I love peanut butter, I have made cookies, fudge, brownies and cupcakes, I have now made a ‘victoria sponge’ style cake. I have filled my cake with chocolate butter icing and peanut butter.
I have used crunchy peanut butter, however smooth is perfect too!
You Will Need:
- 170g Butter
- 170g Caster Sugar
- 3 Eggs
- 140g Peanut Butter
- 170g Self Raising Flour (sifted)
- 90g Butter
- 180g Icing Sugar
- 30g Cocoa Powder
- 2-3 tbsp Milk
- 4 tbsp of Crunch Peanut Butter
You can either have:
A thin layer of butter cream in the middle
A thick layer of butter cream in the middle and sift a mixture of icing sugar and cocoa powder over the top of the cake. A tablespoon of each is enough for a good dusting.
- Line and grease 2 x 18cm loose bottom tins.
- Pre heat the oven to 170 degrees.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time mixing well between each addition.
- Mix the peanut butter in until the mixture looks light and creamy.
- Fold in the sifted flour.
- Divide equally between between your prepared tins.
- Bake at 170dregrees for 30mins or until golden and springy to touch.
- Allow to cool for a few minute before turning out on to a cooling rack. Allow to cool completely before icing it.
The Ice and Decorate:
- Mix together all the icing ingredients, except the peanut butter.
Tip: I prefer to sift the icing sugar and cocoa powder as this gives a smoother finish to the icing.
- Select which half of the cake you wish to use as the base and the top.
- Spread the icing evenly onto the base layer of the cake.
Tip: I arrange the cakes so the flat sides will be sandwiched together.
- Spread the peanut butter on the underside of the top half of the cake.
Tip: Because peanut butter can be difficult to spread on top of butter icing. I spread the peanut butter on the underside of the top half of cake then sandwich together.
- Dust with the icing sugar and cocoa powder or use any remaining butter icing to decorate the cake.