Flourless Peanut Butter Cake With Chocolate Butterc

Name: Flourless Peanut Butter Cake With Chocolate Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup natural-style peanut butter; 1 cup packed dark brown sugar; ½ cup skim milk; ¼ cup canola oil; 1 teaspoon baking soda; ¾ teaspoon baking powder; ½ teaspoon pure vanilla extract; ¼ teaspoon salt; 4 large eggs, separated; 1 cup salted butter, softened; 1 ¾ cups confectioners' sugar; 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, melted; ¼ teaspoon pure vanilla extract

Servings: persons

1 cup natural-style peanut butter
1 cup packed dark brown sugar
½ cup skim milk
¼ cup canola oil
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon pure vanilla extract
¼ teaspoon salt
4 large eggs, separated
1 cup salted butter, softened
1 ¾ cups confectioners' sugar
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, melted
¼ teaspoon pure vanilla extract

1
Preheat oven to 350F Line two cake pans with parchment paper.
2
In a mixing bowl, beat together peanut butter, sugar, milk, oil, egg yolks, vanilla, baking soda, baking powder, and salt until combined.
3
Thoroughly clean and dry mixing beaters.
4
In a small separate mixing bowl, whip egg whites to stiff peaks.
5
Gently fold egg whites into rest of ingredients until well-incorporated.
6
Divide batter evenly between cake pans.
7
Bake for about 24 minutes.
8
Remove cake from oven and let cool completely before frosting.
9
To prepare buttercream frosting, beat butter until fluffy.
10
Add powdered sugar and beat until creamy.
11
Add chocolate and vanilla.
12
Gently flip one cake over onto serving plate.
13
Frost top of bottom layer.
14
Gently flip out second layer over the first.
15
Frost entire cake and decorate as desired.

1752

kcal

Calories

110

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup natural-style peanut butter, 1 cup packed dark brown sugar, ½ cup skim milk, ¼ cup canola oil, and more.

Yes, Flourless Peanut Butter Cake With Chocolate Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flourless Peanut Butter Cake With Chocolate Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions