Peanut Butter Candy Cake Recipe

Name: Peanut Butter Candy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups water boiling; 1 cup oats, quick cooking; 1/2 cup butter; 1 cup brown sugar, light; 1 cup sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 1/2 cups flour, all-purpose; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 1 x peanut butter cups; 3 tablespoons butter; 3 ounces chocolate unsweetened; 3 cups powdered sugar; 1/4 teaspoon salt; 1/2 cup milk; 1 teaspoon vanilla extract

Servings: persons

1 3/4 cups water boiling
1 cup oats, quick cooking
1/2 cup butter
1 cup brown sugar, light
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 x peanut butter cups
3 tablespoons butter
3 ounces chocolate unsweetened
3 cups powdered sugar
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract

1
Combine water and oats; cool to room temperature.
2
Cream butter, brown sugar, sugar and vanilla; beat in eggs.
3
Blend in oatmeals mix.
4
Combine flour, baking soda, baking powder, cinnamon and salt.
5
Add to creamed mix.
6
Beat 1 minute on medium speed.
7
Pour batter into a greased and floured 13x9 pan.
8
Chop peanut butter cups and sprinkloe on top of batter (DO NOT STIR).
9
Bake at 350F (180C).
10
40 to 45 minutes.
11
For the frosting, melt butter.
12
Add chocolate and stir constantly over low heat until melted.
13
Pour into a bowl and add remaining ingredients; beat until well blended.
14
Chill to spreading consistency and frost cake.

2571

kcal

Calories

164

Fat

264

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 19 ingredients. The key ingredients include: 1 3/4 cups water boiling, 1 cup oats, quick cooking, 1/2 cup butter, 1 cup brown sugar, light, and more.

Yes, Peanut Butter Candy Cake 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!

Peanut Butter Candy Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions