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Peanut Butter & Popcorn Layer Cake
Rated 5.0 stars by 1 users
Author:
Emily Davenport
Servings
10 servings
Prep Time
45 minutes
Calories
540
A delicious Peanut Butter & Popcorn Layer Cake recipe from the Dairy Diary
Ingredients
- Caster sugar 175g (6oz)
- Butter 275g (10oz), softened
-
Treacle 40g (1½oz)
- Eggs 3 medium
- Self-raising flour 175g (6oz), sifted
- Cocoa powder 5 tbsp, sifted
- Milk 2-4 tbsp
- Smooth peanut butter 110g (4oz)
- Icing sugar 225g (8oz)
-
Sweet & salt popcorn 15g (½oz)
- Toffee sauce for drizzling (optional)
Directions
Preheat oven to 180°C/160°fan/Gas 4. Grease and line three 18cm (7in) round sandwich tins
- Cream together caster sugar, 175g (6oz) butter and treacle until light and fluffy
- Beat in eggs, one at a time, each with 1 tablespoon flour
- Fold in remaining flour, cocoa and 2 tablespoons milk, then spoon into prepared tins
- Bake for about 20 minutes or until springy to touch. Cool on a wire rack
- Beat together peanut butter with icing sugar and remaining butter. Add 1-2 tablespoons milk, if necessary. Use to sandwich cakes together. Spread remainder on top, add popcorn and drizzle with toffee sauce, if using.
Nutrition
Calories 540, Fat 31.1 grams, Saturated Fat 16.6 grams
