The Ultimate PBJ Cake (พีนัทบัตเตอร์เจลลี่เค้ก)

1.Preheat the oven to 180°C (350°F) with both top and bottom heat. Line two 7-inch cake pans with parchment paper.

2.Sift together flour, baking powder, baking soda, and salt, then set aside.

3.Mix milk, vinegar, and vanilla extract, and let it sit for 5 minutes.

4.In a mixing bowl, beat peanut butter, rice bran oil, and brown sugar until well combined. Add eggs, one at a time, and beat until incorporated.

5.Gradually add the dry ingredients, alternating with the milk mixture, beginning and ending with the flour. Mix on low speed until just combined.

6.Divide the batter evenly into the prepared cake pans (460 g per pan) and bake for 24 minutes. Allow to cool before removing from the pans.

7.Trim the domed tops for an even surface, then slice each cake in half horizontally to create four cake layers.

8.Spread 80 g of strawberry filling between each layer, repeating for two layers.

9.Beat butter until soft, then add peanut butter and rice bran shortening, mixing until smooth.

10.Sift in powdered sugar and beat until well incorporated. Add whipping cream and beat until fluffy.

11.Place the first cake layer on a cake stand, spread a thin layer of buttercream, and repeat the process with the remaining layers. Frost the entire cake with the peanut butter buttercream, smoothing it evenly for a clean finish.