🥜🍓 Peanut Butter & Strawberry Jam Cake With Peanut Butter White 🥜🍓

Cook Time: 35 minutes
Prep Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 6-8

Description:

Does this REALLY need any description?! It’s fabulous! I’m a fairly young mother (I got married when I was 23-just out of college) and had my son (our first child) when I was 25 (Jake is now almost 3!). When I made this cake the first time, Jake (and my husband!) was amazed by the size and appearance of this cake. Though it does require some effort, one bite will make it all worth while (along with 10 extra minutes at the gym, too!), and remind you of all the joys being a mom (and wife!) has in store:) So, from my heart to yours, here is one great celebration cake in universal appeal:)

Ingredients:

• 1/2 cup heavy cream
• 3/4 cup creamy peanut butter
• 6 ounces white chocolate
• 2 1/4 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1/4 cup creamy peanut butter
• 1 1/3 cups sugar
• 3 large eggs, at room temperature
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 6 ounces salted peanuts, finely chopped
• 2 cups fresh strawberries, hulled and thinly sliced
• 3/4 cup strawberry jam

Instructions:

Make the Cake:

1. Preheat your oven to 350°F (175°C). Position a rack in the lower third of the oven.
2. Prepare two 9×2-inch round cake pans by lining the bottoms with rounds of parchment paper.
3. Sift together the cake flour, baking powder, and salt; set this dry mixture aside.
4. In a large bowl, cream together the room temperature butter and peanut butter using an electric mixer on medium speed for about 45 seconds or until the mixture is lighter in color.
5. Add the sugar gradually in a steady stream, then stop the mixer to scrape down the sides of the bowl.
6. Continue mixing on medium speed until the mixture is very light in color and texture, about 4-5 minutes. Stop and scrape down the bowl occasionally.
7. Gradually pour in the eggs, about 1 tablespoon at a time. If the mixture looks curdled, increase the speed to high and beat until smooth and shiny. Then return to medium speed and add the remaining eggs. The entire process should take about 3-4 minutes.
8. Reduce the mixer speed to low. Add the flour mixture in 4 additions, alternating with 3 additions of the milk. After each addition, beat until smooth, scraping down the sides of the bowl as needed.
9. Stir in the vanilla extract towards the end of mixing.
10. Evenly spread the batter into the prepared pans.
11. Bake in the preheated oven for 30-35 minutes, or until the cake tops spring back when lightly pressed in the centers and a toothpick inserted into the centers comes out clean.
12. Cool the cakes in the pans for 10 minutes, then invert them onto wire racks to cool completely.

Make the Ganache:

1. Heat the heavy cream in a small saucepan over low heat until warm.
2. Add the 3/4 cup of creamy peanut butter to the warm cream and whisk to blend.
3. Place the white chocolate in a medium bowl and pour the warm cream and peanut butter mixture on top.
4. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth.
5. Allow the ganache to stand at room temperature until cooled, thickened, and spreadable, about 1 hour.

Assemble the Cake:

1. Using a long, serrated knife, carefully cut each cake layer horizontally into two equal parts. This will give you four layers in total.
2. Prepare an 8 1/2″ cardboard cake round by placing a small dab of ganache in the center.
3. Place one cake layer, top side down, on the cardboard round.
4. Spread a generous layer of strawberry jam (about 3 tablespoons) evenly over the cake layer, spreading it to the edges.
5. Top with another cake layer and spread 3 tablespoons of the peanut butter ganache over it, again spreading to the edges.
6. Repeat with the remaining cake layers, alternating between strawberry jam and ganache, until all layers are stacked.
7. Frost the entire cake with the remaining ganache, covering the top and sides evenly.
8. Place the finely chopped peanuts in a jelly-roll pan or a shallow dish.
9. Hold the cake over the pan and gently tilt it.
10. Using your hands, pick up some chopped peanuts and press them onto the sides of the cake, rotating it as you go. Continue until the sides are completely covered.
11. Press the peanuts gently into the ganache using a clean metal spatula to make sure they adhere well.
12. Finally, starting at the edge of the top of the cake, arrange the thinly sliced strawberries in concentric circles until the entire surface is covered.

Serving:

• This Peanut Butter & Strawberry Jam Cake is best served fresh, but it can be stored at room temperature, under a cake dome, for up to 1 day.
• For the best taste and texture, enjoy this cake within a day of making.

Notes:

• This cake is a labor of love, but the end result is absolutely worth it! The combination of peanut butter, white chocolate, and strawberry jam is a flavor explosion that everyone will love.
• Feel free to get creative with the decorations! You can add more sliced strawberries on top, sprinkle extra chopped peanuts, or even drizzle some melted chocolate over the top for an extra indulgent touch.

Nutritional Information (Per Serving):

• Calories: 883.8
• Fat: 54.3g
  • Saturated Fat: 20g
• Cholesterol: 121.3mg
• Sodium: 705mg
• Carbohydrates: 86g
  • Fiber: 5.2g
  • Sugar: 48.1g
• Protein: 20.1g

🎉🍰 Dive into this delightful Peanut Butter & Strawberry Jam Cake, a true celebration of flavors and a perfect treat for any occasion! Your taste buds will thank you, and your guests will be asking for seconds (and the recipe, of course)! Enjoy the sweetness of strawberries, the creaminess of peanut butter, and the decadence of white chocolate all in one irresistible cake! 🍰🎉