PEANUT BUTTER AND JELLY CAKE
This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!
Provided by Darcy Lenz
Categories SEO Review Novelty & Specialty Cake
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
- Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
- Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
- Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
- Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
- Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
- Place jelly in a small mixing bowl and whisk to loosen.
- Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.
Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g
PEANUT BUTTER AND JELLY SANDWICH SURPRISES
Provided by Food Network
Time 55m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- COMBINE flour, 1/2 cup plus 1 tablespoon sugar, baking soda and salt in large bowl; cut in peanut butter and shortening, using pastry blender or 2 knives until mixture resembles coarse meal.
- COMBINE milk, egg yolk and vanilla extract in small bowl; beat with fork until blended. Add to flour mixture. Transfer mixture to an electric mixer; beat at low speed until well blended. Divide dough in half. Wrap with plastic wrap. Refrigerate at least 1 hour.
- HEAT oven to 350 degrees F.
- ROLL each half of dough between sheets of plastic wrap to 1/8-inch thickness. Cut with 2 1/2-inch heart-shaped cookie cutter. Place half the cut-outs 1 inch apart on ungreased baking sheets. Place about 1/2 measuring teaspoon jelly in center of each. Top with remaining cutouts. Press edges with fork. Pierce top several times with toothpick. Sprinkle tops of cookies lightly with sugar.
- Bake 10 to 11 minutes or until golden brown. Sprinkle again with sugar. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
PEANUT BUTTER AND JELLY BUNDT CAKE
This cake will satisfy any PB&J lover's sweet tooth. For a garnish upgrade, sprinkle honey-roasted peanuts on the top or decorate with halved raspberries.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 to 14 servings
Number Of Ingredients 14
Steps:
- For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
- Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
- Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely.
- For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top.
PEANUT BUTTER AND JELLY BARS
These bars are a sweeter, gooey-er, more lunchbox-friendly version of the classic sandwich. They'll hold up much better and much longer-without the risk of soggy bread and unwanted crusts.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield forty eight 1 1/2-inch squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
- Whisk the flour in a medium bowl with the baking powder, baking soda and salt. Whisk in 1/2 cup peanuts.
- Put the melted butter in a large bowl and use a rubber spatula to stir in the sugars. Stir vigorously, mashing the brown sugar lumps with the spatula, so that the mixture is well combined and creamy. Using the rubber spatula, stir in the peanut butter, again making sure the mixture is well combined. Stir in the eggs and vanilla. Fold in the flour mixture until just combined.
- Scrape the batter into the prepared pan. Press the back of a spoon or a curved rubber spatula into the batter to make little wells all over the batter, making sure not to push down to the bottom of the pan. Spoon the jam into the wells, making sure the jam is distributed evenly across the pan. Use a knife to pull the jam through the peanut butter mixture-it won't exactly ribbon, you will end up with some chunks of jam throughout. Sprinkle the remaining 1/2 cup chopped peanuts over the top.
- Bake until a toothpick inserted in the center of a non-jammy spot comes out clean, about 35 minutes. Cool completely on a rack, about 1 hour.
- When the bar has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up. For easier slicing, wrap with plastic wrap, and let sit at room temperature overnight. Cut into forty eight 1 1/2-inch squares.
PEANUT BUTTER AND JELLY COOKIE SANDWICH
Provided by Food Network
Categories dessert
Time 1h10m
Yield 12 large cookie sandwiches
Number Of Ingredients 15
Steps:
- For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
- In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined.
- Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting.
- For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy.
- Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients.
PEANUT BUTTER AND JELLY BARS
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
PEANUT BUTTER AND JELLY SANDWICH
After years of experimentation, I have finally come upon the best tasting (and healthiest) way to satisfy a PB&J craving AND keep my kids healthy. Don't leave out the secret ingredient or it won't be the same. I guessimated the measurements so feel free to adjust to your taste.
Provided by Marla Swoffer
Categories Breakfast
Time 3m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- Spread a half teaspoon of butter on each slice of bread.
- Spread one slice with peanut butter.
- Swirl jam into peanut butter.
- Cover with other slice of bread.
CHOCOLATE-PEANUT BUTTER ICE CREAM SANDWICH CAKE
Enjoy a slice of Chocolate-Peanut Butter Ice Cream Cake after dinner. This Chocolate-Peanut Butter Ice Cream Cake is sure to sweeten up your day!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Whisk 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP.
- Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches.
- Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert.
