut Butter Streusel Coffee Cake.

Ready to make this Peanut Butter Streusel Coffee Cake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

1/4 c All purpose flour
1/4 c Packed brown sugar
2 tb Peanut butter
1 tb Butter no substitutes
1/4 c Miniature semisweet
-chocolate pieces
1/4 c Peanut butter
2 tb Butter or margarine
1 c All purpose flour
1/2 c Packed brown sugar
1/2 c Milk
1 Egg
1 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1/4 c Miniature semisweet
-chocolate chips

Grease an 8x8x2 inch baking pan set aside.

For streusel topping, in a small mixing bowl combine the 1/4 cup flour, the
1/4 cup brown sugar, the 2 tablespoons peanut butter and the 1 tablespoon
butter. Stir together until crumbly. Sstir in the 1/4 cup chocolate pieces.
Set topping aside.

In a large mixing bowl beat the 1/4 cup peanut butter and the 2 tablespoons
butter with an electric mixer on medium to high speed for 30 seconds or
until combined.

Add about half of the 1 cup flour, the 1/2 cup brown sugar, half of the
milk, the egg, baking powder, baking soda, and salt. Beat with an electric
mixer on low speed until thoroughly combined, scraping the sides of the
bowl constantly. Add the remaining milk. Beat on low to medium speed just
until combined. Stir in the 1/4 cup chocolate pieces.

Sspread batter evenly in the prepared pan. Sprinkle with the streusel
topping. Bake at 375 oven for 25-30 minutes or until wooden toothpick
inserted near the center comes out clean. Cool on a wire rack for 15
minutes. Cut into squares. Serve warm. Cover any leftovers and store at
room temperature or in the refrigeraator up to 3 days. Makes 1 cake.

Peanut Butter Crumble Coffee Cake

Today is a very important day. It’s national coffee cake day! Okay, there are probably more reasons why it’s an important day.

However, given my love for breakfast food (I promise we eat more than just breakfast food at our house, it just seems that way with all the breakfast related recipes I share!), I obviously couldn’t let this day pass without celebrating! And what better way than to celebrate with peanut butter crumble coffee cake?!

The base of this coffee cake is a classic vanilla, but it’s anything but plain! Instead of the traditional cinnamon filling, this filling has the addition of brown sugar and peanut butter.

If you’ve ever had cinnamon peanut butter before, it tastes like that. Only better. Because it also has two kinds of sugar and butter added in!

And because all good coffee cakes need a crumb/streusel topping, this coffee cake is no different and has a generous layer! Peanut butter and oats combine with a sprinkling of mini chocolate chips to give you that favorite peanut butter chocolate combination.

This coffee cake is sure to be a hit with everyone, that is, if you share!

Chocolate Cake Mix Recipe with Peanut Butter Cups

What’s not to love about this Chocolate Peanut Butter Cake?

This Peanut Butter Chocolate Cake is pure decadence! Rich chocolate cake layers are made with boxed cake mix, but they are super moist and fudgy. Fudge chocolate cake is perfect base for no-bake peanut butter filling and frosting.

No-bake peanut butter cheesecake is loaded with mini chocolate peanut butter cups. And there are more chocolate peanut butter cups and Reese’s candies on top. It’s so rich, so delicious and so fun!

Recipes Chocolate Peanut Butter Cake Sci-Fi Dine In Disney’s Hollywood Studios

Devil&aposs Food Cake:
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, warmed in very warm water for 10 minutes

Method of Preparation:

For chocolate-pecan streusel:
1. Combine flour, sugar, butter, pecans, and cocoa powder in a large bowl. Beat on low speed with an electric mixer until blended and crumbly.

For peanut butter filling:
1. Combine peanut butter, sweetened condensed milk, and pudding in a medium bowl. Whisk until combined.

For devil&aposs food cake:
1. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
2. Combine boiling-hot water and cocoa powder in a separate medium bowl, whisking until smooth. Whisk in milk and vanilla extract. Set aside.

How to Make a Butterscotch Peanut Butter Cake

Bake cakes and let them cool. Place one cake on cake stand and spread an entire 7ounce jar of marshmallow fluff. Place the other layer on top. Marshmallow will ooze out the sides.

