The Ultimate Peanut Butter Lover's Birthday Cake
16-24
45 minutes
50 minutes
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Ingredients
- Peanut Butter Sponge
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100g Pip & Nut Smooth Peanut Butter
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250g unsalted butter - softened
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250g caster sugar
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4 large eggs
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250g self-raising flour
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1/2 tsp baking powder
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60ml whole milk
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1/2 tsp vanilla extract
- Vanilla Sponge
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250g unsalted butter - softened
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125g muscovado sugar
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4 large eggs
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250g self-raising flour
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1/2 tsp baking powder
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60ml whole milk
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1/2 tsp vanilla extract
- Peanut Butter Buttercream
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60g Pip & Nut Smooth Peanut Butter
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150g unsalted butter - softened
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325g icing sugar
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45ml whole milk
- Salted Caramel Buttercream
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450g unsalted butter - softened
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975g icing sugar
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90ml whole milk
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4 tbsp salted caramel
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1 tsp vanilla extract
- Chocolate Buttercream
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140g unsalted butter - softened
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215g icing sugar
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60g cocoa powder
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75ml whole milk
- Filling & Decoration
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200g brownies - chopped into 1cm squares
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Pip & Nut Nut Butter Cups - broken into pieces
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Cocoa powder to sprinkle
Method
Cream the butter, peanut butter and sugar until light and fluffy. Add eggs one at a time. Add flour, baking powder, milk and vanilla on low speed. Divide between two 20cm tins and bake at 180C for 20-25 minutes. Cool on a wire rack.
Cream butter and both sugars until light and fluffy. Add eggs one at a time. Add flour, baking powder, milk and vanilla on low speed. Divide between two 20cm tins and bake at 180C for 20-25 minutes. Cool on a wire rack.
For each buttercream: beat butter until pale and fluffy. Add remaining ingredients and beat until smooth.
Layer the four sponges with the three different buttercreams, adding brownie pieces and nut butter cup pieces between the layers. Crumb coat the outside and chill. Apply a final coat of buttercream, decorate with nut butter cups, brownies and a dusting of cocoa powder.