- Freeze 4 hours or until firm. Top with nuts before serving.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PEANUT BUTTER JELLY SWIRL BUNDT CAKE
All the peanut butter and jam lovers, this ones for you! here is a moist buttery cake with jam in middle. Add in chocolate chips to the batter if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 1 BUNDT CAKE
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease a Bundt pan.
- In a small bowl sift the flour, baking powder, baking soda and salt.
- In a large bowl, cream butter and sugar until fluffy (about 4 minutes).
- Add in eggs; beat well until combined.
- Add in peanut butter and vanilla; beat well.
- Beat in sour cream until blended.
- Reduce the mixer to low speed, and gradually add in the flour mixture until combined.
- Spoon HALF of the batter (about 3 cups) into prepared Bundt pan.
- Dollup about half of the jelly over the batter (avoiding the edges of pan).
- Partially stir/swirl the jelly over the batter with a knife.
- Spoon the remaining batter into the pan.
- Then swirl the remaining jelly into batter.
- Bake for about 1 hour, or until cake is done (check after about 50 minutes).
PEANUT BUTTER AND JELLY COFFEE CAKE
This is for the peanut butter & jelly lovers out there. I've made it for a breakfast treat and also as a dessert. We find it to be good anytime!!! I like it because the ingredients are things you usually have on hand.
Provided by Boca Pat
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400.
- Grease layer pan 9X 1 1/2 inches.
- Mix baking mix& sugar.
- Cut in peanut butter.
- Mix in milk and egg.
- Beat vigorously 1/2 minute.
- Spread in pan
- Spoon jelly or jam onto batter and spread thinly
- Bake 25 to 30 minutes or until light brown Serve warm.
PEANUT BUTTER AND JELLY CAKE
Kiddo's love it and adults are REALLY surprised!! All the flavors you've loved your whole life! I created this cake for my kids and now their kids love it too. Great "carry" cake or fun Birthday cake for the PB&J lover.
Provided by cracker cook
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350'F.
- Grease sides and bottom of 13x9 pan.
- In large mixing bowl, blend eggs, oil, water and cake mix until blended. Beat on medium speed with mixer about 2 minutes. Pour into pan and bake until done about 25-30 minutes.
- While cake is baking: boil 1 cup water, remove from heat and stir in Jello until dissolved. Add grape jelly and stir til jelly melted and dissolved.
- When cake tests done, remove from oven. While hot, poke holes throughout top of cake (I use handle of wooden spoon). Pour grape Jello mixture all over top of hot cake letting mix into all holes. Set aside to cool on rack.
- In large mixing bowl, combine softened butter, peanut butter, vanilla and salt. With mixer at medium speed, mix about 2 minutes til well blended and somewhat fluffy. Add confectioners sugar 1 cup at a time(stop the mixer to add!) Beat on medium til all sugar is incorporated and consistency is thick frosting. Spread on cooled cake covering entire top with thick layer of frosting. As a finishing touch, I add a TINY sprinkling of salt to top of frosting or crushed salted peanuts.
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PEANUT BUTTER AND JELLY SANDWICH CAKE - SUGARHERO
From sugarhero.com
5/5 (1)Total Time 1 hrServings 12Calories 605 per serving
- Combine the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix them together on medium-low speed until they're combined and the dry sugar disappears, scraping down the bowl with a rubber spatula as you work. Add 2 tablespoons of cream and beat on medium-high speed until the mixture is light, fluffy and smooth. Add up to 2 more tablespoons of cream if necessary, to get a light and smooth texture. The peanut butter frosting can be made in advance and kept in an airtight container in the refrigerator for several days. Let it come to room temperature before spreading it if you make it in advance.
- Combine the strawberries, lemon juice, and sugar in the bowl of a medium saucepan over medium-low heat. Bring the mixture to a low boil and cook, stirring occasionally to prevent scorching, for about 30 minutes. The jam will gradually reduce in volume and thicken up. Periodically test the jam by dabbing a spoonful on a cold plate, then checking the texture. Stop cooking when you have a thick, jammy texture that's not too runny but not too stiff. The jam can be made in advance and kept in an airtight container in the refrigerator for several days.
- Place the cake on a cake cardboard or serving plate. Use a long serrated knife to slice off the brown, rounded top, creating a flat surface on top. Slice the cake into two equal layers. Spread the peanut butter frosting on the bottom layer, going all the way to the edge (depending on your preference, you might not want to use all of the frosting—just add as much as looks good to you!). Spread the strawberry jam on top of the peanut butter frosting, and top with the second cake slice. Cut into small squares to serve.
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