Robby's Baking Therapy

Hello Every Bridy. So today’s recipe is going to be one that I made about a year ago. Why have I been sitting on some of these recipes for a year you maybe asking yourself. And the answer is quite simple. In 2024, I really wasn’t ready to start writing again. I was in need of finding out how to navigate this world on my own without a companion by myside. I had been baking and doing things like that. But when it came to writing it was just too much. But now, in 2025, I feel like I am in a much better head space to write. So if some of these recipes seem odd or awkward it is because I am trying to remember how I made them. I hope you will like these recipes. Feel free to check out my blog and continue to follow for more recipes like this one in the future. 

Now onto the character. Charlotte, is a journalist from Fontaine. She is one of the many four stars that I do not have as of today.  She states that sweets are her weakness because she always has room for dessert. Just like me. 

This recipe is a Robby Original. Meaning I created everything. As you may remember my second oldest brother asked me for a Brownie Cake one year for his birthday. It ended up not being a cake at all and turned into a trifle. He told me that he wanted a brownie cake with peanut butter and jelly. And I was up for the challenge. 

So for his birthday in 2024, I decided to retempt this cake. But actually do some math and numbers.  And made him a cake. 

I figured out the ingredients I was going to need:

• 1 Cup or 227g of butter
• 1 cup or 200 g of Granulated Sugar
• 1 cup or 170 g of packed brown sugar 
• 6 Tbsp or 45 g of Cocoa Powder
• 4 eggs 
• 3 cups or 390 g of King Author Cake Flour 
• 1 Cup or 224 g of buttermilk
• 2 teaspoons of vanilla
• 2 teaspoons of baking powder
• 1 teaspoon of salt

The first thing you are going to want to do is preheat your oven to 350 degrees Farenheight. 

Prepare two 9 inch cake pans. Spray with nonstick spray and coat the with cocoa powder. This helps the cakes release easier. 

In a saucepan, on low to medium heat you are going to melt your butter and cocoa powder. 

Once boiled, turn off the heat and add in both of the sugars. Let it coll. Don’t worry if it is gritty at this point, because once you mix every thing it will bie glossy and not gritty. 

Add the chocolate butter mixture to a bowl. Slowly add each egg one at a time. Mixing the batter before each egg. 

Add the vanilla to the buttermilk. 

Alternatively, add the dry ingredients and the buttermilk to the chocolate mixture. Making sure to start and end with the dry ingredients. Remember to scrape down the sides of the bowl between each addition of ingredients. 

Once all ingredients are together, mix for about 1 minute on medium speed. 

Pour your batter out evenly into your prepared cake pans. I use an ice cream scoop and know that I need about 5 ½ scoops of batter equally. But that is just from my ice cream scoop. Always evenly separate your cake dish leaving nothing in the bowl when they go into the oven. 

Bake the cakes for 30 to 35 minutes at 350, F. Or when poked with a toothpick it comes out clean. 

Let it cool in the pan for about 30 minutes. 

Take it out of the pan and let them cool on a wire wrack for about 1 to 2 hours so they can get to room temperature. 

If not frosting right away you can always wrap it plastic wrap and the foil and place it in the fridge. 

Now that the cake is done we are going to be working on the frosting. Even though I usually end up doing this first because that way I can work with a cold frosting. 

Today’s frosting is going to be a Peanut Butter Frosting. 

It consists of:

• 1 Cup Peanut Butter
• ½ cup butter
• Vanilla 
• 3 to 4 cups of Powdered sugar 
• Milk to thin to if desired

The first thing you are going to want to do is cream together your peanut butter and butter. This helps create air in your frosting. 

Add in your vanilla. 

Slowly add in your powdered sugar, about ½ cup at a time. Just so there is not a lot of mess going around. 

If you think it is to thick you can add in a little bit of milk to your frosting to thin it out. But do this sparingly because nobody likes working with a thin frosting. Trust me, it is a nightmare. 

Now that you have your cakes chilled and your frosting done. You are ready to assemble the brownie peanut butter and jelly cake. 

You are going to get your desire cake plate. Start by putting a little bit of your frosting on the center of the plate. Place your bottom layer on the cake. This helps keep your cake in the middle. 

Now you are going to start frosting the middle of your cake. Add your peanut butter frosting to the cake and then get whatever jam/jelly you have picked for this cake. I choose strawberry jelly because that is usually what we have in the fridge. Place that on top of your peanut butter frosting. Add a small layer of frosting ontop of the jelly just to keep it from oozing out. 

Carefully add your top layer. 

At this point you can do one of two things. You can cover it lightly with some frosting and let it chill in the fridge for about 30 minutes to 1 hour. And this would be your crumb coat. This is usually what I do especially for this specific brothers birthday because he was born in August. And making a cake in summer is not the best. 

Or the other thing you can do is just put all of the frosting on and just hope for the best. I have done this in thee past and nobody has told me they hated it yet. 

I had told my brother that I had an idea for his birthday. He was accepting of me to make him a cake. And he ended up really like this cake. He told me that he forgot all about the failed cake a few years prior. But I was determined not to give up. 

I am so grateful that my family is accepting of my baking. I have told them many times, let me know if something doesn’t taste right. Because the one thing that I would hate is baking soemthing that I think is great but tastes like dirty socks or something to that effect. 

I hope that you like this recipe. There are definitely going to be more like this in the future. Feel free to check out some of my previous recipes. Remember to like and subscribe for more unique recipes and stories. Thank you.