Peanut Butter And Jam Cake Recipe

Sophia

Best moist peanut butter and jam cake recipe lies in balancing rich peanut butter, buttermilk, and room-temperature ingredients. Creaming the butter and sugar thoroughly, then gently folding in eggs, flour, and buttermilk, creates a light, tender crumb.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine American

Servings 10 servings

Calories 460 kcal

Equipment

Mixing bowls
Electric mixer or hand whisk
Measuring cups and spoons
Spatula
9-inch round cake pan or 8-inch square pan
Parchment paper
Cooling rack

Ingredients

For the Cake:

226 g unsalted butter at room temperature
345 g cake flour
4 large eggs at room temperature
12 g 3 tsp baking powder
5.6 g 1 tsp coarse salt
250 g peanut butter
240 g buttermilk at room temperature
2.6 g 1 tsp ground cinnamon
400 g granulated sugar
13 g 1 tbsp vanilla extract

For the Frosting:

30 ml 2 tbsp cream
115 g unsalted butter
135 g creamy peanut butter preferably natural, unsweetened
90 g icing sugar
8 tbsp approx. 120 g strawberry jam
1/3 cup roughly chopped roasted peanuts
1 tsp 2.6 g vanilla extract

Instructions

Step 1: Get the oven and pans ready

Turn the oven on to 180°C (350°F). Grease two 9-inch cake pans and line the bottoms with parchment paper. This makes sure your cakes come out clean and easy to remove.

Step 2: Prepare the dry mix

In a bowl, combine the cake flour, baking powder, coarse salt, and cinnamon. Sift them together so there are no lumps. Set this aside.

Step 3: Beat the butter and sugar

Take a large bowl and beat the unsalted butter with granulated sugar until the mixture is pale, soft, and fluffy. This will give your cake a nice light texture.

Step 4: Add eggs and flavor

Add the eggs one by one, mixing well after each. Then stir in the vanilla extract for extra aroma.

Step 5: Mix in peanut butter and buttermilk

In a small bowl, whisk the peanut butter with the buttermilk until smooth. Slowly add this to your butter-sugar-egg mixture, alternating with the dry ingredients. Mix gently, just until everything comes together.

Step 6: Bake the cakes

Divide the batter evenly between the two pans. Smooth the tops and bake for 40–45 minutes. Check doneness with a toothpick—if it comes out clean, the cakes are ready. Let them cool in the pans for 10 minutes, then move them to a rack to cool completely.

Step 7: Make the frosting

On low heat, melt butter with cream and peanut butter in a saucepan. Take it off the heat, then mix in icing sugar, vanilla, and strawberry jam until smooth. Allow it to cool a little so it thickens but stays spreadable.

Step 8: Put the cake together

Place one cake layer on your serving plate and spread frosting on top. Add the second layer and cover the cake with frosting evenly. Finish with chopped roasted peanuts for a crunchy, decorative touch.

Notes

Notes: Room temperature ingredients help the cake mix smoothly and bake evenly. Use natural peanut butter for a less sweet, nuttier flavor. The frosting can be adjusted with more or less jam according to taste.

Nutrition Facts Of Peanut Butter And Jam Cake Recipe

Keyword Peanut Butter And Jam Cake Recipe