Ingredients

The following ingredients have 12 Servings
  • 1/2 cup 113g unsalted butter, softened
  • 3/4 cup 213g creamy peanut butter
  • 3/4 cup 138g light brown sugar, packed
  • 1/4 cup 50g granulated sugar
  • 1 teaspoon 5ml vanilla extract
  • 1 large egg
  • 1 tablespoon 15ml milk
  • 1/2 teaspoon 3g baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cup 248g all-purpose flour
  • 1/4 cup 56g unsalted butter, melted
  • 1/4 cup 21g unsweetened cocoa
  • 1 1/4 cups 142g powdered sugar
  • 1/4 teaspoon salt
  • 1-2 tablespoons 15-30ml milk
  • Sprinkles (optional)

Instruction

  • Preheat oven to 350°F. Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
  • Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
  • Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
  • Press batter into prepared pan. Use a fork to create criss-cross marks all over the top.
  • Bake for 15-20 minutes or just until golden brown. Cool completely.
  • Make frosting: whisk butter, cocoa, powdered sugar, salt, and 1 tablespoon milk until smooth, adding a bit more milk as needed for consistency. Place frosting immediately in piping bag and frost immediately, top with sprinkles.
  • Store loosely covered for up to 2 days, longer in refrigerator.