Iron Chef Shellie

Peanut Butter Jelly Time Cake

“It's peanut butter jelly time! Chocolate cake with a peanut butter swirl, smothered in ganache frosting and fresh raspberries. Happiness!”

Peanut Butter Jelly Time Cake

Peanut Butter Jelly Time Cake

My friend April is having a bebe!!

It’s a long story… well not really, I just can’t be bothered explaining it…. but her and her hubs have nicknamed the baby “Peanut”. There is another story where you had to be there, about why Peanut’s surname is Sparty. 

Wow, exciting blog post this is ey? Lots of half told stories, going no where… 

ANYWAY, I made this awesome cake for the baby shower. It was just going to be chocolate cake, until Haz said she was making peanut cookies, then I realised I needed to bring something peanut-y. Hence the peanut butter swirl came to be. THEN I wanted to coat it in ganache and smother it in raspberries like Katie Quinn Davis had done…. and then I had my final masterpiece. 

To say this experiment was a success might be a slight understatement. I don’t want to toot my own horn here but it was a cake you just couldn’t say no to.

THIS CAKE WAS AMAZEBALLS! And if you don’t believe, I can give you a long list of references to clarify my tastebuds πŸ˜› 

The recipe below I’ve only made in the Thermomix, so I hope my translation into non-thermo-mode works out well!

(For those with Thermomixes – it is essentially the Too Easy Chocolate Cake from the Everyday Cookbook, doubled, with added chocolate and peanut butter).


Peanut Butter Jelly Time
Adapted from Thermomix – Too Easy Chocolate Cake & What Katie Ate – Chocolate Fudge Cake

240g butter (melted)
100g good quality chocolate (melted)
4 eggs
200g milk
2 teaspoon vanilla essence
240g sugar
240g self-raising flour
60g cocoa
2 teaspoon baking powder
Smooth peanut butter (as much as you desire)

200g good quality dark chocolate
1 tablespoon unsalted butter, softened
125g icing sugar, sifted
1 tablespoon cocoa, sifted
30ml water
60ml milk
x3 punnets raspberries, to serve

1. Preheat the oven to 180C. Lightly grease and line the base of a 22cm circle baking tin with baking paper.

2. Add melted butter and chocolate to the dry ingredients and mix.

3. Scoop out how much peanut butter you want to add, and put it into a bowl. Put in the microwave for 30 secs, or until softened slightly.

4. Pour into cake tin, add dollops of peanut butter on top of the cake batter, and swirl a butter knife.

5. Bake in centre of pre-heated oven for 35-45 minutes or until a skewer inserted into the middle comes out clean.

6. Cool on a wire rack until completely cool.

7. To make the icing: melt chocolate in a pot over water as above in stage 2* of the cake prep. While the chocolate is melting add the icing sugar, cocoa and butter into the bowl of a stand mixer fitted with the paddle beater. Beat together until well combined then pour in the melted chocolate ~ the mixture may look very dry and crumbly and almost β€˜split’ but rest assured this is fine. Add the water and milk and beat everything together gradually increasing the speed as you go until you get a thick, glossy and smooth chocolate icing.

8. To ice the cake, spread out 1 or 2 pieces of aluminium foil of a flat, clean surface onto which place the cake (on it’s wire rack – this method makes so super fast cleaning up!).

9. Using an angled palette knife ice the cake using up all the frosting. Allow to stand for 10 minutes then chill in the fridge. If using raspberries, place them on the cake just before the icing is totally set so you have a bit of β€˜glue’ to stop them falling off.

10. Dust with icing sugar, and serve.

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Peanut Butter Jelly Time Cake

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28 comments on “Peanut Butter Jelly Time Cake
  1. Daisy@Nevertoosweet - April 7, 2013 at 9:53 pm

    Didn’t think you were going to blog this already :) YAY! Yes I shamelessly had 3 slices and I want MORE πŸ˜› Will need to make it soon I might add some Reese PB cups in the cake as well as dollops of PB πŸ˜› xox

  2. milkteaxx - April 7, 2013 at 10:07 pm

    oh my god! i can even feel its deliciousness just reading about it!

