Lucky Cake (or Peanut Butter Chip Cake)
Yields 12 servings (8, depending on who’s cutting).

Lucky Cake

  • 2 cups all-purpose flour (may substitute all-purpose gluten-free flour mix)
  • 1 cup (190 grams) granulated sugar
  • 3/4 cup (144 grams) brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (8 tablespoons) butter, room temperature
  • 1/2 cup (130 grams) crunchy peanut butter
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup sauerkraut (120 grams; a little more than half a 14-ounce can), rinsed, well-drained and finely chopped
  • 1/2 cup mini semi-sweet chocolate chips (plus an extra tablespoon for sprinkling on top, if desired)
  • Foolproof Peanut Butter Frosting: (yields 17 ounces of frosting or enough to frost a 10 x 13 cake or the combination of smaller pan sizes described below with a little extra to spare)
  • 1/2 cup (130 grams) creamy peanut butter
  • 1/2 cup (8 tablespoons) butter, softened to room temperature (I use salted)
  • 1 1/2 cups plus 2 tablespoons (195 grams) powdered sugar
  • 2 tablespoons (30 milliliters) milk
  • 1/2 tablespoon vanilla extract


  1. For the cake: Preheat the oven to 350 degrees F, and grease a 10 x 15 baking pan. (See notes)
  2. In the bowl of a stand mixer or another large bowl, whisk together the dry ingredients.  Add the remaining cake ingredients, except the mini chips, and beat until well blended. Use a spatula to make sure the dry ingredients on the bottom of the bowl are thoroughly incorporated.  Fold in the chocolate chips.
  3. Spread mixture in the prepared pan, and bake for 20-25 minutes or until the cake is just cooked through, being careful not to over-bake.
  4. Allow the cake to cool completely and then frost. (If you prefer a thinner layer of frosting, you may have a small portion leftover.)  Sprinkle the top with mini chocolate chips, if desired.
  5. For the Foolproof Peanut Butter Frosting: In a mixing bowl, beat the peanut butter and butter until creamy. Add about half of the powdered sugar and blend well. Add the milk and vanilla. Blend again.
  6. Beat in the remaining powdered sugar until the mixture is fluffy and smooth.
  7. Frosting may be prepared several days in advance and stored, covered, in the refrigerator.  Bring to room temperature and stir well prior to using.


  • This recipe makes a large cake that is slightly thinner than a standard 9 x 13 cake. Think snack cake.  If you do not have a pan this size, you could spread the batter between one 9-inch square and one 8-inch square pan.  (Additionally, a 10-inch round will substitute for a 9-inch square pan, and 9-inch round will work for an 8-inch square pan.)  When varying pan size, keep an eye on the oven and augment the baking time a few minutes either way, as needed. As a final option, you could put all of the batter in one 9×13 pan for a thicker cake. In this case, the baking time will need to be lengthened and there will be leftover icing.

More recipes at