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Peanut butter cake

Peanut butter cake

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Rating: 5 out of 5.54 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 12

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

  • Freezable (Unfilled sponge can be frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal445
fat29g
saturates13g
carbs40g
sugars27g
fibre1g
protein9g
low insalt0.6g
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Ingredients

For the filling and topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
TIP

Dulce de leche is a thick, spoonable caramel sauce in a jar, usually found with the canned fruit and custard in the supermarket. If you can’t find it, use Carnation Caramel (which comes in a tin) or any good-quality toffee sauce.

Recipe from Good Food magazine, May 2009

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Overall rating

Rating: 5 out of 5.54 ratings
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