The Classic Peanut Butter and Jelly

Today is Jerry’s birthday!

How shall we celebrate?  The festivities kick off today and end with a big finish Saturday night.  A special home cooked meal is planned for this evening, dinner out on Friday and the birthday party with all of our friends Saturday.  I cannot wait!

I wanted to make a dessert that was totally off the wall.  Something unique and creative, but also screamed Jerry.  I had to think long and hard on this one.  He loves bananas, but I’m already making him a two tiered cake on Saturday; the top tier is banana cake (stay tuned for photos and recipes!).  I found myself asking what else does he love?  Then it dawned on me, he loves peanut butter sandwiches.  It took enough thinking to get to this point, that I had to look for inspiration for the actual cake elsewhere.  It just so happened that I was flipping thru the Food Network Magazine two days later and happened upon a cake that looks exactly like a giant peanut butter and jelly sandwich.  Brilliant!

He doesn’t typically make the traditional PB&J sandwich.  However, I couldn’t make this cake without the jelly – it wouldn’t be the same.  While I drew my inspiration from his favorite sandwich, I am going back to the traditional, well-loved classic.

Happy Birthday, Jerry!  

Peanut Butter and Jelly Sandwich Cake

Adapted from Food Network Magazine

Prep Time: 25 min

Cook Time: 30 min

Ingredients

• 1 stick European style unsalted butter, at room temperature
• All purpose flour for the pan
• 1 box white cake mix, or your favorite homemade recipe
• 1 cup creamy peanut butter
• 1 1/2 - 2 cups confectioners' sugar
• 2 to 3 tablespoons milk
• 3/4 cup your favorite jelly, or 2 to 3 cups your favorite fruit

Directions

Butter or spray a 9-inch-square cake pan, line with parchment, then butter or spray again and dust with flour. Make the cake batter and fill the pan three-quarters full. Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.

Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.

Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the jelly until it is loose and spreadable.  If you are using whole fruit, blend with an immersion blender until smooth.

Spread a thick layer of peanut butter frosting on the bottom cake half.

Spread the jelly or fruit on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.

Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.

Fluffy Vanilla Cake

Yield: One 2-layer, 8-inch round cake or one 2-layer, 8-inch square cake
Adapted from Classic White Cake recipe on Baking Bites

Ingredients

5 large egg whites, at room temperature

3/4 cup whole milk, at room temperature

2 1/4 teaspoons pure vanilla extract

2 3/4 cups cake flour, sifted 

1 3/4 cups sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, at room temperature and cut into cubes

Directions
Preheat oven to 350°F. Grease, line with parchment, and flour two round 8-inch pans, or one square pan.

In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.

Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

Divide the batter in two, if using two round pans.  Fill the pans 3/4 full.

Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over bake. Let cool on racks prior to removing from pan.

Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.