peanut butter & jelly cake + one year modest marce


FIRST BLOGIVERSARY CAKE! what. i really cannot believe that i started modest marce one whole year ago. it was kind of an impulsive decision at the time, working a mundane bank job & desperately needing a creative escape from that 9-5 working life. i didn't know how much work a food blog was going to be if i wanted to do it right. prior to this blog, i started a pretty ghetto food blog in university. its main purpose was to document recipes for myself, because so many times i would bake something delcious & forget what i put in it. i feel like i have learned so much this past year & couldn't be more grateful for everyones support. from what started out as just my mom reading it (thanks mom!) has transformed into something so much more. thank you to everyone who has been following along my adventure & watching me grow (figuratively & literally.. hey, someones gotta eat all that cake)! i cannot wait to see what the future has in store for modest marce. now, i will leave you with this peanut butter & jelly cake! according to justin, the peanut butter cake taste like one giant soft & moist peanut butter cookie. if you want to leave the jam out of the layers, feel free to turn this into the ultimate peanut butter cake. if you are a peanut butter & jelly addict, than this cake is for you. now grab a slice & let's party!!!!



for the cake

  • 1 cup unsalted butter, room temperature
  • 2 cups white sugar
  • 1/2 cup smooth peanut butter
  • 2 eggs
  • 2 teaspoon pure vanilla extract
  • 1/4 cup vegetable oil
  • 1 cup whole milk
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

for the frosting

  • 2 cups unsalted butter, room temperature
  • 1/2 cup smooth peanut butter
  • 3-4 cups powdered sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 1 cup jelly, for layering


  • preheat oven to 325 degrees & grease/flour two 8 or 9 inch round cake pans.
  • in a mixing bowl cream butter, sugar & peanut butter until light & fluffy. add eggs one at a time, followed by vanilla extract.
  • mix in oil & milk until combined. sift in flour, baking soda & salt, beat until a smooth batter is formed.
  • evenly divide between batter between the two cake pans & bake for 20-25 minutes, or until a toothpick can be inserted clean.
  • once cakes have cooled, begin to make the frosting. using an electric mixture with the paddle attachment add butter, peanut butter, icing sugar & vanilla. mix until light & fluffy, about 5 minutes.
  • to assemble the cakes, start with a layer of cake followed by a layer of frosting & jelly. repeated until the final layer & frost cakes as desired.
  • to decorate as i have, i did a crumb coat & then used a star piping tip to create the zig zag edges. it is an easy technique that doesn't involve a rotating cake stand!

grey cake stand by mosser glass