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If you love the comforting nostalgia of a classic peanut butter and jelly sandwich, then get ready to fall head over heels for this Peanut Butter and Jelly Cake Recipe. This ultra-moist treat combines tender peanut butter cake layers with a luscious peanut butter frosting and a perfectly tart jelly filling, capturing all the best flavors in every bite. It’s a delightful, fun twist that makes you feel cozy and festive all at once, perfect for sharing with friends or treating yourself to something indulgently sweet.
Ingredients You’ll Need
The magic of this Peanut Butter and Jelly Cake Recipe lies in its simple, well-balanced ingredients. Each one plays a crucial role: from the creamy peanut butter that adds depth and richness to the fluffy cake, to the fresh raspberries in the jelly that bring a tart brightness, making every bite a perfect harmony of flavors and textures.
- 1⅔ cups (210 g) all purpose flour: Provides the structure and tenderness for the cake layers.
- 3 tbsps (24 g) cornstarch: Helps keep the cake wonderfully soft and light.
- ½ tsp baking soda: Leavens the batter for a light crumb.
- 2 tsps baking powder: Boosts the rise and fluffiness of the cake.
- ½ tsp salt: Enhances all the sweet and nutty flavors (omit if using salted butter).
- ⅓ cup (80 g) unsalted butter, room temperature: Adds richness and moisture.
- ⅓ cup (75 g) unflavored vegetable oil: Keeps the cake tender and moist.
- ½ cup (100 g) white granulated sugar: Sweetens without overpowering.
- ¾ cup (150 g) light soft brown sugar: Adds subtle caramel notes and moisture.
- ⅔ cups (150 g) smooth unsweetened peanut butter: The star flavor that’s creamy and irresistible.
- 3 large eggs, room temperature: Bind the ingredients and enrich the cake.
- 1½ tsps vanilla extract/essence: Elevates the overall flavor profile.
- 1 cup (225 g) buttermilk, room temperature: Adds tang and tenderness.
- 1 cup (110 g) frozen raspberries: For the fresh and slightly tart jelly filling.
- ¾ tbsp (6 g) cornstarch: Thickens the jelly filling beautifully.
- 1 tbsp (15 g) fresh lemon juice: Brightens the raspberry jelly with fresh acidity.
- 3 tbsps (38 g) white granulated sugar (for jelly): Balances the tartness in the filling.
- 1½ cups (340 g) unsalted butter, room temperature (for frosting): Creates a rich and creamy frosting base.
- 3 cups (375 g) powdered sugar: Sweetens the frosting to perfection.
- 2 tsps vanilla extract/essence: Adds warmth and aroma to the frosting.
- ½ cup (120 g) heavy cream: Gives the frosting a silky, smooth texture.
- ½ tsp salt (for frosting): Balances sweetness and enhances the peanut butter flavor.
- 1 cup (250 g) smooth unsweetened peanut butter (for frosting): Delivers the ultimate creamy peanut butter flavor.
How to Make Peanut Butter and Jelly Cake Recipe
Step 1: Prepare the Peanut Butter Cake Batter
Start by preheating your oven to 180°C (350°F) and prepping two 8-inch cake tins—grease or line them to prevent sticking. Sift together flour, cornstarch, baking soda, baking powder, and salt, then whisk until blended. In a separate large bowl, beat butter, oil, both sugars, and peanut butter until light and creamy, about 3 minutes. Gradually add eggs one by one, mixing on low between each addition. Mix in vanilla and buttermilk until smooth, then gently fold in the dry ingredients with a spatula until just combined—overmixing will affect the cake’s tenderness.
Step 2: Bake and Cool the Cake Layers
Divide the batter evenly between your prepared pans and gently drop them on the counter to release any air bubbles. Bake for 30 to 35 minutes or until a toothpick comes out clean or with a few moist crumbs. Cool the cakes in their tins for 15-20 minutes, then transfer to wire racks to cool completely before assembling.
Step 3: Make the Scrumptious Jelly Filling
In a saucepan over low-medium heat, combine frozen raspberries, cornstarch, lemon juice, and sugar. Stir frequently to prevent sticking. Let the raspberries disintegrate and the mixture thicken, then remove from heat and cool to room temperature. This luscious jelly filling will add the perfect sweet-tart punch to complement the peanut butter.
