PB&J, but make it cake! PEANUT BUTTER AND JELLY CAKE

This ultra-moist peanut butter and jelly cake is a fun, nostalgic twist on a classic combo. It features soft, tender peanut butter cake layers with creamy peanut butter frosting and a sweet, yet perfectly tart jelly filling. So good!

INGREDIENTS:

🔹Peanut Butter Cake

▢1⅔ cups (210 g) all purpose flour
▢3 tbsps (24 g) cornstarch
▢½ tsp baking soda
▢2 tsps baking powder
▢½ tsp salt - omit if using salted butter
▢⅓ cup (80 g) unsalted butter - room temperature
▢⅓ cup (75 g) unflavored vegetable oil - I use canola oil
▢½ cup (100 g) white granulated sugar
▢¾ cup (150 g) light soft brown sugar
▢⅔ cups (150 g) smooth unsweetened peanut butter - use a creamy, processed one (see note 5 if using a sweetened version like Skippy)
▢3 large eggs - room temperature
▢1½ tsps vanilla extract/essence
▢1 cup (225 g) buttermilk - room temperature

🔹Jelly Filling

▢1 cup (110 g) frozen raspberries
▢¾ tbsp (6 g) cornstarch
▢1 tbsp (15 g) lemon juice - must be fresh
▢3 tbsps (38 g) white granulated sugar

🔹Peanut Butter Frosting

▢1½ cups (340 g) unsalted butter - room temperature
▢3 cups (375 g) powdered sugar - also known as icing/confectioners' sugar
▢2 tsps vanilla extract/essence
▢½ cup (120 g) heavy cream - room temperature
▢½ tsp salt
▢1 cup (250 g) smooth unsweetened peanut butter - use a creamy version