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Peanut Butter & Popcorn Layer Cake

Peanut Butter & Popcorn Layer Cake

A delicious Peanut Butter & Popcorn Layer Cake recipe from the Dairy Diary.

Peanut Butter & Popcorn Layer Cake


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)



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.

  1. Avatar
    • Jean Caldwell
    • 30/03/2019

    Looks good but I daren’t make it. If know my granddaughter calls she is allergic to peanuts

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