Peanut Butter Snack Cake

Why use normal bread on your PB&J when you can make it with cake instead?


  • 1 cup sugar
  • 1 cup all-purpose flour
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup flavorless oil, like canola
  • 6 tablespoons water
  • 1/2 cup creamy natural peanut butter
  • Jam and powdered sugar, for serving


  1. Preheat oven to 350°F. Grease a loaf pan, line the bottom with parchment paper, and set aside.
  2. In a large bowl, whisk together all the dry ingredients. In a medium bowl, whisk together all the wet ingredients. Whisk the wet ingredients into the dry ingredients, then pour into the cake pan.
  3. Bake until the top is golden and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes.
  4. Let cool for about 10 minutes in the pan, then turn onto a lightly greased cooling wrack. Slice and sandwich with jam and top with powdered sugar.