Peanut Butter and Jelly Cake

It's peanut butter jelly time, peanut butter jelly time!

Done in 3

Serves 8-12

Dish by Chris Cahill

Ingredients

Cake Sponge:

280gFlour

2 tspBaking Powder

3/4 tspSalt

115gUnsalted Butter

115gPeanut Butter (Smooth)

300gSugar

2Eggs

166g Milk

2 tspVanilla Extract

Brown Sugar Peanut Buttercream

500gGolden Icing Sugar

250gUnsalted Butter

1 tbspVanilla Extract

6 tbspPeanut Butter (Smooth)

Extras:

Welshs Grape Jelly

Crunchy Peanut Butter

Chopped Peanuts

If there is one thing that america does right it's snacks - and the PB&J is right at the top of that list. So we're using that iconic duo as inspiration. This cake has everything... The smoothest peanut butter buttercream, a crunchy peanut layer and an sweet grape jelly filling!

Method

Making the Cake:

Preheat oven to 170°c. Grease and flour three 6-inch cake pans.

Sift together the flour, baking powder, salt and cinnamon. Set aside

In the bowl, using an electric whisk or mixer, whip the butter and peanut butter until creamy. Add in the sugar and mix on medium for about 3 minutes.

Decrease the speed to low and add in the vanilla and eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.

With the mixer on low, add in half of the flour mixture. Stream in the milk and mix until incorporated. Add in the remaining flour and mix until combined.

Evenly divide the batter between the cake pans and bake for about 28 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.

Buttercream:

Using an electric whisk or mixer, mix together the butter and peanut butter until creamy.

Pour in the icing sugar in 1/3s and mix on medium.

Add the Vanilla Extract.

Assemble the Cake:

Place one layer of cake onto serving plate or cake stand. Apply a thin layer of crunchy peanut butter (optional)

Pipe a ring of buttercream to create a frosting “dam” to prevent the jelly filling from leaking. Spread a layer of grape jelly within the dam.

Repeat with second cake layer, another dam, more jelly and then the last layer of cake. Crumb coat and frost cake with remaining buttercream.

Pipe a ring of buttercream around the top edge and fill the center with more grape jelly and smooth. Decorate with chopped peanuts around bottom edge, if desired.

Store in refrigerator. Serve at room temperature.