Sheffield Park crunchy peanut butter cake recipe

Our crunchy peanut butter cake is a popular treat in our tea-room. Follow this recipe and make your own.

Cakes and bakes
Crunchy peanut butter cake from the Sheffield Park tearoom
  • Preparation time 45 minutes (prep. time)
  • Cooking time 50 minutes (cooking time)
  • Serves 8



  • 400g (14oz) margarine
  • 400g (14oz) caster sugar
  • 400g (14oz) self-raising flour
  • 400g (14oz) crunchy peanut butter
  • 7 eggs


  • 450g (16oz) icing sugar
  • 225g (8oz) soft butter
  • 110g (4oz) crunchy peanut butter



  1. Cream the butter, sugar and peanut butter together until smooth
  2. Alternate between adding the eggs and flour
  3. Pour into a 25cm (10in) lined cake tin
  4. Bake at 160c for 50 minutes
  5. Check with a skewer to see if cooked, if not cook in 5 minute increments until done
  6. Blend the icing sugar, butter and peanut butter together
  7. When the cake is cool, cut in half and place a third of the butter cream in the middle
  8. Cover the whole cake with the rest of the butter cream