Sunday, February 19, 2017

Peanut Butter & Jelly Cake



  • 1 cups all-purpose flour, 125 grams
  • 1 cup granulated sugar, 200 grams
  • ½ teaspoon baking soda
  • ¼ cup milk, 60 ml
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup water, 120 ml
  • ¼ cup butter, 57 grams
  • ¼ cup vegetable oil (I used peanut oil for more peanutty flavor)
  • ¼ cup peanut butter, 64 grams
  • ½ cup your favorite jelly, separated, 160 grams (I used raspberry)
  • For the Peanut Butter Frosting
  • 5 ounces, 143 grams cream cheese, room temperature
  • ½ stick, 57 grams, 2 ounces or ¼ cup) unsalted butter, room temperature
  • 2½ cups, 300 grams confectioners’ sugar, sifted
  • ⅓ cup, 85 grams smooth peanut butter, preferably a commercial brand
  • For the Garnish
  • 1 cup peanuts, roughly chopped, 125 grams, optional


How to Make It

  • Preheat oven to 350 degrees Fahrenheit.
  • Coat two 6 inch cake pans with baking spray or parchment rounds.
  • In a measuring cup, combine milk, egg and vanilla. Set aside.
  • In a mixer bowl whisk flour, sugar, and baking soda.
  • Add milk mixture to the flour mixture and combine on low until smooth.
  • In a small pot, cook water, butter, peanut oil, and peanut butter together in a saucepan over medium heat until smooth, about 3-5 minutes (Don't worry if it starts to separate when you take if off the heat).
  • Stir peanut butter-mixture into flour-mixture until batter is combined well; evenly pour batter into prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes.
  • Let cool in pan for 15 minutes them remove and finish cooling on a rack.
  • For the Peanut Butter Frosting
  • Place the butter and cream cheese into a mixing bowl and beat until creamy, about 1 minute.
  • Add the powdered sugar in three parts, fully combining after each addition.
  • Finally, add the peanut butter and beat for about 3 minutes or until the frosting is perfectly creamy.
  • When the cakes have cooled smear some frosting on a cake round and place the first layer on top of the frosting and press down (you may also do this directly on your cake plate).
  • Frost bottom layer with ⅓ cup of frosting.
  • Spread ¼ cup jelly on top of the frosting. Do not spread it all the way to the edge. Leave a ¼ inch border.
  • Place the second cake layer on top and spread with ¼ cup jelly. Do not spread it all the way to the edge. Leave a ¼ inch border.
  • Place cake in the freezer for about 15 minutes (we want the jelly solid enough to be easily covered with the peanut butter frosting).
  • Remove cake from freezer and spread ½ cup frosting over the jelly.
  • Frost the side of the cake. There will be frosting leftover unless you don't want there to be.
  • There's no need for a crumb coat, as the sides will be covered with chopped peanuts.
  • Place cake on a sheet pan and coat the side of the cake with the chopped peanuts. Gather the fallen peanuts and repeat until the side is fully coated.
  • Enjoy for breakfast, lunch, dinner and dessert.
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