Best 4 Peanut Butter And Jelly Loaf Cake Recipe By Tasty Recipes

PEANUT BUTTER 'N' JELLY CAKE

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. , Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.

THE BEST PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350F (180C or 160C fan-forced).
• Line the bottom of two 8-inch round cake pans with baking paper. Lightly grease and flour the sides. Be sure that the sides of the pans are at least 2 inches (5 cm). See recipe notes for pan size options.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat together the oil, light brown sugar and peanut butter in a very large bowl.
• Mix in the eggs and vanilla extract. Stop mixing once you no longer see pieces of egg.
• Using a hand-held metal whisk, whisk in the sour cream.
• Whisk in about 1/2 of the flour mixture (again, whisking by hand).
• Carefully whisk in the milk.
• Whisk in the rest of the flour mixture until combined. Stop mixing once combined.
• Divide the batter evenly between the 2 prepared pan. Bake both on the middle rack of the oven for about 28-33 minutes, or until an inserted toothpick comes out clean and you see the edges starting to pull away from the pan.
• Cool the cakes fully.
• In a large bowl using an electric mixer, beat the butter until smooth.
• Mix in the cream cheese, followed by the peanut butter.
• Starting with the mixer on a low speed, beat in about 2 cups of powdered sugar.
• Mix in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If the frosting seems too thick, beat in 1-2 tablespoons of cream, 1 tablespoon at a time.
• Ensure the cake layers are fully cooled before assembling the cake.
• If the tops of your cakes are domed, use a serrated knife to gently saw off the rounded tops.
• Place 1 cake layer bottom side up on the plate or cake stand that you plan to serve it on.
• Frost the top with about 1/3 of the frosting.
• Place the second cake layer on top, with the bottom facing up.
• Frost a thin layer of frosting around the sides to seal in any crumbs. Optionally, place the cake in the fridge for 20-30 minutes for the frosting to firm up.
• Frost the sides and top with swirls of peanut butter frosting. Optionally, top the cake with peanut butter cups.

PEANUT BUTTER AND JELLY CAKE

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.

TANDY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.
• In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
• Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
• In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.