Name: Peanut Butter & Jelly Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
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; ½ cup unsalted butter, softened; 4 cups powdered sugar; ¼ cup milk (adjust for consistency); 1 teaspoon vanilla extract

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Introduction

This Peanut Butter & Jelly Cake combines the nostalgic flavors of a classic sandwich into a moist, layered dessert. With creamy peanut butter frosting and a sweet jelly center, it’s perfect for a fun twist on a traditional cake that everyone will love.

A three-layer round cake with light brown creamy filling between each layer of dense, dark brown cake is shown on a white plate with a thin gold rim. The top of the cake is covered with a shiny, dark chocolate glaze that drips down the sides unevenly. On top, there are several fresh raspberries, some whole cashew nuts, and a small green mint leaf arranged in a small cluster. A silver fork rests on the plate beside the cake, and there are scattered peanuts around the plate on a white marbled surface. The background is softly blurred, suggesting a cozy indoor setting. 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.
Step 4: Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 5: Alternate adding the dry mixture and milk to the peanut butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Step 6: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: To make the frosting, beat together peanut butter and softened butter until creamy. Gradually add powdered sugar and milk, mixing until you reach a smooth, spreadable consistency. Stir in the vanilla extract.
Step 9: Place one cake layer on a serving plate. Spread the jelly evenly over it, then add a layer of peanut butter frosting.
Step 10: Top with the second cake layer and frost the top and sides of the cake with the remaining frosting.
Step 11: Slice and enjoy your Peanut Butter & Jelly Cake!

Tips & Variations

Use crunchy peanut butter if you prefer a bit of texture in your frosting and cake batter.
Swap the jelly for preserves like raspberry or mixed berry for a different fruit flavor.
If you want a richer cake, substitute whole milk with buttermilk.
Chill the cake for an hour before serving to let the flavors meld and make frosting easier to cut.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 20 minutes for the best texture. Leftover slices can be warmed slightly in the microwave for a few seconds if desired.

How to Serve

A close-up of a slice of three-layer cake on a white plate with a fork on the side is shown. The cake consists of alternating light brown sponge cake and creamy beige filling in three layers. The top layer is decorated with two red cherries and small swirls of light brown frosting. A shiny, dark red glaze generously drips down the sides of the cake, creating a rich and glossy appearance. The setting has a white marbled texture surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this cake?

Yes, you can use natural peanut butter, but because it tends to be oilier, you may need to stir it well before measuring and be mindful that it might affect the texture slightly.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend and make sure your baking powder is gluten-free as well for best results.