Grab the RECIPE here: https://www.thescranline.com/peanut-butter-jelly-cake-FOLLOW ME HERE:Instagram: https://www.instagram.com/TheScranLine/Facebook: http://facebook.com/TheScranLinePinterest: https://au.pinterest.com/TheScranLine/Twitter: http://www.twitter.com/TheScranLineHELPFUL LINKS:To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+chartsAbout The Scran LineOh hey there! My name is Nick. Im a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.-PEANUT BUTTER JELLY CAKEServes 30Recipe can be halved and quarteredCake double this recipe429g all-purpose flour265g caster (superfine) sugar3 tsp baking powder1/2 tsp salt 125g unsalted butter, softened375ml of milk125ml vegetable oil2 tbsp Greek yogurt (can substitute with sour cream)1 tsp vanilla extract2 large eggs 1 cup frozen raspberries2 drops raspberry essence (optional)crushed peanuts600g raspberry jam to drizzle and spreadPeanut Butter Frosting1 batch Swiss meringue buttercream frosting300g smooth peanut butterRaspberry Frosting1 batch Swiss meringue buttercream frosting300g raspberry jam (seedless)2 tsp raspberry essence