Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 0.5 cup (125g) natural creamy peanut butter (no added sugar)
  • 0.75 cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 cup (120g) plain Greek yogurt, room temperature
  • 0.25 cup (60ml) skim milk or almond milk
  • 0.5 cup (115g) unsalted butter, softened
  • 1/3 cup (85g) natural peanut butter
  • 0.25 cup (30g) unsweetened cocoa powder
  • 1.5 cups (180g) powdered sugar
  • 3 tbsp (45ml) heavy cream or milk

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with parchment paper.
  2. In a large bowl, beat the softened butter, peanut butter, and brown sugar on medium-high speed for 3 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract and Greek yogurt until glossy.
  4. Sift in the flour, baking powder, baking soda, and salt. Fold the mixture using a spatula or low speed mixer until just combined.
  5. Gradually pour in the milk and stir until the batter reaches a consistent, mahogany-colored cream.
  6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire cooling rack.
  8. For the optional frosting, beat together softened butter, peanut butter, cocoa powder, powdered sugar, and heavy cream until stiff peaks form, then frost the cooled cake.