Peanut Butter N Jelly Mini Cakes Recipes

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PEANUT BUTTER AND JELLY CAKE



Peanut Butter and Jelly Cake image

This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!

Provided by Darcy Lenz

Categories     SEO Review     Novelty & Specialty Cake

Time 2h30m

Yield 12

Number Of Ingredients 17

baking spray
3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups white sugar
1 cup unsalted butter, softened
1 tablespoon vanilla extract
1 cup milk, at room temperature
6 large egg whites, at room temperature
1 cup creamy peanut butter
4 ounces cream cheese, softened
¼ cup honey
1 tablespoon unsalted butter, softened
1 pinch kosher salt
2 cups sifted powdered sugar
3 tablespoons milk, or more as needed
1 ¼ cups strawberry jelly

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
  • Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
  • Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
  • Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
  • Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
  • Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
  • Place jelly in a small mixing bowl and whisk to loosen.
  • Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.

Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g

PEANUT BUTTER 'N' JELLY CAKE



Peanut Butter 'N' Jelly Cake image

I made this fun and flavorful peanut butter and jelly cake for my son's first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly-especially when it comes tucked into cake and frosting! -Linda Graybill, Sebring, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/4 cup peanut butter
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
FROSTING:
1/4 cup butter, softened
1/2 cup plus 1 tablespoon peanut butter
1-3/4 tablespoons vanilla extract
3 cups confectioners' sugar
4 to 6 tablespoons whole milk
3/4 cup grape jelly
Dry roasted peanuts, optional

Steps:

  • Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. , Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.

Nutrition Facts : Calories 434 calories, Fat 17g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 380mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 1g fiber), Protein 6g protein.

PEANUT BUTTER AND JELLY CAKE



Peanut Butter and Jelly Cake image

Peanut Butter and Jelly Cake.Peanut butter cake layers with strawberry jam and peanut butter frosting.

Provided by Courtney Rich

Categories     Dessert

Time 2h23m

Number Of Ingredients 19

3 cups (345 g ) cake flour
3 teaspoons (12 g) baking powder
1 teaspoon (5.6 g) coarse salt
1 teaspoon (2.6 g) cinnamon
1 cup (226 g) unsalted butter (at room temperature)
1 cup (250 g) peanut butter
2 cups (400) g granulated sugar
4 eggs (at room temperature)
1 cup (240 g) buttermilk (at room temperature)
1 tablespoon (13 g) vanilla extract
5 cups (625 g) powdered sugar, measured and then sifted
1 1/2 cups (339 g) unsalted butter, slightly chilled
1 cup (250 g) creamy peanut butter
1 tablespoon (13 g) pure vanilla extract
1/4 cup (57.75 g) heavy whipping cream
Pinch of coarse salt
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping
Seedless strawberry jam
Lightly salted peanuts (optional)

Steps:

  • Preheat oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
  • Sift together the flour, baking powder, salt, and cinnamon. Set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and peanut butter until creamy. Add in the sugar and mix on medium for about 3 minutes.
  • Decrease the speed to low and add in the vanilla and eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
  • With the mixer on low, add in half of the flour mixture, then stream in the buttermilk and mix until incorporated. Add in the remaining flour and mix until combined.
  • Evenly divide the batter between the cake pans and bake for about 30 to 35 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.
  • In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 45 seconds.
  • Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.
  • To remove air bubbles from the frosting, use a wooden spoon to stir and push out the air bubbles.
  • Place your first layer on the cake board. Spread about 1/2 cup of peanut butter frosting on the cake and then pipe a border of the peanut butter frosting around the edge to create a wall for the jam. Fill the center with about 1/2 cup strawberry jam and carefully spread it around. Don't add too much jam or the cake will be unstable as you continue to stack and frost.
  • Place the second layer of cake on top of the first layer and repeat step one.
  • Place the third layer of cake, bottom side up, on the second layer and spread a thin layer of frosting around the entire cake to create a crumb coat. Freeze the cake for 10 to 15 to set the crumb coat.
  • After the crumb coat is set, continue to frost the cake with the remaining frosting.
  • If you use a cake board on top of the cake like I did in my video above, you'll want to freeze the cake again for another 20 to 30 minutes after you've frosted the sides and before you take the cake board off the top. This will ensure you get sharp edges when you cut it off with a knife. You'll then add frosting to the top of the cake after you've removed the cake board.

MINI PB&J CHEESECAKES



Mini PB&J Cheesecakes image

I got hooked on these mini peanut butter and jelly cheesecakes when a friend made them. She let me steal her recipe, and now I'm sharing this tasty treat with you!-Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

1 cup creamy peanut butter
1/2 cup sugar
1 large egg, room temperature
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1/4 cup strawberry jelly, warmed
OPTIONAL DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups., For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.

Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.

PB AND J MINI MUG CAKES



PB and J Mini Mug Cakes image

If your a PB and J lover, then you will love this recipe! Serve with whipped cream.

Provided by emignance

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 15m

Yield 4

Number Of Ingredients 6

cooking spray (such as Pam®)
4 teaspoons Concord grape jelly
½ cup yellow cake mix
2 tablespoons creamy peanut butter (such as Peter Pan®)
2 cups whipped cream (such as Reddi-Whip®)
¼ cup egg substitute (such as Egg Beaters®)

Steps:

  • Spray the insides of 4 microwave-safe mugs with cooking spray.
  • Spoon 1 teaspoon grape jelly into the bottom of each mug.
  • Whisk cake mix and peanut butter together in a bowl; add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs.
  • Place 1 mug in the microwave and cook on high until cake is set, about 1 minute, 15 seconds. Repeat with remaining mugs. Invert each mug onto a plate to release cakes.

