There’s nothing I love more than a pot of crunchy peanut butter, and a spoon. So when looking for chequered sponge cake flavours, it made sense to work with one of my favourite flavours. I think it’s fair to say Emma and I got a little peanut butter happy, but hey, go big or go home!
I am surprised we had any ingredients left to work with once the Reece’s Pieces were opened. They went fast.
This recipe was a lot of fun to make, and we were both pleased with the end result. We’ve found that peanut butter can be quite a dry ingredient, but this cake was moist and very yummy. Feel free to go mad with the decorations… We certainly did!
We used Wilton’s chequered cake kit, so it was just a case of making two different sponge mixes and pouring them into the right slots in the cake tins. We did three layers, which gives a good cheque effect.
But if you don’t have one of these, it’s not too hard to make the sponges separately, cut them into rings and assemble yourself, as in this video.
As we baked them together we needed recipes that had similar baking times and temperatures, so we settled on HRH Mary Berry’s chocolate cake and a BBC peanut butter cake. It did seem like a bit of a mission to make the two sponges (especially for me because I was paying for the ingredients – Emma) but it was worth it.
for the chocolate cake
3 large eggs
175g self-raising flour
175g caster sugar
175g softened butter
1½ level tsp baking powder
40g cocoa powder
4 tbsp boiling water
preheat the oven to 180C, gas 4.
beat together the eggs, flour, caster sugar, butter and baking powder until smooth
put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the rest of the mix
turn into the prepared tins with peanut butter mix, and bake for 25-30 mins, or until shrinking away from the sides of the tin and springy to the touch.
for the peanut butter cake
3 tbsp smooth peanut butter
4 large eggs
200g golden caster sugar
150g pot natural yogurt
200g self-raising flour
- oven still needs to be on gas mark 4/180 degrees c.
- beat the butter, peanut butter, eggs, sugar and yogurt together until smooth and creamy
- fold in the flour, then split the mix between the tins with chocolate cake mix
- bake for 25-30 mins
for the other bits
800g icing sugar
one tin of caramel. I can’t remember how big it was…
edible gold shimmer spray
sweets to decorate
- beat together butter, icing sugar and caramel until smooth, then sandwich between three sponge layers
- apply crumb coat layer of buttercream, then chill for 20 mins
- spread the rest of the buttercream over the cake and smooth/ripple to your heart’s content
- spray your sweets gold and stick them everywhere. All over the cake. Then eat the rest
Our buttercream did come out a little on the soggy side, so maybe a little less caramel or a little more icing sugar would have fixed that. But it was delicious, so that’s the main thing. YUM.