Peanut Butter Jelly Cake
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
For the Yellow Cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 2½ cups granulated sugar
  • ⅓ cup vegetable oil
  • 6 large eggs plus 2 egg yolks, room temperature
  • 1 cup sour cream
  • 2 tablespoons vanilla extract
  • 1 teaspoon butter extract
For the Peanut Butter Frosting:
  • 20 ounces cream cheese, room temperature
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 1¼ cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 10 cups powdered sugar, sifted
For the Raspberry Frosting:
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 7 cups powdered sugar, sifted
  • 6 tablespoons raspberry jam
  • 1 tablespoon vanilla extract
  • ½ teaspoon fine salt
  • 1 tablespoon milk or cream
  • pink food coloring
To Make the Cake:
  1. Preheat oven to 350 degrees F. Spray 3 8-inch pans with baking spray. Set aside.
  2. In a large bowl whisk together flour, baking powder, and salt, set aside.
  3. In a stand mixer fitted with a paddle attachment, cream butter and sugar on a high speed until pale in color and fluffy, about 5 to 6 minutes. Reduce mixer to low, add the oil and mix until the mixture is fully incorporated. Another 2 to 4 minutes, at this point give the sides and bottom of the bowl a good scrape down.
  4. Mix in eggs and egg yolks, one at a time, until each egg is well incorporated. Add in vanilla and butter extract.
  5. With mixer on its lowest speed, alternate adding in flour mixture in 3 parts and sour creaming in 2 parts, ending with flour mixture, until mixed through.
  6. Do not over mix.
  7. Pour batter into individual cake pans evenly and bake for 20 to 25 minutes, rotating halfway through. Do not over-bake these cakes.
  8. Remove cake pans from oven and cool the cakes in the pans on a wire rack for 10 minutes.
  9. Remove cakes from pans to cool completely.
To Make the Peanut Butter Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together until smooth and lump free, about 4 to 5 minutes.
  2. Scrape down the sides of the bowl, add the peanut butter, and beat until combine. Add in the vanilla extract.
  3. With the mixture on low, slowly add the powdered sugar until incorporated. If it gets too thick drop in a splash of milk.
To Make the Raspberry Frosting:
  1. In the bowl of an electric mixer, beat butter until smooth and fluffy, about 2 to 5 minutes. Add cream cheese and beat until fully combined and smooth.
  2. Add 1 cup powdered sugar and beat to fully combine. Add 1 Tablespoon of raspberry jam and beat until fully incorporated as well. Continue this process with the remaining powdered sugar and raspberry jam.
  3. Add vanilla and salt.
  4. Beat until well blended, smooth and fluffy. Slowly add 1 Tablespoon milk or cream and blend another 20 seconds or so. Finally add a drop of liquid or gel pink food coloring.
To Assemble the Cake:
  1. Level off the cakes so each layer is flat.
  2. Fill two piping bags: one with the peanut butter frosting and one with the raspberry frosting. Starting from the center of the cake layer, frost a large dot and then surround the dot with a thick size-able ring-like bulls-eye. Alternate colors with each ring. Repeat with the second layer.
  3. Do a light crumb coating with the peanut butter frosting on the outside of the cake and let the cake chill in the refrigerator for 15 minutes.
  4. Put decorative tips of each piping bag and pipe on any round shape of your choosing, make sure to alternate colors. Let the cake chill for a final 15 minutes. Finish the top and bottoms of the cake with decorative boarders.
Recipe by Layer Cake Parade at