If you thought there was something more delicious than peanut butter cake, think again. It’s moist, light and exceptionally easy to make. I love that this recipe only requires a few key ingredients that most would already have in their kitchen cupboards. A delicately whipped peanut butter buttercream adorns the layers, and crunchy salted peanuts – along with Joe & Seph’s peanut butter popcorn – decorate the top. You can make the cake and buttercream in advance, and assemble on the day of eating.

Peanut Butter Cake

What you’ll need to make this Peanut Butter Cake:

This cake using kitchen staples, but if you need to swap in any alternatives, here’s what I use:

  1. Peanut butter. I personally recommend Mani Life’s Deep Roast which is thick, indulgently creamy, and mind-blowingly delicious. You can however use any peanut butter you like – crunchy or smooth – as an alternative. Peanut Butter with a deep dark flavour and no crunchy distractions.This ensure the caramel will be heated evenly throughout and prevents any burning on the bottom.
  2. Butter. Choose unsalted butter for the best flavour.
  3. Sugar. Light muscovado or golden caster sugar are beautiful in this cake, but you could also use regular caster sugar, or regular light brown sugar.
  4. Eggs. My go-to are Clarence Court Burford Browns for their rich yolks and decadent flavour.
  5. Flour. Allinson’s Self-Raising is perfect for this recipe.
Peanut Butter Cake

Top tips for making this Peanut Butter Cake:

  • Bring your ingredients to room temperature. This is such a simple tip, but many forget to bring their ingredients to room temperature before baking. Your butter will whip up creamier, and the eggs will incorporate into your batter more evenly.
  • Always, always sift your flour. This aerates it, removes any foreign objects and makes for a light, fluffy sponge.
  • Use Nielsen Massey vanilla bean paste. It’s just so much better than essence and has a much richer flavour.
  • Don’t over-mix the batter. Mixing develops the gluten bonds. If you want a delicate sponge, mix for the least time as possible until all your ingredients are just combined.
  • Give your cake tin a few hard taps on the kitchen counter before placing in the oven. This removes any potential air bubbles that may have got trapped in your batter for an even bake.
  • Grab yourself an offset spatula. This will help you frost the cake perfectly.
Peanut Butter Cake

What else can I top this Peanut Butter cake with?

Depending on your mood, you might want to alter which toppings you add to this cake. These are the alternatives I’d choose:

1. Reese’s pieces would be a fun addition to this cake, or if you’re looking for your chocolate hit.
2. A caramel drizzle would give this a cake a delightful sweetness.
3. Switch the peanut butter popcorn for salted caramel or banana-flavoured popcorn.

Frequently Asked Questions:

How should I store this Peanut Butter Cake after baking?

This cake can be kept in the fridge for up to 3 days uncovered, or up to 5 days in an airtight container. Simply bring to room temperature before eating.

Is it possible to freeze this Peanut Butter Cake?

Yes! Ensure the cake has cooled to room temperature, then flash freeze for 30 minutes – 1 hour uncovered. This will help your frosting stay in tact, and avoid it getting squished. Once slightly frozen, wrap in clingfilm, place in the freezer and eat within 1 month.

See how I made this cake over on Instagram!

Peanut Butter Cake

Peanut Butter Cake

A gorgeous peanut butter cake made with deep roast, crunchy peanut butter and finished with a peanut butter buttercream.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Servings 10 slices


For the cake

  • 100 g unsalted butter
  • 200 g crunchy peanut butter I like Mani Life's Deep Roast Crunchy
  • 250 g light muscovado sugar
  • 3 large eggs
  • 125 g Greek yoghurt
  • 2 large bananas mashed
  • 1 tsp vanilla bean paste
  • 250 g self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground sweet cinnamon
  • 1 tsp ground nutmeg

For the frosting

  • 330 g unsalted butter
  • 75 g peanut butter
  • 650 g icing sugar sifted
  • 2 tsp vanilla bean paste
  • 3 tbsp double cream or milk

For the topping

  • Handful of salted peanuts roughly chopped
  • Handful of Joe & Seph's Peanut Butter Popcorn


For the cake

  • Preheat the oven to 180C / 350F / 160C fan. Butter and line 3 x 7-inch cake tins with parchment paper.
  • Beat the butter, peanut butter, sugar and 1 egg until pale and creamy.
    Peanut Butter Cake
  • Mash your bananas and add them to the mixture, along with the remaining 2 eggs, yoghurt and vanilla. Mix again, then add the flour, baking powder and spices. Mix until just combined.
  • Using electric scales to weight out the mixture, divide the batter between the three tins. Bake on the middle shelf for 35-40 minutes until the sponge is golden and springy. Insert a skewer or cake tester into the centre – if it's ready, your skewer should come out clean.
    Peanut Butter Cake
  • Leave to cool in the tins for 20 minutes, then turn out onto wire racks to cool completely.

To make the buttercream

  • Beat the butter using electric whisks or a stand mixer until pale and smooth. Add the peanut butter and mix again.
  • Sift in the icing sugar, and place your stand mixer on its lowest speed to avoid icing sugar going everywhere! Add the vanilla paste and cream, then beat again.

To assemble the cake

  • Level out the tops of your cakes using a cerated knife or cake leveller, then use ~third of the icing to sandwich the layers together and coat the cake in a thin layer of icing. This is called a crumb coat and will help you ice your cake neatly. Place in the fridge for at least 30 minutes.
  • Once your cake has chilled and the icing is slightly firmer, use about 3/4 of the remaining icing to cover the cake. Use a palette knife to give your cake a clean, smooth finish. Place the other quarter in a piping bag fitted with a star nozzle.
  • Pipe the remainder of the buttercream across the top of the cake in stars, add a few roughly chopped peanuts and a handful of peanut butter popcorn.
Keyword banana, buttercream, cake, caramel, icing, layer cake, nuts, peanut, peanut butter

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