Peanut butter cake

Peanut butter cake

  • 1
  • 2
  • 3
  • 4
  • 5
(41 ratings)

Prep: 20 mins Cook: 30 mins Plus cooling

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g butter, softened, plus extra for greasing

    Butter

    butt-err

    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

    Egg

    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

    Milk

    mill-k

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

  • 3 tbsp dulce de leche

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

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
5

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 thicken...........it 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....https://www.facebook.com/groups/355330947919114/

lydiaburge's picture

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

sewingsandi's picture
5

sorry, must be your cooking....lol...the 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
5

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
5

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
5

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

alexlaw44's picture
4

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

Rowena Wilkes's picture
5

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
3

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
5

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.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

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.

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.