10-Minute Peanut Butter Fudge Cake
Alright, picture this: it’s a rainy afternoon, and you need a little chocolate-peanut butter magic ASAP. This cake is the hero who saves those days when you want dessert *right now*—and I mean like, in the time it takes to choose a movie. Rich, fudgy, with that cozy peanut butter warmth swirling through every bite, this cake hits that sweet spot between “oh wow” and “how is this so fast?” Plus, it’s super forgiving—so if your peanut butter is on the thicker side or your chocolate isn’t quite melty enough, I’ve got you covered with easy fixes. Let’s dive into a recipe that’s basically a warm hug coming out of your oven in just 10 minutes!
Quick Facts
- Yield: Serves 6
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Ingredients
For the Main Dish:
- 1 cup creamy peanut butter
- ½ cup sugar
- 2 large eggs
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
How I Make It
Step 1:
First, preheat your oven to 350°F and grease an 8×8-inch baking dish—this size helps the cake cook quickly and evenly. In a bowl, combine the creamy peanut butter and sugar. It’ll have a thick, almost clay-like texture, which is totally fine.
Step 2:
Crack in the eggs, then whisk everything together until smooth and glossy. The mixture will loosen up a bit and hold a nice fudgy sheen.
Step 3:
Next, sift in the cocoa powder, baking powder, and a pinch of salt. Add the vanilla extract and gently fold until just combined. Don’t overmix—it’s okay to see some streaks of cocoa through the batter.
Step 4:
Pour the batter into your prepared dish and smooth the top with a spatula. The batter will be thick but spreadable.
Step 5:
Bake for 5–6 minutes, until the edges look set but the center still jiggles slightly—that’s the perfect fudgy texture! The aroma of warm peanut butter and chocolate will start filling your kitchen.
Step 6:
Allow it to cool for about 10 minutes before slicing. This resting time helps it set beautifully and brings out those rich peanut buttery notes.
Variations & Tips
- Swap creamy peanut butter for natural or chunky—it’ll add a lovely texture but may need a minute longer in the oven.
- For extra fudginess, add 2 tablespoons of melted dark chocolate to the batter.
- Use honey instead of sugar for a slightly different sweetness and moistness.
- Pop a handful of chocolate chips or chopped peanuts on top before baking for a fun crunch.
- Don’t have cocoa powder? Substitute with 3 tablespoons of melted baking chocolate.
How I Like to Serve It
This cake is a weekday-winner served warm with a scoop of vanilla ice cream or a dollop of whipped cream. During colder months, pour warm caramel sauce over the top for an extra cozy touch. It’s also fantastic packed into lunchboxes for a quick midday treat that feels indulgent but homemade.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- To reheat, microwave a slice for 15 seconds to bring back that ooey-gooey softness.
Closing: This 10-minute peanut butter fudge cake is proof that you don’t need a fancy recipe to enjoy rich, comforting desserts fast, every single time.