Step 4: Whip Up the Creamy Peanut Butter Frosting
In a large bowl or stand mixer, add butter, powdered sugar, vanilla, heavy cream, peanut butter, and salt. Start mixing on low speed to combine, then crank it to medium-high and whip for a full 10 minutes, scraping down the bowl halfway through. The result is a silky smooth, rich frosting that’s punchy with peanut flavor and perfectly fluffy.
Step 5: Assemble Your Peanut Butter and Jelly Cake Recipe
Trim your cooled cake layers so they’re flat and even. Place the first cake layer on your stand and spread a generous amount of frosting on top. Pipe a frosting border around the edges to hold the jelly filling inside, then spoon half the jelly into the center. Add the second cake layer on top and cover the entire cake with more frosting. Use a cake scraper for smooth edges if you like, then pipe a decorative frosting border around the top edges and fill the middle with the remaining jelly. Your show-stopping cake is now ready to enjoy!
How to Serve Peanut Butter and Jelly Cake Recipe
Garnishes
Give your Peanut Butter and Jelly Cake Recipe a cheerful finishing touch by adding fresh raspberries or crushed peanuts on top. A light dusting of powdered sugar can add a delicate sparkle, while a drizzle of melted peanut butter or raspberry sauce perfectly accents the flavors and adds visual appeal.
Side Dishes
This cake shines best when enjoyed alongside simple sides like a scoop of vanilla ice cream or a dollop of whipped cream. A hot cup of coffee or a creamy latte creates a comforting pairing that balances the cake’s sweet and nutty richness, making every bite feel even more indulgent.
Creative Ways to Present
For a fun twist, serve individual slices with a spoonful of extra homemade jelly on the side or layer small portions in clear dessert cups to show off the beautiful peanut butter and jelly layers. You can also add edible flowers or color-themed sprinkles for parties, giving your Peanut Butter and Jelly Cake Recipe a playful and festive vibe.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover your leftover Peanut Butter and Jelly Cake Recipe tightly with plastic wrap or store in an airtight cake container. Keep it refrigerated and enjoy within 3-4 days to maintain freshness and moist texture.
Freezing
You can freeze this cake by wrapping it well in plastic wrap and placing it in a freezer-safe container. For best results, freeze uncut cake for up to 2 months. Thaw overnight in the refrigerator before serving to preserve its texture and flavor perfectly.
Reheating
Since this cake is best served chilled or at room temperature, avoid microwaving. If it’s been refrigerated, simply let slices sit out for 20-30 minutes before enjoying to allow the frosting to soften slightly and release all those amazing peanut butter and jelly flavors.
FAQs
Can I use a different type of jelly or jam for this cake?
Absolutely! While the recipe calls for raspberry jelly, you can experiment with strawberry, blackberry, or even a mixed berry jam. Just keep in mind that some jams may be sweeter or thicker, so you might want to adjust the sugar or cornstarch amounts slightly to balance the flavor and consistency.
Is it okay to use crunchy peanut butter instead of smooth?
For the best texture and frosting consistency, smooth peanut butter is recommended. Crunchy peanut butter could create uneven texture in the batter and frosting, but if you love that little bit of crunch, feel free to add it in small amounts or as a garnish.
Can this cake be made dairy-free?
You can try substituting the butter, buttermilk, and heavy cream with plant-based alternatives like dairy-free margarine or coconut cream, and almond or oat milk with a bit of vinegar for acidity. The texture might vary slightly, but it’s definitely doable if you’re looking for a dairy-free peanut butter and jelly cake.
What’s the best way to level my cakes before assembling?
Use a serrated knife and trim off the dome tops of each cake layer so they’re nicely flat and even. This helps prevent the cake from leaning and makes it easier to assemble and frost evenly.
Can I make the jelly filling ahead of time?
Yes, the jelly filling can be made a day in advance and kept covered in the refrigerator. Bring it to room temperature before assembling the cake so it works well with the frosting and doesn’t cause it to melt or slide off.
Final Thoughts
I can’t recommend enough giving this Peanut Butter and Jelly Cake Recipe a try—it’s like a warm hug wrapped in cake form! Whether you’re making it for a celebration, a special treat, or simply because you crave that nostalgic combination, it’s sure to bring big smiles and happy memories. So roll up your sleeves and enjoy the fun of baking this delicious twist on a beloved classic.
