Peanut Butter and Jelly Sandwich Cake

Adapted from The Caker

Peanut Butter Cake

1/2 crunchy peanut butter

50g butter, softened

170g castor sugar

1 tsp vanilla extract

2 eggs

225g plain flour

2 tsp baking powder

1/4 teaspoon salt

3/4 cup flour

Peanut Butter Icing

1/3 cup smooth peanut butter

3 tablespoons of butter, softened

480g icing sugar

1/4 cup milk

1 tsp vanilla extact 

Filling

1/3 cup raspberry jam

freeze-dried raspberries, chopped roasted peanuts, gold sprinkles and edible flowers to decorate.

preheat the oven to 180c fan-bake. grease and line two 22cm cake tins. 

Beat the peanut butter, butter and sugar together until light and fluffy. Beat in the vanilla before adding in the eggs, one at a time. Sift in the flour, baking powder and salt to the butter mixture. Add the milk and beat until all the ingredients are combined. Divide the mixture between 2 greased and lined cake tins and bake for around 25 minutes, or until a skewer inserted comes out clean. leave to cool in the tins before turning out onto a wire rack. To make the icing, beat all the icing ingredients together until light and fluffy. If the icing is to firm, add another tablespoon of milk until you reach your desired consistency  When the cakes are cold, spread the jam on the top of one cake. Place the second cake on top and spread over the icing using a pallet knife. Decorate with the freeze dired raspberries, chopped peanuts, gold sprinkles and edible flowers.