Peanut Butter and Jelly Cake
Indulge in the nostalgic flavors of your favorite childhood sandwich with this show-stopping Peanut Butter and Jelly Cake. This decadent dessert layers moist and fluffy vanilla cake with a luscious strawberry or grape jelly filling and a creamy peanut butter frosting that’s perfectly sweet and nutty. Each bite delivers a delightful balance of textures and flavors, beautifully combining rich peanut butter and fruity jelly in a way that feels both familiar and elevated. Ideal for birthdays, potlucks, or anytime you want a crowd-pleasing treat, this recipe is easy to follow and ready in just over an hour. With its retro charm and irresistible taste, this Peanut Butter and Jelly Cake is sure to become a family favorite—and a hit on dessert tables everywhere!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 1.5 cups Granulated sugar
- 3 pieces Eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.5 cups Creamy peanut butter
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 cup Strawberry or grape jelly
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a mixer to cream the butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the peanut butter frosting, beat the peanut butter, powdered sugar, and heavy cream until smooth and fluffy. If the frosting is too thick, add more heavy cream, 1 tablespoon at a time.
Place one cake layer on a serving plate and spread a generous layer of jelly over the top.
Spread a layer of peanut butter frosting over the jelly for added stability.
Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.
For decoration, optionally create swirls in the frosting or add small dollops of jelly on top as garnish.
Refrigerate the cake for 15-20 minutes to set the frosting before slicing and serving.
Nutrition Facts
Calories |
4850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 939.8 g | 342% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 666.7 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 445 mg | 34% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
