Peanut Butter and Jelly Poke Cake — Sweetest Menu

By srumbel

Ingredients

• Peanut butter cake
• 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
• 135 grams (3/4 cup) brown sugar
• 125 grams (1/2 cup) smooth peanut butter
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 140 grams (1 cup) plain flour
• 1 and 1/2 teaspoons baking powder
• 60 ml (1/4 cup) milk
• 120 ml (1/2 cup) strawberry jam
• Frosting
• 1/3 cup (75 grams) unsalted butter, softened
• 1/2 cup (120 grams) smooth peanut butter
• 2 and 1/2 cups (310 grams) icing or powdered sugar
• 3-4 tablespoons milk
• 60 ml (1/4 cup) strawberry jam

Details

Servings 1
Adapted from sweetestmenu.com

Preparation

Step 1

It's America's favourite sandwich now in cake form, which, in my books, beats a sandwich any day. Soft, tender peanut butter cake (that is NOT dry) with a pb frosting you will want to dive head first into. Yes please!

Have you made a poke cake before? They are so versatile and fun to make. And you can use all kinds of fillings to 'fill' the cake. I've shared a few with you already, one using salted caramel sauce and the other a peanut butter ganache. I've seen other recipes filling the cake with condensed milk or even pudding mix.

This cake uses jam to fill the holes and also decorate the top, so you have that perfect blend of sweet and salty in every bite of every slice. JUST like the perfect peanut butter and jelly sandwich. The only rule is you have to eat your cake with a cold glass of milk - agreed?


Makes one 8 inch cake

Grease and line a round 8 inch baking tin with baking or parchment paper. Preheat your oven to 180 C (360 F). In a large mixing bowl, place your butter, sugar and peanut butter. Beat with an electric mixer until smooth and creamy, stopping to scrap down the sides of the bowl. Add your vanilla and mix briefly. Add your eggs, one at a time, and beat again until combined. Sift in your flour and baking powder and start to gently fold using a wooden spoon or a plastic spatula. Add your milk and fold until the ingredients are just combined - you don't want to over mix the batter.

Spoon out your batter into your prepared cake pan and bake for approximately 30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool for 10 minutes.

Next, gently remove your cake from the cake tin and transfer very carefully to a wire rack. Poke the top with holes all over, using a skewer or chop stick - anything pointy will do. Warm your jam in the microwave for about 20 seconds and then pour over the top of the cake, spread it over with a butter knife, allowing it to soak into all the holes. Leave to cool completely.

Frosting
In a large mixing bowl, beat the butter and peanut butter until combined. Add the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. Continue to add a tablespoon of milk as needed. The icing should be nice and creamy. Frosting the top of the cake, then dollop of the extra jam and gently swirl using a butter knife.