Peanut Butter & Jelly Cake

I made this cake for Gregg’s birthday this year. I’d made his traditional Red Velvet Cake in the form of a cake roll for him to take to work with him that day, so I thought I’d change things up a bit. This was an amazing flavor – it tasted just like a peanut butter and jelly sandwich, but in the form of a cake! I did not not take pictures of the process, but it’s very simple.

FOR THE CAKE:
2 cups plus 2 TBS whole wheat flour (I used fresh ground soft white wheat)
1½ cups sugar
1 TBS baking powder
1 tsp salt
⅓ cup coconut oil
⅓ cup natural peanut butter*
1 cup milk
2 eggs

FOR THE FILLING:
1 cup natural or homemade jam* – flavor of your choice (I used strawberry)
1 3-ounce package of flavored gelatin (preferably Kosher) (I used strawberry)

FOR THE ICING:
1 cup firmly packed brown sugar
½ cup butter
¼ cup milk
1 cup sifted powdered sugar
1 tsp vanilla extract

Large bowl/mixer
measuring cups/spoons
spatula
small saucepan
2-quart saucepan
whisk
2 8″ round cake pans
wire cooling rack

Preheat oven to 350° degrees F (120° degrees C)

Grease and flour cake pans.

Sift together flour, sugar, baking powder, and salt. Put in large mixer bowl.

Add the coconut oil, peanut butter, and milk. Beat for two minutes on medium speed.

Add the eggs one at a time. Beat for an additional two minutes.

Pour into prepared pans and bake for 25-30 minutes at 350° degrees F, or until toothpick inserted into the center of the cake comes out clean.

FOR THE FILLING:
While the cake is baking, prepare the filling so that it is cooled and ready to spread.

In a small saucepan, combine the jam and the gelatin. Cook over low heat until the jam is melted and the gelatin is dissolved. Remove from heat and let cool.

When the cake is cooled, place one cake round on the serving plate. Spread the filling on the top, almost to the edge. You likely won’t use all of the filling.

Place the other round on top of the filling.

FOR THE ICING:
Don’t make the icing until the cake is ready to be iced. You need to work fast because it hardens as it cools.

In the 2-quart saucepan, bring brown sugar, butter, and milk to a boil over medium heat, whisking constantly. Boil for one minute.

Remove from heat. Whisk in powdered sugar and vanilla until smooth. Stir gently for three to five minutes or until smooth.

Immediately ice the cake.

8 servings

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*It’s best to use natural peanut butter and jam. Check the ingredient label and make sure that there is no high fructose corn syrup in your ingredients.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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