Who doesn’t like a good peanut butter and jelly sandwich?
Now imagine how good that sounds as a cake!
My boyfriend, Zach, and I have always had an ongoing inside joke about sandwiches (as strange as that may sound). Shortly after we started dating, his birthday was coming up. I wanted to make something special for him and happened to come across a cakewich mold. It was the perfect idea and was definitely something special since we frequently had “sandwich parties” (more commonly known as a picnic). I even put the peanut butter and jelly cakewich in a brown paper bag with his name on it and with a note inside.
Since the cake turned out to be pretty delicious, I thought I would share the recipe on how to make this cake, which could be done with a simple 8×8″ pan for the bread if you don’t want to buy a cakewich mold. You’ll see in the photos that I did not put any jelly on the cake as the recipe calls for. Zach doesn’t like jelly, so I simply used a purple gel.
Peanut Butter & Jelly Cakewich
(from the Cakewich mold box)
- 2 cup all-purpose flour (spoon flour into dry-measure cup and level off)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 6 large egg whites
- 3/4 cup milk
- 1/4 cup unsalted butter, softened
- heaping 1/2 cup creamy peanut butter (I would not recommend using natural peanut butter)
- 3/4 cup confectioners sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fruit jelly, slightly warmed
For the cake:
- Set rack at the middle level and pre-heat oven to 315°F.
- Grease and flour the inner bottom surface of your Cakewich cake pan.
- Combine the flour, baking powder and salt in a bowl, mixing well with a whisk.
- Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
- In a heavy-duty mixer, cream butter and sugar until light and fluffy (about 5 minutes). Add vanilla, and beat vigorously.
- Reduce speed to low and add one-quarter of the flour, then one-third of the milk mixture, mixing until just combined, scraping down the bowl and beater after each addition. Repeat until all ingredients are just combined.
- Scrape the bowl well with a large rubber spatula. Pour the batter into the Cakewich pan and smooth the top.
- Bake for about 60 to 70 minutes, until a toothpick inserted in the center emerges clean.
- Cool the cake in the pan on a cooling rack for one hour, then unmold it to finish cooking right side up.
For the frosting:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer for several minutes until combined.
- Gradually mix in the sugar until combined.
- Add vanilla and beat for 3 minutes until fluffy.
- Using a serrated bread knife, slice off a top layer of the Cakewich so that the top of the cake is flat (YAY! This means there will be scraps to eat!). Then horizontally slice again through the center so that you can two pieces of cake (which will look like two slices of bread).
- Spread the peanut butter frosting on the first layer of cake.
- Spread a thin layer of jelly on top of the frosting (or if you don’t like jelly, you can use a purple gel like I did).
- Place the second layer of cake on the first, making sure the cut side is visible. For easier cutting, refrigerate the cake for one hour before serving.
Be inspired. Create.