Peanut butter cake

Peanut butter cake

A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

plus cooling
Freezable

Unfilled sponge can be frozen

Method

  1. Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
  2. Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
  3. Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Try

TIP

Dulce de leche is a thick, spoonable caramel sauce in a jar, usually found with the canned fruit and custard in the supermarket. If you can't find it, use Carnation Caramel (which comes in a tin) or any good-quality toffee sauce.

PER SERVING

445 kcalories, protein 9g, carbohydrate 40g, fat 29 g, saturated fat 13g, fibre 1g, sugar 27g, salt 0.6 g

Recipe from Good Food magazine, May 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo elaine

    24 April 2009

    elaine commented on this recipe

    cake looks so nice

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  • Binder photo Lynsay

    28 April 2009

    Lynsay commented on this recipe

    my husband made this cake for me at the weekend, oh my it was so lovely.. i am a very savoury person so to combine peanuts and cake, brilliant... My daughter loved it too...

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  • Binder photo want2learn

    28 April 2009

    want2learn commented on this recipe

    I LOVE peanut butter so I'll definitely have to give this one a go!

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  • Binder photo louisaspantry

    28 April 2009

    louisaspantry commented on this recipe

    I doubled the topping and put a reeces nutrageous bar cut into 10 pieces on the top I also found after being asked to make it a few times that when stored in an air tight box for a day or two uncut it becomes a lot moister

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  • Binder photo maximmortal

    02 May 2009

    maximmortal rated this recipe

    5 stars

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  • Binder photo Mary

    06 May 2009

    Mary rated and commented on this recipe

    4 stars

    My daughter made this for my birthday last week - it was absolutely delicious!! So nice, she's making another one with the leftover caramel and peanut butter this evening!!!

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  • Binder photo recipes

    12 May 2009

    recipes commented on this recipe

    I attempted to make this and didn't have much success. the ingredients wouldn't mix together it went like scrambled eggs why!!!!

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  • Binder photo Wildy

    15 May 2009

    Wildy rated and commented on this recipe

    5 stars

    Wow! This is a gorgeous dish! The dulce de leche is in a squeezy jar so you can really get giddy with the amount you can evenly spread! We used Cadburys dairy milk for the topping and its fantastic! Just watch out that you dont burn the peanuts as you roast them. A truly scrummy dish!!!

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  • Binder photo Bev

    19 May 2009

    Bev rated and commented on this recipe

    4 stars

    Fab cake. I have made this twice but not put peanuts on top. I found I had to add 1tsp of baking powder the 2nd time which made it a lighter sponge.

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  • Binder photo Mandinga

    19 May 2009

    Mandinga rated and commented on this recipe

    5 stars

    As always, a beautifully constructed and inventive recipe from Jane Hornby and Good Food. I made this one for the nut-freaks in the office and it was devoured faster than any I've made before. The caramelised roasted salted peanuts do sound a bit odd, but they are delicious, although they do need to be watched very carefully while toasting - I only needed to put them in for five minutes, tossed around about halfway through.

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  • Binder photo pmbgal

    27 May 2009

    pmbgal rated and commented on this recipe

    4 stars

    Yummy, though the caramalised nuts were hard to master. We wolfed this one done before the end of the weekend

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  • Binder photo Georgelikescake

    31 May 2009

    Georgelikescake rated and commented on this recipe

    5 stars

    Made this for a friend's birthday, I absolutely loved it and will make it again although will have to have an excuse - with that amount of calories i can't justify making it on a whim!

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  • Binder photo inspiration

    02 June 2009

    inspiration rated and commented on this recipe

    4 stars

    lovely cake but very rich. maybe my tooth isn't as sweet as i thought. careful with the peanuts carmelising as I burnt the first lot- found five mins was enough. Dished out portions to friends so awaiting their verdicts.

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  • Binder photo maria

    21 July 2009

    maria rated this recipe

    5 stars

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  • Binder photo Farmersgirl

    06 August 2009

    Farmersgirl commented on this recipe

    Wow, this is such an easy recipe and the result is stunning. I've posted my effort on my blog <a href="http://farmersgirl.blogspot.com">HERE</a>

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  • Binder photo Farmersgirl

    16 August 2009

    Farmersgirl rated and commented on this recipe

    4 stars

    A very easy cake to make. As in a previous comment I found it became more moist after a few days. As I had to fill and top it the day before my husband's birthday, I found that the peanut butter and toffee sauce had soaked into the sponge. I think I might make a peanut butter 'buttercream' in future and put the toffee onto that. Will report back if I make it again.

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  • Binder photo emmalouise283

    16 September 2009

    emmalouise283 rated and commented on this recipe

    4 stars

    Lovely moist cake that went a long way as it is very sweet (and equally scrumptious) I also burnt the first lot of peanuts. Will make again - but probably won't bother with the nuts on top

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  • Binder photo VonnyBee

    18 October 2009

    VonnyBee commented on this recipe

    Loved it but as many people have already said - careful with the peanuts. My first lot burnt - second time, I cooked them for 6 minutes and that was just right in my oven. Really unusual cake recipe - my friends all loved it.

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  • Binder photo veggibecki

    23 February 2010

    veggibecki rated this recipe

    5 stars

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  • Binder photo sally

    30 March 2010

    sally rated and commented on this recipe

    5 stars

    Fantastic cake, really unusual made my own dulce de leche to make it even more special.

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

plus cooling
Freezable

Unfilled sponge can be frozen

Ingredients

  • 200g butter , softened, plus extra for greasing
  • 3 tbsp smooth peanut butter , plus 2 tbsp for the middle (or more if you like)
  • 4 large eggs
  • 200g golden caster sugar
  • 150g pot natural yogurt
  • 200g self-raising flour

FOR THE FILLING AND TOPPING

  • 50g salted roasted peanuts
  • 1 tbsp icing sugar
  • 100g milk chocolate , roughly chopped
  • 2 tbsp milk
  • 3 tbsp dulce de leche
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PER SERVING

445 kcalories, protein 9g, carbohydrate 40g, fat 29 g, saturated fat 13g, fibre 1g, sugar 27g, salt 0.6 g

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