Nutrition Facts : Calories 230 calories, Carbohydrate 22.9 g, Cholesterol 23.3 mg, Fat 13.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 5.4 g, Sodium 215 mg, Sugar 14.6 g

MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY



Mini Peanut Butter Cheesecakes Recipe by Tasty image

Here's what you need: ritz crackers, cream cheese, sugar, peanut butter, sour cream, vanilla, eggs

Provided by Tasty

Categories     Bakery Goods

Yield 12 mini cheesecakes

Number Of Ingredients 7

24 ritz crackers
16 oz cream cheese
½ cup sugar
½ cup peanut butter
½ cup sour cream
1 teaspoon vanilla
2 eggs

Steps:

  • Form peanut butter sandwiches with Ritz crackers.
  • Place them in the bottom of each cup of a muffin tin.
  • In a large bowl beat together cream cheese and sugar.
  • Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
  • Pour mixture over each peanut butter sandwich until each cup is ¾ full.
  • Top with crushed Ritz cracker.
  • Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams

MINIATURE PEANUT BUTTER AND JELLY PIES



Miniature Peanut Butter and Jelly Pies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h35m

Yield 12 miniature peanut butter and jelly pies

Number Of Ingredients 11

3 cups whole milk
1/3 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon kosher salt
3 large egg yolks, beaten
3/4 cup smooth peanut butter
12 miniature graham cracker pie crusts, such as Keebler
3/4 cup of your favorite fruit jelly
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 cup roughly chopped roasted peanuts

Steps:

  • Heat 2 3/4 cups of the milk in a large saucepan over medium heat until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and cool slightly, about 5 minutes, stirring occasionally to prevent a skin from forming.
  • Meanwhile, place the pie crusts on a baking sheet or large platter. Place 2 teaspoons of the fruit jelly on the bottom of each pie crust. Smooth out slightly with the back of a spoon or a small offset spatula. Evenly divide the slightly cooled pudding among the pie crusts. Use the back of a spoon or a small offset spatula to spread the pudding to the edges of the pie crusts. Press plastic wrap directly onto the surface of each pie and chill until set, at least 4 hours.
  • Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to medium to stiff peaks. Refrigerate until ready to use.
  • To assemble, whisk the remaining fruit jelly with 2 teaspoons water until smooth. Place a dollop of whipped cream on top of each pie, using the back of a spoon to create a small well in the center of the whipped cream. Spoon a small amount of jelly into the well and garnish with some roasted peanuts.

PEANUT BUTTER & JELLY SNACK CAKE



Peanut Butter & Jelly Snack Cake image

Make and share this Peanut Butter & Jelly Snack Cake recipe from Food.com.

Provided by CaliforniaJan

Categories     Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 cup butter
1/2 cup peanut butter
2 eggs
1/4 cup butter, softened
1 cup strawberry jelly or 1 cup grape jelly

Steps:

  • In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda, and salt. Add milk, peanut butter, eggs and butter. Beat at low speed until mixed. Then beat on medium speed for one minute, scraping the sides of the bowl constantly.
  • Spread about two-thirds of the batter into a greased 13x9x2-inch baking pan. Stir jelly and spoon over batter. Drop remaining batter in small mounds on top of the jelly. Sprinkle with Crumb Topping.
  • Crumb Topping: In a small mixing bowl stir together 1/2 cup packed brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 tablespoons butter until crumbly.
  • Bake in a 350 F oven for 30 - 35 minutes or until golden brown. Serve warm.

PEANUT BUTTER 'N' JELLY MINI CAKES



Peanut Butter 'n' Jelly Mini Cakes image

Make and share this Peanut Butter 'n' Jelly Mini Cakes recipe from Food.com.

Provided by Denise in da Kitchen

Categories     Dessert

Time 30m

Yield 2 1/2 dozen

Number Of Ingredients 11

3/4 cup peanut butter
1/2 cup firmly packed brown sugar
1/4 cup margarine or 1/4 cup butter, softened
1/4 cup milk
1 egg
1 teaspoon vanilla
1 1/2 cups oats, uncooked
2/3 cup flour
1/2 teaspoon baking soda
1/8 teaspoon salt (optional)
1/3 cup fruit preserves, any flavor

Steps:

  • Heat oven to 350 degrees.
  • Line 30 mini muffin pan cups with paper baking cups.
  • Beat together peanut butter, brown sugar and margarine until creamy.
  • Add milk, egg, and vanilla; beat well.
  • Add combined oats, flour, baking soda, and salt; mix well.
  • Press rounded teaspoonfuls of dough into each muffin cup.
  • Make shallow indentation in center of dough; fill with 1/2 teaspoon preserves.
  • Bake 14 to 16 minutes or until edges are light golden brown.
  • Cool 5 minutes in pan; remove to wire rack.
  • Cool completely.
  • Store tightly covered.
  • FOR BAR COOKIES:.
  • Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
  • Make 30 evenly spaced shallow indentation (5 across and 6 down) in dough.
  • Fill each indentation with 1/2 teaspoon preserves.
  • Bake 18 to 20 minutes or until edges are light golden brown.
  • Cool completely on wire reack.
  • Cut into bars.

Nutrition Facts : Calories 1437, Fat 66.9, SaturatedFat 13.5, Cholesterol 88, Sodium 893.2, Carbohydrate 176.5, Fiber 15.9, Sugar 70.6, Protein 42.4

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