Description
This Irresistible Peanut Butter & Jelly Cake takes a nostalgic favorite to new heights — featuring soft, moist peanut butter cake layers filled with sweet strawberry (or grape) jam and topped with luscious peanut butter frosting. It’s the ultimate dessert for PB&J lovers of all ages!
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the Filling:
- 3/4 cup strawberry or grape jam (or any fruit preserves)
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.
- Divide batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- Make the Frosting: In a large bowl, beat butter and peanut butter until smooth. Add powdered sugar, heavy cream, vanilla, and salt. Beat until light and fluffy, 2–3 minutes.
- Assemble the Cake: Place one cake layer on a serving plate. Spread jam evenly across the top. Add the second cake layer and frost the entire cake with peanut butter frosting.
- Optional: Drizzle extra jam over the top or swirl it into the frosting for a marbled look. Garnish with crushed peanuts if desired.
Notes
- Use your favorite jam — raspberry and blackberry work wonderfully too.
- To make cupcakes, divide batter into a muffin tin and bake for 18–20 minutes.
- For a fluffier texture, substitute 1/4 cup of the peanut butter with sour cream.
- Store covered at room temperature for 1 day or refrigerate for up to 4 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: American