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Peanut Butter & Jelly Cake

Peanut Butter & Jelly Cake



Peanut butter cake layers and frosting paired with your favourite jam. This Peanut Butter & Jelly Cake is a childhood flashback in the best way possible!

Course Dessert
Type Cake
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10
Author Olivia

INGREDIENTS
Peanut Butter Cake:

  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter room temperature
  • 1/4 cup peanut butter smooth, not natural
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla
  • 3/4 cup buttermilk room temperature

Peanut Butter Frosting:

  • 1/2 cup peanut butter smooth, not natural
  • 3 Tbsp unsalted butter room temperature
  • 1 cup powdered sugar sifted
  • 2 Tbsp heavy cream room temperature
  • 1/2 tsp vanilla

Assembly:

  • raspberry jam seedless (or any flavour)*
  • peanuts


INSTRUCTIONS
Peanut Butter Cake:

  1. Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat butter & peanut butter until completely smooth. Add sugar and beat on med-high (2-3mins).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  5. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.
  6. Spread batter evenly into prepared pans. Smooth the tops with a spatula.
  7. Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
  8. Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Peanut Butter Frosting:

  1. Beat butter until creamy. Add peanut butter and beat until well combined (2-3 mins).
  2. Add sifted powdered sugar in one 1/2 cup at a time and beat until combined. Add vanilla.
  3. Add cream one Tbsp at a time until desired consistency. Beat on high for 3 minutes until fluffy.

Assembly:

  1. Place one layer of cake on a cake stand or serving plate. Top with 1/2 cup of frosting and spread evenly. Top with 3 Tbsp of jam. Repeat with remaining layers, then stack each on top of the other.**
  2. Top with chopped peanuts if desired.


NOTES
* I used seedless jam as I like the smooth texture, but you could use one with seeds if you prefer.
** The jam makes stacking the layers difficult. I recommend frosting each layer of cake separately and then stacking and also placing 3 cake skewers into the cake once stacked for additional support.


source :http://livforcake.com