Peanut Butter And Jam Cake Recipe
To prepare a Peanut Butter and Jam Cake, cream together butter and peanut butter, then add sugar and eggs. Mix in flour, baking powder, and milk until smooth. Layer the batter with your favorite jam in a greased pan, then bake. Frost with more peanut butter for a delightful treat.
Equipment
- Mixing bowls
- Electric mixer (for frosting)
- 9-inch round cake pan (or equivalent size)
- Parchment paper or non-stick spray (for greasing the cake pan)
- Spatula
- Whisk
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 cup creamy peanut butter
- 1 cup caster sugar
- 3 egg whites
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk at room temperature
- 1/2 teaspoon salt if using unsalted butter
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting:
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream room temperature
- 1/2 teaspoon vanilla extract
For the Jam Layer:
- Seedless raspberry jam to your liking
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper, or lightly coat it with non-stick spray.
- In a large mixing bowl, whisk together the creamy peanut butter, caster sugar, and egg whites until smooth and fluffy. In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the peanut butter mixture, alternating with the whole milk. Start and finish with the flour mixture. Stir in the vanilla extract.
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the Peanut Butter Frosting:
- In a mixing bowl, beat together the softened unsalted butter and peanut butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, while continuing to beat until the mixture is light and fluffy.
- Add the vanilla extract and heavy whipping cream, and beat until the frosting is smooth and spreadable. If the frosting is too thick, add a little more cream to reach your desired consistency.
Assembling the Cake:
- Once the cake has cooled completely, cut it in half horizontally to create two layers. Spread a thin layer of seedless raspberry jam on the bottom layer of the cake.
- Spread a generous amount of peanut butter frosting over the jam layer, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
- If desired, decorate the cake with extra jam on top or drizzle some extra peanut butter for garnish. Slice and serve your delicious Peanut Butter and Jam Cake. Enjoy!
Notes
For a fun twist, consider adding chopped peanuts or chocolate chips to the batter for added texture. You can also switch up the flavor of the jam according to your preference—each choice offers a unique taste experience!