Peanut Butter and Nutella Cake

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Ingredients for the cake;

  • 400g self raising flour
  • 100g plain flour
  • 300g unsalted butter
  • 150g peanut butter
  • 400g brown sugar
  • 6 eggs, lightly beaten
  • 1 ½ tsp vanilla extract
  • 200g chocolate chips

Ingredients for the peanut butter cream cheese filling;

  • 100g softened unsalted butter
  • 500g icing sugar
  • 200g cream cheese
  • 1 tsp vanilla essence
  • 3 tbsp peanut butter

Ingredients for the Nutella ganache;

  • 200g Nutella
  • 284ml carton double cream (pouring type)
  • 2 tbsp golden caster sugar
Preparation Time:- 40 minutes Cooking Time:- 45 minutes

My two favourite flavours coming together in perfect harmony. Peanut butter and Nutella. Not since Ben Cohen and Jerry Greenfield has there been a partnership so perfect.

This recipe calls for diving the recipe into two 6” round tins for us to get the awesome height. If, like me, you’ve only got the one, then split the recipe and make the two cakes one at a time. If you leave half the cake mixture on the side for the time the first half is baking then the air you whipped in may escape and the raising agent in the flour will start activating. So by the time the second half of your mixture goes into the oven, there is a high chance it won’t rise properly and may be heavy or dense.

Preheat the oven to 140°C. Grease and line 2 x 6” –cake tins. (Or use one tin twice which I’m doing. If you only have the one tin, halve the recipe and make them one at a time!)


Cream the butter, peanut butter and sugar together until light and fluffy.


Add the eggs one at a time.


Add in your sifted plain and self raising flour. Mix, and then fold in the chocolate chips.

Put the mixture into your tin(s) and bake for 40-45 minutes. (If using the one tin, flip your cake out when it has cooled, reline and do it all over again!)


For the peanut butter cream cheese icing: Cream the butter and sugar together. Add the cream cheese, vanilla, salt and peanut butter and mix until combined. Careful not to over mix or it will become runny.


Split your cakes in half. Spread a thick layer of icing on the top of each cake. Stack the cakes on top of each other. Leave to one side.


Make the ganache: Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil.


Take off the heat and pour it over the Nutella. Stir until the Nutella has melted and the mixture is smooth. Pour this over your peanut butter cake tower.

I’ve also cut four Reeces peanut buttercups in half and put these on top. Because you know, there’s no such thing as too much peanut butter.

There you have it! And OMG the kitchen smells amazing!

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

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