Peanut Butter & Jelly Cake
I made this cake for Gregg’s birthday this year to change things up a bit. This was an amazing flavor: it tasted just like a peanut butter and jelly sandwich, but in the form of a cake! It’s very simple.
Ingredients
Method
Cake
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour two 8-inch round cake pans.
- Sift together the flour, sugar, baking powder, and salt. Put in a large mixer bowl.
- Add the coconut oil, peanut butter, and milk. Beat for two minutes on medium speed.
- Add the eggs one at a time. Beat for an additional two minutes.
- Pour into the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack.
Filling
- While the cake is baking, prepare the filling so that it is cooled and ready to spread.
- In a small saucepan, combine the jam and the gelatin. Cook over low heat until the jam is melted and the gelatin is dissolved. Remove from heat and let cool.
- When the cake is cooled, place one cake round on the serving plate. Spread the filling on the top, almost to the edge. You likely won’t use all of the filling.
- Place the other round on top of the filling.
Icing
- Don’t make the icing until the cake is ready to be iced. You need to work fast because it hardens as it cools.
- In a 2-quart saucepan, bring the brown sugar, butter, and milk to a boil over medium heat, whisking constantly. Boil for one minute.
- Remove from heat. Whisk in the powdered sugar and vanilla until smooth. Stir gently for three to five minutes or until smooth.
- Immediately ice the cake.
Nutrition
Notes
It’s best to use natural peanut butter and jam. Check the ingredient label and make sure that there is no high fructose corn syrup in your ingredients.
Thanks for hosting me on your blog, Hallee!