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Peanut Butter & Strawberry Jam Cake With Peanut Butter White Ganache

My earliest memories are filled with the scent of peanut butter. Not the bland, homogenous stuff from the jar, but the real deal – freshly ground at the local co-op, its aroma a heady mix of roasted nuts and a hint of sweetness. My grandma always kept a jar of homemade strawberry jam in the fridge, too, its vibrant color a promise of sunshine even on the grayest days. This cake, a glorious marriage of those two flavors, evokes those cherished childhood moments in every bite.

Recipe Overview

Prep Time: 1 hour
Cook Time: 30-35 minutes
Total Time: 2 hours 35 minutes
Servings: 10-12
Yield: One 9-inch Cake
Dietary Type: Not specified (contains dairy, eggs, and gluten)

Ingredients

For the Cake:

2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, softened
1/4 cup creamy peanut butter
1 1/3 cups sugar
3 large eggs, lightly beaten, at room temperature
3/4 cup milk, at room temperature
1 teaspoon vanilla extract
6 tablespoons strawberry jam
2 cups salted peanuts, finely chopped
6-8 fresh strawberries, hulled and cut vertically into 1/8-inch thick slices

For the Ganache:

1/2 cup heavy cream
3 tablespoons creamy peanut butter
6 ounces white chocolate, finely chopped

Equipment Needed

Two 9×2-inch round cake pans
Parchment paper
Electric mixer
Small saucepan
Medium bowl
Whisk
Long, serrated knife
8 1/2-inch cardboard cake round
Jelly-roll pan
Clean metal spatula

Instructions

Prepare the Oven and Pans: Position a rack in the lower third of the oven and preheat to 350°F (175°C). Line the bottoms of both 9×2-inch round cake pans with parchment paper rounds. This ensures easy release after baking.
Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Sifting is crucial for creating a light and airy cake. Set the dry ingredients aside.
Cream Butter and Peanut Butter: In a large bowl, cream together the softened butter and peanut butter with an electric mixer on medium speed for about 45 seconds, until the mixture is lighter in color and well combined.
Add Sugar Gradually: Add the sugar to the butter mixture in a steady stream. Stop the mixer and scrape down the sides of the bowl to ensure even incorporation.
Beat Until Light and Fluffy: Return the mixer to medium speed and beat, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, about 4-5 minutes. This step is vital for incorporating air into the batter, resulting in a tender crumb.
Incorporate Eggs Slowly: Gradually pour in the lightly beaten eggs, about 1 tablespoon at a time. Adding them slowly prevents the batter from curdling.
Fix Curdled Batter (if needed): If the mixture looks curdled, stop adding the eggs, increase the mixer speed to high, and beat until it looks smooth and shiny. Then, return the mixer to medium speed and add the remaining eggs as directed. This can occur if the eggs are too cold, so be sure to have them at room temperature.
Continue Beating Eggs: Continue beating until the mixture is ivory colored, about 3-4 minutes. The color change indicates proper aeration and emulsion.
Alternate Flour and Milk: 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 and scrape down the sides of the bowl. This prevents overmixing and gluten development, keeping the cake tender.
Add Vanilla: Add the vanilla extract toward the end of mixing. Vanilla enhances the other flavors in the cake.
Divide Batter Evenly: Spread the batter evenly into the prepared cake pans. Using a scale can help ensure even layers.
Bake: Bake in the preheated oven until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted into the centers comes out clean, 30-35 minutes. Start checking for doneness around 30 minutes, as baking times can vary.
Cool Cakes: Cool the cakes in the pans for 10 minutes; then invert them onto wire racks and cool completely. Cooling upside down helps prevent the cakes from sinking in the center.
Make the Ganache: Heat the heavy cream in a small saucepan over low heat just until warm. Do not boil.
Melt Peanut Butter into Cream: Add the peanut butter to the warm cream and whisk to blend until smooth.
Melt White Chocolate: Place the finely chopped white chocolate in a medium bowl and pour the warm cream mixture on top. Let it stand for 1 minute, then stir until the chocolate is melted and the ganache is smooth. Finely chopped chocolate melts more evenly and quickly.
Cool Ganache: Let the ganache stand at room temperature until cooled, thick, and spreadable, about 1 hour. The ganache will thicken as it cools.
Level Cake Layers: Using a long, serrated knife, carefully cut each cake layer in half horizontally. This creates four layers of cake.
Assemble Cake: Place a dab of ganache in the center of an 8 1/2-inch cardboard cake round. This helps secure the cake.
First Layer: Place a cake layer, top side down, on the cardboard round.
Jam Filling: Spread with 3 tablespoons of strawberry jam, spreading to the edges.
Second Layer: Top with another cake layer and spread with 3 tablespoons of the peanut butter white chocolate ganache, spreading to the edges.
Third Layer: Top with the remaining cake layer, top side up.
Frost the Cake: Frost the entire cake with the remaining ganache.
Add Peanuts: Place the chopped peanuts in a jelly-roll pan. Hold the cake in one hand directly over the pan and tilt the cake slightly. With the other hand, pick up some of the peanuts and press them into the sides of the cake. Rotate the cake as you apply the peanuts until the sides are completely covered.
Press Peanuts Firmly: Using a clean metal spatula, gently press the peanuts into the ganache to make them more fully adhere.
Add Strawberries (Optional): No more than 1 hour before serving, starting at the edge of the top of the cake, arrange the strawberry slices in concentric circles until the surface is covered.

