The PB & J Cake from Milk Bar features layers of moist peanut butter-infused cake, swirled with sweet grape jelly and topped with a crunchy peanut streusel, creating a decadent dessert that beautifully balances creamy, fruity, and crunchy flavors.
Equipments
- Stand mixer
- Mixing bowls
- Whisk
- Spatula
- Baking pans (cake rings or sheet pans)
- Parchment paper
- Measuring cups
- Measuring spoons
- Offset spatula
- Saucepan
- Food processor
- Cooling rack
- Sifter
- Knife
- Pastry brush
Ingredients
- For the peanut butter cake:
- 1 1/2 cups (195g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick, 113g) unsalted butter, room temperature
- 1/2 cup (130g) creamy peanut butter
- 1 1/4 cups (250g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) whole milk
- For the grape jelly swirl:
- 1 cup (320g) grape jelly
- For the peanut streusel:
- 1/2 cup (65g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- 1/2 cup (65g) roasted, unsalted peanuts, chopped
- For assembly:
- 1/2 cup (110g) creamy peanut butter
- 1/2 cup (120ml) heavy cream
Using creamy peanut butter is essential to achieve the cake's moist texture and rich flavor, while room temperature unsalted butter ensures smooth mixing and proper aeration. Measuring ingredients like flour and sugars accurately maintains the delicate balance between sweetness and structure in the cake layers. The grape jelly should be high-quality and well-swirlable to create distinct fruity pockets without overpowering the peanut butter taste. Toasted, unsalted peanuts in the streusel add a necessary crunchy contrast that complements both the cake and jelly elements. When trying to replicate the PB & J Cake from Milk Bar, keep these ingredient details in mind for an authentic and delicious copycat dessert experience tailored to your taste.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C). Line baking pans with parchment paper.
- Sift together flour, baking powder, and salt for the cake in a mixing bowl.
- In stand mixer, cream together butter, peanut butter, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Alternate adding flour mixture and both milks, mixing until just combined.
- Spread batter evenly into prepared pans.
- Dollop grape jelly over cake batter and swirl gently with a knife.
- Bake 25–30 minutes or until a toothpick comes out clean. Cool on rack.
- For streusel, combine flour, sugars, and salt in a bowl.
- Stir in melted butter until mixture forms coarse crumbs.
- Fold in chopped peanuts.
- Spread streusel on a lined sheet pan and bake at 350°F (175°C) for 10–12 minutes, until golden.
- Cool completely before using.
- In a bowl, whisk together peanut butter and heavy cream until smooth and spreadable for filling.
- Remove cakes from pans, cut into even layers using a knife or cake ring.
- Place first cake layer on serving plate or board.
- Spread a layer of peanut butter filling over cake with offset spatula.
- Sprinkle generously with peanut streusel.
- Repeat layering with remaining cake, filling, and streusel.
- Finish with top layer of cake, a swirl of grape jelly, and additional streusel.
- Chill cake to set layers before slicing.
- Serve at room temperature.
Substitution
The PB & J Cake from Milk Bar copycat menu replicates the original's moist peanut butter cake layers swirled with grape jelly and topped with a crunchy peanut streusel. If you don't have grape jelly, substitute with any fruit preserves or jam that suits your taste, such as raspberry or strawberry, for a different but complementary flavor profile. Use Greek yogurt or sour cream as a buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar into 1/2 cup of milk and letting it sit for 5 minutes. You can swap creamy peanut butter with natural peanut butter, though the texture may be slightly less smooth. Your homemade cake may vary slightly depending on the accuracy of measurements and mixing technique, so adjust baking time as needed.
Tips
When prepping your PB & J Cake, ensure all ingredients, especially butter and eggs, are at room temperature to create a smooth, cohesive batter. Use a sifter to combine dry ingredients like flour, baking powder, and salt to avoid lumps and ensure even distribution for consistent rising. Swirl the grape jelly gently with a knife to prevent mixing it too much into the batter, preserving distinct fruity pockets throughout the cake. Chill the assembled cake well before slicing to maintain clean layers and prevent the peanut butter filling from oozing out.
Nutritions
The PB & J Cake combines peanut butter, grape jelly, and a buttery streusel, delivering a rich source of protein and healthy fats from the peanut butter and peanuts. Each slice provides carbohydrates primarily from the flour, sugar, and jelly, giving you an energy boost while satisfying your sweet tooth. Vitamins and minerals like calcium and potassium are present due to ingredients like buttermilk, whole milk, and heavy cream. Your enjoyment of this dessert should be balanced with mindful portions to maintain nutritional wellness.
Storage
Store your PB & J Cake in an airtight container in the refrigerator to maintain freshness and prevent the peanut butter filling and grape jelly from spoiling. Keep the cake chilled and consume within 3-4 days for optimal flavor and texture. Before serving, allow the cake to sit at room temperature for about 20 minutes to enhance the moistness and taste.
Variation or Alternatives
Consider substituting raspberry or strawberry jelly for the grape jelly to add a tangy twist to your PB & J Cake. You can replace creamy peanut butter with crunchy peanut butter to introduce extra texture throughout the layers. For a dairy-free option, swap heavy cream in the filling with coconut cream, which will maintain the richness while catering to dietary preferences. To enhance the peanut streusel, try adding a pinch of cinnamon or a touch of cayenne pepper for a subtle warmth that complements the sweet and savory flavors.
Allergies
This PB & J Cake contains peanuts, dairy (butter, milk, heavy cream), eggs, and gluten from all-purpose flour, all of which are common allergens. You should avoid this dessert if you have allergies to peanuts, dairy products, eggs, or wheat. Always check ingredient labels carefully if you have food sensitivities to prevent allergic reactions.
Why this recipe?
Milk Bar's PB & J Cake menu captivates fans with its nostalgic flavor blend of peanut butter and fruity jelly, elevated by a moist, airy cake texture. The balance of sweet and savory elements creates a unique taste experience that resonates with lovers of classic sandwiches reinvented as desserts. You'll find the cake's distinct, playful layers offer a satisfying bite that makes it a standout choice among dessert options. Replicating this recipe at home allows you to enjoy the inventive flavors and textures of a beloved treat without leaving your kitchen.