Grab the RECIPE here: https://www.thescranline.com/peanut-butter-jelly-cake
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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
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PEANUT BUTTER JELLY CAKE
Serves 30
Recipe can be halved and quartered
Cake – double this recipe
429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
375ml of milk
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
1 cup frozen raspberries
2 drops raspberry essence (optional)
crushed peanuts
600g raspberry jam to drizzle and spread
Peanut Butter Frosting
1 batch Swiss meringue buttercream frosting
300g smooth peanut butter
Raspberry Frosting
1 batch Swiss meringue buttercream frosting
300g raspberry jam (seedless)
2 tsp raspberry essence
