Vanilla Cake Bars with Peanut Butter Icing

15 min
20 min


  1. 125g butter, softened
  2. 1 cup (220g) caster sugar
  3. 1 large egg
  4. 1½ tbsp plain yoghurt
  5. 1 tsp Queen Natural Vanilla Extract
  6. 2 ½ cups (375g) plain flour, sifted
  7. ½ tsp baking powder
  8. ½ tsp salt
  9. Queen Buttercream Icing
  10. 2 tbsp (50g) smooth peanut butter
  11. 2 tbsp (20g) cocoa
  12. 1-2 tbsp milk


  1. Step 1

    Pre-heat the oven to 180C fan-forced and grease and line a large loaf tin or 20x20cm square tin with baking paper so it extends over the sides. In the bowl of an electric mixer, beat the butter and sugar together until light and creamy. Add the egg, yoghurt and vanilla and beat them through. Add the flour, baking powder and salt and mix until well combined.

  2. Step 2

    Spread the mixture into the tin and smooth the top. Bake for 18-20 minutes or until a cake tester inserted in the middle comes out clean and the edges turn golden. Leave to cool completely in the tin.

  3. Step 3

    To make the icing – empty the contents of the packed into the bowl of an electric mixer and add the peanut butter and cocoa. Mix on low and then slowly add milk until it reaches the right consistency. Continue to beat until light and fluffy. Spread the icing on the cooled biscuit and cut into bars.

  • Monique Walford Richardson

    Are all the quantities correct? The mixture has turned out like biscuit dough, so I was wondering whether there is supposed to be a much larger amount of yoghurt to make it a little more like actual cake batter.
    So far I have a very sad looking giant biscuit thing in my tin, going to ice it anyway though.

    • Renee

      Hi Monique,

      Thanks for getting in touch. This recipe creates a cake bar that is a bit heavier than a traditional butter cake, and wont rise as much either. It should be risen, crumbly and just delicious smothered with plenty of icing.

      Regards, The Queen Team