Peanut Butter Yoghurt Cake

Slice of cake v2
High tea option or a birthday cake solution!

A perfect treat that's light and fluffy with moreish buttercream icing.


  • 200g Butter
  • 3 Tbsp Peanut Butter
  • 4 large Eggs
  • 200g Sugar
  • 150g Yoghurt
  • 200g Self-Raising Flour
Butter-Cream Icing
  • 250g Soft Butter
  • 250g Icing Sugar
  • 250g Peanut Butter
View Method Peanut Butter Yoghurt Cake


  1. Lightly grease 2x20cm cake tins, and heat the oven to 180°C fan-force.
  2. Using an electric beater, beat the butter, peanut butter, eggs, sugar and yoghurt until smooth. Then mix in the flour.
  3. Split the mixture between tins and bake for 30mins until golden.
  4. For the icing, use an electric beater to mix the peanut butter and butter together. Add the icing sugar a tablespoon at a time, and beat until combined.
  5. Half the butter-cream mixture for the filling and topping, assemble and enjoy!
View Ingredients Peanut Butter Yoghurt Cake
View Method Peanut Butter Yoghurt Cake
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