Birthday Cake Club: Peanut Butter & Jelly Cake

with chocolate chip cake and an elegant floral design.

Hi Bakers!

This cake needs little introduction: Chocolate Chip Cake + Peanut Butter Buttercream + Raspberry Filling. Pair it with an elegant (but actually super simple) floral design, and we have our March Birthday Cake Club recipe!

Long before the cookbooks and newsletter, I used to make wedding cakes. The Frosted Cake Shop was my cake boutique back in Northern California where I made one-of-a-kind, custom cakes. One of the cake flavors that I offered was a chocolate chip pound cake. It was a moist yet dense cake that held up well for building both multi-tiered wedding cakes as well as carved 3D novelty cakes. 

I loved that chocolate chip pound cake and always wanted to bring it back, so here we are. Made with sour cream and softened butter, the cake is both tender and rich. Peanut butter and raspberry jam are always a perfect pair. Add chocolate chips and we have this delicious combo! 

This cake is doing the most. It’s got flavor and flair. It's on the large size and is quite decadent. Light and fluffy, it is not. I love how the tangy raspberry filling helps balance the richness of the cake and peanut butter buttercream. 

Inspired by the chocolate chip pound cake of my wedding cake making years, I went with this elegant buttercream flower design. It reminds me of cherry blossom season with the pink petals cascading down and around the cake.