Peanut butter cake

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
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Ingredients

  • 200g butter, softened, plus extra for greasing
    Butter

    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
    Eggs

    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.

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Comments (52)

wizzbang82's picture
5

Excellent cake. First made this as a birthday cake for my husband who LOVES chocolate and peanut butter. It has been made several times since. Also works well with gluten- free flour and stays very moist.

However, I do find toasting the peanuts in the sugar glaze tricky and they burn easily. We prefer it without, as it was a lovely smooth texture.

emsmith's picture
5

Gorgeous! Just made this for my husband as a Father's Day treat. Went to town a little and increased the recipe by 50% to make three layers, made my own caramel (from a recipe on this site for Hannah Obee's salted caramel cake) and decorated the top with Reece's Pieces as well as the caramelised peanuts. A little ostentatious, I appreciate - but the overall effect was quite spectacular - and the cake tasted amazing! Had quite a few of the caramelised peanuts left over and they were very popular in their own right.

eloisejustine1994's picture
5

Looks delicious!!!! I might try it today.

stephie_kay's picture
5

Delicious and impressive looking! At first glance seems as if it may be too rich; but its the just right balance! Also good for people who say they 'dont really have that much of a sweet tooth'. If you want to do a clever twist on an american classic, I suggest you put jam on top of the peanut butter (in the middle layer) for a peanut butter / jelly "sandwich". Another suggestion is a nutella spread. Both worth a try and delicious.

sweetcorn's picture
5

fantastic recipe. The caramelised peanuts on the top just made it. I couldn't get dulce de leche, so boiled a can of condensed milk, which has the same result. Was wonderful and my family just love it.

pennypiccolo's picture
4

Delicious. If you don't have the filling ingredients, peanut butter mixed with butter icing works great too, and I also drizzled melted chocolate on top :) yummy!

eleanormayo's picture
5

Great cake, I agree with the other comments that the peanuts only need 5 mins in the oven. I also used crunchy peanut butter as that was what I had and am also not a fan of smooth....

lesleyjoyce's picture
5

Great cake, just the right amount of peanut and caramel. definitely make again.

ambertuesday's picture
4

oh so so so so so nice, everyone loved it. Very sweet so I tried to cut smaller slices but didn't always manage that!!!
Worked out quite expensive to make but will most definitely make again.

sammendez1's picture
4

Not a very moist sponge, I found.
But the caramel and peanut butter filling was delicious and the roasted nuts on top really make this cake - the crunch is welcomed.
If you like Snickers, this is one for you!

mother_ship's picture
4

I didn't fare so well with this recipe, all my own fault, as despite reading the comments I didn't watch my toasting peanuts closely enough, 10 mins is definitely too long! Also I was lazy, used the processor so over mixed after adding the flour resulting in a rather stogy cake. Still tasted great, but now must do it again more carefully!

nuttygooner's picture
5

I have made this cake 3 times in the last fortnight, each and every time I plate it up, the same thing happens - the cake seems to vanish!

It is a terrific recipe, you look at it initially and you think "What the...?", but trust me, it is a really easy cake to make! There was someone earlier who mentioned needing baking powder to make it spongey - well, what worked for me, is sifting the flour in the mix in two batches, and then folding it all in each time.

As my family REALLY loves peanuts, I switched the smooth peanut butter in the centre for crunchy. Also, if you don't want to make the caramelised nuts in the recipe, just tip the salted nuts into the chocolate topping - not only does the salt bring out the chocolate taste, but it save the heartache of burning your nuts (ooh-er!). Or, if you are lazy like me, melt down a couple of bars of Snickers and top the cake with that (it's quite a fudgy topping, so eat the cake with lots of tea!)

Well worth a go!

emilymargaret's picture
4

I made this cake over the weekend and brought it into the office where it quickly disappeared. As with other posts keep your eye on the nuts - they won't need the full 10 mins. Also don't skimp on the fillings - next time I made this I would increase the amount by about a half as the cake seemed to soak it up. But overall v yummy

vickyhinde's picture
4

I made this cake for my sweetheart on Valentines Day, as he adores peanut butter. It was lovely...I too, burnt my 1st batch of peanuts...will definately make again..maybe for his birthday..

Vegirl's picture
5

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

vonnybee's picture

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.

emmalouise283's picture
4

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

farmersgirl's picture
4

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.

farmersgirl's picture
4

Wow, this is such an easy recipe and the result is stunning. I've posted my effort on my blog HERE

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