Peanut Butter and Jelly Cake

Name: Peanut Butter and Jelly Cake
Ingredients: 1 cup [240 g] water; ¾ cup [162 g] creamy peanut butter; 8 tablespoons [1 stick or 113 g] unsalted butter; 1½ cups [300 g] granulated sugar; ½ cup [100 g] brown sugar; 1 teaspoon salt; 1 tablespoon pure vanilla extract; ⅓ cup [50 g] roasted peanuts, salted or lightly salted; ½ cup [120 g] buttermilk, at room temperature; 3 large eggs, at room temperature; ¼ cup [56 g] vegetable or canola oil; ¼ cup [56 g] vegetable or canola oil; 1 teaspoon baking powder; 1 teaspoon baking soda; 1¾ cups [250 g] all-purpose flour; 2 cups [448 g] raspberry jam; 1 recipe Peanut Butter Buttercream; 1 recipe Candied Nuts, peanut variation, chopped

Preparation info

Makes •
24
large squares

Difficulty
Easy

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

A nod to my favorite childhood lunch, but in much better form (cake). I spent quite a bit of time getting this recipe just right; I found adding ground peanuts to the batter helped keep the cake moist, and spreading the jam over the warm cake helped lock in the raspberry flavor. Candied peanuts added needed crunch and ramp up the peanut butter flavor.

Ingredients

Dessert
Vegetarian

Ingredients

Method