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  1. #1
    Senior Member
    Join Date
    Feb 2011
    Milwaukee, Wisconsin, United States

    Peanut Butter and Jelly Cake

    Prepare your favorite basic yellow cake ** or here's a good yellow cake recipe.

    1/2 cup butter
    1/4 cup vegetable shortening
    3 eggs
    2 1/2 cups all purpose flour
    2 1/2 tsp. baking powder
    1/2 tsp. salt
    1 3/4 cups sugar
    1-2 tsp. vanilla
    1 1/4 cups 100% whole milk
    Note: Butter may be substituted for the 1/4 cup vegetable shortening, but cake will not be as light in texture. Remove butter and eggs from refrigeration for at least 30 minutes before making cake.
    Grease and lightly dust with flour two 8 or 9-inch round or 1 13x9-inch baking pan.

    Preheat oven to 375F.
    In a bowl combine flour, sugar and salt.

    In a separate, large bowl, beat butter on medium speed of an electric mixer, gradually adding sugar. Stop beater and scrape down sides and bottom of bowl occasionally. Beat for 3 minutes total.

    Add eggs, one at a time, beating well after each addition. Add vanilla Add flour mixture (one third at a time), alternating with milk, stirring or beating on low speed after each addition of flour and milk for about 30 seconds. Do not overbeat or the cake will be tough.

    Transfer batter to prepared pan (s) and spread evenly, leveling top with a spatula or the back of a spoon. Cake will bake more evenly if there is slightly less batter in the center of pan.

    Just prior to baking swirl 4 to 6 Tbsp of your favorite jam into batter.

    Bake until a wooden pick inserted in center of cake comes out clean (or about 20-35 minutes depending upon pan size used).

    Allow cake to cool then spread 4 Tbsp jam on top. Let sit for AT LEAST 1 hour before frosting!

    Peanut Butter Frosting

    1/2 cup creamy peanut butter
    1/2 cup butter
    2 cups powdered sugar
    2 to 3 tablespoons milk
    1/2 tsp vanilla
    Mix all and frost cooled cake.

    (my co-worker Pam Baltazor, who served this recently at work and shared the recipe said she doubles the frosting, it was a thick layer of frosting, but not overpowering at all. It was an excellent cake.)

    She also shared this original peanut butter cake recipe that she tells me is awesome
    Even though her family loves the pb&j version best.

    Peanut butter cake

    1/3 cup butter
    1/3 cup peanut butter creamy or chunky
    1 1/2 cups sugar
    2 eggs
    2 cups flour
    1 1/2 tsp baking soda
    1 tsp salt
    1 cup sour milk (1 cup milk, 1 tsp vinegar)
    1 tsp vanilla

    Cream butter, peanut butter, sugar, eggs, milk and vanilla.
    Add remaining ingredients and mix well.
    Pour into greased 9 x 13 pan and bake at 350* for 35 minutes or until toothpick comes out clean.
    Cool completely and frost with frosting above.

    (Michelle Large; Pam's Sister in Law)

    ** If your lazy like me you can use a box yellow cake mix for the PB&J cake then make the PB frosting.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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    Last edited by LariP; 01-19-2013 at 12:35 PM.

  2. #2

    Re: Peanut Butter and Jelly Cake

    Oooh.. very interesting!

  3. #3
    Senior Member
    Join Date
    Feb 2011
    Milwaukee, Wisconsin, United States

    Re: Peanut Butter and Jelly Cake

    I'm also thinking you could make the peanut butter cake then frost with a chocolate frosting and call it Recees peanut butter cake.

  4. #4

    Re: Peanut Butter and Jelly Cake

    Oh my gosh that sounds even better, you have to try that and tell me how good it turns out!

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