Peanut butter and jam layer cake
A lunch time favourite turned into a cake! Peanut butter and jelly are by far the best combination and we have taken these flavours to the next level. Use rich and smooth Fix and Fogg peanut butter to create an experience that takes your right back to your childhood.
- 120g + 150g unsalted butter, softened
- 1 ½ cup caster sugar
- ½ + ¼ cup Fix and Fogg smooth peanut butter
- 4 eggs
- 1 cup sour cream
- ⅓ cup milk
- 3 cups self raising flour
- ½ tsp salt
- 1 cup frozen raspberries
- 3 tsp vanilla essence
- 1 ¼ cup icing sugar
- ⅓ cup raspberry jam
- Chopped peanuts and freeze dried raspberries to garnish, optional
- Preheat your oven to 170 degrees celsius fan bake. In a bowl, cream the butter and sugar using an electric beater until light and fluffy. Add the peanut butter and 2 tsp vanilla essence, and beat until smooth, then add the eggs one at a time and mix until fully incorporated.
- Sieve the flour and salt into the butter mixture, then add the sour cream and milk. Mix until just incorporated, ensuring not to overmix.
- Evenly divide the mixture into two lined 20cm round springform tins, then sprinkle over the frozen raspberries and lightly press them into the batter. Place into the oven and bake for 20-30 minutes or until lightly golden and clean when tested with a skewer. Once cooked, leave to cool completely and trim to create a flat top.
- To make the buttercream, place the remaining softened butter and vanilla in a bowl, and beat until light and fluffy. Add the icing sugar in two increments, then beat until fluffy (adding a dash of milk if required). Fold through the peanut butter, and add a pinch of salt to taste.
- To assemble the cake, place one of the cakes on a plate or stand. Spread with half of the peanut butter frosting, then top with half of the jam.
- Place the second half of the cake on top, then spread with the remaining buttercream and jam. Sprinkle over the peanuts and freeze dried raspberries if desired, then serve.