Peanut Butter and Jam Cake

From Cook's Country | August/September 2012
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Why this recipe works:

To turn this lunchbox staple into a playful but delicious dessert, we stack squares of white layer cake with sweet raspberry jam and rich, fluffy peanut butter frosting. A coating of chopped peanuts on the sides provides crunch and even more nutty flavor.

To turn this lunchbox staple into a playful but delicious dessert, we stack squares of white layer cake with sweet raspberry jam and rich, fluffy peanut butter frosting. A coating of chopped peanuts on the sides provides crunch and even more nutty flavor.

less

Makes 1 cake

We sandwiched fluffy white cake layers with sweet peanut butter frosting and raspberry jam to turn this brown-bag classic into a very special after-school treat.

Ingredients

Instructions

  1. 1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease two 8-inch square baking pans and cover pan bottoms with squares of parchment paper. Grease and flour parchment. Divide batter equally between prepared pans. Bake until cake tops are light golden and toothpick inserted in center comes out clean, about 25 minutes. cool on wire rack for 10 minutes. run knife around pans to loosen cakes. invert cakes onto large plates, peel off parchment, and reinvert onto lightly greased rack. cool completely.

    2. FOR THE FROSTING: Using stand mixer fitted with whisk, whip butter, peanut butter, cream, and vanilla on medium-high speed until combined, about 30 seconds. reduce speed to medium-low and slowly add sugar until smooth, 1 to 2 minutes. increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.

    3. TO ASSEMBLE: Slice each cake in half horizontally; spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled cake on cake plate, then spread 1 cup frosting in even layer over top. Place second reassembled cake on top of frosting. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. heat remaining 1/4 cup jam in bowl in microwave until melted and smooth, about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam in straight lines over top of cake and lightly drag paring knife through lines to create marbled appearance. Serve.

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