Peanut Butter & Jelly have been together since before I was born. Today, the two are sometimes restricted from schools and other public places because of peanut allergies, which is a shame because to me, they are still one of my favorite combinations. The nutty sweet flavors just go together on so many things like; sandwich bread, crackers, layered in bar cookies and of course in cake – yes Cake!
If you haven’t tried a peanut butter cake, then you just haven’t lived your fullest life. The nutty somewhat mild crumb, combined with freshly whipped buttercream made with not only grape jelly, but freeze dried grapes, that have been pulverized and folded into the frosting is nothing to poopoo. I know that sounds like a mouthful, but trust me it’s really good.
The entire cake is piled high and perched upon a cake platter because this is a cake you want to remember. Each forkful is like reminiscing about elementary school when every kid pulled out a PB&J and took a big bite with a huge smile on their face. Gosh, I miss those days.
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature
1 cup creamy peanut butter
1 3/4 cups granulated sugar
4 large eggs
1 1/4 cups buttermilk
1 pound butter, room temperature
1 cup grape jelly
12 cups confectioners sugar, sifted
pinch of salt
bunch of grapes, optional
1/4 cup chopped peanuts, optional
(Makes Three-Layer Cake)
- Preheat oven to 350 degrees. Grease and line three 8-inch cake pans with parchment , set aside. In a large bowl, combine flour, baking powder and salt, whisk to remove any lumps, set aside.
- In a stand mixer or large bowl, cream butter, peanut butter and sugar for 3 minutes, scrape down sides of bowl. Add eggs one-at-a-time until combined. Add flour mixture and mix on low speed, pour in buttermilk while mixer is running. Mix for 1 minute until smooth.
- Spoon batter into prepared pans evenly and smooth out on top. Bake in oven for 22-24 minutes, until toothpick comes clean – do not over bake.
- Remove cakes from oven and let cool in pans for 30 minutes. Loosen around edges with knife and invert onto a rack to cool completely. You can store cakes wrapped in plastic overnight and frost the next day.
- In a stand mixer or large bowl – cream together butter and jelly for 3 minutes until combined, scrape down sides of bowl.
- Add freeze dried grapes to blender or food processor and pulverize. Turn mixer on low speed, add grape powder, sifted confectioners sugar and salt until combined. Increase speed for 1 minute after all ingredients are combined. Remove bowl and scrape down sides.
- Place first layer on a cake stand and spoon a third of buttercream on top, spread out evenly. Repeat with second layer. Place third layer on top and spread with remaining buttercream. Smooth out on top and work buttercream down sides to coat lightly, leaving slightly transparent on sides for a Naked Cake appearance. Top with fresh grapes and chopped peanuts as desired. Serve immediately or store in refrigerator until 3 hours before serving. Enjoy!