Forget childhood memories of messy sandwiches; we're taking the beloved peanut butter and jelly combination to a whole new level with this incredibly moist and delicious Pb&J cake! This recipe is perfect for those seeking easy recipes and quick dinner ideas, but it's also impressive enough for a special occasion. Get ready to experience the ultimate comfort food, elevated. This homemade cooking masterpiece is guaranteed to be a hit with everyone, from kids to adults. It's a delightful blend of sweet and savory, a true testament to the best recipes.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Filling:
- 1 cup creamy peanut butter
- ½ cup seedless grape jelly
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ½ cup creamy peanut butter
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round baking pans. This ensures your cake layers will rise beautifully and release easily.
Making the Cake Batter:
-
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry ingredient mixture is the foundation of our fluffy cake.
-
In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air, leading to a lighter cake texture. Beat in the eggs one at a time, then stir in the vanilla.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
-
Divide the batter evenly between the prepared pans.
-
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Assembling the Cake:
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Preparing the Filling and Frosting:
-
While the cakes are cooling, prepare the filling by combining the peanut butter and jelly in a small bowl. Mix until smooth.
-
For the frosting, beat the butter until light and fluffy. Gradually add the powdered sugar, beating until combined. Stir in the peanut butter, milk, and vanilla extract until smooth and creamy.
Final Touches:
-
Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and spread half of the peanut butter and jelly filling evenly over the top. Top with the second cake layer and frost the entire cake with the peanut butter frosting.
-
For an extra touch, you can drizzle some extra jelly over the frosted cake.
Tips and Variations:
- For a richer flavor: Use brown sugar instead of granulated sugar.
- For a different twist: Try using strawberry jelly or other fruit preserves.
- Add some crunch: Incorporate chopped peanuts or pretzels into the cake batter or frosting.
- Make it a layer cake: Use three cake layers for a taller, more impressive cake.
- Make it ahead: The cake can be baked a day in advance and frosted just before serving.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients used, but a general estimate for a slice of this Pb&J cake is around 400-500 calories, with varying amounts of fat, protein, and carbohydrates. For a more precise nutritional breakdown, use a nutrition calculator with your specific ingredients.
This recipe delivers a delightful balance of sweet and savory flavors, making it a perfect treat for any occasion. The ease of preparation makes it ideal for busy weeknights, while its impressive taste guarantees it will become a family favorite. Enjoy!