This Double Frosted Peanut Butter Jelly Cake needs little explanation. Raspberry cake. Peanut butter Swiss meringue butter cream. Raspberry Swiss meringue buttercream. Salted peanuts. Jelly. What more is there to say?The cake is a perfect balance of sweet, salty, tangy, and nutty!
Peanut butter and jelly is a classic combination. But it’s not a stagnant dessert. I’ve made several peanut butter cakes in my time. Cakes like this, this, and this ones are just to name a few. I’m always on the look out for new versions of peanut butter with it’s fabulous jelly counterpart. I love seeing new combinations. Here, I recreated The Scran Line’s Peanut Butter Jelly Cake.
To review, the cake texture is perfect for stacking. It is pink from the food dye. Unfortunately fresh or frozen raspberries give a cake batter a not-so-appealing brown-green color. So as much as people want “natural,” food color is needed.
Frosting is a given. Double the frosting is a surprise. However for me, more frosting isn’t really a surprise.
The peanut butter Swiss meringue buttercream makes with a dramatic contrast against the pink raspberry cake. A vibrant raspberry Swiss meringue buttercream is the dramatic top coat contrasted with chopped salted peanuts.
This Double Frosted Peanut Butter Jelly Cake is a vibrant and fun twist on classic combination!