Peanut Butter and Jelly Cake

Peanut Butter and Jelly Cake

Cake.

• • 2 3/4 cups all-purpose flour

  • 1 3/4 cups granulated sugar

  • 1 1/4 teaspoons baking soda

  • 1 1/4 teaspoons baking powder

  • 1 teaspoon salt

  • 2 whole eggs

  • 2 egg whites

  • 1 1/2 cups whole milk

  • 1 tablespoon white distilled vinegar

  • 1 cup vegetable oil

  • 2 teaspoons vanilla

Filling.

• • 1 cup jam or preserves

Buttercream.

• • 3/4 cup creamy peanut butter

  • 3/4 cup unsalted butter

  • 3 cups powdered sugar

  • 1 tablespoon meringue powder

  • 1/2 teaspoon salt

  • 3-4 tablespoons milk or cream

  • 2 teaspoons vanilla

Cake.

Preheat the oven to 350. Grease three 8-inch pans with non-stick spray.

In the bowl of your stand mixer fitted with a paddle attachment, combine the dry ingredients. Add the wet ingredients and mix on low until combined, then beat on medium speed for two minutes. Divide the batter between the pans.

Bake until a toothpick comes out clean, about 21 minutes. Cool the cakes in the pans completely before filling and frosting.

Buttercream.

In the bowl of your stand mixer fitted with a whisk attachment, beat the peanut butter and butter until smooth. Add the powdered sugar, meringue powder and salt on low speed to combine. Add the milk and vanilla, then whip on medium high for about 4-5 minutes, until light and fluffy.

Fill each layer with the jam, and frost with the buttercream.

For the piping, I used a small/medium star tip.

Recipe from Curly Girl Kitchen