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Print
Peanut Butter and Jelly Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 large slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This ultra-moist peanut butter and jelly cake is a nostalgic treat featuring soft peanut butter cake layers paired with creamy peanut butter frosting and a sweet-tart raspberry jelly filling. With rich textures and classic flavors, this cake offers a delightful twist on the beloved peanut butter and jelly combo perfect for any occasion.
Ingredients
Peanut Butter Cake
- 1⅔ cups (210 g) all purpose flour
- 3 tbsps (24 g) cornstarch
- ½ tsp baking soda
- 2 tsps baking powder
- ½ tsp salt (omit if using salted butter)
- ⅓ cup (80 g) unsalted butter, room temperature
- ⅓ cup (75 g) unflavored vegetable oil (canola oil recommended)
- ½ cup (100 g) white granulated sugar
- ¾ cup (150 g) light soft brown sugar
- ⅔ cup (150 g) smooth unsweetened peanut butter (creamy, processed)
- 3 large eggs, room temperature
- 1½ tsps vanilla extract/essence
- 1 cup (225 g) buttermilk, room temperature
Jelly Filling
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch
- 1 tbsp (15 g) fresh lemon juice
- 3 tbsps (38 g) white granulated sugar
Peanut Butter Frosting
- 1½ cups (340 g) unsalted butter, room temperature
- 3 cups (375 g) powdered sugar (icing/confectioners’ sugar)
- 2 tsps vanilla extract/essence
- ½ cup (120 g) heavy cream, room temperature
- ½ tsp salt
- 1 cup (250 g) smooth unsweetened peanut butter (creamy)
Instructions
- Preheat and prepare pans: Preheat the oven to 180°C (350°F) conventional. Grease and/or line two 8-inch cake tins using homemade cake release or preferred method.
- Combine dry ingredients: In a bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Whisk well and set aside.
- Cream wet ingredients: In a large bowl, beat the butter, vegetable oil, white granulated sugar, light brown sugar, and peanut butter using an electric mixer on medium speed for 3 minutes until light and creamy.
- Add eggs and flavorings: Add eggs one at a time on low speed, mixing well after each (10-15 seconds). Then add vanilla extract and buttermilk, mixing on medium speed until smooth and creamy.
- Fold dry ingredients: Using a spatula, gently fold the dry ingredients into the wet batter until just combined; avoid overmixing.
- Bake the cake layers: Divide the batter evenly between the two prepared cake tins, then lightly drop the tins on the counter to remove air bubbles. Bake for 30-35 minutes until a toothpick comes out clean or with a few moist crumbs.
- Cool the cakes: Let the cakes cool in the tins for 15-20 minutes, then transfer onto a wire rack to cool completely.
- Prepare jelly filling: In a saucepan over low-medium heat, combine frozen raspberries, cornstarch, lemon juice, and sugar. Stir frequently until raspberries break down and mixture thickens. Remove from heat and cool to room temperature.
- Make peanut butter frosting: In a large bowl or stand mixer bowl, combine butter, powdered sugar, vanilla, heavy cream, peanut butter, and salt. Mix on low speed until combined, then increase to medium-high and beat for 10 minutes until silky smooth, scraping down the bowl halfway.
- Trim and assemble layers: Trim cake tops to make them flat. Place the first cake layer on a cake stand, spread a generous layer of frosting on top, then pipe a border using a large 1M tip to form a dam.
- Add jelly filling: Spoon half the raspberry jelly into the piped border on the first cake layer.
- Top with second cake layer: Place the second cake layer on top and cover the entire cake with frosting. Smooth sides with a cake scraper if available.
- Decorate cake top: Pipe a decorative border with a 1M tip around the top edges and fill the center with the remaining jelly filling. Serve and enjoy!
Notes
- Use gram measurements for best accuracy when measuring ingredients.
- When using convection ovens, reduce baking temperature by 20°C (about 25°F) and monitor baking times closely.
- If using sweetened peanut butter like Skippy, reduce sugar slightly in the cake and frosting to balance sweetness.
- If frosting is too soft or not smooth, chill it briefly and re-whip for better consistency.
- Ensure all dairy ingredients and eggs are at room temperature for optimal mixing and texture.
