Peanut Butter And Jelly Loaf Cake Recipe By Tasty Recipes

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
• Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
• Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
• Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
• Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
• Place jelly in a small mixing bowl and whisk to loosen.
• Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.

PEANUT BUTTER AND JELLY BUNDT CAKE

Steps:

• For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
• Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely.
• For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top.

PEANUT BUTTER 'N' JELLY CAKE

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. , Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• Sift together the flour, baking powder, salt, and cinnamon. Set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and peanut butter until creamy. Add in the sugar and mix on medium for about 3 minutes.
• Decrease the speed to low and add in the vanilla and eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
• With the mixer on low, add in half of the flour mixture, then stream in the buttermilk and mix until incorporated. Add in the remaining flour and mix until combined.
• Evenly divide the batter between the cake pans and bake for about 30 to 35 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.
• In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 45 seconds.
• Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.
• To remove air bubbles from the frosting, use a wooden spoon to stir and push out the air bubbles.
• Place your first layer on the cake board. Spread about 1/2 cup of peanut butter frosting on the cake and then pipe a border of the peanut butter frosting around the edge to create a wall for the jam. Fill the center with about 1/2 cup strawberry jam and carefully spread it around. Don't add too much jam or the cake will be unstable as you continue to stack and frost.
• Place the second layer of cake on top of the first layer and repeat step one.
• Place the third layer of cake, bottom side up, on the second layer and spread a thin layer of frosting around the entire cake to create a crumb coat. Freeze the cake for 10 to 15 to set the crumb coat.
• After the crumb coat is set, continue to frost the cake with the remaining frosting.
• If you use a cake board on top of the cake like I did in my video above, you'll want to freeze the cake again for another 20 to 30 minutes after you've frosted the sides and before you take the cake board off the top. This will ensure you get sharp edges when you cut it off with a knife. You'll then add frosting to the top of the cake after you've removed the cake board.

PEANUT BUTTER AND JELLY SANDWICH CAKE

Steps:

• Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
• Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
• Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
• Spread a thick layer of peanut butter frosting on the bottom cake half.
• Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
• Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat oven to 350'F.
• Grease sides and bottom of 13x9 pan.
• In large mixing bowl, blend eggs, oil, water and cake mix until blended. Beat on medium speed with mixer about 2 minutes. Pour into pan and bake until done about 25-30 minutes.
• While cake is baking: boil 1 cup water, remove from heat and stir in Jello until dissolved. Add grape jelly and stir til jelly melted and dissolved.
• When cake tests done, remove from oven. While hot, poke holes throughout top of cake (I use handle of wooden spoon). Pour grape Jello mixture all over top of hot cake letting mix into all holes. Set aside to cool on rack.
• In large mixing bowl, combine softened butter, peanut butter, vanilla and salt. With mixer at medium speed, mix about 2 minutes til well blended and somewhat fluffy. Add confectioners sugar 1 cup at a time(stop the mixer to add!) Beat on medium til all sugar is incorporated and consistency is thick frosting. Spread on cooled cake covering entire top with thick layer of frosting. As a finishing touch, I add a TINY sprinkling of salt to top of frosting or crushed salted peanuts.

PEANUT BUTTER CAKE

Steps:

• Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
• Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
• Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.