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.
This cake is a game changer. What I mean is this: I’m putting it in my Top 5 favorite cakes of all time.
Is it that serious, Mondo?
Yeah, it’s that serious, y’all.
It’s definitely up there with the Chocolate Peanut Butter Cake and Lemon Velvet Cake. I wonder, though…is it better than the best thing I’ve ever made for this blog: Peanut Butter & Jelly Linzer Torte?
Um, it doesn’t really matter. What matters is this cake is so good that after his first bite the best guy I know requested it for his birthday next year. That right there…that’s instant validation. Now, that’s what I’m talking ’bout!
Recipe for 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
- 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.