If you love peanut butter and coffee cake, this recipe is going to become a favorite.
It has a soft peanut butter cake, a gooey chocolate-hazelnut center, and a crunchy peanut topping.
Every bite is rich, tender, and perfect with a cup of coffee or a cold glass of milk.
It looks bakery-worthy, but it’s easy to make at home.
Why I Love This Recipe
The first time I baked this cake, I wanted something that felt like a coffee cake but had a little surprise inside. Peanut butter already makes baked goods rich and comforting, but adding a layer of warm chocolate-hazelnut spread took it to another level. When it came out of the oven with the crunchy peanut topping, it disappeared much faster than I expected.
Now it’s one of my favorite recipes for weekend breakfasts, brunches, and afternoon coffee breaks. It feels special without being difficult.
- Soft and tender peanut butter cake.
- Crunchy peanut streusel adds amazing texture.
- Gooey chocolate-hazelnut center in every slice.
- Easy ingredients you can find almost anywhere.
- Great for breakfast, dessert, or sharing with friends.
Servings and Time
- Servings: 9 slices (3 mini 6-inch cakes or one 9-inch cake)
- Prep Time: 20 minutes
- Bake Time: 24 minutes
- Total Time: About 45 minutes
What You’ll Need
Ingredients
For the Peanut Topping
- ⅓ cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon creamy peanut butter
- ½ cup salted roasted peanuts, chopped
For the Cake
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup whole milk
- ¾ cup chocolate-hazelnut spread, warmed
- Melted dark chocolate, for garnish (optional)
Tools
- 3 (6-inch) cake pans or cast-iron skillets
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Whisk
- Cooling rack
Pro Tips
- Use room-temperature butter, eggs, and sour cream so the batter mixes smoothly.
- Warm the chocolate-hazelnut spread for about 10 seconds so it spreads easily.
- Do not overmix after adding the flour or the cake can become dense.
- Sprinkle the topping evenly so every slice gets a crunchy bite.
- Check the cake with a toothpick near the end of baking since ovens can vary.
Substitutions and Variations
- Use crunchy peanut butter for extra texture.
- Swap the chocolate-hazelnut spread for chocolate peanut butter.
- Add mini chocolate chips to the batter.
- Replace whole milk with 2% milk.
- Use chopped pecans instead of peanuts.
Make-Ahead Tips
- Make the peanut topping one day ahead and refrigerate.
- Bake the cakes a day ahead and store covered.
- Warm slices for about 10 seconds before serving.
Why This Recipe Works (Quick Science)
Peanut butter adds natural fat, which keeps the cake moist and tender. Sour cream adds acidity that softens the gluten, giving the cake a softer crumb. Baking powder creates tiny air pockets that help the cake rise. The peanut topping stays crisp because of the butter and brown sugar, while the chocolate-hazelnut layer stays creamy inside.
Recipe
Step 1. Prepare the Oven and Pans
Preheat the oven to 350°F.
Grease 3 (6-inch) cake pans with cooking spray.
Step 2. Make the Peanut Topping
In a medium bowl, combine ⅓ cup all-purpose flour and ¼ cup packed light brown sugar.
Add 2 tablespoons softened unsalted butter and 1 tablespoon creamy peanut butter. Mix until crumbly.
Stir in ½ cup chopped salted roasted peanuts.
Set aside.
Step 3. Cream the Butter Mixture
Beat together ½ cup softened unsalted butter, ½ cup creamy peanut butter, and 1 cup granulated sugar for about 3–4 minutes until light and fluffy.
Mix in 2 eggs, one at a time.
Beat in ½ cup sour cream and 1½ teaspoons vanilla extract until smooth.
Step 4. Add the Dry Ingredients
Whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt.
Add half of the flour mixture to the batter.
Pour in ½ cup whole milk.
Finish with the remaining flour mixture.
Mix only until no dry flour remains.
Step 5. Assemble the Cakes
Divide half of the batter evenly among the prepared pans.
Spread ¾ cup warmed chocolate-hazelnut spread over the batter.
Cover with the remaining batter.
Sprinkle the peanut topping evenly over each cake.
Step 6. Bake
Bake for 23–25 minutes until a toothpick inserted into the cake comes out clean.
Cover loosely with foil if the tops brown too quickly.
Cool for 10 minutes before removing from the pans.
Drizzle with melted dark chocolate if desired.
Common Mistakes
- Overmixing the batter after adding flour.
- Using cold butter or cold eggs.
- Skipping the warming step for the chocolate-hazelnut spread.
- Baking too long, which dries out the cake.
- Adding the chocolate spread too close to the edges, causing leaks.
What to Serve With
- Fresh coffee
- Hot tea
- Cold milk
- Fresh strawberries
- Banana slices
- Greek yogurt
- Whipped cream
Leftovers and Storage
Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Freeze tightly wrapped slices for up to 2 months.
Warm individual slices in the microwave for 15–20 seconds before serving.
Nutrition Information (Approximate Per Serving)
- Calories: 470
- Protein: 9g
- Carbohydrates: 48g
- Fat: 27g
- Saturated Fat: 10g
- Fiber: 2g
- Sugar: 29g
- Sodium: 230mg
FAQ
Can I make one large cake instead?
Yes. Bake in a greased 9-inch round pan for about 35–40 minutes.
Can I use natural peanut butter?
Regular creamy peanut butter works best because it gives a more stable texture.
Can I make this ahead?
Yes. Bake it one day ahead and keep it covered until ready to serve.
Can I freeze it?
Yes. Wrap cooled slices well and freeze for up to 2 months.
Do I have to use chocolate-hazelnut spread?
No. Chocolate peanut butter or a thick chocolate spread also works well.
Final Thoughts
This Peanut Butter Coffee Cake has everything you could want in one dessert. The cake is soft, the peanut topping is crisp, and the chocolate-hazelnut center adds a rich surprise in every bite. It’s simple enough for a weekend bake but impressive enough to serve guests. Give it a try, and don’t forget to leave a comment sharing how it turned out or any fun twists you added.