Expert Tips & Tricks

For an even more intense peanut butter flavor, lightly toast the chopped peanuts before adding them to the cake. Be careful not to burn them.
If you don’t have cake flour, you can make your own by using 1 cup of all-purpose flour minus 2 tablespoons, then adding 2 tablespoons of cornstarch.
If the ganache becomes too thick to spread, gently warm it in the microwave in 10-second intervals, stirring in between, until it reaches a spreadable consistency.

Serving & Storage Suggestions

Serve this cake chilled or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a glass of cold milk.

The cake can be stored at room temperature, under a cake dome, for 1 day, or in the refrigerator for up to 3 days. If refrigerating, allow the cake to come to room temperature before serving for the best flavor and texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	883.8 kcal	N/A
Calories from Fat	488 g	55%
Total Fat	54.3 g	83%
Saturated Fat	20 g	100%
Cholesterol	121.3 mg	40%
Sodium	705 mg	29%
Total Carbohydrate	86 g	28%
Dietary Fiber	5.2 g	20%
Sugars	48.1 g	192%
Protein	20.1 g	40%

Variations & Substitutions

Nut Allergy: If you are allergic to peanuts, try using almond butter or sunflower seed butter in place of the peanut butter.
Jam Variations: Experiment with different flavors of jam, such as raspberry, blackberry, or apricot.
Chocolate Lover’s Version: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate peanut butter strawberry cake.
Healthier Option: Use whole wheat pastry flour instead of cake flour and reduce the amount of sugar slightly.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day or two in advance and store them tightly wrapped at room temperature or in the refrigerator. Prepare the ganache and assemble the cake on the day you plan to serve it.

Q: Can I freeze this cake?
A: Yes, you can freeze the assembled cake, but it’s best to freeze it without the fresh strawberries, as they can become mushy when thawed. Wrap the cake tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

Q: My cake is dry. What did I do wrong?
A: Overbaking is the most common cause of dry cake. Make sure to check for doneness at the minimum baking time and avoid overmixing the batter.

Q: My ganache is too thin. How can I thicken it?
A: If your ganache is too thin, refrigerate it for a longer period. If it’s still too thin after several hours, you can try adding a small amount of melted white chocolate or powdered sugar, a tablespoon at a time, until it reaches the desired consistency.

Q: Can I use all-purpose flour instead of cake flour?
A: While cake flour is recommended for a lighter and more tender crumb, you can use all-purpose flour in a pinch. However, reduce the amount by 2 tablespoons per cup and add 2 tablespoons of cornstarch for each cup of flour.

Final Thoughts

This Peanut Butter & Strawberry Jam Cake is a guaranteed crowd-pleaser, perfect for birthdays, celebrations, or any occasion that calls for a little bit of sweet indulgence. Don’t be intimidated by the number of steps – each one is straightforward, and the resulting cake is well worth the effort. So, grab your mixing bowls, preheat your oven, and prepare to create a truly unforgettable dessert. I can’t wait to hear how yours turns out!

Peanut Butter & Strawberry Jam Cake With Peanut Butter White Recipe