There is nothing quite like the taste of a peanut butter and jelly sandwich. This simple recipe combines those familiar flavors into a cake that is best served with an ice cold glass of milk.
- 1 box yellow cake mix
- 1 1/4 cups water
- 1 1/2 cups peanut butter, divided
- 1/3 cup vegetable oil
- 3 eggs
- 1 1/2 cups frozen raspberries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar
- 1/2 cup butter, softened
- 2 cups confectioner’s sugar
- 3 tablespoons milk
For the cake: Preheat the oven to 350 degrees (325 for dark or non-stick pans). Grease the bottoms of two 8 or 9-inch round cake pans.
In a large bowl, beat cake mix, water, 1/2 cup peanut butter, oil, and eggs with an electric mixer on low speed for 30 seconds. Once blended, beat on medium speed for two minutes, occasionally scraping the sides of the bowl.
Pour into prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen the cakes and place them on a cooling rack. Leave until completely cool.
For the raspberry jam filling: Combine raspberries, cornstarch, lemon juice, and granulated sugar in a small saucepan. Slowly bring to a boil over medium heat, stirring frequently, until thickened. Remove from the heat and let the jam cool to room temperature.
For the peanut butter frosting: Place the softened butter and 1 cup peanut butter into a large bowl and beat with an electric mixer until fully combined. Gradually add confectioner’s sugar until the frosting is light and fluffy. Add the milk, one tablespoon at a time, if the frosting is too thick or grainy.
To assemble: place one of the cakes on a platter and spread the jam on top. Frost and decorate as desired. If you’re feeling particularly fancy, you could decorate with finely chopped peanuts or raspberries.