Description
This ultra-moist peanut butter and jelly cake is a nostalgic treat featuring soft peanut butter cake layers paired with creamy peanut butter frosting and a sweet-tart raspberry jelly filling. With rich textures and classic flavors, this cake offers a delightful twist on the beloved peanut butter and jelly combo perfect for any occasion.
Ingredients
Scale
Peanut Butter Cake
- 1â…” cups (210 g) all purpose flour
- 3 tbsps (24 g) cornstarch
- ½ tsp baking soda
- 2 tsps baking powder
- ½ tsp salt (omit if using salted butter)
- â…“ cup (80 g) unsalted butter, room temperature
- â…“ cup (75 g) unflavored vegetable oil (canola oil recommended)
- ½ cup (100 g) white granulated sugar
- ¾ cup (150 g) light soft brown sugar
- â…” cup (150 g) smooth unsweetened peanut butter (creamy, processed)
- 3 large eggs, room temperature
- 1½ tsps vanilla extract/essence
- 1 cup (225 g) buttermilk, room temperature
Jelly Filling
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch
- 1 tbsp (15 g) fresh lemon juice
- 3 tbsps (38 g) white granulated sugar
Peanut Butter Frosting
- 1½ cups (340 g) unsalted butter, room temperature
- 3 cups (375 g) powdered sugar (icing/confectioners’ sugar)
- 2 tsps vanilla extract/essence
- ½ cup (120 g) heavy cream, room temperature
- ½ tsp salt
- 1 cup (250 g) smooth unsweetened peanut butter (creamy)
Instructions
- Preheat and prepare pans: Preheat the oven to 180°C (350°F) conventional. Grease and/or line two 8-inch cake tins using homemade cake release or preferred method.
- Combine dry ingredients: In a bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Whisk well and set aside.
- Cream wet ingredients: In a large bowl, beat the butter, vegetable oil, white granulated sugar, light brown sugar, and peanut butter using an electric mixer on medium speed for 3 minutes until light and creamy.
- Add eggs and flavorings: Add eggs one at a time on low speed, mixing well after each (10-15 seconds). Then add vanilla extract and buttermilk, mixing on medium speed until smooth and creamy.
- Fold dry ingredients: Using a spatula, gently fold the dry ingredients into the wet batter until just combined; avoid overmixing.
- Bake the cake layers: Divide the batter evenly between the two prepared cake tins, then lightly drop the tins on the counter to remove air bubbles. Bake for 30-35 minutes until a toothpick comes out clean or with a few moist crumbs.
- Cool the cakes: Let the cakes cool in the tins for 15-20 minutes, then transfer onto a wire rack to cool completely.
- Prepare jelly filling: In a saucepan over low-medium heat, combine frozen raspberries, cornstarch, lemon juice, and sugar. Stir frequently until raspberries break down and mixture thickens. Remove from heat and cool to room temperature.
- Make peanut butter frosting: In a large bowl or stand mixer bowl, combine butter, powdered sugar, vanilla, heavy cream, peanut butter, and salt. Mix on low speed until combined, then increase to medium-high and beat for 10 minutes until silky smooth, scraping down the bowl halfway.
- Trim and assemble layers: Trim cake tops to make them flat. Place the first cake layer on a cake stand, spread a generous layer of frosting on top, then pipe a border using a large 1M tip to form a dam.
- Add jelly filling: Spoon half the raspberry jelly into the piped border on the first cake layer.
- Top with second cake layer: Place the second cake layer on top and cover the entire cake with frosting. Smooth sides with a cake scraper if available.
- Decorate cake top: Pipe a decorative border with a 1M tip around the top edges and fill the center with the remaining jelly filling. Serve and enjoy!
Notes
- Use gram measurements for best accuracy when measuring ingredients.
- When using convection ovens, reduce baking temperature by 20°C (about 25°F) and monitor baking times closely.
- If using sweetened peanut butter like Skippy, reduce sugar slightly in the cake and frosting to balance sweetness.
- If frosting is too soft or not smooth, chill it briefly and re-whip for better consistency.
- Ensure all dairy ingredients and eggs are at room temperature for optimal mixing and texture.
