PB&J Layer Cake
The Fanciest PB&J Cake Ever
Ingredients
4, 6-inch classic white cake layers, recipe below
Almond butter buttercream, recipe below
Black plum jam, recipe below
Candied Almonds, recipe below
Instructions
1. Prepare the classic white cake, almond butter buttercream, black plum jam, and candied almonds according to the recipes. If baking a sheet cake, have the cake rounds cut and set aside. If baking in round pans, remove the cake from the pans and set aside. Place the almond butter buttercream and black plum jam in separate piping bags and set aside. Place the candied almonds in a bowl and set aside.
2. Using a 6-inch cake ring placed on an 6-inch cake round, cut a strip of 5-inch tall acetate or thick- parchment paper to fit inside the ring. This will provide a mold to build the cake in.
3. Pipe a small dab of almond butter buttercream in the center of the cake round. This will help hold the cake in place.
4. Carefully cut each of the 4 cake layers in half to create 8 thin cake layers. Set aside.
5. Place 1 of the 8 layers in the cake mold. Pipe a thin (about 1⁄8-inch tall) layer of almond butter cream around the edge of the layer so that it touches the acetate or parchment paper Then pipe a a couple circles of almond butter buttercream in the center (about 1⁄4-inch tall) leaving gaps for jam. Top the outermost buttercream layer with a thin (about 1⁄8-inch tall) layer of black plum jam. Fill the gaps on the cake in between the buttercream layers with piped jam (about 1⁄4-inch tall). Sprinkle some of the candied almonds on top.
6. Place another layer of cake on top of the filling and repeat step 4, 6 more times, only piping almond butter cream on the top layer. (You will have 1 half of a round cake layer remaining.)
7. Use a large offset spatula to make the top of the cake smooth, using the top of the acetate or parchment paper as guide. Sprinkle candied almonds on top.
8. Remove the cake ring by sliding it up off of the cake. Refrigerate the cake in the acetate or parchment paper ring for at least an hour to let the almond butter cream and plum jam harden slightly. This will make removing the acetate or parchment paper easier.
9. Before serving, remove the cake from the refrigerator and carefully remove the acetate or parchment paper ring from the outside of the cake.
Classic White Layer Cake
Ingredients
348 grams (≈ 12 1⁄4 oz) unsalted butter, soft
434 grams (≈ 15 1⁄3 oz) granulated sugar
226 grams (≈ 8 oz) vanilla sugar (see note below)
288 grams (≈ 10 oz) eggs (about 6 eggs), at room temp.
35 grams (≈ 1 1⁄8 oz) vegetable oil
20 grams (≈ 2⁄3 oz) vanilla bean paste
4 grams (≈ 1/10 oz) almond extract (see note below)
498 grams (≈ 1 lb 11⁄2 oz) all purpose flour
12 grams (≈ 1⁄2 oz) baking powder
6 grams (≈ 1⁄8 oz) salt
200 grams (≈ 7 oz) whole milk
66 grams (≈ 21⁄3 oz) heavy cream
Instructions
1. Preheat an oven to 350°F and place a rack in the center of the oven.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium-high until light and fluffy, about 5 minutes. Scrape down the bowl halfway through.
3. Add the eggs one at a time, mixing well after each addition on medium-low speed. Once all of the eggs are added, scrape down the bowl. Increase the mixer to medium-high and beat until the batter is no longer broken, about 20 to 30 minutes. Scrape down the bowl halfway through.
4. Combine the oil, vanilla bean paste, and almond extract in a measuring cup with a spout. With the mixer running on low, slowly add the oil mixture, careful to let it incorporate into the batter without breaking it. Once completely added, increase the speed to medium and beat for 2 minutes to ensure the oil is incorporated.
5. In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a measuring cup, mix together the milk and heavy cream. Set aside.
6. Add 1⁄4 the dry mixture. Mix on low until incorporated. With the mixer on low, very slowly pour in 1⁄3 of the milk mixture, careful to let it incorporate into the batter without breaking it.
7. Repeat step 6, alternating between wet and dry, and ending with the dry mix. Scrape down the bowl halfway through. Let the mixture run on low for 1 minute to ensure the batter is well blended.
8. Pour the batter into a greased and parchment-paper lined half sheet or measure and pour the batter into baking pans.
9. Bake for 38 to 46 minutes, or until the cake is evenly golden brown on top and does not jiggle at all. If lightly pressed, an indention will remain but if pierced with a toothpick, it should come out clean. Remove and let cool completely before handling.
Almond Butter Buttercream
Ingredients
12 ounces almonds
6 ounces unsalted butter, at room temp
12 ounces powdered sugar
1-2 ounces heavy cream
Instructions
1. Place the almonds in the bowl of a food processor and run until a creamy paste forms, scraping down the sides as needed. This will take about 10 minutes.
2. Beat the butter and almond butter together in a mixer until combined. Add the powdered sugar and creamand beat until light and fluffy.
Black Plum Jam
Ingredients
1 pound black plums, pitted and cut into eighths
8 ounces granulated sugar
1⁄4 teaspoon salt
Instructions
1. Add all of the ingredients to a pot.
2. Heat over high heat and boil until the mixture is thick, about 5 to 10 minutes. Test the consistency by spooning a small amount onto a plate and placing in the freezer for a couple minutes until it is cool. If it is still too thin, boil for an addition 2 minutes.
Candied Almonds
Ingredients
3 ounces sliced almonds
3 ounces cinnamon sugar
Instructions
1. Preheat an oven to 350°F.
2. Spread the almonds on a baking sheet and roast for 5 to 8 minutes until aromatic and lightly browned. Remove from the oven and let cool slightly.
3. Add the almonds, cinnamon sugar, and water to a pan. Heat over high heat and bring to a boil, stirring constantly to agitate the sugar.
4. Once the water has evaporated and the mixture begins to dry out, before it has reached the
caramelization stage, remove from the heat and continue to stir in the pan until the sugar has dried completely.
5. Spread the almond sugar mixture out on a baking sheet and baking until lightly browned, about 8 minutes.