Peanut Butter Jelly Cake
#PeanutButterJellyTime

INGREDIENTS

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

METHOD

Serves 30

Level: Medium

Peanut Butter Frosting

Add Swiss peanut butter to Swiss meringue frosting and mix until well combined. Set aside and whip again right before using.

 

Raspberry Frosting

Add raspberry jam and raspberry essence to Swiss meringue buttercream and mix until well combined. Set aside and whip up again right before using.

 

Cake – double this recipe

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.

 

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.

 

Add the milk, oil, Greek yogurt, eggs and raspberry essence into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add frozen raspberries and fold in and mix for another 20 seconds.

 

Fill three 8” cake tins with batter.

 

Bake for 45 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.

 

Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.

 

To prepare crumb coat, add a dab of peanut butter frosting onto an 8” cake board or serving plate. Add first cake layer. Add 1 tbsp of raspberry jam on cake. Spread using a small off set spatula to spread nice and even on cake. Add a layer of peanut butter frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.

 

Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using the cake scraper. Chill.

 

Once chilled add a layer of raspberry frosting on the outside of the cake and use a large cake scraper to spread the frosting nice and even around the cake. Each time you use the scraper take off excess frosting off scraper and use a clean paper towel to wipe clean. Level off the top too and chill for 1 hour.

 

To finish off add chopped peanuts on the side of the cake starting at the bottom and adding less as you go up to get an ombre effect.

 

Fit the end of a piping bag with a large open star tip and frosting swirls of peanut butter frosting on top of the cake. Drizzle with raspberry jam. I put my hand on the side of the cake below the swirl to stop the jam from dropping on the side of the cake. You can only do you best lol.

 

Finish off with a sprinkle of nuts on the swirls.

 

 

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HELPFUL TIPS!

 

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

 

HOW TO PREPARE YOUR CAKE TIN: For this recipe you’ll need at least one 8” cake tin but preferably three 8” cake tins. To prepare the tin, spray with oil spray. To prepare the baking paper use a pen to trace around the bottom of the cake tin on to the baking paper. Use scissors to cut slightly inside the circle you traced. Place the traced side down onto the baking tin with oil spray.

 

HAND MIXER: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).

 

BUTTER: Make sure the butter is very soft for the cake mixture. There’s two ways to do this. Microwave for 5 seconds at a time flipping the butter on each side until very soft (not melted). If you don’t have a microwave run a large bowl over hot water. Dry the bowl and place over the butter for 1 min. The heat from the bowl will create a warm enough environment to soften the butter.

 

SIMPLE SYRUP: To make simple syrup add 100g sugar and 100g of water in a a medium sized pot. DO NOT STIR! Bring to a boil and allow to cool completely before using.

 

BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.

 

TOOLS:

Cake turn table/lazy susan

Large mixing bowls

Spatula

Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag

Tablespoon

Measuring spoons

8” cake tin

Ice cream scoop (optional)

Revolving cake stand

Cake scraper

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

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