Yossy Arefi is a food photographer, food stylist, former professional baker, and the creator of the award-winning blog Apt. 2B Baking Co. She has recently launched her newest cookbook Snacking Cakes, where the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat.

Enjoy hearing more in our recent interview with Yossy and try her featured Chocolate
 Peanut Butter Cake from Snacking Cakes as soon as you can...


There is a lot to love about this classic combination. Deep chocolate cake is infused with a generous amount of smooth, salty peanut butter, then covered with a thin layer of peanut butter glaze.

Top the whole thing with some chopped roasted peanuts, and don’t forget to pour yourself a glass of milk. If you really want to gild the lily, fold ½ cup (85g) of peanut butter chips into the batter just before pouring it into the pan.


•​​ 1 cup (200g) light brown sugar
•​​ 2 large eggs
•​​ ½ cup (125g) smooth peanut butter
•​​ ½ cup (120ml) neutral oil, like canola or grapeseed
•​​ ½ cup (120ml) whole milk
•​​ 1 teaspoon vanilla extract
•​​ ¾ teaspoon kosher salt
•​​ ½ cup (45g) unsweetened Dutch-process cocoa powder
•​​ 1 cup (128g) all-purpose flour

•​​ 1 teaspoon baking powder

•​​ ½ teaspoon baking soda

•​​ ½ cup (120ml) hot coffee or water


•​​ 1 cup (100g) confectioners’ sugar
•​​ 2 tablespoons smooth peanut butter
•​​ 1 teaspoon vanilla extract
•​​ Pinch of salt
•​​ 1 to 2 tablespoons hot water
•​​ ½ cup (55g) chopped roasted and salted peanuts
•​​ Flaky salt, to finish (optional)

Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

MAKE THE CAKE: In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the peanut butter, oil, milk, vanilla, and kosher salt. Whisk the mixture until smooth and emulsified. Add the cocoa powder and whisk until smooth.

Add the flour, baking powder, and baking soda and whisk until well-combined and smooth. Lastly, add the coffee and stir until well-combined and smooth.

Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula.

Bake the cake until puffed and a tester inserted into the center comes out clean, 45 to 55 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.

MAKE THE GLAZE: In a bowl, whisk the confectioners’ sugar, peanut butter, vanilla, kosher salt, and 1 tablespoon hot water until smooth. If the glaze is very thick, add more water, a few drops at a time, until it is a smooth and pourable consistency.

Pour the glaze over the cooled cake and sprinkle with chopped peanuts and a few sprinkles of flaky salt (if using). Let the glaze set for about 20 minutes before slicing the cake. (Store the cake, well-covered, at room temperature for up to three days.)

Use Another Pan

LOAF: Bake in a 9 x 5 x 3-inch loaf pan until puffed and a skewer inserted into the center comes out clean, 55 to 65 minutes. You’ll need a half batch of glaze to coat the cake in a thin layer.

ROUND: Bake in a 9-inch round pan until puffed and a tester inserted into the center comes out clean, 45 to 55 minutes.

Dress It Up

Top slices of cake with Cocoa Whip (page 180) and mini peanut butter cups. Yeah, that’s right, I said to top a cake with peanut butter cups.


Blue with White Rim Prep Set

White with Blue Rim Loaf Tin

White with Blue Rim Square Bake Tray


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