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Peanut Butter & Jelly Cake

My sweet little nephew just turned two. He seems to like a lot of things that start with the letter "P" like Peppa Pig, pizza, popcorn, pickles, and peanut butter. My sister asked me to make his birthday cake, so I talked with her a little bit about his favorite things and got inspired to make a peanut butter and jelly cake. I cobbled together a few recipes and recommendations from around the web and made this cute cake. Let me know if you try it!


Ingredients: flour, butter, sugar, egg whites baking powder, salt, milk, buttermilk, vanilla, peanut butter, powdered sugar, cream, fruit jam or preserves, cornstarch, cocoa powder

Cake - Step 1: Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour. Step 2: Cream butter until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add egg whites one at a time, making sure to fully incorporate each egg before adding another. (Note: my source recipe called for vegetable shortening and whole eggs. I prefer butter, so I used all butter and egg whites instead of whole eggs in order for the cake to be truly "white" like sandwich bread.) Step 3: Sift together flour, baking powder, and salt. Whisk together regular milk, buttermilk, and vanilla with a fork. Add to butter mixture alternately with milk mixture, beginning and ending with dry ingredients. Step 4: Gently stir all ingredients until well combined. Be sure to stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well. Step 5: Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Peanut Butter Filling - Step 1: Beat the peanut butter and vanilla together until smooth, about 2 minutes. Step 2: Add powdered sugar, about 1/2 cup at a time, beating well after each addition until mixture is smooth. Step 3: Add cream 1-2 tbsp at a time, beating well after each addition. Step 4: Beat at medium speed until smooth.

Jelly Filling - Step 1: Mix jam with cornstarch and simmer over medium until it thickens and reduces.

Cocoa Frosting - Step 1: Beat butter until light and fluffy. Step 2: Add powdered sugar, cream/milk, and vanilla and beat until desired consistency. Step 3: Add cocoa until desired color is achieved.

Assembly - Step 1: Place 1 cake on plate. Spread peanut butter layer over top of that cake. Step 2: Add second layer. Top with jelly filling. Step 3: Add final layer of cake. Frost entire thing with cocoa frosting. Decorate as desired.

Peanut Butter and Jelly Cake


Recipe:


White Cake

3 sticks (1.5 c.) butter, softened

3 cups granulated sugar

10 large egg whites, room temperature

3 c. all-purpose flour

2 t. baking powder

1/4 t. salt

1/2 c. whole milk room temperature

1/2 c. buttermilk room temperature

2 t. vanilla extract (use clear for a whiter cake)


Peanut Butter Filling

3/4 c. peanut butter

1 t. vanilla extract

2 1/4 c. powdered sugar sugar

6-7 T. heavy whipping cream


Jelly Filling

2 c. jam, flavor of your choice

1 T. cornstarch mixed with 1/4 c. water


Cocoa Buttercream Frosting

2 sticks (1 c.) butter, softened

5 c. powdered sugar (add more if needed)

1 t. vanilla extract

1/4 c. cocoa (add more if needed)

1-2 T. cream or milk


Cake: Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour. Cream butter until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add egg whites one at a time, making sure to fully incorporate each egg before adding another. Sift together flour, baking powder, and salt. Whisk together regular milk, buttermilk, and vanilla with a fork. Add to butter mixture alternately with milk mixture, beginning and ending with dry ingredients. Gently stir all ingredients until well combined. Be sure to stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Peanut Butter Filling: Beat the peanut butter and vanilla together until smooth, about 2 minutes. Add powdered sugar, about 1/2 cup at a time, beating well after each addition until mixture is smooth. Add cream 1-2 tbsp at a time, beating well after each addition. Beat at medium speed until smooth.

Jelly Filling: Mix jam with cornstarch and simmer over medium until it thickens and reduces.

Cocoa Frosting: Beat butter until light and fluffy. Add powdered sugar, cream/milk, and vanilla and beat until desired consistency. Add cocoa until desired color is achieved.

Assembly: Place 1 cake on plate. Spread peanut butter layer over top of that cake. Add second layer. Top with jelly filling. Add final layer of cake. Frost entire thing with cocoa frosting. Decorate as desired.


Sources: Recipes modified from the following sources and personal experience - https://addapinch.com/the-best-white-cake-recipe/ & https://sugarspiceslife.com/2018/04/17/vanilla-cake-with-peanut-butter-filling-and-chocolate-buttercream-frosting-recipe/

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