Peanut Butter Cake

This Peanut Butter Cake is a nostalgic treat that combines the deep, nutty richness of creamy peanut butter with the surprising sweetness of grape jelly. The batter is incredibly moist and tender, creating a soft crumb that melts in your mouth. By slicing the cake horizontally and spreading a layer of grape jelly in the middle, you achieve a delicious contrast of flavors and textures that is both unexpected and delightful. Topped with a smooth peanut butter frosting, this dessert is perfect for potlucks, family gatherings, or whenever you crave a comforting, homemade indulgence. It&# 226;ÂÂs easy to make with pantry staples and sure to become a favorite in your dessert rotation.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 868.0

Dietary: Vegetarian

Description

This Peanut Butter Cake is a nostalgic treat that combines the deep, nutty richness of creamy peanut butter with the surprising sweetness of grape jelly. The batter is incredibly moist and tender, creating a soft crumb that melts in your mouth. By slicing the cake horizontally and spreading a layer of grape jelly in the middle, you achieve a delicious contrast of flavors and textures that is both unexpected and delightful. Topped with a smooth peanut butter frosting, this dessert is perfect for potlucks, family gatherings, or whenever you crave a comforting, homemade indulgence. It&# 226;ÂÂs easy to make with pantry staples and sure to become a favorite in your dessert rotation.

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup butter or margarine, softened
1 cup brown sugar, firmly packed
6 large eggs
3/4 cup milk
2 teaspoons vanilla extract
10 ounces grape jelly
1 batch peanut butter frosting

Directions

1
Preheat oven to 350ÃÂ°F (175ÃÂ°C). Grease and flour a 13x9x2 inch baking pan.
2
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3
In a large bowl, beat peanut butter, butter, and brown sugar with an electric mixer on medium speed until light and fluffy.
4
Add eggs one at a time, beating well after each addition.
5
Mix in milk and vanilla extract until combined.
6
Gradually add the dry ingredients to the wet mixture, beating until just blended.
7
Pour batter into the prepared pan and spread evenly.
8
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.
9
Cool in the pan on a wire rack for 10 minutes, then remove from pan to cool completely.
10
Once cool, slice the cake horizontally into two even layers using a long serrated knife or dental floss.
11
Spread grape jelly evenly over the bottom layer.
12
Place the top layer back on the cake.
13
Frost the top and sides with peanut butter frosting.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 868.0kcal

% Daily Value *
Total Fat 51.6g80%
Saturated Fat 12.8g64%
Cholesterol 0.0mg0%
Sodium 3336.8mg140%
Total Carbohydrate 81.3g28%
Dietary Fiber 6.0g24%
Sugars 5.7g
Protein 24.1g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To slice the cake evenly, you can use the dental floss method: slide a long piece of floss under the cake, cross the ends over the top, and pull them apart quickly to slice through cleanly.

Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.

Ensure your peanut butter and butter are at room temperature for the best emulsion and fluffiness in the batter.

Keywords: peanut butter, cake, grape jelly, dessert, baking, layer cake, frosting, homemade, comfort food, potluck, nuts, sweet, moist, easy, classic

Read it online: https://www.chefs-mate.com/recipe/peanut-butter-cake-4/