Print

Peanut Butter & Jelly Cake Recipe

Print Recipe

★★★★★

4.8 from 51 reviews

This Peanut Butter & Jelly Cake is a nostalgic, delightful dessert that combines the creamy richness of peanut butter with the sweet burst of jelly layered between moist cake layers and topped with luscious peanut butter frosting. Perfect for celebrations or anytime you crave a comforting treat, this cake offers a harmonious blend of flavors and textures that are sure to satisfy your sweet tooth.

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 to prevent sticking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents for a perfectly risen cake.
  3. Cream the Peanut Butter and Butter: In a separate bowl, beat the softened unsalted butter and creamy peanut butter with an electric mixer or whisk until smooth and creamy, incorporating air for a lighter texture.
  4. Add the Sugar and Eggs: Add the granulated sugar to the peanut butter and butter mixture; continue mixing until well combined. Then, add the eggs one at a time, blending thoroughly after each addition. Stir in the vanilla extract.
  5. Combine Dry and Wet Ingredients: Alternate adding the flour mixture and milk to the wet peanut butter mixture, starting and ending with the flour. Mix just until combined to avoid over-mixing and a dense cake.
  6. Bake the Cake: Divide the batter evenly into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in pans for 10 minutes before transferring to a cooling rack.
  7. Prepare the Peanut Butter Frosting: Beat the creamy peanut butter and softened butter until smooth. Gradually add powdered sugar and milk, mixing until fluffy. Adjust milk quantity to achieve desired frosting consistency.
  8. Assemble the Cake: Place one cake layer on a serving plate. Spread an even layer of jelly on top, followed by a generous layer of peanut butter frosting. Repeat with the second cake layer and top with jelly and frosting.
  9. Decorate and Serve: Optionally, frost the sides and top of the cake with remaining frosting. Garnish with chopped peanuts or extra jelly for visual appeal. Slice and enjoy your Peanut Butter & Jelly Cake.

Notes

  • Ensure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
  • Do not over-mix the batter to keep the cake tender and light.
  • You can use any preferred jelly or jam flavor to customize the taste.
  • If frosting is too thick, add additional milk a teaspoon at a time until desired consistency is reached.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Peanut Butter Cake, Jelly Cake, Layer Cake, Peanut Butter Frosting, Sweet Cake Dessert, Classic American Cake

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