Zutaten für Peanut Butter Strawberry Jam Cake With Peanut Butter White
- Heavy Cream
- Creamy Peanut Butter
- White Chocolate
- Cake Flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- 4 large eggs
- 1 cup milk
- Vanilla Extract
- 1 cup strawberry jam
- Salted Peanuts
- Fresh Strawberries
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Zubereitung von Peanut Butter Strawberry Jam Cake With Peanut Butter White
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the peanut butter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting: In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the peanut butter and vanilla extract until well combined.
- Once the cakes are completely cool, level the tops if necessary. Spread a layer of strawberry jam over one cake layer.
- Top with the second cake layer and frost the entire cake with the peanut butter frosting.
- Decorate as desired.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
192g
Fat
100g
Carbs
28g
