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This peanut butter crumb cake is a snack cake you can whip together anytime you’re craving something warm and homey. The batter is straightforward — everything comes together in one bowl — and the texture is soft and tender with just the right amount of peanut butter flavor.
A generous layer of crumb topping adds sweetness and crunch, and the chocolate chips melt into the crevices as the cake bakes. It’s perfect for potlucks, weekends, or an easy after-school treat. Serve it slightly warm for maximum coziness.
What You’ll Like About This Dish
One-bowl batter. Easy to mix, even when you’re short on time.
Crumb topping included. No extra step — you reserve the crumbs while mixing.
Perfect snack cake. Soft, moist, and wonderful with coffee or milk.
Chocolate-peanut butter combo. A crowd-pleasing flavor pairing.
Ingredient Notes
- Flour – Provides structure for a sturdy but tender snack cake.
- Brown sugar – Adds moisture and gives the crumbs a pleasant chew.
- Peanut butter – Smooth peanut butter blends cleanly into the batter.
- Butter – Softened butter helps form both the crumbs and the tender cake base.
- Baking powder & baking soda – Work together for good lift.
- Salt – Enhances the overall flavor.
- Milk – Keeps the batter pourable and moist.
- Eggs – Bind the batter and keep the crumb soft.
- Vanilla – Adds depth to the peanut butter flavor.
- Chocolate chips – Melt slightly into the crumbs for a sweet finish.
Steps to Make Peanut Butter Crumb Cake
- Preheat the oven and grease a 9×13-inch baking pan.
- Combine flour, brown sugar, peanut butter, and butter until crumbly; reserve a cup of crumbs.
- Add baking powder, baking soda, milk, vanilla, and eggs to the remaining crumbs.
- Beat until smooth and well blended.
- Spread the batter in the pan.
- Sprinkle the reserved crumbs over the top.
- Add the chocolate chips evenly over the crumbs.
- Bake until the cake tests clean and the top is set and golden.
Tips
- Reserve the crumb mixture first — it forms the topping.
- Scrape the bowl as you mix to ensure even blending.
- Use room-temperature butter for the best crumb texture.
- Let the cake cool slightly before cutting for cleaner slices.
Recipe Variations
- Swap the chips. Use peanut butter chips, white chocolate, or a mix.
- Add nuts. Chopped pecans or peanuts give extra crunch.
- Warm spices. A little cinnamon or nutmeg adds a cozy fall twist.
- Streusel boost. Add a tablespoon of oats to the reserved crumbs for texture.
Serving Suggestions
- Serve warm or room temperature with cold milk or coffee.
- Add a dollop of whipped cream for dessert.
- Pair with fresh berries to cut the sweetness.
- Garnish with extra chocolate chips or chopped peanuts.
How to Store
Room temperature: Keep the cake tightly covered for up to 3 days. The brown sugar and peanut butter help it stay moist.
Refrigerate: Refrigeration isn’t necessary, but it will extend freshness by a day or two if your kitchen is warm.
Freeze: Freezes well for up to 2 months. Wrap individual pieces to prevent drying — high-fat cakes like this hold texture beautifully.
Peanut Butter Crumb Cake
Ingredients
- Butter and flour or baking spray, for the pan
- 2 ¼ cups all-purpose flour
- 2 cups brown sugar, firmly packed
- 1 cup creamy peanut butter
- ½ cup unsalted butter, room temperature
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup semisweet chocolate chips
Recommended Equipment
Instructions
- Preheat the oven to 350 F.
- Grease and flour a 9-by-13-by-2-inch baking pan or spray it with baking spray.Butter and flour or baking spray (for the pan)
- In a large mixing bowl with an electric mixer on low speed, combine the flour, brown sugar, peanut butter, and butter. Beat just until crumbly. Reserve one cup and set it aside.2 1/4 cups all-purpose flour | 2 cups brown sugar (firmly packed) | 1 cup creamy peanut butter | 1/2 cup unsalted butter (room temperature)
- To the crumb mixture in the mixing bowl, add the baking powder, baking soda, salt, milk, vanilla, and eggs. Beat on low speed until moistened, then beat at medium speed for 3 minutes, scraping sides and bottom of bowl several times.1 tsp baking powder | 1/2 tsp baking soda | 1/4 tsp salt | 1 cup milk | 1 tsp vanilla extract | 3 large eggs
- Pour the batter into the prepared baking pan and spread evenly.
- Sprinkle the reserved crumbs evenly over the top of the batter and then sprinkle the chocolate chips evenly over crumbs.1 cup semisweet chocolate chips
- Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
