Peanut butter cake

Peanut butter cake

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(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
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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)

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 4 large eggs
    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
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 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, questions and tips

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alisondavey
24th Nov, 2015
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
16th Sep, 2014
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
12th Jun, 2014
5.05
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/
annauk1
8th Mar, 2014
This was a really gorgeous show stopper of a cake! Will definitely be making it again! The only change I made was adding a little golden syrup to the topping. You can see mine here: http://annauk1.wordpress.com/2014/01/19/peanut-butter-cake/
lydiaburge
6th Mar, 2014
Did anyone find there wasn't enough mixture? My sponges were about 1cm high!
sewingsandi
12th Jun, 2014
5.05
sorry, must be your cooking....lol...the ingredients alone are higher than that! Wrong tins maybe?
phoeberosie
25th Feb, 2014
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
22nd Jun, 2013
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
19th May, 2013
5.05
Absolutely fantastic and so easy to make! Very moist and nutty. Could not find dulce de leche so made m own
drilldille
16th May, 2013
Love it. Easy and tasty. Still got to try british dulce de leche. The one I use in Norway is HaPÃ¥.

Pages

mikamburgess
30th Oct, 2016
What kind of smooth peanut butter do you use? Salted or unsalted?
gemkay
9th Oct, 2016
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
goodfoodteam
15th Oct, 2016
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.
phoeberosie
25th Feb, 2014
if you can't find dulce de leche use 3 tablespoons of Carnation caramel. I did and it tasted amazing!
sxhall
22nd Jun, 2013
I used hazelnuts on the top instead of peanuts for taste and doubled the sugar as well to coat them.