This cake is all about that thick, fudgy peanut butter batter that bakes into a crackled, brownie-like top with a dense, tender interior. Creamy peanut butter is the entire base here — no flour needed — so every bite has that rich, nutty depth you want from a flourless treat. Melty pockets of chocolate studded throughout add little bursts of richness against the salty-sweet crumb. It bakes up fast, cools into clean slices, and has that fudgy, almost brownie-like texture that makes it feel indulgent without any fuss. This one's a genuinely solid pick if you're watching added sugar, since the whole structure leans on peanut butter and eggs rather than flour-based bulk. Simple ingredients, big payoff — it's the kind of one-bowl cake you'll want to make again.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper.
In a large mixing bowl, beat the peanut butter and granulated sugar together with a hand mixer or stand mixer on medium speed until well combined and slightly lightened, about 2 minutes.
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