Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup creamy peanut butter
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jelly
Special equipment needed:
- Two 9-inch round cake pans
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in the peanut butter until well combined.
6. Gradually add the flour mixture, alternating with the milk, and beat until just combined.
7. Stir in the vanilla extract.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
11. Once the cakes are cool, place one cake layer on a serving plate and spread the strawberry jelly evenly over the top.
12. Place the second cake layer on top of the jelly layer.
13. Use an offset spatula to spread a thin layer of peanut butter frosting over the top and sides of the cake.
14. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
5. Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 350
Fat: 17g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 190mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 30g
Protein: 6g
Substitutions for ingredients:
- You can use crunchy peanut butter instead of creamy peanut butter.
- You can use any flavor of jelly or jam that you prefer.
Variations:
- Add chopped peanuts to the top of the cake for extra crunch.
- Use chocolate frosting instead of peanut butter frosting for a different flavor.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Don't overmix the batter or the cake will be tough.
- Chill the cake before frosting it to make it easier to handle.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Decorate the top of the cake with fresh strawberries or peanut butter cups.
Garnishes:
Fresh strawberries or peanut butter cups.
Pairings:
Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a little more milk to the batter.
- If the cake is too dense, make sure you're not overmixing the batter.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the cake to prevent contamination.
Food history:
Peanut butter and jelly sandwiches have been a popular snack in the United States since the early 1900s.
Flavor profiles:
The cake has a sweet and nutty flavor from the peanut butter and a fruity flavor from the strawberry jelly.
Serving suggestions:
Serve the cake as a dessert or as a special treat for a birthday or other celebration.
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