I have always loved the classic combination of peanut butter and jelly, and turning it into a cake felt like a fun, delicious challenge. This Peanut Butter & Jelly Cake quickly became one of my favorite recipes to bake for friends and family. The balance of creamy peanut butter and sweet, fruity jelly wrapped in soft, moist cake layers makes every bite simply irresistible.
You will love this recipe because it brings nostalgia and comfort in every slice. It’s perfect for celebrations or a cozy afternoon treat. What’s more, it’s incredibly versatile—you can use any jelly flavor you prefer, from strawberry to grape or even mixed berry. Plus, the cake can be dressed up with different toppings or frosting styles depending on your mood.
This recipe is also affordable. It uses pantry staples that most people have on hand or can easily find at any grocery store. Peanut butter and jelly, flour, sugar, eggs—simple ingredients that come together to create something special.
Here are the key ingredients you’ll need:
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All-purpose flour
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Granulated sugar
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Baking powder
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Salt
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Unsalted butter
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Eggs
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Milk
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Creamy peanut butter (smooth or chunky)
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Jelly or jam of your choice (strawberry or grape are classics)
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Vanilla extract
This cake is approachable for bakers of all levels. Whether you’re baking for the first time or have plenty of experience, you’ll find this recipe straightforward and rewarding. The ingredient list is simple, yet the results are impressive. It’s the perfect balance of easy and delicious, making it a staple in my baking repertoire.
Preparing this Peanut Butter & Jelly Cake is straightforward and rewarding. You’ll love how the rich peanut butter flavor blends perfectly with the sweet jelly, all wrapped in soft, moist cake layers. Follow these step-by-step instructions to bake a cake that’s both quick and easy to make, yet impressive in taste and texture.
How to Prepare This Recipe
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Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure your cake layers come out clean and smooth.
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Mix the dry ingredients. In a large bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and prevents lumps in your batter.
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Cream the butter and sugar. In a separate large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer. Continue until the mixture is light and fluffy, about 3-4 minutes.
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Add the eggs and vanilla. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract for added flavor.
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Incorporate the peanut butter. Add the creamy peanut butter to the wet mixture and beat until fully combined. This step infuses the batter with a rich, nutty taste.
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Alternate adding dry ingredients and milk. Gradually add the flour mixture to the wet ingredients in three parts, alternating with milk added in two parts. Begin and end with the flour mixture. Mix each addition just until combined; do not overmix.
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Divide the batter between the prepared pans. Use a spatula to spread the batter evenly.
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Bake the cake layers. Place the pans in the preheated oven and bake for about 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
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Cool the cakes completely. Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool fully before assembling.
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Assemble the cake. Spread a generous layer of your chosen jelly or jam on top of one cake layer. Place the second layer on top, then frost or spread peanut butter frosting over the entire cake if desired.
Quick and Easy
This recipe is designed to be quick without sacrificing flavor. The mixing steps are simple and efficient, making it suitable for weeknight baking or last-minute celebrations. Plus, it uses common ingredients and standard kitchen tools, so no specialty equipment is required.
Customizable
Feel free to customize this cake with your favorite jelly flavors, whether classic strawberry, grape, or even a mixed berry blend. You can also swap creamy peanut butter for chunky if you prefer some texture. For an extra touch, sprinkle chopped peanuts on top or swirl jelly into the frosting.
Popular with Many People
This cake’s nostalgic flavors appeal to kids and adults alike. It’s often requested at family gatherings and works beautifully as a birthday cake or a casual dessert. Its familiar taste combined with a fresh presentation makes it a crowd-pleaser every time.
Irresistible Peanut Butter & Jelly Cake Recipe
This Peanut Butter & Jelly Cake combines two timeless flavors in a moist, tender cake perfect for any occasion. Its creamy peanut butter layers paired with sweet jelly create a nostalgic and irresistible dessert.
- Total Time: 50 minutes
- Yield: 10 1x
Ingredients
- 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
FAQs
Q: Can I use natural peanut butter instead of creamy peanut butter?
A: Yes, you can. Natural peanut butter may change the texture slightly but will add a rich, authentic flavor. Just make sure it’s well stirred before using.
Q: What type of jelly works best in this cake?
A: Strawberry and grape jellies are classic choices, but any fruit jelly or jam you enjoy will work well. You can even experiment with raspberry or mixed berry for a different twist.
Q: Can I make this cake gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Make sure it includes xanthan gum or add it separately for structure.
Q: How should I store the cake?
A: Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the layers before assembly.
Q: Can I make this cake ahead of time?
A: Absolutely. You can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store in the refrigerator until ready to assemble and frost.
Q: Is this recipe suitable for kids?
A: Definitely. The flavors are kid-friendly, and the cake’s soft texture makes it easy for children to enjoy. It’s perfect for birthday parties or special treats.