Peanut Butter Strawberry Jam Cake with Peanut Butter White
Indulge in the ultimate pairing of sweet and salty with this Peanut Butter Strawberry Jam Cake with Peanut Butter White Frosting. This decadent dessert features two tender layers of peanut butter-infused cake, perfectly balanced by a luscious strawberry jam filling that adds a bright, fruity contrast. The show-stopping finish is the creamy peanut butter white chocolate frosting, whipped to perfection for a smooth, velvety texture. Perfect for special occasions or as a treat for peanut butter lovers, this cake combines classic flavors with a gourmet twist. Simple to prepare yet impressive to serve, it’s a crowd-pleaser that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cup Creamy peanut butter
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 4 units Large eggs
- 1 teaspoon Pure vanilla extract
- 1 cup Whole milk
- 1 cup Strawberry jam (preferably homemade or high quality)
- 6 ounces White chocolate chips
- 0.25 cups Heavy cream
- 2 cups Powdered sugar
- 0.5 cups Creamy peanut butter (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter and peanut butter together until smooth and fluffy.
Gradually add the granulated sugar and brown sugar, mixing well until light and creamy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Alternate adding the dry flour mixture and milk into the batter, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, spread the strawberry jam evenly over the top of one cake layer. Place the second layer on top.
To prepare the frosting, heat the white chocolate chips and heavy cream together in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth. Let cool to room temperature.
In a large bowl, beat the cooled white chocolate mixture with the powdered sugar and peanut butter until fluffy and smooth.
Spread the frosting evenly over the top and sides of the cake, smoothing with a spatula or knife.
Serve immediately or refrigerate for up to 3 days. Let the cake come to room temperature before serving.
Nutrition Facts
Calories |
8241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.1 g | 426% | |
| Saturated Fat | 120.9 g | 604% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 5581 mg | 243% | |
| Total Carbohydrate | 1232.7 g | 448% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 893.9 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1137 mg | 87% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4286 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
