Peanut butter and popcorn layer cake

That's it, we want this peanut butter and popcorn cake with a fork, right now!

Brought to you by Dairy Diary

 

Is there any combination better than peanut butter and popcorn?! We're not convinced there is, and when added to a layered chocolate cake we're ALL over it! Take a look at this recipe from the Dairy Diary 2019, and we promise you'll never look back!

Ingredients

  • 175 g caster sugar
  • 275 g butter, softened
  • 40 g treacle
  • 3 medium free-range eggs
  • 175 g self-raising flour (sifted)
  • 2-4 tbsp milk
  • 110 g smooth peanut butter
  • 225 g icing sugar
  • 15 g sweet and salty popcorn
  • toffee sauce for drizzling (optional)

Instructions

1
Preheat the oven to 180°C/Gas Mark 4. Grease and line three 18cm (7in) round sandwich tins. 
2
Cream together the caster sugar, 175g (6oz) butter and treacle until light and fluffy. 
3
Beat in the eggs, one at a time, each with 1 tbsp flour. 
4
Fold in the remaining flour, cocoa and 2 tbsp milk, then spoon into the prepared tins. 
5
Bake for about 20 minutes, or until springy to touch. Cool on a wire rack.
6
Beat together the peanut butter with the icing sugar and remaining butter. Add 1-2 tbsp milk, if necessary. Use to sandwich the cakes together. Spread the remainder on top, then add the popcorn and drizzle with toffee sauce.

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