Peanut Butter Raspberry Layer Cake with Chocolate Chips
Ingredients:
- Cake Layers:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup mini chocolate chips
- Raspberry Filling:
- 2 cups fresh or frozen raspberries
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- Raspberry Glaze:
- 1 cup raspberry jam
- 1/4 cup water
- Fresh raspberries for topping
- Mini chocolate chips for decoration
Preparation:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. Mix flour, baking powder, and salt in a bowl. Set aside.
3. Beat peanut butter, butter, granulated sugar, and brown sugar until fluffy.
4. Add eggs one at a time, then vanilla extract. Mix well.
5. Alternate adding flour mixture and milk to the batter. Fold in chocolate chips.
6. Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean.
7. For filling, combine raspberries and sugar in a saucepan. Cook for 5 minutes.
8. Mix cornstarch with water. Add to raspberries. Cook until thickened. Cool completely.
9. For glaze, heat raspberry jam with water until smooth. Strain if desired. Cool.
10. Place first cake layer on a plate. Spread raspberry filling on top.
11. Add second cake layer. Pour raspberry glaze over the top.
12. Arrange fresh raspberries on top. Sprinkle with mini chocolate chips.
13. Refrigerate for 1 hour before serving.
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