When I make Max a PB&J, I always make sure to spread the peanut butter and jelly all the way to the edges. That way when he leaves the crusts I can get my PB&J fix! Still a kid at heart, I guess, but don’t we all love a good peanut butter and jelly sandwich?
A few days ago, my mom sent me an email with the words “These look good!” and then included a link to a recipe for Peanut Butter and Jelly Cupcakes from Crumbs Bake Shop. Don’t let her fool you when she acts like it is a hardship that I make cakes when she is on a diet. She knew exactly what she was doing when she pushed send on that email! Of course, I immediately decided I would make them in cake form and we are all glad that I did. Despite the fact that I baked the cake a little bit too long, it
is was delicious!
I made the Peanut Butter and Jelly Cake yesterday and today I delivered part of it to some friends that just had a baby and the rest I took to a playdate. Sharing cake is so much fun! The kids had a sliver of cake for a snack and my friend Melissa made frothy Greek Frappes for the adults to enjoy with our slices. It was a great pairing but I must say it is ridiculously good with an ice cold glass of milk as well.
- ⅔ cup unsalted butter, softened
- 1½ cups sugar
- ½ cup brown sugar, packed
- ½ cup creamy peanut butter
- 3 cups cake flour
- 1 Tbsp baking powder
- 1 cup milk (I used 2%, whole would probably be better.)
- 4 large eggs
- 1 kg bag of icing sugar
- 12 oz cream cheese, softened
- 1 ½ fl. oz evaporated milk
- 12 oz (3 sticks) butter, softened
- 3 tsp vanilla extract
- 16 oz creamy peanut butter
- 1 cup of strawberry jelly
- Preheat oven to 350 degrees.
- Prepare 2 9-inch round pans by buttering and flouring.
- In a mixing bowl with paddle attachment, cream together butter, sugar, brown sugar, and peanut butter until light and smooth scraping down sides as needed.
- In a separate bowl, sift together flour and baking powder.
- In a separate bowl, whisk together eggs and milk.
- Add flour mixture and egg mixture alternately (in several additions) to butter/ sugar, and beat with paddle only until batter is smooth. Do not overmix.
- Pour batter evenly between the two prepared pans.
- Bake on middle rack for 22-30 minutes, or until toothpick inserted comes out clean.
- Let cool in pans for 10 minutes.
- Remove from pans and let cakes cool completely on wire rack.
- In a large mixing bowl with paddle attachment, beat together the butter and cream cheese.
- Turn mixer to low speed and add the evaporated milk.
- Add the powdered sugar gradually and mix until smooth and creamy.
- Turn mixer to the lowest speed (Stir) and add peanut butter.
- Continue to beat on med-high speed until fully mixed and fluffy.
- When cakes are fully cooled, spread one cup of strawberry jelly over first layer.
- Add top layer and coat entire cake with frosting.
- Set in refrigerator for at least an hour, loosely covered.
I used strawberry jelly for this cake because that’s what isgoes in a PB&J. Do you agree? Or are you a grape jelly person like my husband?