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Peanut Butter & Jelly Cake Recipe

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★★★★★

4.8 from 127 reviews

A deliciously rich and moist Peanut Butter & Jelly Cake combining the classic flavors of creamy peanut butter and sweet jelly in a moist layered cake, topped with a smooth peanut butter frosting. Perfect for dessert lovers seeking a nostalgic treat with a modern twist.

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 the 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 ensure even distribution of leavening agents and seasoning.
  3. Cream Peanut Butter and Butter: In a large bowl, beat the creamy peanut butter and softened unsalted butter together until smooth and well combined. Gradually add the granulated sugar, beating continuously until fully incorporated and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for aroma and flavor.
  4. Combine Ingredients: Alternately add the dry flour mixture and milk to the peanut butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can result in a dense cake.
  5. Bake: Pour the batter evenly into the prepared cake pans, smoothing 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. Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  6. Prepare the Frosting: While the cakes cool, beat together the creamy peanut butter and softened butter until smooth. Gradually add powdered sugar and ¼ cup of milk, adjusting the amount for desired consistency, then mix in the vanilla extract. Beat until the frosting is creamy and smooth.
  7. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the jelly evenly over the layer, followed by a generous layer of peanut butter frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining peanut butter frosting, smoothing it out for an even finish.
  8. Serve: Slice the cake into pieces and enjoy the nostalgic and indulgent peanut butter and jelly flavor combination.

Notes

  • You can use either grape or strawberry jelly depending on your preference.
  • Adjust milk in the frosting to get the perfect spreadable consistency—add a little more if too thick.
  • Be careful not to overmix the batter to keep the cake light and fluffy.
  • Make sure cake layers are completely cool before frosting to prevent melting.
  • Store leftover cake covered in the refrigerator for up to 3 days for best freshness.

Keywords: Peanut Butter Cake, Jelly Cake, Layer Cake, Dessert, Peanut Butter Frosting, Classic Flavors

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