Description
This Moist Peanut Butter and Jelly Cake combines the classic flavors of creamy peanut butter and sweet jelly into a rich, layered dessert. Soft, tender cake layers are enhanced with a luscious peanut butter frosting, making it a perfect treat for any occasion.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup smooth strawberry or grape jelly
Frosting
- 1/2 cup heavy cream
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F and grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is light and fluffy, then add both granulated and brown sugars and continue beating until creamy and well incorporated.
- Add Eggs and Vanilla: Mix in the eggs one at a time to the creamed mixture, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and whole milk to the batter, starting and ending with the dry ingredients, mixing just until combined to avoid overmixing and keeping the cake tender.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake the cakes for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely to room temperature.
- Assemble Cake Layers: Once cooled, spread the jelly evenly over the top of one cake layer, then place the second cake layer on top to form a sandwich.
- Prepare Frosting: Beat together the peanut butter, heavy cream, and powdered sugar until smooth and spreadable to create a creamy frosting.
- Frost the Cake: Spread the peanut butter frosting evenly over the top and sides of the assembled cake.
- Serve: Slice the cake and serve as a delightful dessert that brings together classic peanut butter and jelly flavors in cake form.
Notes
- For extra texture and crunch, add chopped roasted peanuts between the cake layers along with the jelly.
- You can swap the strawberry jelly for grape or raspberry jelly depending on your flavor preference.
- Make sure the cake layers are completely cooled before adding the jelly to prevent it from soaking into the cake too quickly.
