Peanut Butter Jelly Cake
Ingredients
Peanut Butter Sponge:
- 2½ cups all-purpose flour
- 1½ cups light brown sugar
- 1 cup granulated sugar
- 1 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup creamy peanut butter
- ½ cup vegetable oil or melted coconut oil
- 1 cup plant-based milk almond, soy, or oat
- 1 cup dairy-free yogurt soy or coconut
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Berry Jam Filling:
- 1½ cups berry jam strawberry, raspberry, or mixed berry
Peanut Butter Frosting:
- 1 cup dairy-free butter softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Instructions
Prepare the Peanut Butter Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line four 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, light brown sugar, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the peanut butter, vegetable oil, plant-based milk, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Peanut Butter Frosting:
- In a large bowl, beat the dairy-free butter and peanut butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of berry jam over the cake layer.
- Spread a layer of peanut butter frosting over the jam.
- Repeat with the second and third cake layers.
- Place the fourth cake layer on top.
Frost the Cake:
- Spread the remaining peanut butter frosting evenly over the top and sides of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, nutty, and indulgent Peanut Butter Jelly Cake!
Notes
- Peanut Butter: Use creamy peanut butter for the best texture and flavor.
- Berry Jam: Choose your favorite berry jam for the filling. Strawberry, raspberry, or mixed berry work well.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.