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Peanut Butter Jelly Cake

Enjoy your PB&J in cake form with a towering raspberry cake layered with peanut butter frosting and jelly with a raspberry frosting outside topped with peanut butter frosting swirls.

Recipe

Servings: 30 people

Ingredients

  • Cake – double this recipe
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 125g unsalted butter, softened
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup frozen raspberries
  • 2 drops raspberry essence (optional)
  • crushed peanuts
  • 600g raspberry jam or jelly to drizzle and spread
  • Peanut Butter Frosting
  • 1 batch Swiss meringue buttercream frosting
  • 300g smooth peanut butter
  • Raspberry Frosting
  • 1 batch Swiss meringue buttercream frosting
  • 300g raspberry jam (seedless)
  • 2 tsp raspberry essence

Let's get Cooking...

  1. Peanut Butter Frosting
  2. Add peanut butter to Swiss meringue frosting and mix until well combined. Set aside and whip again right before using.
  3. Raspberry Frosting
  4. Add raspberry jam and raspberry essence to Swiss meringue buttercream and mix until well combined. Set aside and whip up again right before using.
  5. Cake – double this recipe
  6. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  7. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  8. Add the milk, oil, Greek yogurt, eggs and raspberry essence into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add frozen raspberries and fold in and mix for another 20 seconds.
  9. Fill three 8” cake tins with batter.
  10. Bake for 45 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  11. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  12. To prepare crumb coat, add a dab of peanut butter frosting onto an 8” cake board or serving plate. Add first cake layer. Add 1 tbsp of raspberry jam on cake. Spread using a small off set spatula to spread nice and even on cake. Add a layer of peanut butter frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
  13. Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using the cake scraper. Chill.
  14. Once chilled add a layer of raspberry frosting on the outside of the cake and use a large cake scraper to spread the frosting nice and even around the cake. Each time you use the scraper take off excess frosting off scraper and use a clean paper towel to wipe clean. Level off the top too and chill for 1 hour.
  15. Next, add chopped peanuts on the side of the cake starting at the bottom and adding less as you go up to get an ombre effect.
  16. Fit the end of a piping bag with a large open star tip and frosting swirls of peanut butter frosting on top of the cake. Drizzle with raspberry jam. I put my hand on the side of the cake below the swirl to stop the jam from dropping on the side of the cake. You can only do you best lol.
  17. Finish off with a sprinkle of nuts on the swirls.