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Chocolate Peanut Butter Jelly Cake

March 1, 2016

Last year I made Lisa a Chocolate Peanut Butter Cake for her birthday and it was amazing.  She requested the same thing again this year, but I added a twist of adding the tasty raspberry puree from Jim’s Nutella Cake to make this a dynamite Chocolate Peanut Butter Jelly (PBJ) Cake.  I was able to make this cake fresh day of and with no doubt in my mind it has confirmed that the chocolate cake recipe is the best I’ve tasted.  I have used it many times before and it is top notch.


The peanut butter frosting turned out a little different than last time.  I made sure to have room temperature butter so I didn’t have any butter chunks, but I also think that caused the frosting to be less thick.  A trade off I guess.  The raspberry puree layer was a great addition, but I could not add a lot in between the layers because the cake was so heavy it would ooze out.  One solution could be cut the layers in half and alternate the puree layer with the peanut butter frosting layer.  That way the puree doesn’t have the slippery frosting to contend with.

I did not have the ganache warm enough to easily spread, but still tasted the same, just not as pretty.  Note, I did not add the peanut butter cups this time, but still have them included in the recipe below.


Difficulty: Medium
Prep Time: 40 min cake, 15 min frosting, 30 min puree, 10 min ganache = 95 min
Cook Time: 27 min cake
Cooling Time: 2 hours
Total Time: 4+ hours
Yield: 12-14 servings (one 9-inch 3-layer cake)
Taste: Amazing!



2 1/2 cups + 1 tbs all-purpose flour
3 cups granulated sugar
1 cup + 1 tbs Dutch-process cocoa powder
1 tbs baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
3 eggs, at room temperature
1 1/2 cups buttermilk, at room temperature
1 1/2 cups strong black coffee, hot
3/4 cup vegetable oil
4 1/2 tsp vanilla extract

Peanut Butter Frosting:
2 cups powdered sugar
2 cups creamy peanut butter
10 tbs unsalted butter, at room temperature
1 1/2 tsp vanilla extract
1/4 tsp kosher salt
2/3 cup heavy cream

Raspberry Puree:
2, 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch

Chocolate Ganache:
8 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream

Optional Layer Toppings:
30 miniature peanut butter cups, coarsely chopped, divided



1. Preheat oven to 350 degrees F. Grease three 8 or 9-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl with an electric mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.

3. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

4. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

5. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 7-12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

Peanut Butter Frosting

6. Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).

Raspberry Puree

7. Puree the raspberries in a food processor, blender or immersion blender.

8. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. This takes quite awhile…

9. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.

10. Let it cool complete before spreading it thinly over three layers.

Assemble the Cake

11. If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with 1 cup of the peanut butter frosting and sprinkle 10 of the chopped peanut butter cups over the frosting.

12. On top of the peanut butter frosting, spread a layer of half the raspberry puree.  Leave a 1/4-inch gap from the edge so the puree does not drip down the outside when layers are assembled.

13. Top with a second cake layer and cover with another 1 cup of the peanut butter frosting, and top with another 10 chopped peanut butter cups, and the remaining half of the puree.

14. Place the final cake layer on top face-down. Frost the cake with the remaining peanut butter frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

Chocolate Ganache

15. While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside.

16. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

Garnish the Cake

17. If the ganache was mixed in a bowl, transfer it to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with the remaining 10 chopped peanut butter cups.

18. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.


Assembled Cake Prior to Final Frosting


Source: A mix of Heidi’s kitchen and Brown Eyed Baker


From → Dessert

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