Double-layer Peanut Butter and Jelly Sandwich Cake

I’ll never forget the first time I ate a slice of peanut butter and jelly cake in NYC. I thought the concept was genius so have recreated a version of my own. This double-layer cake is sandwiched together with raspberry jam and topped with a rich peanut butter icing (super delicious even if it’s not quite as appealing for the waistline).

Photo: Jordan Rondel

Ingredients

• ½ cup crunchy peanut butter
• 50g butter
• 170g caster sugar
• 1 tsp vanilla extract
• 2 organic eggs
• 225g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• ¾ cup whole milk

Peanut Butter Icing

• ⅓ cup smooth or crunchy peanut butter
• 3 tbsp butter, softened
• 480g icing sugar
• ¼ cup whole milk
• 1 tsp vanilla extract

For the filling

• raspberry jam for in between the layers

To top with

• fresh or freeze-dried raspberries for garnish

Method

Preheat the oven to 180ºC fan bake. Grease and line 2 x 22cm cake tins.

In the bowl of an electric mixer, beat the peanut butter, butter and sugar until pale, light and fluffy.

Add the vanilla and then the eggs, one at a time.

Sift in the flour and combine along with the baking powder, salt and milk. Stop your electric mixer once all the ingredients are combined, do not over mix.

Evenly divide the batter between the two tins.

Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.

Meanwhile, make the peanut butter icing. In the bowl of an electric mixer, beat all the ingredients until a thick, smooth consistency is reached.

Once the cakes are cool, spread a layer of raspberry jam onto one layer and place the other, flipped upside down, on top to form a sandwich.

Ice the top of the cake with peanut butter icing and garnish with fresh raspberries if in season, or freeze-dried.

Store in a cool, dry place in an airtight container for up to 3 days.