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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31st Aug, 2011
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.
21st Jun, 2011
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.
28th Apr, 2011
Looks delicious!!!! I might try it today.
1st Apr, 2011
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.
10th Mar, 2011
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.
14th Nov, 2010
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!
10th Nov, 2010
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....
9th Nov, 2010
This is one of the cakes I make if I want to impress people - what amazing flavour combinations! And it looks really amazing too with the peanuts on top - simply wow!! Blogged about it here
24th Aug, 2010
Great cake, just the right amount of peanut and caramel. definitely make again.
27th Jul, 2010
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.


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