There’s nothing more comforting than a PB&J and a tall glass of milk! At least for me, so when we had our choices this month this one caught my eye.
The cake was super easy to make. I needed a less complicated recipe this month. I was busy trying get our camping trip organized. I knew I had all my ingredients on hand except the roasted peanuts.
I loved that the cake did not dome! The layers baked evenly without the baking strips I normally use. Trying to keep it as simple as I could, I didn’t want to fuss with soaking the strips.
I used a strawberry spread in this cake, it’s what I had on hand. The recipe calls for raspberry, but my PB&J has always been made with strawberry jam, so it’s what I used. I also made half of the recipe and baked it in two six inch round cake pans. The I other slight change I made is to the frosting. I used a vanilla bean paste instead of the extract due to recipe running out unexpectedly.
Loved everything about this cake, super yummy! It was a huge hit with the family, they kept saying it’s just like a PB&J!