Name: Peanut Butter & Jelly Cake Recipe
Prep time: 20 min
Cook time: PT-489720H17M17S
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 or jam (grape or strawberry recommended); 1 cup creamy peanut butter; ½ cup unsalted butter, softened; 4 cups powdered sugar; ¼ cup milk (more if needed); 1 teaspoon vanilla extract

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Introduction

The Peanut Butter & Jelly Cake is a nostalgic twist on a classic flavor combination. This moist and flavorful cake layers creamy peanut butter frosting with your favorite jelly for a delightful treat that’s perfect for any occasion.

A slice of layered cake sits on a white plate with a small silver fork beside it. The cake has five visible layers, starting from the bottom with a crumbly light brown crust, topped by a deep red jelly layer. Above the jelly is a creamy light brown layer, followed by another jelly layer, then a final light brown creamy layer, all held together by another crumbly brown crust on top. Thick glossy dark red syrup drips from the top while several whole dark red berries rest on top of the cake. The background is softly blurred with a white marbled texture surface. 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 or jam (grape or strawberry work great)
1 cup creamy peanut butter (for frosting)
½ cup unsalted butter, softened (for frosting)
4 cups powdered sugar
¼ cup milk (more if needed)
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: 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.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
Step 3: In another bowl, beat the softened unsalted butter and peanut butter together until smooth and creamy using an electric mixer or whisk.
Step 4: Add the granulated sugar to the peanut butter mixture and mix well. Then add the eggs one at a time, mixing thoroughly after each. Stir in the vanilla extract.
Step 5: Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined without over-mixing.
Step 6: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack.
Step 7: To make the frosting, beat the peanut butter and softened butter until smooth. Gradually add powdered sugar and milk, mixing until fluffy. Adjust milk to reach desired consistency. Stir in vanilla extract.
Step 8: When the cakes are completely cool, place one layer on a serving plate. Spread a layer of jelly evenly, then spread a generous layer of peanut butter frosting on top. Place the second layer on top and repeat the jelly and frosting layers.
Step 9: Decorate the cake as desired by spreading remaining frosting on the sides and top. Garnish with chopped peanuts or extra jelly for a colorful touch. Slice and enjoy!

Tips & Variations

Use a flavor of jelly that you love to personalize the cake, such as raspberry or apricot.
For an even lighter texture, sift the dry ingredients before mixing.
If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a pinch of salt to balance the sweetness.
Try adding chopped peanuts on top for extra crunch and texture.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring the cake to room temperature before serving for the best texture and flavor. If needed, reheat slices gently in the microwave for about 10 seconds.

How to Serve

A slice of cake with six visible layers is shown on a white plate, placed on a stack of white plates with a white marbled texture surface underneath. The bottom layer is crumbly and light brown, resembling a cookie base. Above it is a thick creamy beige layer, followed by a thin layer of glossy dark red jelly. Next is another thick creamy beige layer similar to the one below. On top of this is a crumbly golden brown streusel layer. The top layer is a smooth, shiny dark red jelly layer, decorated with fresh round red raspberries that appear glossy and juicy. The side crust is light brown and smooth, holding the cake layers firmly. 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, but natural peanut butter is usually oilier and less stable, which might affect the texture of the cake and frosting. For best results, use creamy peanut butter that is well mixed.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum or add it separately to help the cake hold together.