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Peanut Butter Caramel Chocolate Cake

Published: Updated:

4 Reviews

Total Time
Prep Time
Bake Time
Serves 8
Serves 8

About the bake

Your friends and family are guaranteed to go nuts for this amazing showstopper cake. Soft chocolate sponge cake sandwiched with a Proper Nutty peanut butter frosting and caramel sauce. The piece de resistance of this cake is the tower of snickers and caramel popcorn that tops the cake. This is a great cake for any special occasion from Father's Day to birthdays.

15 ingredients8 steps


    1. Step 1

      Preheat the oven to 170°C (150°C fan, gas mark 3). Grease and line two 8" round sandwich cake tins.

    2. Step 2

      Beat together the oil, yoghurt, marmalade, sugar and eggs in a large bowl. Sift together the dry ingredients and beat into the cake mixture.

    3. Step 3

      Spoon into the prepared tins and bake for 30 minutes.

    4. Step 4

      Cool in the tins for 10 minutes then turn out on to a wire rack to become cold.

    5. Step 5

      To make the buttercream, beat together the icing sugar, softened butter, peanut butter and milk until smooth and creamy.

    6. Step 6

      Spread part of the dulce de leche caramel on to one of the chocolate sponges then top with some of the buttercream. Sandwich the other sponge on top and then spread the remaining buttercream over the top of the cake.

    7. Step 7

      Cut the snickers bars in to chunks and decorate the top of the cake with them and popcorn.

    8. Step 8

      Drizzle the remaining caramel over the top of the cake then serve.


    • For the cake

      • 150mlSunflower oil 
      • 150mlYoghurt 
      • 5 tbspMarmalade 
      • 175gUnrefined dark muscovado sugar 
      • 3Egg(s) (free range) 
      • 225gAllinson's Self Raising Flour 
      • 2 tbspCocoa powder 
      • 1 tspBicarbonate of soda 
    • For the buttercream

      • 140gButter (unsalted) 
      • 280gSilver Spoon Icing sugar 
      • 3 tbspProper Nutty peanut butter 
      • 25mlMilk (whole) 
    • For the decoration

      • 397gCaramel (dulce de leche) 
      • 4Chocolate sweets (snickers bar) 
      • 100gPopcorn (caramel) 

    4 Baker Ratings

    This cake is outstanding!!! Super moist and so tasty. I used half the amount of buttercream and use half the amount of icing sugar. It was perfect! Went down an absolute treat.

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    I've made this cake 3 times and on each occasion it has gone down really well. It is delicious. I don't like super sweet cakes and the peanut butter elements add a savoury note to balance it. It's a lovely, light sponge and the decorations make it a real showstopper. I would say a) you don't need all that buttercream, even half that amount is probably OK, b) 4 Snickers bars is a HUGE amount - I'd say far more than in the photo, use your own judgement, but I've also put a few other things on like Rolos but MOST importantly I think is c) caramel on the buttercream forms a slightly slippery surface when at room temperature and the top can slide off if you're not careful!!! I've now made a note on my recipe to watch for this. Last time I used chocolate finger biscuits as edible dowels ;)

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