How To make Peanut Butter and Jelly Cake
2 1/2 c Flour, all-purpose 1/3 c Peanut butter
2/3 c Sugar 1 1/4 c Milk
4 ts Baking powder 3 Eggs
1/2 ts Salt 1 ts Vanilla extract
1 c Sugar, brown 1/4 c Peanut butter (layer)
1/3 c Shortening 1/2 c Jelly, red (layer)
FLUFFY FROSTING:
3/4 c Sugar 1/4 ts Salt
1/4 c Corn syrup, light 1/4 ts Cream of tartar
2 tb Water 1 ts Vanilla extract
2 Egg whites
Sift together into mixing bowl flour, sugar, baking powder, and salt. Add brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. (With electric mixer, blend at lowest speed, then beat at a low speed. Or beat 225 strokes with a spoon.) Add eggs and vanilla. Beat 1 1/2 minutes. Turn
into two 9-inch round layer pans, well greased and lightly floured on the bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back when touched lightly in center. Cool. Place one layer, top-side down, on serving plate. Spread with peanut butter then with jelly. Top with second layer; frost. FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water, egg whites, salt and cream of tartar. cook over rapidly boiling water, beating with electric mixer or rotary beater until mixture stands in peaks. Remove from heat. Add vanilla; beat unitl frosting holds deep swirls. -----
How To make Peanut Butter and Jelly Cake's Videos
Peanut Butter & Jelly Cake with Michael's Home Cooking
Peanut Butter and Jelly Cake is a great cake for a someone's brithday or special occasion.
I used a 9 inch springform pan for this recipe.
Ingredients:
Crust:
1/2 cup sugar
1 cup butter (2 sticks)
1 and 1/2 teaspoons vanilla
1 teaspoon lemon zest (optional)
1 egg
2 and 1/4 cups all-purpose flour
Pinch of salt
Cake:
5 eggs (separated)
1/2 cup sugar
1 Tablespoon hot water
3/4 cup all-purpose flour
Frosting:
14 Tablespoons butter
1 and 1/2 cups peanut butter
Pinch salt
3 cups heavy whipping cream
(use most of this frosting as a filling, but reserve 2 cups for the actual frosting)
also needed:
1 cup grape jelly (or a bit more)
NOTE*** Store cake in the refrigerator when complete.
Great for a child's birthday cake.
Two Peanut Butter & Jelly Hacks
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Peanut Butter & Jelly Cake, Old Fashioned Southern Cooks ????
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Peanut Butter and Jelly Bars - the ultimate after-school, anytime treat!
Easy Peanut Butter and Jelly Bars are irresistible!
Oaty peanut butter clusters floating in a pool of sweet strawberry jam make these Peanut Butter and Jelly Bars a memorable treat. If you’re looking for simple weekend baking project or great after school snack, try this simple recipe and thrill your whole family.
The flavor of these peanut butter and jelly bars is about as close as you can get to a peanut butter and jelly sandwich, without the bread. Without a doubt, these one pan bars will be a new potluck favorite!
GET THE FULL RECIPE:
Peanut Butter & Jelly Cupcakes - Crusts Removed | Just Add Sugar
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Going Back-To-School never tasted as sweet as these creamy peanut butter and jelly swirled cupcakes. Combining two of our favorite nostalgic flavors with a light and easy recipe makes these cupcakes the perfect treat. Plus we'll show you how to achieve that perfect two-flavor swirl.
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PEANUT BUTTER JELLY CAKE! - The Scran Line
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
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PEANUT BUTTER JELLY CAKE
Serves 30
Recipe can be halved and quartered
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 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