Introduction

This Peanut Butter & Jelly Cake brings the nostalgic flavors of a classic sandwich to a moist and tender dessert. It combines rich peanut butter cake layers with a sweet jelly filling and creamy peanut butter frosting, perfect for any occasion.

A slice of cake with three layers of light brown sponge separated by two smooth, creamy beige layers. The top is covered with a shiny, dark red glaze that drips down the sides, pooling at the base. On top, there are two dollops of light caramel-colored cream with a glossy red cherry placed on each. The cake sits on a white plate with a white marbled surface in the background, and a fork is partially visible at the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup creamy peanut butter
½ cup unsalted butter, softened
1 cup milk (whole or 2%)
3 large eggs
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 cup of your favorite jelly (grape or strawberry)
1 cup creamy peanut butter (for frosting)
½ cup unsalted butter, softened (for frosting)
4 cups powdered sugar
¼ cup milk (adjust for consistency)
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In another bowl, beat the peanut butter and softened butter until smooth. Gradually add the granulated sugar, mixing well. Add the eggs one at a time, then mix in the vanilla extract.
Step 4: Alternate adding the dry mixture and milk to the peanut butter mixture, starting and ending with the flour. Mix until just combined.
Step 5: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans before transferring to a cooling rack.
Step 6: While the cakes cool, prepare the frosting by beating together the peanut butter and softened butter. Gradually add powdered sugar and milk until the frosting reaches a creamy consistency. Mix in the vanilla extract.
Step 7: Once the cakes are completely cool, place one layer on a serving plate. Spread the jelly evenly on top, followed by a layer of peanut butter frosting.
Step 8: Top with the second cake layer, then frost the top and sides of the cake with the remaining frosting.
Step 9: Slice and enjoy your Peanut Butter & Jelly Cake!

Tips & Variations

For a more intense peanut flavor, use natural peanut butter and toast it lightly before mixing.
Substitute jelly with fresh fruit preserves or marmalade for a different twist.
Use crunchy peanut butter in the frosting for added texture.
Make cupcakes instead of a layered cake for easy portion control and faster baking.
Ensure cakes are completely cool before frosting to avoid melting the frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the cake (well wrapped) for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A small cake with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a dark brown crumb base, topped by a thick middle layer of smooth light brown filling. The top layer is a shiny caramel glaze with dark chocolate dripping down the sides. On top, there are blackberries, raspberries, and chopped nuts arranged in the center, adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut butter?

Yes, almond or cashew butter can be used, but they will change the flavor profile. Adjust sweetness as needed since some nut butters are less sweet than peanut butter.

How do I prevent the cake from drying out?

Make sure to not overbake the cake; check doneness with a toothpick a few minutes before the timer. Also, properly wrap and store the cake to keep it moist.

Peanut Butter & Jelly Cake Recipe

Print Recipe

★★★★★

5 from 107 reviews

This Peanut Butter & Jelly Cake is a delightful twist on the classic sandwich, featuring moist peanut butter-infused cake layers sandwiched with your favorite jelly and frosted with a creamy peanut butter frosting. Perfect for peanut butter lovers looking for a nostalgic and indulgent dessert.

Author: Elias
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup creamy peanut butter
½ cup unsalted butter, softened
1 cup milk (whole or 2%)
3 large eggs
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract

For the Jelly Layer:

1 cup of your favorite jelly (grape or strawberry)

For the Peanut Butter Frosting:

1 cup creamy peanut butter
½ cup unsalted butter, softened
4 cups powdered sugar
¼ cup milk (adjust for consistency)
1 teaspoon vanilla extract

Instructions

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
Cream Peanut Butter and Butter: In a separate large bowl, beat the creamy peanut butter with the softened butter until smooth and creamy. Gradually add the granulated sugar and continue beating well. Then add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for added flavor.
Combine Ingredients: Alternate adding the dry flour mixture and milk to the peanut butter mixture, starting and ending with the flour. Mix gently until all ingredients are just combined to avoid overmixing which can toughen the cake.
Bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then remove from pans and transfer to wire racks to cool completely.
Prepare the Frosting: While the cakes cool, beat together the creamy peanut butter and softened butter until smooth. Gradually add the powdered sugar and milk, beating until the frosting reaches a smooth, spreadable consistency. Mix in the vanilla extract for flavor balance.
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread your chosen jelly evenly over the surface, followed by a generous layer of peanut butter frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining peanut butter frosting for full coverage.
Serve: Slice the cake using a sharp knife and enjoy immediately or refrigerate until ready to serve.

Notes

Use room temperature ingredients for smoother mixing and better texture.
If jelly is too thick, warm slightly to spread easily.
Adjust milk in frosting to achieve desired consistency.
Store leftover cake covered in the refrigerator for up to 3 days.
You can substitute peanut butter with natural or crunchy peanut butter for texture variation.
Allow the cake layers to cool completely before frosting to prevent melting.

Keywords: peanut butter cake, jelly cake, peanut butter jelly dessert, layered cake, frosting, easy cake recipe