Peanut butter cake

Prep: 20 mins Cook: 30 mins Plus cooling


Serves 12
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling

Nutrition and extra info

  • Unfilled sponge can be frozen

Nutrition: per serving

  • kcal445
  • fat29g
  • saturates13g
  • carbs40g
  • sugars27g
  • fibre1g
  • protein9g
  • salt0.6g
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  • 200g butter, softened, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp smooth peanut butter, plus 2 tbsp for the middle (or more if you like)
  • 4 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 tbsp dulce de leche


  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.

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Comments, questions and tips

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Comments (52)

alisondavey's picture

I found this recipe while looking for a cake that combined peanuts, chocolate and caramel to make for someone who loves Snickers bars. My colleagues asked me to make a special cake for our manager's retirement party and this one went down a storm. I baked it in my special tins that make a cavity in the middle for lots of filling. I put in the peanut butter and caramel as per recipe but added a layer of whipped cream flavoured with some of the caramel.
As other comments have said, I added a teaspoon of extra baking powder for lightness and kept stirring the caramelised nuts for the topping. I also made double the chocolate ganache to completely cover the cake. It looked a real showstopper! Fantastic recipe.

codeswitcher18's picture

I made this for a colleague who loves peanut butter and it went down a storm! It's a little more dense than I expected, but the peanut buttery goodness is incredible :)

sewingsandi's picture

Good Grief! the taste of this cake is OFF THE SCALE!!! I thought I was being clever as the dulce de leche (Carnation) seemed very runny, so I added a little cream and whisked it hoping for it to didn't! So it is more of a pudding than a cake. But utterly delicious! I don't know if this will work to show a photo....

lydiaburge's picture

Did anyone find there wasn't enough mixture? My sponges were about 1cm high!

sewingsandi's picture

sorry, must be your ingredients alone are higher than that! Wrong tins maybe?

phoeberosie's picture

I made this for my dad for fathers day and I will be making it again for his birthday soon as he says it is his favourite cake! Absolutely love this recipe the cake tastes great and its really easy to make! worth the effort.

sxhall's picture

Now known as the "Snickers" cake in my house hold as well as my wife's office! It went down really well but is incredibly sweet so a little slice goes a long way. Worth the effort to make as it is a bit different to most cakes.

yuliyaly's picture

Absolutely fantastic and so easy to make! Very moist and nutty. Could not find dulce de leche so made m own

drilldille's picture

Love it. Easy and tasty. Still got to try british dulce de leche. The one I use in Norway is HaPÃ¥.

emilylovestobake's picture

Thank you <3 This was the best peanut butter cake recipe ever! I'm 11 and i'm making this for my mum, it is her birthday on the 27th of April :) I hope she likes it.
P.S. However, I really think she will because today I bought her a peanut butter muffin and i went to the loo and when i came back she was just chewing the last piece!

roseyhelen's picture

Great cake, easy recipe. My 8 year old wanted to make a peanut butter and chocolate cake - he looked up the recipe, we made it together and it turned out really well, even though we were novices using an aga!

juststephi's picture

Came out fantastic. I will defiantly be baking this again :)

wdianejon's picture

What a lovely cake. I made this for my son's birthday and it did not last very long. Like someone else suggested I added in a tsp of baking powder and it worked. As a cheat I added roughly chopped mixed nuts to the top of the cake before cooking and cooked in one tin fo 1hr 10mins. To make the caramel I boiled a tin of condensed milk for 4 hrs, not recommended I know but I watched it to make sure it did not boil dry and it worked for me. Will be making this again for sure.

joseeshaw's picture

Didn't have dulce de leche so used condenced milk!
It was very light, moist & nutty, filling & tasty!

alexlaw44's picture

it was enjoyed but we found it very dry. next time im going to cut back on the peanut butter!

Rowena Wilkes's picture

This is great! A real winner. I use honey roasted peanuts for the top instead. Couldnt find any dulce de leche though

catherinesalisbury's picture

Not the best recipe ever. I don't think peanut butter really works in a sponge. Just tasted like peanut butter on toast but with a sponge texture which was all in all, a rather strange combination. Will not be making this cake again. Sponge mixture was light and moist, just would be better without peanut butter flavour

rachbob's picture

I made this as a birthday cake as my family are big fans of peanut butter. It was absolutely delicious! We all loved it. I usually go for a classic victoria sponge or chocolate cake, but I'm so glad I made this as it was SO much better! The yoghurt and peanut butter keep it nice and moist. It didn't rise quite as much as I'd expected, but I liked the denseness.
I did change the icing though, as my family also love nutella! So I made a nutella buttercream (icing sugar, nutella, butter and a splash of milk) which went really well with the cake. I then topped with little chocolate shavings and roast hazelnuts. Yum! The cake also looks really pretty when you slice into it.


Questions (3)

mikamburgess's picture

What kind of smooth peanut butter do you use? Salted or unsalted?

gemkay's picture

Mine rose well but parts of the sponge look really dense almost puddingy or like they've had syrup added.... still tastes ok...any ideas?

goodfoodteam's picture

It sounds like the cake needed a little longer in the oven. To ensure your cake is cooked through, colour and the way it feels (springy to the touch) are good indicators but for an extra measure, insert a skewer into the centre of the cake. If it comes out cleans the cake is cooked. If not, give it another 5 minutes and test again. Hope that helps in future.

Tips (2)

phoeberosie's picture

if you can't find dulce de leche use 3 tablespoons of Carnation caramel. I did and it tasted amazing!

sxhall's picture

I used hazelnuts on the top instead of peanuts for taste and doubled the sugar as well to coat them.