Peanut Butter and Jelly Cake
Forget peanut butter and jelly sandwiches, it's all about the cake! This delicious recipe is from the super famous Hummingbird Bakery in London.
The Hummingbird Bakery landed in Notting Hill in early 2004 to become the home of quality American baking in London. Today, it has seven branches in London and Surrey and is famed the world over for its delicious cupcakes and other freshly baked sweet treats and desserts. However, if you are not heading to London any time soon, I've got the recipe for one of their delicious recipes that you can easily make at home!
A twist on the American classic sandwich combination, this cake is am absolute showstopper and the peanut butter frosting that is slathered all around it, is literally the stuff that dreams are made of.
You can choose whatever flavour of 'jelly' (the American name for jam) and can get creative by sprinkling whatever topping that you want. I went for some chopped peanuts but you can do whatever you like be it chocolate buttons or fresh strawberries!
Enjoy, Gill X
- 110g unsalted butter, softened
- 380g caster sugar
- 320g plain flour
- 2 tsp bicarbonate of soda
- 255ml buttermilk
- 3 large eggs
- 3 and a half tbsp strawberry jam
- For Frosting:
- 190g smooth peanut butter
- 455g full-fat cream cheese
- 2 tsp vanilla extract
- 1/8 tsp salt
- 450g icing sugar
- 2-3 tbsp whole milk
You will need: 3 8in diameter loose-bottomed sandwich tins
1. To make the cake, preheat the oven to 170C. Line the cake tins with non- stick baking paper.
2. Using an electric mixer with a paddle attachment or a hand held electric whisk, cream the butter, sugar, flour, baking powder and bicarbonate together until they form a sandy consistency.
3. In a large jug, mix together the buttermilk, eggs and the jam by hand. With the mixer on medium speed, slowly pour half the liquid into the crumb mixture and mix together, scraping down the sides of the bowl as you go. When the lumps are gone, add the rest of the liquid and mix until combined.
4 Divide the batter evenly between the 3 prepared tins. Bake for 20-30 minutes until a deep golden brown and the sponge bounces back when lightly touched. Cool the sponges in the tins for about 10 minutes and then turn our to cool completely on wire racks.
5. To make the frosting, using a freestanding electric mixer with the paddle attachment or a hand held electric whisk, beat the peanut butter on a medium speed until light and fluffy. Add the cream cheese, vanilla extract and salt and beat on a low speed for a minute until everything is well mixed and smooth. Do not overbeat or the cream cheese will split and become too runny.
6. Gradually add the icing sugar on a low speed until it is all incorporated. add 2 tablespoons of the milk and beat until smooth and easy to spread. Add another tablespoon of milk if the mixture is too thick.
7. Spread a good layer of jam on top of the first and second layers of sponge. Spread 3-4 tablespoons of the frosting on top of the jam then sandwich the layers together and put the third layer on top. Spread the rest of the frosting over the top and sides of the cake.