Peanut Butter And Jelly cake

Peanut butter and Jelly Cake stays fresh for up to four days if kept on the counter, and lasts even longer in a refrigerator. Peanut butter and jelly, peanut butter and jelly. A classic combination. Now imagine that on a cake for your next office party. August is here, kids are going back to school (in some parts of the world), and it’s time for a new Cake Recipe. After a big and delicious summer break, I am ready for some simple cakes in my kitchen and since we’re talking about my kitchen this month – let’s make this cake a classic!

Peanut Butter and Jelly Sandwich Cake

• Level: Easy
• Total: 55 min

• Prep: 25 min
• Cook: 30 min
• Yield: 8 to 10 servings

Ingredients

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1 stick unsalted butter, at room temperature, plus more for the pan

All-purpose flour, for the pan

1 18.25-ounce box white cake mix, plus required ingredients

1 cup creamy peanut butter

1 1/2 to 2 cups confectioners’ sugar

2 to 3 tablespoons milk

3/4 cup grape jelly

Directions

1. Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you’ll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
2. Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
3. Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners’ sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
4. Spread a thick layer of peanut butter frosting on the bottom cake half.
5. Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
6. Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.

PB & J Layer Cake

If you’re a PB & J lover, this stunning layer cake was made just for you! Serve this decadent dessert as a birthday cake, or bring it to any occasion calling for a special treat.

Prep Time:

45 mins

Bake Time:

30 mins

Total Time:

45 mins

Servings:

16

Ingredients

• 2 ½ cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup butter, softened
• ½ cup creamy peanut butter
• 2 cup granulated sugar
• 3 eggs, room temperature
• 2 teaspoon vanilla
• 1 ¼ cup milk
• ¾ cup jam or jelly (any flavor)
• 1 recipe Creamy Peanut Butter Frosting

Creamy Peanut Butter Frosting

• 1 8 ounce package cream cheese, softened
• ⅔ cup creamy peanut butter
• ¼ cup butter, softened
• 1 tablespoon vanilla
• 6 cup powdered sugar
• Milk

Directions

1. Preheat oven to 350°F. Lightly grease and flour three 8-inch round cake pans. In a medium bowl stir together flour, baking powder, and salt.
2. In a large bowl beat butter and peanut butter with a mixer on medium to high 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating after each. Beat in vanilla. Add flour mixture and milk alternately, beating on low after each addition just until combined. Spread batter into prepared pans.
3. Bake 30 to 35 minutes or until toothpick comes out clean. Cool cake layers in pans 15 minutes. Remove layers from pans; cool on wire racks.
4. Place one cake layer on a platter. Spread with 1/4 cup jam. Top with second layer, spread with 1/4 cup jam, and top with the third layer. Frost top and sides with Creamy Peanut Butter Frosting. Microwave remaining jam until smooth and thin enough to drizzle, stirring as needed. Drizzle melted jam over cake.

Creamy Peanut Butter Frosting

1. In a large mixing bowl beat cream cheese, peanut butter, butter, and vanilla with a mixer on medium until light and fluffy. Gradually beat in powdered sugar. Beat in enough milk (2 to 3 Tbsp.) to reach spreading consistency.

PEANUT BUTTER & JELLY CAKE

What do you do when you desperately want a peanut butter & jelly sandwich, but you don’t have any bread? You make a Peanut Butter & Jelly Cake, that’s what you do.

Duh.

This cake is a game changer. What I mean is this: I’m putting it in my Top 5 favorite cakes of all time.

RECIPE FOR PEANUT BUTTER & JELLY CAKE

Peanut Butter & Jelly Cake

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Makes One Double layer 6 inch Peanut Butter & Jelly Cake

Cuisine: Dessert

Serves: 12

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat two 6 inch cake pans with baking spray or parchment rounds.
3. In a measuring cup, combine milk, egg and vanilla. Set aside.
4. In a mixer bowl whisk flour, sugar, and baking soda.
5. Add milk mixture to the flour mixture and combine on low until smooth.
6. 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).
7. Stir peanut butter-mixture into flour-mixture until batter is combined well; evenly pour batter into prepared cake pans.
8. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes.
9. Let cool in pan for 15 minutes them remove and finish cooling on a rack.
10. For the Peanut Butter Frosting
11. Place the butter and cream cheese into a mixing bowl and beat until creamy, about 1 minute.
12. Add the powdered sugar in three parts, fully combining after each addition.
13. Finally, add the peanut butter and beat for about 3 minutes or until the frosting is perfectly creamy.
14. 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).
15. Frost bottom layer with ⅓ cup of frosting.
16. Spread ¼ cup jelly on top of the frosting. Do not spread it all the way to the edge. Leave a ¼ inch border.
17. 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.
18. Place cake in the freezer for about 15 minutes (we want the jelly solid enough to be easily covered with the peanut butter frosting).
19. Remove cake from freezer and spread ½ cup frosting over the jelly.
20. Frost the side of the cake. There will be frosting leftover unless you don’t want there to be.
21. There’s no need for a crumb coat, as the sides will be covered with chopped peanuts.
22. 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.
23. Enjoy for breakfast, lunch, dinner and dessert.

