PEANUT BUTTER 'N' JELLY CAKE
I made this fun and flavorful peanut butter and jelly cake for my son's first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly-especially when it comes tucked into cake and frosting! -Linda Graybill, Sebring, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 434 calories, Fat 17g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 380mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER AND JELLY FINANCIERS CAKES
Provided by Lorraine Pascale
Categories dessert
Time 40m
Yield about 24 financiers
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lightly spray two 12-cup financier pans or mini muffin pans with nonstick spray.
- Heat the butter in a small saucepan over low heat, stirring constantly, until browned and fragrant, 7 to 10 minutes. Remove from the heat and pour over the peanut butter in a medium heatproof bowl and stir to combine. Set aside.
- Stir together the sugar, flour, almond flour and salt in a large bowl. Add the egg whites and stir until well combined. Add a third of the almond flour mixture to the peanut butter mixture and stir to combine then add back to the almond flour mixture. Mix well until thoroughly combined. Spoon the batter into a piping bag and pipe into the prepared pans, dividing the batter evenly among the molds and filling them almost to the top.
- Bake until the financiers are golden brown and spring back to the touch, 18 to 20 minutes. Remove from the oven and let cool completely.
- Remove the financiers from their molds, top each with 1/2 teaspoon of the jam and a slice of strawberry. Sift confectioners' sugar over the tops and serve.
PEANUT BUTTER AND JELLY CAKE
This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!
Provided by Darcy Lenz
Categories SEO Review Novelty & Specialty Cake
Time 2h30m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g
PEANUT BUTTER AND JELLY CUPCAKES
These are in honor of my dad, who lives on PB&J. They sound a bit different, but they taste so good! I made them in jumbo muffin tins so that each one was a mini-cake, but regular cupcakes are adorable.
Provided by Vye367
Categories Dessert
Time 50m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees, line muffin tins or spray with cooking spray.
- Whisk flour, baking powder and salt together in medium bowl.
- Cream butter and sugar together until light and fluffy (2-3 minutes). Add banana and mix til combined,then add one egg at a time.
- Add dry ingredients in two parts, alternating with the milk.
- Add vanilla.
- Spoon batter into tins until about half full; drop a rounded teaspoon of jelly in the center of each. Spoon batter over jelly until covered.
- Bake about 20 minutes or until top springs back when lightly touched. Let cool completely.
- While cupcakes are cooling, make frosting:.
- In a large bowl beat butter, peanut buter and cream cheese until light and fluffy (1-2 minutes). Stir in sugar carefully, then beat til combined, addding 1/2 a tablespoon of milk, then a few more drops if needed. Mix on high til frosting id fluffy.
- Pipe onto cupcakes and enjoy with a big glass of milk!
Nutrition Facts : Calories 428.6, Fat 22.6, SaturatedFat 10.5, Cholesterol 73.2, Sodium 317.1, Carbohydrate 51, Fiber 1.6, Sugar 35, Protein 8.1
PEANUT BUTTER 'N' JELLY MUFFINS
There's a delightful surprise hiding within these yummy muffins. They are simple to prepare, so they bake up easily. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened. , Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 315mg sodium, Carbohydrate 33g carbohydrate (12g sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER 'N' JELLY MINI MUFFINS
Kids love these mini jelly-filled treats...and so do adults. Packed with peanut butter flavor, they're a fun and easy way to start off the day...or to share as an after-school snack. -Vickie Barrow, Edenton, North Carolina
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 7g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 208mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
More about "peanut butter n jelly mini cakes recipes"
HOW TO MAKE A PEANUT BUTTER AND JELLY CAKE - ALLRECIPES
From allrecipes.com
PEANUT BUTTER 'N JELLY MUFFIN CAKE RECIPE | QUAKER OATS
From quakeroats.com
PEANUT BUTTER 'N' JELLY MINI MUFFINS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
PEANUT BUTTER 'N' JELLY CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
PEANUT BUTTER & JELLY CAKE - RECIPES - SKIPPY® BRAND PEANUT BUTTER
From peanutbutter.com
PEANUT BUTTER AND JELLY SNACK CAKE - SPLENDA®
From splenda.com
PEANUT BUTTER N JELLY MINI CAKES RECIPES
From tfrecipes.com
MINI PEANUT BUTTER CAKE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
PEANUT BUTTER AND JELLY SNACK CAKE | TASTE
From tastecooking.com
PEANUT BUTTER 'N' JELLY CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
SIMPLE AND SWEET PEANUT BUTTER AND JELLY MINI CUPCAKES | RECIPE ...
From pinterest.com
MINI PEANUT BUTTER & JELLY CUPCAKES - SOUTHERN LADY MAG
From southernladymagazine.com
You'll also love