Peanut Butter and Jelly Whipped Cream Mini Layer Cakes Recipe

Name: Peanut Butter and Jelly Whipped Cream Mini Layer Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup unsalted butter, at room temperature; 1 cup Light brown sugar, packed; 1 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 1/2 cup buttermilk; 1 recipe Peanut Butter Whipped cream, recipe attached in direction step #10; 1 recipe Strawberry Whipped Cream, recipe attached in direction step # 11; 5 whole fresh strawberrys; 1/4 cup chopped honey roasted peanuts

Servings: persons

2 cup all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup Light brown sugar, packed
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cup buttermilk
1 recipe Peanut Butter Whipped cream, recipe attached in direction step #10
1 recipe Strawberry Whipped Cream, recipe attached in direction step # 11
5 whole fresh strawberrys
1/4 cup chopped honey roasted peanuts

1
Preheat oven to 350.
2
Spray a sheet pan with bakers spray.
3
Line the bottom with parchment paper and spray paper with bakers dpray
4
Whisk flour, cocoa poder, baking soda and salt in axbowl
5
In a large bowl,beat butter and both sugars until light and fluffy, add eggs one at a time, beat in vanilla, Beat in flour mixture aternating with buttermilk just until smooth
6
Pour batter into prepared sheet pan and smooth to an even layer
7
Bake 16 to 18 minutes until a toothpick comes out just clean.
8
Cool on a rack 30 minutes
9
Invert onto clean kitchen towel and carefully peel off parchment paper
10
Using a 3 inch biscuit or cookie cutter cut circles out of the cake
11
TO ASSEMBLE CAKES
12
Put one cake circle on plate
13
Top with some Peanut Butter Whipped zcream, recipe attached below
14
Top with another cake circle and top with some Strawberry Whipped Cream, recipe attached below,
15
Add third layer and top with peanut butter whipped cream
16
Garnish each with chopped peanuts and a strawberry
17
TIP, Make cake crumbs out of the unused cake scaps, they are delicious in ice cream, or as a topping to other cakes, brownies or bars.
18
Freeze them to have around.

1942

kcal

Calories

131

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, 1/4 tsp salt, and more.

Yes, Peanut Butter and Jelly Whipped Cream Mini Layer Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter and Jelly Whipped Cream Mini Layer Cakes

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