Favourite sandwich as a kid? Definitely peanut butter and jelly! My dad used to make us peanut butter and bologna, which sounds disgusting but strangely wasn’t, but PB&J always came in first. Peanut butter and honey was a close second, and peanut butter and banana rounded up the top three. In case you didn’t figure it out, obviously I have a love for peanut butter!
This cake is such a fun one to surprise everyone with. It’s giant, and seriously looks like a regular sized sandwich. I’ve been planning to make a cake like this for a long time, so a couple months ago, I found a sandwich cake mold to use for it. You definitely don’t need to have a special mold though. It can easily be baked in a square pan (8″x8″) and when it has cooled, carve out the top with a couple of little notches and you’ll basically have the same thing.
I decided to make a peanut butter cake for the “bread” instead of a standard vanilla cake which would make the “bread” look like white bread. The peanut butter cake makes the cake look like whole wheat “bread’, which is obviously healthier. So this cake is healthy as it’s a sandwich made with whole wheat bread. If you make it with vanilla cake, the white bread will go straight to your hips.
Peanut Butter and Jelly Sandwich Cake
Peanut Butter Cake
- 1 3/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 1/3 cups granulated sugar
- 2/3 cup peanut butter
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
Peanut Butter Spread
- 1 cup peanut butter
- 2 cups icing sugar
- 5 tablespoons milk
Raspberry Cake Filling*
- 1 1/2 cups frozen raspberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Peanut Butter Cake
- Preheat oven to 350F. In a medium bowl, combine flour, baking soda, salt and baking powder. Mix and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together. Add the peanut butter, and mix until combined. With the mixer on low speed, add the vanilla, and add the eggs one at a time.
- Place half of the flour mixture into the bowl with the peanut butter mixture. Mix. Add the sour cream, and remaining flour mixture, and continue to mix until no white streaks remain.
- Bake in a silicone sandwich mold* for 70-80 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely before cutting and adding fillings.
Raspberry Fruit Filling
- In a medium sized pot over medium heat, combine raspberries, lemon juice, sugar and cornstarch. Stir occasionally until mixture comes to a boil.
- Allow to boil while stirring continuously for 1-2 minutes, or until mixture thickens.
- Remove from heat, and allow to cool completely.
Peanut Butter Filling
- In the bowl of a stand mixer, combine peanut butter and icing sugar.
- Gradually add milk and continue to mix until all ingredients are combined.
- Level the top of the sandwich cake by removing a thin layer from the top, using a serrated knife. Cut the sandwich into two pieces of equal sized bread and set top slice to the side.
- On top of the bottom piece of bread, smooth the peanut butter filling on, and then the raspberry fruit filling.
- Place the top piece of bread back on top.
- Slice, serve and enjoy!
If you do not have, or want to invest in a sandwich mold, you can also choose to bake your cake in a square pan.
If you want to substitute a different fruit for the filling, replace with an equal portion into the recipe.
The cake filling is quite sour, which I felt went perfectly with the sweetness of the cake overall.