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Peanut Butter and Jelly Cake

October 17, 2009

pre-iced close up

I love this cake! It is one of my all time favorites. I make it whenever I get the chance.

This particular creation was made for my friend Leslie. She and her hubby were celebrating their 3rd wedding anniversary and this was one of the layers I made for their wedding cake.

The icing is FANTASTIC! It could be a dessert all on it’s own… I highly recommend it for any number of cakes. Anywhere you’d use caramel frosting this one will work too. And on a chocoate cake? Delish.

Now, I’m a pb & j purist. I always use Jif peanut butter and Welch’s grape jelly. Of course you can use any peanut butter you want and any jelly. It just won’t be as good 😉

finished cake

Peanut Butter and Jelly Cake

2 c. unsifted all purpose flour
1 tbsp. baking powder
1 tsp. salt
1/2 c. butter, softened (1 stick)
1/4 c. creamy peanut butter
1 1/3 c. sugar
2 eggs
1 c. milk
1 tsp. vanilla
3/4 c. grape jelly

Preheat oven to 350 degrees. Grease and flour two 9 x 1 1/2 inch round layer cake pans; or use Pam. Sift together baking powder, flour, and salt. Beat together butter and peanut butter until well blended; add sugar and beat until fluffy. Beat in eggs, one at a time. Mix in flour mixture, alternately with milk, beginning and ending with flour. Add vanilla. Pour into prepared pan. Bake at 350 degrees for 30-35 minutes.

Spread jelly between layer and frost with Peanut Butter Frosting.

Peanut Butter Frosting

1/2 cup butter, softened

1 cup creamy peanut butter

3 tablespoons milk, or as needed

2 cups confectioners’ sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy

Garnish with peanut butter chips, if desired.

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One comment

  1. how interesting, in England we call your jelly.. jam and your jello.. jelly 🙂
    check out my recipe blog and tell me what you think:
    http://thegodscake.wordpress.com

    Michael



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