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Peanut Butter and Jelly Cake

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Peanut Butter and Jelly Poke Cake

Yield Serves 10 1x
Prep: 60 minutesCook: 30 minutesTotal: 1 hour 30 minutes

Peanut Butter and Jelly Poke Cake soaked in jam, topped with creamy peanut butter frosting and finished with strawberry jam swirls.

Ingredients

Peanut butter cake

  • 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
  • 135 grams (3/4 cup) brown sugar
  • 125 grams (1/2 cup) smooth peanut butter
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 140 grams (1 cup) plain flour or all purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 60 ml (1/4 cup) milk
  • 120 ml (1/2 cup) strawberry jam

Frosting

  • 1/3 cup (75 grams) unsalted butter, softened
  • 1/2 cup (120 grams) smooth peanut butter
  • 2 and 1/2 cups (310 grams) icing sugar or powdered sugar
  • 34 tablespoons milk
  • 60 ml (1/4 cup) strawberry jam

Instructions

  1. Peanut butter cake
    Grease and line a round 8 inch baking tin with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  2. In a large mixing bowl, add butter, sugar and peanut butter. Beat with an electric mixer until smooth and creamy, stopping to scrape down the sides of the bowl. Add your vanilla and mix briefly.
  3. Add eggs, one at a time, and beat again until combined. Sift in flour and baking powder and start to gently fold using a wooden spoon or a plastic spatula. Add milk and fold until the ingredients are just combined – you don’t want to over mix the batter.
  4. Spoon out your batter into your prepared cake pan and bake for approximately 30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool for 10 minutes.
  5. Next, gently remove your cake from the cake tin and transfer very carefully to a wire rack. Poke the top with holes all over, using a skewer or chop stick – anything pointy will do.
  6. Warm your jam in the microwave for about 20 seconds and then pour over the top of the cake, spread it over with a butter knife, allowing it to soak into all the holes. Leave to cool completely.
  7. Frosting
    In a large mixing bowl, add butter and peanut butter. Beat with an electric mixer until combined. Add the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture.
  8. Continue to add a tablespoon of milk as needed. The icing should be nice and creamy.
  9. Frost the top of the cake, then dollop the extra jam and gently swirl using a butter knife.

Nutrition Information

Serving Size: 1 slice of cake Calories: 591
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: American
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