Description
This Moist Peanut Butter and Jelly Cake combines the rich, creamy flavor of peanut butter with the sweet tartness of jelly to create a delightful layered dessert. Featuring a tender peanut butter cake, a smooth fruit preserves layer, and a luscious peanut butter cream cheese frosting, this cake is perfect for gatherings or special occasions. The recipe is straightforward and yields a moist, flavorful cake with a perfect balance of sweetness and nuttiness.
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 prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to prepare for combining with wet ingredients.
- Cream the Peanut Butter & Butter: In a large bowl, beat the creamy peanut butter, softened unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy, approximately 3 to 4 minutes. This step ensures a smooth and creamy texture in the cake batter.
- Add the Eggs & Vanilla: Add the eggs one at a time to the peanut butter mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract for added flavor.
- Combine Wet & Dry Ingredients: Alternately add the dry ingredients and buttermilk to the peanut butter mixture, starting and ending with the dry ingredients. Mix gently until just combined, taking care not to overmix to maintain cake tenderness.
- Bake the Cake: Divide the prepared batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely.
- Make the Jelly Layer: While the cakes are cooling, place the fruit preserves and 1 tablespoon of water in a small saucepan over low heat. Stir occasionally until the jelly is thinned to a smooth, slightly runny consistency. Remove from heat and set aside.
- Make the Peanut Butter Frosting: In a large bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Add milk or heavy cream one tablespoon at a time until the frosting reaches your desired spreadable consistency.
- Assemble the Cake: Once the cakes are completely cooled, spread a layer of peanut butter frosting on top of one cake layer. Next, spread a generous layer of the thinned jelly over the frosting. Carefully place the second cake layer on top.
- Frost the Cake: Using the remaining peanut butter frosting, frost the top and sides of the entire cake evenly. Optionally, garnish with crushed peanuts or a drizzle of additional jelly for extra decoration and texture.
Notes
- Check the cake’s doneness early at 25 minutes to avoid overbaking and dryness by using a toothpick test.
- Use any preferred flavor of fruit preserves or jelly, with berry jams providing a complementary sweet contrast to peanut butter.
- For a fluffier peanut butter frosting, increase the amount of cream cheese slightly and beat the mixture longer.
- Nut-free version: Substitute peanut butter with sunflower butter.
- Add crunch by mixing in chopped roasted peanuts in the batter or sprinkling them on top of the finished frosting.
- Vegan version: Use plant-based butter, non-dairy cream cheese, and replace eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
