Peanut Butter and Jelly Cake
Servings 10 servings
servings
This peanut butter and jelly cake is a moist and sweet cake with the nostalgic flavors of your favorite sandwich from childhood.
Ingredients
Cake:
- 2 ½ Cups all purpose flour
- ⅔ Cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 Cup packed brown sugar
- ⅓ Cup shortening
- ⅓ Cup creamy peanut butter
- 1 ¼ Cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
Middle Filling:
- ¼ Cup creamy peanut butter
- ½ Cup strawberry jelly
Peanut Butter Frosting:
- ¼ Cup butter softened
- ½ Cup + 1 Tablespoon creamy peanut butter
- 1 ¾ Tablespoons vanilla extract
- 3 Cups confectioners sugar
- 4-6 Tablespoons milk
Instructions
Cake:
- Preheat oven to 375˚ F. Butter and flour two 9-inch cake rounds.
- Sift the all-purpose flour, sugar, baking powder, and salt into a large bowl. Add the brown sugar, shortening, peanut butter, and milk. Beat for 1 ½ minutes with an electric mixer on low speed. Scrape the sides periodically.
- Add the large eggs and vanilla. Beat an additional 1 ½ minutes with an electric mixer on low speed.
- Turn evenly into two well-greased and floured cake pans. Bake for 30-35 minutes or until a toothpick entered in the center comes out clean. Let cool for 45 minutes and then remove from the cake pan. Let cool completely before frosting.
Filling and Frosting:
- To make the frosting, combine the butter and peanut butter and beat on high for 1 minute until smooth. Add the milk, confectioners sugar, and vanilla extract and mix until incorporated.
- Once the cake is completely cool, place one layer top side down on a serving plate. Spread with peanut butter and then jelly. Top with the second layer. Frost the cake with the peanut butter frosting.
Notes
Expert Tip: To guarantee that your cake layers come out of the pan easily, use a circle of parchment paper on the bottom of the greased cake pans and let it cool for about 45 minutes before attempting to remove it. This simple trick will make it easy to remove the cake without any sticking.
Storage Instructions: If you have leftover cake layers, you can store them in an airtight container at room temperature for up to 3 days
Freezing: The peanut butter and jelly cake can be frozen. Once the cake layers are completely cooled, wrap them individually in plastic wrap. Then, place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Thawing Instructions: When ready to use, simply remove the cake layers from the freezer and let them thaw at room temperature. This should take about 2-3 hours.
Nutrition
Serving: 1slice | Calories: 613kcal | Carbohydrates: 117g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 488mg | Potassium: 312mg | Fiber: 2g | Sugar: 48g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 3mg