Description
This Moist Peanut Butter and Jelly Cake combines rich, creamy peanut butter with a sweet and tangy jelly layer, all enveloped in a soft, tender cake. Topped with luscious peanut butter frosting, this classic flavor pairing is transformed into a delightful dessert perfect for any occasion.
Ingredients
Scale
For the Peanut Butter Cake:
- 2 cups (240g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240g) creamy peanut butter (or crunchy for more texture)
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 3 large eggs
- 1 cup (240ml) buttermilk (or regular milk with 1 tbsp lemon juice or vinegar)
- 1 tsp vanilla extract
- ½ cup (120g) unsalted butter, softened
For the Jelly Layer:
- ½ cup (120g) fruit preserves or jam (strawberry, grape, or raspberry work great)
- 1 tbsp water (to thin the jelly)
For the Peanut Butter Frosting:
- 1 cup (240g) creamy peanut butter
- 4 oz (113g) cream cheese, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk or heavy cream (for desired consistency)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes release easily.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later incorporation.
- Cream the Peanut Butter & Butter: Using a large bowl, beat together the creamy peanut butter, softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 to 4 minutes. This creates a smooth, creamy texture essential for the cake’s moist crumb.
- Add the Eggs & Vanilla: Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Then mix in the vanilla extract for flavor depth.
- Combine Wet & Dry Ingredients: Alternately add the dry ingredients and buttermilk to the peanut butter mixture, beginning and ending with the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the cake tender.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them onto a wire rack to cool completely.
- Make the Jelly Layer: While the cakes cool, place the fruit preserves and 1 tablespoon of water in a small saucepan over low heat. Stir occasionally until the jelly thins to a smooth, slightly runny consistency. Remove from heat and set aside.
- Make the Peanut Butter Frosting: In a large bowl, beat together creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Slowly add milk or heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency.
- Assemble the Cake: Once cooled, spread a generous layer of peanut butter frosting on top of one cake layer. Next, spread a layer of the thinned jelly evenly over the frosting. Place the second cake layer on top to complete the sandwich.
- Frost the Cake: Cover the entire cake—top and sides—with the remaining peanut butter frosting. Garnish with crushed peanuts or an optional drizzle of additional jelly, if desired, for extra texture and visual appeal.
Notes
- Check doneness around 25 minutes to avoid drying out the cake; a toothpick should come out clean.
- Any fruit jam or preserves can be used; berry flavors provide a lovely contrast to the peanut butter.
- For fluffier frosting, increase cream cheese quantity slightly and beat longer.
- Nut-Free Version: Substitute peanut butter with sunflower butter.
- Add Crunch: Incorporate chopped roasted peanuts into the batter or sprinkle on frosting.
- Vegan Version: Use plant-based butter, vegan cream cheese, and replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water).
