Peanut butter cake

Peanut butter cake

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(41 ratings)

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)

    Peanut butter

    pee-nut butt-ah

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

  • 4 large eggs



    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



    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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9th Apr, 2013
Thank you
4th Apr, 2013
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
2nd Apr, 2013
Came out fantastic. I will defiantly be baking this again :)
6th Mar, 2013
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.
6th Jun, 2012
This is best recipe which i tryed last week. it really came out well. check this site as well ... peanut butter chocolate cake
9th May, 2012
Didn't have dulce de leche so used condenced milk! It was very light, moist & nutty, filling & tasty!
27th Jan, 2012
it was enjoyed but we found it very dry. next time im going to cut back on the peanut butter!
Rowena Wilkes's picture
Rowena Wilkes
15th Dec, 2011
This is great! A real winner. I use honey roasted peanuts for the top instead. Couldnt find any dulce de leche though
25th Oct, 2011
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
24th Sep, 2011
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.


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