Chocolate Peanut Butter Cake

Name: Chocolate Peanut Butter Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10 servings
Cuisine: British
Ingredients: 200g Unsalted Butter, softened; 200g Caster Sugar; 4 Large Eggs; 170g Self-Raising Flour; 30g Cocoa Powder; 1 teaspoon Baking Powder; 2 tablespoons Milk; 1 teaspoon Vanilla Extract; 150g Unsalted Butter, softened, for the peanut butter cream; 180g Smooth Peanut Butter; 180g Icing Sugar, sifted; 2 tablespoons Double Cream; 1/2 teaspoon Vanilla Extract, for the peanut butter cream; 1/4 teaspoon Fine Sea Salt; 30g Dark Chocolate, finely grated, for finishing; 30g Roasted Peanuts, roughly chopped, for finishing

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Serves 10 650 kcal per serving Prep 30 min Cook 25 min Passive 1 h

Ingredients

200g Unsalted Butter, softened
200g Caster Sugar
4 Large Eggs
170g Self-Raising Flour
30g Cocoa Powder
1 teaspoon Baking Powder
2 tablespoons Milk
1 teaspoon Vanilla Extract
150g Unsalted Butter, softened, for the peanut butter cream
180g Smooth Peanut Butter
180g Icing Sugar, sifted
2 tablespoons Double Cream
1/2 teaspoon Vanilla Extract, for the peanut butter cream
1/4 teaspoon Fine Sea Salt
30g Dark Chocolate, finely grated, for finishing
30g Roasted Peanuts, roughly chopped, for finishing

Instructions

Preheat the oven to 180°C and grease and line two 20cm round sandwich tins with baking paper.
Beat the softened butter and caster sugar together in a large bowl until pale and fluffy.
Add the eggs one at a time, beating well after each addition and adding a spoonful of flour if the mixture begins to curdle.
Sift in the self-raising flour, cocoa powder, and baking powder and fold gently until just combined.
Fold in the milk and vanilla extract until the batter is smooth.
Divide the batter evenly between the prepared tins and level the surfaces.
Bake for 22–25 minutes until the cakes are risen and a skewer inserted into the centre comes out clean.
Leave the cakes in the tins for 10 minutes, then turn them onto a wire rack and leave to cool completely.
To make the peanut butter cream, beat the softened butter until smooth and creamy.
Add the peanut butter and beat until completely combined.
Gradually add the icing sugar, beating until light and fluffy.
Add the double cream, vanilla extract, and sea salt and beat again until the cream is smooth and spreadable.
Place one cooled chocolate sponge on a serving plate and spread about half of the peanut butter cream evenly over the top.
Place the second sponge on top and spread the remaining peanut butter cream over the surface.
Finish with the grated dark chocolate and chopped roasted peanuts.
Slice and serve once assembled.

Tips

Make sure the butter and eggs are at room temperature before mixing so the cake batter emulsifies evenly and produces a lighter sponge.
Allow both sponge layers to cool completely before adding the peanut butter cream, otherwise the filling can soften and slide.
Use smooth peanut butter rather than a very runny natural peanut butter for a stable, creamy filling.

Variations

Chocolate Peanut Butter Banana Cake: Add a layer of thinly sliced banana between the sponge and peanut butter cream just before serving.
Chocolate Hazelnut Cake: Replace the peanut butter with smooth hazelnut butter and finish with toasted chopped hazelnuts.

Storage

Store the assembled chocolate peanut butter cake in an airtight container in a cool place for up to 2 days or refrigerate for up to 4 days. Bring refrigerated slices towards room temperature before serving for the softest sponge and creamiest filling.

Serving Suggestions

Serve with fresh raspberries or strawberries to provide a sharp contrast to the rich chocolate and peanut butter.
Pair with coffee or black tea for an indulgent afternoon cake.

Frequently Asked Questions

Can I make chocolate peanut butter cake ahead of time?

Yes. The chocolate sponge layers can be baked a day ahead and stored in an airtight container. Assemble the cake with the peanut butter cream before serving or refrigerate the finished cake until needed.

Why is my Victoria-style sponge dense?

A dense sponge can result from overmixing after the flour is added, using ingredients that are too cold, or insufficiently creaming the butter and sugar. Fold the dry ingredients gently once the mixture is aerated.