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Peanut Butter & Jelly Cake

A delightful twist on the classic PB&J sandwich, transformed into a moist cake infused with creamy peanut butter and sweet jelly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder Ensure it's fresh for best results.
  • 1/2 tsp salt
Wet Ingredients
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup creamy peanut butter
  • 1/2 cup jelly Your choice of flavor (e.g., grape, raspberry, strawberry)
  • 2 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and dusting them with flour.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, beat together the eggs, milk, peanut butter, and vanilla extract until the mixture is smooth and creamy.
  4. Gradually add the wet mixture to the dry ingredients, mixing gently until just combined.
  5. Fold in half of the jelly into the batter to create a swirl.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, checking for doneness with a toothpick.
  2. Allow the cakes to cool completely in the pans before inverting them onto a wire rack.
Frosting
  1. Once cooled, frost with a peanut butter frosting and spread additional jelly over the top.

Notes

Consider adding chocolate chips or chopped nuts for original twists. Ensure the pans are well-greased and floured to prevent sticking. You can stack multiple layers for a tiered cake. Experiment with different jelly flavors for variation.