Cake Recipes
Peanut Butter and Jelly Cake
Ingredients
Cake
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter or shortening (at room temperature)*
- 1/2 cup creamy-style peanut butter or reduced-fat peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 2 extra large or jumbo eggs (room temperature) and slightly beaten
- 1 teaspoon vanilla extract
- 1 cup milk or reduced-fat or skim milk
- 1 (12 ounce) jar strawberry preserves or seedless red raspberry or grape jam
- About 1/2 to 3/4 cup chopped peanuts for garnish (optional)
* May omit butter or shortening; add 1/2 cup Smucker's Shortening and Oil Replacement to batter with peanut butter. Or, reduce butter or shortening to 1/4 cup and add 1/4 cup Smucker's Shortening and Oil Replacement to batter with peanut butter.
Peanut Butter Frosting
- 1/2 cup creamy-style peanut butter or reduced-fat peanut butter (at room temperature)
- 1 teaspoon vanilla extract
- Pinch of salt
- About 2 1/2 cup sifted confectioners' sugar
- About 3 tablespoons milk or reduced-fat or skim milk
Instructions
- Cake: Heat oven to 350 degrees F.
- Sift together the first 3 ingredients; set aside.
- In a large bowl, cream butter and peanut butter thoroughly.
- Gradually add sugar and brown sugar, beating until mixture is light and fluffy.
- Add eggs, one at a time, beating well after each addition, and vanilla extract.
- Alternately add dry ingredients and milk, a small amount at a time, mixing well.
- Spoon batter into two greased 8 or 9-inch round layer pans, dividing evenly.
- Bake for 35 to 40 minutes or until a cake tester inserted into the middle of cake layers comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to finish cooling.
- Arrange one cake layer on a serving plate; evenly spread top of cake layer with strawberry preserves.
- Top with second cake layer; frost top and sides of cake with Peanut Butter Frosting.
- Garnish top of cake with chopped peanuts, if desired.
- Peanut Butter Frosting: In a medium bowl, cream peanut butter thoroughly; beat in vanilla extract and salt.
- Gradually beat in confectioners' sugar and milk, a small amount at a time, beating until mixture is light and fluffy and desired spreading consistency.