2 1/2 c. cake flour, plus more for flouring pans
2 c. sugar
3/4 c. vegetable oil
1 stick butter, softened
2 1/4 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
4 eggs, room temperature
1 c. whole milk
Butter, for greasing 2 cake pans
Raspberry jam (or whatever flavor you like)
Peanut Butter Frosting
|Baked cake, top trimmed|
1/2 c. butter
2 c. powdered sugar
4-ish Tbsp. cream
2 tsp. vanilla
1/4 c. butter
1/4 tsp. vanilla
4 Tbsp. milk
To make the cake: Preheat oven to 350 F.
|Piping peanut butter frosting|
With the mixer running, add 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture. Scrape the sides of the bowl periodically. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.
|Peanut butter frosting layer|
Grease two 9 inch cake pans with butter, and flour them.
|Piping the jam layer|
Remove the cakes from the oven and let cool for at least 30 minutes. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a
To make the peanut butter frosting: Mix all the ingredients together until nice and creamy.
|Second layer added|
To make the buttercream frosting: Mix the butter, vanilla, and 2 tablespoons of milk together. Add 1/2 a cup powdered sugar. Mix together. Add more powdered sugar, a quarter cup at a time until you reach the thickness you want. If your frosting gets too thick, add another tablespoon of milk, but no more than 4 tablespoons total. Continue to balance sugar and milk until you're happy with the consistency.
|Starting to frost the cake|
peanut butter frosting over the top of the cake. Make an edge around the perimeter to keep the jam from flowing over when you pipe it in.
Using a different piping bag, pipe the raspberry jam over the peanut butter frosting.
Top the jam with the second cake layer.
|Frosted cake with peanut butter frosting design|
Cake recipe courtesy of Buddy Valastro
Peanut Butter Frosting recipe courtesy of Robyn Fox