Description
Childhood nostalgia meets gourmet baking in this Peanut Butter & Jelly Cake, a delightful dessert that bridges comfort and creativity. Sweet raspberry jam and creamy peanut butter frosting elevate this classic sandwich into a memorable celebration you’ll savor with pure delight.
Ingredients
Scale
Cake Ingredients:
Main Dry Ingredients:
- 2 cups (473 ml) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Main Wet Ingredients:
- 1/2 cup (120 ml) creamy peanut butter
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (237 ml) milk (whole or 2%)
- 3 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup (240 ml) of your favorite jelly (grape or strawberry)
Frosting Ingredients:
Main Components:
- 1 cup (240 ml) creamy peanut butter
- 1/2 cup (113 g) unsalted butter, softened
- 4 cups (454 g) powdered sugar
Liquid Ingredients:
- 1/4 cup (60 ml) milk (adjust for consistency)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (175C). Prepare two 9-inch round cake pans by greasing, flouring, or lining with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in a medium mixing bowl until thoroughly combined.
- In a separate large bowl, cream peanut butter and softened butter until smooth and uniform. Gradually incorporate granulated sugar, mixing until light and fluffy.
- Add eggs individually to the peanut butter mixture, blending completely after each addition. Stir in vanilla extract until well integrated.
- Alternately fold dry ingredients and milk into the peanut butter mixture, beginning and concluding with flour. Mix gently until just combined to maintain cake’s tender texture.
- Evenly distribute batter between prepared pans, smoothing surfaces with a spatula. Bake for 25-30 minutes, checking doneness with a toothpick inserted in the center.
- Remove cakes from oven and allow to rest in pans for 10 minutes. Transfer to a cooling rack and let cool completely.
- Prepare frosting by beating peanut butter and softened butter until creamy. Gradually add powdered sugar and milk, mixing until achieving a smooth, spreadable consistency.
- Place first cake layer on serving plate. Spread a generous layer of jelly across the surface, followed by a smooth layer of peanut butter frosting.
- Position second cake layer on top. Frost entire cake, covering top and sides evenly with remaining peanut butter frosting.
- Slice and serve the decadent peanut butter and jelly cake, enjoying the nostalgic flavor combination.
Notes
- Choose natural, unsweetened peanut butter for a less sweet, more authentic flavor that enhances the cake’s richness.
- Room temperature ingredients ensure smoother mixing and a more consistent cake texture, preventing lumpy batter.
- For gluten-free option, swap all-purpose flour with a blend of almond and gluten-free flour to maintain cake’s soft structure.
- Add a sprinkle of sea salt on top of frosting to balance sweetness and create a gourmet touch that elevates the classic PB&J flavor profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 430
- Sugar: 36 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 60 mg