Its either one of those things you love or hate, for me there was nothing better than a peanut butter and jam sandwich growing up. Even now as a adult it still tastes like a flashback of my childhood. So why can’t we take these elements and turn them into a cake.
You may already know that not just any peanut butter will do, so my go to would definitely have to be the peanut butter range by Fix & Fogg. There is also nothing better than supporting a genuine local business who pride themselves in what they do. With a selection of different varieties, you really need to try Fix & Fogg.
Here is my recipe drawing upon the elements of a peanut butter and jam sandwich, turning it into a cake for any occasion! This cake is made up of soft peanut butter sponge, layered with strawberry jam and covered in more amazing peanut butter buttercream. You need to try this, or get someone to make it for you!
2 x 20cm Round Spring-Form Cake Tins
- For the cake
- 375g Self Raising Flour
- 375g Caster Sugar
- ¾ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 405g Butter - Softened
- 150g Fix & Fogg Crunchy Peanut Butter
- 6 Large Eggs
- 3 Tablespoon Milk
- 500g Jar of Jam
- For the buttercream
- 300g Butter
- 120g Fix & Fogg Smooth Peanut Butter
- 540g Icing Sugar
- 4 Tablespoon Milk
- To start, line or grease your two prepared baking tins and flick your oven onto 170°c, fan bake
- In a free-standing mixer sift the dry ingredients, then add in the butter, peanut butter and eggs
- Beat on a medium to high speed for about a minute or until all nicely combined
- On a slow speed, add the milk before giving the mixer a final blast for about 30 seconds
- Evenly pour the mixture across your two baking tins, then place them in the centre of your oven at the same level
- Bake for 20 minutes, then quickly cover with tin foil to stop the tops from darkening too much
- Return to the oven and continuing baking for another 20-25 minutes until skewer comes out clean
- Leave cakes to cook slightly before turning out onto a cooling rack
- Cut the two cakes in half using either a sharp knife or a cake cutter. I like to let them cool slightly before doing this so they don't squash and before they cool to much and become tougher
- You should now have four layers where you can start spreading jam in between. For each layer I used about 4 large spoonfuls of jam, first make sure you'll have enough for all layers
- I like to top the final layer of the cake with an upside down base sections, this makes it easier and flat to ice later on
- While the cake is resting, let's move on to the buttercream
- Place the butter and smooth peanut butter in to a free-standing mixer and beat for 5 minutes
- Scrape down the sides and sift in half the measure of icing sugar, beat for another 3 minutes
- Add final measure for icing sugar and beat for another 3 minutes
- Scrape down the sides and on a slow speed add the milk
- Turn speed back up and blast for another minute or so
- Place your buttercream in a bowl and let's move back to the cake
- Carefully using a knife or spatula give your cake a gentle first layer of buttercream on top and on the sides (crumb coating). Place in the fridge for 10 minutes to let the icing harden slightly
- Add another layer of buttercream and again place in the fridge for 10 minutes to let it harden
- Add yet another layer of buttercream and tidy up any patches needing attention and smoothen out sides and tops.
- In essence your done! I'll leave it up to you as to how you'd like to decorate your peanut butter and jelly cake. I simple used the left over buttercream to make some blobs around the top and using a piping bag with a small nozzle, sqwirted some more jam on top, letting it drip down the sides. Yum!