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Peanut Butter & Jelly Cake Recipe

Peanut Butter & Jelly Cake Recipe
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★★★★★

5.1 from 13 reviews

This Peanut Butter & Jelly Cake combines the classic flavors of peanut butter and jelly in a moist, fluffy cake layered with sweet jelly and creamy peanut butter frosting. Perfect for dessert lovers looking for a nostalgic yet indulgent treat.

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 or jam (grape or strawberry recommended)

For the Peanut Butter Frosting:

  • 1 cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup milk (more if needed)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Oven and Cake Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray and optionally line the bottoms with parchment paper for easy removal of the cakes.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
  3. Cream the Peanut Butter and Butter: In a separate bowl, beat the softened unsalted butter and creamy peanut butter together until smooth and creamy, incorporating air for a lighter cake texture.
  4. Add the Sugar and Eggs: Gradually add the granulated sugar to the peanut butter and butter mixture and mix well. Add eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract.
  5. Combine Dry and Wet Ingredients: Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the flour mixture. Mix just until combined, avoiding over-mixing to keep the cake light.
  6. Bake the Cake: Divide the batter evenly into the prepared pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare the Peanut Butter Frosting: Beat together the peanut butter and softened butter until smooth. Gradually add powdered sugar and milk, mixing until fluffy and desired consistency is reached. Add more milk if needed.
  8. Assemble the Cake: Place one cooled cake layer on a serving plate, spread a layer of jelly evenly over it followed by a generous layer of peanut butter frosting. Top with the second cake layer and repeat the jelly and frosting layers.
  9. Decorate and Serve: Spread remaining frosting around the sides and top of the cake. Garnish with chopped peanuts or extra jelly for color if desired. Slice and enjoy your Peanut Butter & Jelly Cake.

Notes

  • Use whole or 2% milk for a richer cake texture.
  • Choose your favorite jelly or jam; grape and strawberry are classic options.
  • Do not over-mix the batter to avoid a dense cake.
  • For easier cake removal, line pans with parchment paper after greasing.
  • If frosting is too thick, add milk a teaspoon at a time to adjust consistency.
  • Store cake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: peanut butter cake, jelly cake, peanut butter frosting, layered cake, dessert, American dessert, peanut butter and jelly

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