PEANUT BUTTER 'N' JELLY CAKE
I made this fun and flavorful peanut butter and jelly cake for my son's first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly-especially when it comes tucked into cake and frosting! -Linda Graybill, Sebring, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 434 calories, Fat 17g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 380mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER AND JELLY BUNDT CAKE
This cake will satisfy any PB&J lover's sweet tooth. For a garnish upgrade, sprinkle honey-roasted peanuts on the top or decorate with halved raspberries.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 to 14 servings
Number Of Ingredients 14
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 AND JELLY CAKE
This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!
Provided by Darcy Lenz
Categories SEO Review Novelty & Specialty Cake
Time 2h30m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g
PEANUT BUTTER AND JELLY SANDWICH
After years of experimentation, I have finally come upon the best tasting (and healthiest) way to satisfy a PB&J craving AND keep my kids healthy. Don't leave out the secret ingredient or it won't be the same. I guessimated the measurements so feel free to adjust to your taste.
Provided by Marla Swoffer
Categories Breakfast
Time 3m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- Spread a half teaspoon of butter on each slice of bread.
- Spread one slice with peanut butter.
- Swirl jam into peanut butter.
- Cover with other slice of bread.
PEANUT BUTTER & JELLY SNACK CAKE
Make and share this Peanut Butter & Jelly Snack Cake recipe from Food.com.
Provided by CaliforniaJan
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda, and salt. Add milk, peanut butter, eggs and butter. Beat at low speed until mixed. Then beat on medium speed for one minute, scraping the sides of the bowl constantly.
- Spread about two-thirds of the batter into a greased 13x9x2-inch baking pan. Stir jelly and spoon over batter. Drop remaining batter in small mounds on top of the jelly. Sprinkle with Crumb Topping.
- Crumb Topping: In a small mixing bowl stir together 1/2 cup packed brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 tablespoons butter until crumbly.
- Bake in a 350 F oven for 30 - 35 minutes or until golden brown. Serve warm.
PEANUT BUTTER AND JELLY CAKE
Kiddo's love it and adults are REALLY surprised!! All the flavors you've loved your whole life! I created this cake for my kids and now their kids love it too. Great "carry" cake or fun Birthday cake for the PB&J lover.
Provided by cracker cook
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
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 MARBLED BROWNIES
With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
- In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
- Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g
More about "peanut butter and jelly sandwich cake recipes"
PEANUT BUTTER AND JELLY SANDWICH CAKE - SUGARHERO
From sugarhero.com
5/5 (1)Total Time 1 hrServings 12Calories 605 per serving
- Combine the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix them together on medium-low speed until they're combined and the dry sugar disappears, scraping down the bowl with a rubber spatula as you work. Add 2 tablespoons of cream and beat on medium-high speed until the mixture is light, fluffy and smooth. Add up to 2 more tablespoons of cream if necessary, to get a light and smooth texture. The peanut butter frosting can be made in advance and kept in an airtight container in the refrigerator for several days. Let it come to room temperature before spreading it if you make it in advance.
- Combine the strawberries, lemon juice, and sugar in the bowl of a medium saucepan over medium-low heat. Bring the mixture to a low boil and cook, stirring occasionally to prevent scorching, for about 30 minutes. The jam will gradually reduce in volume and thicken up. Periodically test the jam by dabbing a spoonful on a cold plate, then checking the texture. Stop cooking when you have a thick, jammy texture that's not too runny but not too stiff. The jam can be made in advance and kept in an airtight container in the refrigerator for several days.
- Place the cake on a cake cardboard or serving plate. Use a long serrated knife to slice off the brown, rounded top, creating a flat surface on top. Slice the cake into two equal layers. Spread the peanut butter frosting on the bottom layer, going all the way to the edge (depending on your preference, you might not want to use all of the frosting—just add as much as looks good to you!). Spread the strawberry jam on top of the peanut butter frosting, and top with the second cake slice. Cut into small squares to serve.
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