Next, make the butterscotch sauce. (recipe below)

Put a thin layer of the sauce on top of the cake. (This is to help the mini marshmallows to stay in place) Then disperse mini marshmallows all over the top of the cake. (I used about half a bag)

Pour more sauce over cake. Now, at this point in the picture, I had poured about half the mixture. This is plenty for the cake. The remaining mixture you can put in an 8࡮ pan and make butterscotch bars! (Just make sure you mix in the remaining marshmallows first)

I highly recommend you do that instead. Or you could just half the recipe. I mean, whatever works for you.

I kept pouring. And scooping out the chunky bits. And pouring. And I made a HUGE mess.

But do grab some of those butterscotchy peanut butter chunky bits from the bottom of the pan and spoon them over the top of your cake.

Then, out of seemingly nowhere, I had visions of butterscotch hot chocolate with mini marshmallows but did not want to do that if it was 75 degrees outside. Maybe on the next nice cool day, I could. And then the temperatures went from 75 to 30 in one day and I actually made myself hot cocoa. And then I felt bad and figured I caused the cold temperatures so I didn’t tell anyone. Except now I am telling you. Don’t be mad. It will get warm again. I think. I mean, I can’t say for sure. I live in Minnesota. We are known for weird weather. So yeah.

Recipe: Peanut Butter Streusel Coffee Cake

When I was in elementary school, I remember sometimes getting breakfasts on campus instead of eating something at home. Back then, it was only .35 for a filling breakfast with milk. My favorite breakfast of all would be a coffee cake that they served with a peanut butter streusel topping. It was a little bit dry, but thick in texture, and it made guzzling down that little carton of milk so refreshing.

Throughout the years, I’ve gone through many recipes online that seemed similar, but they all missed the mark. So I took the task on to try to replicate the recipe myself. Most of the time, it’s been a miss. They were still delicious coffee cakes, just not what I remembered from my childhood. But I think I finally got a recipe that is the closest I’ll ever get to it.

You start by making the streusel, which has a little bit of butter, brown sugar, flour, and peanut butter. I like to use extra crunchy peanut butter in my baking, but you can use any peanut butter you want. If you’re allergic to peanut butter, you can see my substitution note at the bottom of this post.**

Next, you make the batter and pour it into a greased 8࡮ baking dish. This is very similar to my Fruit Preserves Cake batter, but I adjusted it slightly to get the texture that I was looking for. It ends up being thick and you have to work to spread it evenly in the pan, but it’s easy to mix together.

Then you put the streusel topping on the batter and press it in slightly. At this point, it looks like there’s way too much topping, but I assure you that it’s the right amount. The cake rises quite a bit! After baking it in the oven for nearly an hour, it’s done!

Peanut Butter Streusel Coffee Cake


  • 2 tablespoons unsalted butter, room temperature
  • 1/3 cup peanut butter, crunchy or smooth
  • 1/3 cup packed light brown sugar
  • ¾ cup all purpose flour
  • ¾ cup white sugar
  • ¼ cup canola (or vegetable) oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ¾ cup milk, whole or 2%
  • 1¾ cups all purpose flour


Preheat the oven to 350° F.

For the streusel : In a medium sized mixing bowl, cream together the butter and peanut butter until well combined. Mix in the brown sugar until well combined. Using a fork, mix in the flour until the mixture clumps together and there’s no white, dry areas of flour left in the bowl.

For the cake : In a large mixing bowl, whisk together the sugar and oil until it looks like wet sand. Add in the egg, vanilla, salt, and baking power, mixing until well combined. Whisk in the milk until the sugar is dissolved and the milk has thickened slightly. Add the flour and whisk together until just combined.

Pour the cake batter into a greased 8࡮ baking dish, spreading it evening to cover the bottom of the pan. Crumble and spread the streusel evenly over the cake batter, pressing down lightly to ensure that some of it gets into the cake.

Bake for 50 minutes – a tooth pick inserted should be clean when removed.

Let cool in baking dish for 15 minutes before serving.

** Allergy Substitution Note: If you’re allergic to peanut butter, it can be substituted with almond butter for the streusel. Since almond butter isn’t as thick as peanut butter, add an additional 2 or 3 tablespoons of flour to get the right consistency.


  1. Deylin

    Interestingly done. Almost touches the soul, makes you laugh at the rest of the blogosphere. But the topic is not completely covered. Where can I read about this in detail? Best regards, spambot :)

  2. Mezentius

    It does not make sense.

  3. Gardalmaran

    I apologize for interfering ... But this topic is very close to me. Write in PM.

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