MADE FROM SCRATCH PEANUT BUTTER AND JELLY CAKE

Heading into a new school year can be rough when you are transitioning from the summer fun. But this Peanut Butter and Jelly Cake will make going back to school a whole lot sweeter! 

This cake is a perfect representation of a standard afternoon snack. Your kitchen will fill up with the smells of sweet peanut butter and tart strawberry jam!  

This peanut butter and jelly cake is made with tender peanut butter cake layers, filled with homemade strawberry jam and coated in sweet peanut butter buttercream. 

The peanut butter cake is made from a delicious vanilla base recipe that’s mixed with creamy peanut butter. This soft peanut butter cake layer is perfect with the tart homemade strawberry jam. 

It’s quite simple to make strawberry jam from scratch.  But if you are in a rush for time, then you can use any ready-made fruit-flavored, jelly, jam or preserve. The homemade jam is made with fresh or frozen strawberries, sugar, and lemon zest. Then the mixture is cooked over medium heat, and it’s thickened with water and cornstarch which is then cooked down to a thick consistency. It’s guaranteed that you’ll want to eat this jam by the spoonful when you are done. 

The finishing touch that brings this whole cake to life is the sweet and creamy peanut butter buttercream, chopped peanuts, and fresh strawberries! 

This cake will not only smell like your favorite PB & J sandwich, but it’ll taste just like one too! 

Tips for success: 

• Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
• In this cake recipe, you need 1 cup buttermilk; if you don’t have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablepoon lemon juice or white vinegar to make your own. 

• You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month. 

• You can make the peanut butter buttercream a day ahead and refrigerate it overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping. If needed, add 2 Tablespoons of heavy cream when re-whipping the buttercream, it softens the buttercream and brings it together easier. 
• To save time when decorating make the homemade strawberry jam filling ahead of time. Store it in an airtight container and keep it up to one week. 
• A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
• Be careful not to overmix this cake batter or else the cake will come out dense. Mix until all ingredients are well incorporated. 
• Serve cake at room temperature.

LET’S GET BAKING! 

How to Make the Peanut Butter Cake 

1. Preheat oven to 350 °F. Spray three 6-inch round cake pans or two 8-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
2. In a medium-size bowl, whisk and stir together the all-purpose flour, cornstarch, baking powder, and salt. Set aside. 
3. In the stand mixer bowl fitted with a paddle attachment, beat the butter, peanut butter, oil, and sugar on medium-high for 5 minutes.
4. Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
5. Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated. 
6. Pour in the buttermilk and add vanilla extract. Mix on medium speed for 30 seconds. 
7. Evenly divide the cake batter into three 6-inch cake pans.  
8. Bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs. 
9. Remove cakes from oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely — wrap cakes in plastic wrap and place in the freezer to chill for 30 minutes. 

How to Make Homemade Strawberry Jam

1. In a medium saucepan, mix the strawberries and sugar. Continue mixing with a rubber spatula over low-medium heat until the sugar has dissolved and the berries begin to boil.
2. In a small bowl, combine the cornstarch and water. Add cornstarch mixture to the boiling berries and continue to stir with a rubber spatula. 
3. Add lemon zest. Continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spatula. 
4. Pour the strawberry filling into a small bowl to cool. Press plastic wrap directly onto the surface to prevent a skin from forming. Set aside to fully cool.

How to Make Creamy Peanut Butter Buttercream

1. In a stand mixer bowl fitted with a paddle attachment, beat butter and peanut butter until light and fluffy for 4 minutes. 
2. Turn the mixer to low, add vanilla, salt and gradually add the powdered sugar, followed by the cream. Mix until well combined. Scrape down sides of the bowl. 
3. Turn the mixer to medium-high and beat the frosting for about 5 minutes until light and fluffy. Turn the mixer on low and mix for 2 minutes to push out any air bubbles. Place 1/4 of the buttercream into a prepared piping bag with a #844 star tip. 

How to Assemble this Cake

1. Layer one peanut butter cake, cut side up onto cake board. Add a thin layer of peanut buttercream over the cake and pipe a circle around the edges of the cake. 
2. Add 1/4 cup of strawberry jam filling inside the circle of buttercream.  
3. Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat and freeze for 30 minutes. 
4. Add a thicker layer of buttercream and smooth the sides out using a cake scraper. 
5. While turning the cake, press and move your offset spatula from the bottom to the top holding the offset spatula perpendicular to the cake, continue turning and make lines on top for a rustic look.
6. Finally, pipe swirls on top, add chopped peanuts, and halved strawberrie