PB+J Cake with Strawberry Jam
We had our anniversary last week - 4 years in the bag - and I so look forward to this day every year. We have our little traditions, like going out for sushi (which is what we did on our first actual date) + exchanging cards - two things small things that feel so special. And we usually do something Halloween-y, which is kind of weird but so us. We’ve gone to see one of the new Halloween movies as a pre-game to dinner + drinks, and this year we went to a haunted house in town. I feel like not many other couple I know would want to spend their anniversary getting the shit scared out of them, but we do! And it was a pretty fun pre-dinner activity.
Every year I get so sentimental - I can’t help it. And it usually leads me to and do something that ties in a memory from our actual wedding day. In the past I’ve picked up donuts since that’s what we had at our wedding da. We had these stacks of the most delicious cremé brulee and pb+j donuts from a local AZ donut shop, and getting them here in Washington is just not a possibility. But I wanted to go the donut route, but do something a little different, so I opted to make a PB+J Cake with Strawberry Jam - just a little something to enjoy at the end of the night that was a nod to eating pb+j donuts in our bed at the end of our wqedding night. I know - so cheesy. But cheesy is how I roll, and this little treat sparked some serious anniversary joy. And it was also just one of the best cakes ever.
Jordan said this cake tasted like a salty peanut butter cookie, and it was honestly the perfect description. The cake itself was so peanut-buttery + sweet + just the perfect pinch of salt + nuttyness for a true peanut butter cookie-like flavor. The peanut butter frosting is that extra layer of sweet, creamy peanut butter flavor. And the frosting is fluffy - so so fluffy. You just can’t underestimate the time needed to whip it up. Let your mixer work + whip it up for at least 4 minutes. And yes it will look done after like 1 minute, but the extra whipping time only makes it lighter + fluffier.
The homemade strawberry jam was my special touch. And worth it! I just feel like when you got he extra step to make every element, especially a jam, you’re guaranteeing yourself that you’re getting real fruit flavor. And when is that ever a bad thing? I just like to remove the possibility for any shitty artificial taste disrupting what I’m trying to accomplish with my cake, so make the jam. Especially this one. It’s like sweet + sticky strawberry caramel. The perfect “j” for my pb+j cake.
So funny story - the cake was totally a topsy-turvy cake. Very leany upon assembly, which was my own fault and I’m 100% out for redemption and wanting to do this all oveer again. It was just so funny - everything seemed to be going great. The cakes bakes so well, the frosting was delicious + fluffy, and I didn’t burn the jam. But of course something can’t go to plan, and we ended up with a bit of a crooked cake. A very me thing to do. But hey - it was great. And it’s imperfect structure just gave it that charming homemade look. It also gave me a good laugh. In the end, it was still the perfect little something for just us two to ring in 4 years. And next year we have plans to renew our vows in Vegas, so maybe an actual midnight donut will be how we ring in the next anni.
For the cake
1 c. butter, at room temp
1 c. peanut butter
2 c. sugar
4 eggs
1 c. buttermilk
1 tbsp vanilla
3 c. flour
3 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 c. buttermilk
1 tbsp vanilla
For the buttercream
1 1/2 c. butter, chilled + not fully at room temp
1 c. peanut butter
1 tbsp vanilla
5 c. powdered sugar
1/4 c. heavy whipping cream
pinch of salt
For the jam
1 lb strawberries
1 1/2 c. sugar
juice of 1 lemon
1 tbsp of water
Preheat oven to 325 degrees F. Prep 3 6-inch pans with cooking oil, flour, and parchment, and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and peanut butter until creamy. Add in the sugar + mix on medium for about 3 minutes. Turn the speed to low, and add in eggs one at time until fully incorporated. Add in half of the flour along with all of the baking powder, salt, + cinnamon, and mix on medium low. Increase the speed gradually by a notch, and add in half of the buttermilk. Mix until fully incorporated, then mix in the rest of the flour, buttermilk + vanilla. Divide the batter amongst the 3 baking pans, tap the pans to even out, and place in the center of the oven. Bake for 35-37 minutes (make sure it passes the toothpick test). Cool in the pan for 10-15 minutes, and then remove from the pan to cool completely.
As the cake bakes, make the jam. Add all ingredients for the jam along with 1 tbsp of water to a saucepan and stir to combine. Bring the mixture to a boil and let it continue to cook for 15 minutes, turning the temperature down if needed to avoid the jam from bubbling over. You’ll also want to stir regularly, adjusting the temp if needed to make sure nothing burns.
Lastly, make the buttercream. Add the butter + peanut butter to your stand mixer, and mix on medium high for 1 minute. Add in the sugar + vanilla, stirring on low speed to incorporate and slowly increasing the speed to high (you just don’t want to make a total mess). Add in the salt + heavy whipping cream, and mix on high for 4-5 minutes. Set in the fridge until you’re ready to use, but keep in mind you’ll want the frosting chilled but not totally hard when you assemble your cake.
To assemble, spread a layer of the peanut butter buttercream over the base layer, spreading the frosting all the way to the edge of the cake. Then spread a 1/4 c. of the jam on top fo the frosting, and repeat with the second layer of the cake. Place the top layer on top, and proceed to dirty ice the cake, and then place in the fridge for 15-20 minutes.