  3. kiran - April 7, 2013 at 10:46 pm

    Uhbloodymazingerlicious…shellie. I need ro tey this masterpiece of yours. It looks simply marvelous. So proud of you, hun. You are an amazing inspiration…. and by gosh you can whip up a storm with a thunder stick :) congrata hun. Xxx

  4. Sarah - April 7, 2013 at 10:57 pm

    I loved this cake so much! Peanut butter dollops for the win!

    PS I LOVE BRIAN!!!!!!!!!!!!

  5. gourmetgetaways - April 8, 2013 at 6:18 am

    Oh what a gorgeous looking cake!! I cannot begin to imagine how good it would taste with peanut butter swirls YUMMY!
    Congratulations to your friend :)

  6. Ira - April 8, 2013 at 9:15 am

    Errrr… Peanut Butter, Chocolate ANDDDD Rasberries? SHUT. THE. FRONT. DOOR.
    I might need to make this. Stat. :)

  7. KathyB - April 8, 2013 at 9:25 am

    Hi Shellie, this cake sounds so delicious & looks amazing. Can you add your Thermomix recipe of it please for those of us who do have one? I have birthdays coming up & would love to make it. Thanks Kathy

    • Iron Chef Shellie - April 8, 2013 at 10:06 am

      Hi Kathy,

      It is essentially the Too Easy Chocolate Cake recipe from the Everyday cookbook :)

  8. Hannah - April 8, 2013 at 9:54 am

    Babe, you don’t need to justify it. Chocolate and peanut butter can never be wrong.

  9. Leah - April 8, 2013 at 11:19 am

    OMG Im making this cake. It looks amazing, i want to lick the screen. i LOVE anything chocolate AND peanut butter. Delicious. Thanks for sharing xo

  10. Maureen | Orgasmic Chef - April 8, 2013 at 2:58 pm

    Too easy :) I love chocolate and peanut butter!!

  11. Heidi - Apples Under My Bed - April 8, 2013 at 3:17 pm

    Oh my oh my oh my oh my oh my!!! Seriously. Amaze.
    Heidi xo

  12. Winnie @ Eat.Play.Shop. - April 8, 2013 at 8:42 pm

    Gonna go make this in Thermie! Did you make the icing in the thermomix too? I have had multiple failed icing attempts :(

  13. - April 8, 2013 at 9:43 pm

    Looks great, wish I had a thermomix

  14. Lorraine @ Not Quite Nigella - April 9, 2013 at 3:10 pm

    LOL I love the little cartoon. It looks so fun! πŸ˜€ Is that Brian from Family Guy?

  15. msihua - April 9, 2013 at 11:36 pm

    Super gun totting amazeballs cake! I don’t even eat cake and I ate half my slice (unlike a certain somebody *cough* wince* *cough* … YUM!

  16. Ashley - April 9, 2013 at 11:56 pm

    Awwww shiiiittttttt! Love peanut butter jelly time!

  17. Beccy - April 10, 2013 at 3:53 pm

    OMG! This looks delicious! I have a real soft spot for peanut butter and chocolate (thinking Reese’s Peanut Butter Cups) and an even BIGGER soft spot for Brian Griffins version of Peanut Butter Jelly Time!!!

  18. Marta @ What should I eat for breakfast today - April 11, 2013 at 12:49 am

    I love the pattern, so nice. And raspberries on top, yummy. I am not surprise that people could not resist. Congrats on your friend’s baby!

  19. Elle @ The Cupcake Ballroom - April 21, 2013 at 10:41 pm

    Mmmmmmm, peanut butter jelly in the form of cake. Gotta try that one day! Now my tummy is grumbling at this hour by just looking at it.

  20. Agnes - April 23, 2013 at 8:59 pm

    It was totally amazeballs.

    Mhmm balls.

  21. Jacqueline - September 17, 2013 at 2:28 pm

    Hi Shellie

    This cake looks great and I’d love to make it for a friend’s birthday this weekend. I clicked Sixinchheel’s trackback post “Asian Birthday Feast Chicken Curry” where she mentioned that you thought the cake was a bit dry when you made it for that occasion. Any tips on how to make sure it turns out nice and moist?

    Thanks :)

    • Iron Chef Shellie - September 17, 2013 at 8:36 pm

      Hi Jacqueline,

      I only thought it was dry because I had to cook it for longer than I anticipated. Cook for the time detailed, then check. If a skewer doesn’t come out clean keep cooking, I usually go in 10 min lots and keep checking. Good luck :)

Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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