Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 cup creamy peanut butter
- ½ cup jelly or jam of choice (strawberry, grape, or other)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in peanut butter until fully combined.
- Alternately add dry ingredients and milk to the peanut butter mixture, beginning and ending with dry ingredients. Mix gently after each addition.
- Divide batter evenly between the prepared pans.
- Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Spread jelly on one cake layer, top with the second layer, and frost with peanut butter frosting or spread additional peanut butter as desired.
Notes
Use creamy peanut butter for smooth texture or chunky for added crunch.
Jelly flavor can be swapped to suit your preference.
For an extra touch, sprinkle chopped peanuts on top or add a swirl of jelly in the frosting.
- Prep Time: 20
- Cook Time: 30