Comments on: Peanut Butter & Jelly Cake

By: Olivia

Olivia — Wed, 16 Dec 2020 17:25:40 +0000

In reply to Courtney. Hi Courtney! I'm so glad you found the recipe easy to follow and that the buttercream worked well for you! My cakes tend to be more on the dense side rather than light and fluffy, but it shouldn't be too dense. Overly dense cakes can be from overmixing the cake batter once the flour is added -- it develops too much gluten.

By: Courtney

Courtney — Wed, 16 Dec 2020 01:36:20 +0000

I made this cake for my sister’s birthday without alterations to the recipe. (She’s a huge fan of peanut butter, and of course of peanut butter and jelly.) While it was visually very appealing and the flavors were excellent, I found the texture of the cake to be quite dense and not as light or fluffy as I would have preferred it to be. It was good, but not great.

Thanks for a clear and well written recipe. Unlike some other commenters, I had no issues with the frosting splitting or separating.

By: Olivia

Olivia — Mon, 25 May 2020 17:02:32 +0000

In reply to Christina. Hi Christina! I would need to experiment a bit, but I'd probably just add in some cocoa powder to it :)

By: Christina

Christina — Sat, 23 May 2020 00:28:39 +0000

Hi Olivia, I was wondering what substitutions would need to be made if you wanted the cake part to be chocolate peanut butter, instead of just peanut butter?
Thank you!

By: Lindsay

Lindsay — Tue, 19 Jun 2018 23:37:05 +0000

In reply to Olivia. I was thinking 3 layer/9inch. 2 layers just looks short to me... that’s a great website, thank you! I googled a bit looking for an easy conversation but just ended up winging it because I had trouble finding something clear like this.

By: Olivia

Olivia — Mon, 18 Jun 2018 23:08:26 +0000

In reply to lindsay.

Hi Lindsay! Are you wanting to keep it 3 layer and 9″? Or 2 layer? Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

By: lindsay

lindsay — Sat, 16 Jun 2018 15:59:02 +0000

In reply to Olivia.

It was a hit at work… I did adjust it slightly as I don’t have 6 inch pans… I made 1 1/2 times batter and used my 9-inch pans and it seemed to work out… is that a consistent trick I can use? I’m considering making your strawberry marscopone cake (possibly with raspberries instead) and i think that also uses 6-inch pans.

Even if I wanted to invest in more pans, that’s not enough cake for my office…

By: Olivia

Olivia — Tue, 12 Jun 2018 22:31:13 +0000

In reply to lindsay. Hi Lindsay! I mean specifically to use the one with added sugar. Natural ones (including homemade) have too much oil in them and it will affect the overall structure and consistency.

By: lindsay

lindsay — Tue, 12 Jun 2018 03:16:40 +0000

Question… when you say not to use natural peanut butter are you referring to the pre-packaged kind? Typically I go to the co-op and grind it fresh (mostly to avoid the added sugar).

By: Olivia

Olivia — Mon, 14 Aug 2017 16:01:37 +0000

In reply to Nirit. Hi Nirit! Sorry to hear you're having trouble with this one. How do you mean it separated? The cream is just to lighten the frosting up a bit so that it's not so dense. Perhaps it was overmixed once the cream was added?