Preheat the oven to 160°C (350°F). Prepare two 19-20cm (7.5-8inch) round cake tins by buttering the sides and lining the bottom with parchmant paper.

Cream together the butter and sugar with an electric mixer for a four to five minutes until light and fluffy.

Slowly pour in the yoghurt, milk & vanilla extract until completely combined. (If the mixture looks "curdled" don't worry, it will come together with the flour).

Slowly add in flour, baking soda and powder until it forms a smooth batter. Take care not to overbeet.

Divide the batter between the two tins (approximately 600 grams per tin).

Bake for 25-35 minutes until a toothpick comes out clean.

Leave the cakes to cool completely for atleast an hour or two. To speed up this process you can pop them in the fridge after they have been out of the oven for 10-15 minutes.

Meanwhile, make the buttercream by placing the butter, peanut butter and vanilla extract ina bowl and beat for three to four minutes until light and creamly. Slowly add in powdered sugar and continue to whisk until smooth and fluffy, adding bits of milk if necessary to loosen up the mixture.

Transfer most of the buttercream to a piping bag fitted with a large round nozzle.

Place one of the cake layers on a serving plate and spread one layer of the buttercream over the bottom layer of the cake. Then pipe around the perimeter of the cake to create a kind of dam for the jelly to sit in. Then spoon the jam in the middle and spread evenly.

Add the second layer on top and add another layer of buttercream and jam.

Frost the sides if desired.