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Vanilla Cake with Carrot Cake Filling

This foolproof cake is a tried-and-true favorite. Light, moist vanilla cake and decadent peanut butter frosting, highlighted by our carrot cake jam and finished with shredded coconut. Of course, this recipe pairs with any fruity jam, marmalade, or sweet wine jelly.

Vanilla Butter Cake
2 sticks butter, softened (8 ounces)
2 cups sugar
4 eggs
1 ¼ cups all-purpose flour
1 ½ cups self-rising flour
1 cup milk
1 teaspoon vanilla

Note: If you don’t have self-rising flour, substitute 2 3/4 cups all-purpose flour, 1 Tablespoon baking powder, and ½ teaspoon salt, sifted together, for the total amount of flour.

Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Combine the flours in a small bowl and set aside. Add the vanilla to the milk and set aside.

Cream the butter and sugar together in a mixer bowl until light. Add in the eggs, one at a time, scraping down the bowl after each addition. Alternately add flours and milk, beginning and ending with the flour. 

Divide the batter into the pans, filling each halfway. Bake at 350 degrees for 35 minutes or until golden and a toothpick inserted in the center comes out clean. Allow to rest for 5 minutes and then turn the cakes onto a baking rack to cool.

Peanut Butter Frosting
2 sticks butter, softened
1 cup peanut butter
3 cups powdered sugar
3-4 Tablespoons milk
1 teaspoon vanilla

In a stand mixer, cream together the butters until smooth. Add the powdered sugar 1/2 cup at a time to prevent a cloud of sugar in your face, then whip in 3 Tablespoons milk and vanilla. Beat until fluffy. For softer frosting, add remaining tablespoon of milk.

To assemble the cake: place 1 layer on a cake plate and spread 6-8 ounces of Carrot Cake Jam on top. Place remaining cake layer on top. Spread top and sides of cake with frosting. To finish, sprinkle with toasted coconut.