I know what you’re thinking – I have a problem, an addiction, some may say. But I am not ashamed to admit it, I love peanut butter and I try to incorporate it in as much as I can 🙂 Scroll my recipes you and might find quite a few that feature this delectable nutty ingredient. I have most certainly passed this addiction onto my boys as well who have had peanut butter sandwiches EVERY.DAY for lunch for the past 3 years… or sometimes peanut butter and cheese. Try it. Its good.
So this recipe was going to be a rhubarb cake but when that went sideways, I managed to save it with some strawberry jam. And what goes best with a strawberry jam cake? Peanut butter cream cheese frosting of course.
The basic white cake recipe comes from my dear friend Kaela, who is my baking spirit animal. Her baking is on another level and one that I can only aspire too. Kaela taught me about adding salt to sweet to balance the flavour. She changed my life with her salted chocolate chip cookies. Someday I will convince her to write a cookbook and the world will be better for it. Until that day comes, I will try and glean as many sweet recipes from her as possible.
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup Strawberry Jam
- 100g butter, softened
- 200g cream cheese, softened
- 1/2 cup natural peanut butter
- 1/3 cup maple syrup
- 1/2 tsp sea salt
- Prepare two 16cm/6in round cake tins.
- Using and electric mixer, combine butter and sugar and beat until light and fluffy - 5-6 minutes.
- Add in eggs and vanilla and mix on low for another minute until combined.
- In a separate bowl, combine your dry ingredients and mix.
- Fold your dry ingredients into your wet and mix until just combined.
- Pour your batter evenly into your prepared pans and drop tablespoons the strawberry jam on top. Take a knife and swirl the jam into the batter.
- Bake at 170C/375F for 25 minutes or until a inserted toothpick comes out clean. Let cool in the pan for 10 minutes and then remove to cool completely on a wire rack.
- Meanwhile make your frosting by whipping together cream cheese and butter until light and fluffy.
- Add the peanut butter and maple syrup and keep beating until combined
- Add salt and mix through.
- Place one cake on a plate or cake stand and top with half the frosting. Add the second cake layer and top with the rest of the icing, spreading it out into a thin layer and scraping the remaining frosting onto the sides. Continue scraping the frosting along the sides to until the cake has a light translucent layer.