Name: Peanut Butter and Jelly Cake
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Baking spray -; Cake flour - 3 cups; Baking powder - 1 tablespoon; Kosher salt - 1 teaspoon; White sugar - 2 cups; Unsalted butter, softened - 1 cup; Vanilla extract - 1 tablespoon; Milk, at room temperature - 1 cup; Egg whites, at room temperature - 6 large; Creamy peanut butter - 1 cup; Cream cheese, softened - 4 ounces; Honey - ¼ cup; Unsalted butter, softened - 1 tablespoon; Kosher salt - 1 pinch; Sifted powdered sugar - 2 cups; Milk, or more as needed - 3 tablespoons; Strawberry jelly - 1 ¼ cups

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Peanut Butter and Jelly Cake

1. Baking spray -

2. Cake flour - 3 cups

3. Baking powder - 1 tablespoon

4. Kosher salt - 1 teaspoon

5. White sugar - 2 cups

6. Unsalted butter, softened - 1 cup

7. Vanilla extract - 1 tablespoon

8. Milk, at room temperature - 1 cup

9. Egg whites, at room temperature - 6 large

10. Creamy peanut butter - 1 cup

11. Cream cheese, softened - 4 ounces

12. Honey - ¼ cup

13. Unsalted butter, softened - 1 tablespoon

14. Kosher salt - 1 pinch

15. Sifted powdered sugar - 2 cups

16. Milk, or more as needed - 3 tablespoons

17. Strawberry jelly - 1 ¼ cups

How to cook deliciously - Peanut Butter and Jelly Cake

1. Stage

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.

2. Stage

Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

Place jelly in a small mixing bowl and whisk to loosen.

9. Stage

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.