Peanut butter cake

Peanut butter cake

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(37 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins Plus cooling

Skill level

Easy

Servings

Serves 12

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

Nutrition and extra info

Additional info

  • Unfilled sponge can be frozen
Nutrition info

Nutrition per serving

kcalories
445
protein
9g
carbs
40g
fat
29g
saturates
13g
fibre
1g
sugar
27g
salt
0.6g

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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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.

Recipe from Good Food magazine, May 2009

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Comments

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

alexlaw44's picture
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it was enjoyed but we found it very dry. next time im going to cut back on the peanut butter!

Rowena Wilkes's picture
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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
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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
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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.

wizzbang82's picture
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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
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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.

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