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Peanut Butter & Jelly Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://tastygenius.com/peanut-butter-and-jelly-cake-recipe/