Peanut Butter Cinnamon Honey Cake

“I only love my bed and my momma, I’m sorry” – Drake

I’ve been thinking along the same lines as Drake lately… this time of the year always has me clinging to the little scraps of hope that get me through the last winter days.  There’s a short list of things (yes, such as my bed and my mom) that have the uncanny ability to anchor me when I’m feeling spread thin.  Well, I’m adding this cake to that list.

I recently collaborated with Peanut Butter Americano, a feel-amazing peanut butter brand that has donated over $14,000 towards economic and community development initiatives in 19 countries.  The brand concept originated when the founder was volunteering with TECHO, a non-profit group, in Uruguay.  The peanut was first cultivated in that area over 3,000 years ago, but the locals still grabbed for the less nutritious (but tasty!) spreads like dulce de leche… Peanut Butter Americano’s founder vowed to change the peanut butter landscape by making a peanut butter that not only had nutritional value, but was also drop-everything-and-grab-a-spoon delicious.   You really haven’t experienced peanut butter until you’ve sampled Peanut Butter Americano!

The cinnamon honey peanut butter that I used in this cake’s frosting was subtly sweet with just the right amount of crunch.  It tastes like a listening to a James Blake song on a Saturday afternoon, with the entire weekend still unfolding before you.  New York weekends tend to be frenzied for me; because I don’t know how long I’ll stay in New York, I feel like I need to soak up everything that it has to offer while I can.  Despite the constant scurrying, it’s good to slow down sometimes and just acknowledge where I am, from the comfort of my apartment, with a big slice of homemade cake staring me down.

This three layer honey cake is covered in cinnamon honey peanut butter frosting and has a peanut butter sauce pattern on top that almost looks like zebra stripes!  A few pieces of Honeycomb cereal add just the right about of texture to offset the fluffy peanut butter buttercream.

Scroll down for the recipe!

For the Honey Cake


  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 cup vegetable oil
  • 1 cup honey
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup warm coffee or strong tea
  • 3/4 cup orange juice


  1. Preheat the oven to 350°F. Lightly grease two 6 inch round cake pans. Line the bottom with lightly greased parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add the oil, honey, sugars, eggs, vanilla, coffee, and orange juice.
  3. Using an electric stand mixer, combine the ingredients well to make a thick batter.
  4. Spoon the batter into the prepared pans.  Place the cake pans in the oven and bake until the cake springs back when you touch it gently in the center. Bake for about 45 minutes.
  5. Let the cake stand for 15 minutes before removing it from the pan. Remove from the pan and let cool completely on a wire rack.

For the Peanut Butter Americano Frosting:



  1. Beat the butter in an electric stand mixer until light and fluffy.
  2. Slowly incorporate the powdered sugar until well incorporated.
  3. Combine remaining ingredients and beat until light and fluffy.

For the Sauce:


  • 1/2 cup cream
  • 1/4 cup sugar
  • 1/4 cup light Karo syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1/2 cup creamy peanut butter (or chunky Peanut Butter Americano!)


  1. Combine all ingredients except the peanut butter in a saucepan over low heat, stirring constantly until all ingredients are dissolved.
  2. Let the mixture cool completely.  Add the peanut butter and stir thoroughly.
  3. Keep stirring until smooth.  The end product will have a slightly grainy texture from the peanut butter.
  4. Let cool before topping your cake, otherwise the cake’s buttercream will melt!


When cool, torte the two cakes to create three even layers.  You will have an extra layer left over that you can use to make cake pops.  Alternatively, you can always build the cake one layer higher!  Make sure that it will fit in your fridge first… Distribute the cinnamon honey peanut butter buttercream between the cake layers using a large round piping tip.  I applied frosting to the outside of the cake in thick strokes to create a billowy, fluffy look.  Because the Peanut Butter Americano contains chunks of peanuts, achieving a super smooth look can be frustrating; the solids leave indented trails in the buttercream when you’re smoothing the sides with a bench scraper.  I suggest a loose, fluffy technique instead for this cake!  When complete, drizzle the cooled peanut butter sauce over the top in your desired pattern.  Garnish with Honeycomb cereal.  Enjoy!





Lucky Charms Irish Cream Cake

Is there anything in this world better than an alcoholic cake?  I’m thinking not.  In preparation for St. Patrick’s Day, I whipped up this Irish cream cake.  It’s three layers of buttery goodness, topped with frosting that is laden with Bailey’s Irish cream and Lucky Charms marshmallows.  Yes, you might get drunk if you eat too much of it.  You’ve been warned!

As a kid, I only ate the cereal bits out of Lucky Charms and rejected the marshmallows.  I think that I liked looking at them more than eating them… I was such a strange kid!  My stance on Lucky Charms (and sugar in general) has shifted quite a bit since then.  I hope that your St. Patrick’s Day is full of good luck and lots of colorful cake!  Scroll down for the recipe.


For the Cake


  • 1 1/2 Cups Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1/4 Cup Irish Cream Liqueur
  • 1/4 Cup Whole Milk
  • 3/4 Cups Unsalted Butter at Room Temperature
  • 1 Cup Brown Sugar
  • 1/2 Cup Sugar
  • 2 Large Eggs


  1. Preheat oven to 325°F Prepare 5 inch cake pan by spraying with nonstick cooking spray.
  2. Combine flour, baking powder and salt in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream and milk and set aside.
  3. In  a large bowl, using a hand held electric mixer, beat butter and sugars at medium speed until fluffy. Add the eggs, one at a time, and beat well after each addition.
  4. Gradually add half the flour mixture then half the milk mixture to the butter mixture.  Repeat with remaining flour then milk and mix until incorporated.
  5. Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.

For the Frosting


  • 1 cup butter, softened
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 3 cups powdered sugar
  • 1/4 cup Irish cream liqueur
  • 1 teaspoon vanilla


  1. In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy.
  2. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended.
  3. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.

Assembly:  Decorate with a variety of Lucky Charms cereal marshmallows.  For extra crunch, add layers of cereal between each layer of cake while building.  Another option is to make the cereal into a Rice Krispie-style treat like I did with my Apple Jacks Cake, and use two layers of that for extra texture.