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Marisa Churchill's Peanut Butter and Jelly Cake

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Chef Marisa Churchill is making a cake with a homemade frosting.
Ingredients

Ingredients for Cake

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup smooth natural peanut butter (alternatively use ¼ cup peanut butter plus 2 tablespoons tahini)
  • 1/3 cup algae oil (I suggest Thrive brand)
  • ¾ cup dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup buttermilk

Ingredients for Filling

  • 1 (13 ounce) jar jam (I suggest strawberry)

Ingredients for Frosting

  • 2/3 cup smooth natural peanut butter
  • 6 ounces cream cheese
  • 2 cups plus 3 tablespoons powdered sugar
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • 2 tablespoons plus 1 teaspoon buttermilk

Ingredients to Garnish (Optional)

  • Whole strawberries
  • Small handful of roasted peanuts

Peanut Butter and Jelly Cake - Home & Family

Directions

1. To make the cake, preheat the oven to 350F. Grease two 9” round cake pans and line the bottoms with parchment paper. Set aside.

2. In a small mixing bowl, sift the flour, baking powder, baking soda and salt. Stir to combine.

3. Using a mixer, blend the peanut butter, oil and brown sugar together. Once combined, add the eggs and vanilla extract and mix on medium speed for about two minutes, until light and smooth. Add half of the flour mixture, mixing just until combined. Scrape down the sides of the bowl and add the buttermilk. Again, mixing just until combined. Scrape down the sides of the bowl. Add the remaining flour mixture, mixing just until combined. Divide the batter evenly between the two prepared cake pans.

4. Bake for about 12 minutes, or until a knife inserted into the cake comes out with a few crumbs on it.

5. Remove the cakes from the oven and allow to cool for about 10-15 minutes. Once slightly cooled, remove the cakes from the pans and allow to completely cool before frosting.

6. (Note: the cakes can be made one day in advanced and stored, tightly wrapped with plastic wrap at room temperature)

7. To prepare the frosting, combine the peanut butter and cream cheese in the bowl of a mixer and paddle at medium speed until blended together. Add the vanilla, salt, buttermilk and powdered sugar. Mix on low until the frosting starts to come together. Increase speed to high and mix for 30 seconds, or until a smooth and spreadable frosting forms.

8. To assemble the cake, place one of the cakes on a cake stand. Spread a thin layer of frosting and then pipe a ring of frosting around the perimeter of the cake, using a size 8 tip. If you don’t have a piping bag and tips, don’t worry. This simply helps to create a well and hold the jam in place. Alternately, just spread a layer of frosting (using about 1/3) around the cake and use a spoon to create a slight rim around the edge.

9. Spread the strawberry jam into the well of the cake. Place the second cake on top. Gently spread the remaining frosting on top, leaving the sides and dripping jam exposed.

10. Garnish the top with a few fresh strawberries and peanuts.