Peanut butter and popcorn layer cake

Method

For the cake:

1. Preheat the oven to 180°C/fan 160°C/Gas 4
2. Grease and line 3 x 18cm loose-bottomed round cake tins
3. Cream together the butter and sugar in a large bowl until light and fluffy
4. Add the eggs one at a time, making sure each is well combined before adding the next
5. Fold in the flour, then carefully stir in the milk
6. Divide the mixture evenly between the cake tins and bake for 25-30 mins, until the sponges are well risen and golden
7. Remove from the oven and leave to cool in the tins for 10 mins, then transfer the sponges to a wire rack to cool down completely.

For the icing:

1. beat together the butter, peanut butter and cream cheese in a large bowl
2. Add half the icing sugar, beat well, then mix in the rest
3. Finally, beat in the milk, a bit at a time, until you have a fairly thick, but spreadable consistency
4. Level the sponges with a large knife, to give flat tops
5. Put one on a serving plate and spread with a couple of spoonfuls of the icing
6. Top with a layer of raspberry jam, then sit another cake on top
7. Repeat, finishing with the final sponge
8. Cover the entire cake in the remaining icing, then decorate with the caramel sauce and popcorn