Peanut Butter and Jelly Cake
- Rosie
- Jun 9
- 1 min read
4 layers of roasted peanut butter sponge filled with gooey berry jam. Wrapped in a creamy roasted peanut buttercream, its sweet yet salty for the nostalgic classic flavour pairing.
Peanut Butter and Jelly Cake
Here’s Why You’ll Love This Peanut Butter and Jelly Cake:
Soft, tender, and nutty with just the right amount of sweetness
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Peanut Butter: Homemade or store bought, I'm using roasted peanut butter for extra rich nutty flavour.
Berry jam: Homemade, its thick and sweet made with either raspberries or strawberries for tart sweetness.
Recipe
