Peanut Butter and Jelly Cake Recipe

If you’re a fan of the classic peanut butter and jelly sandwich, you’re going to fall in love with this Peanut Butter and Jelly Cake.

This decadent dessert combines the rich, nutty flavor of peanut butter with the sweet tanginess of strawberry jam, all wrapped in a moist, tender cake.

Perfect for birthdays, celebrations, or just satisfying your sweet tooth, this recipe is sure to impress.

Let’s dive in!

Why You’ll Love This Recipe

• Perfect Balance of Flavors: The creamy peanut butter cake pairs beautifully with the sweet strawberry jam and fluffy peanut butter buttercream.
• Moist and Tender Texture: Thanks to buttermilk and cake flour, this cake is incredibly soft and light.
• Customizable: Use your favorite jam or add crushed peanuts for extra crunch.
• Great for Any Occasion: Whether it’s a birthday, potluck, or weekend treat, this cake is a crowd-pleaser.

Needed Tools

1. Cake Pans: Three 8-inch or four 6-inch round cake pans for even baking.
2. Parchment Paper: To line the cake pans and prevent sticking.
3. Nonstick Spray: For greasing the pans and parchment paper.
4. Electric Mixer: A stand mixer or hand mixer for creaming butter, mixing batter, and whipping buttercream.
5. Paddle Attachment: For mixing cake batter and buttercream.
6. Wire Cooling Rack: To cool the cakes evenly after baking.
7. Offset Spatula: For smoothing frosting and achieving clean edges.
8. Cake Turntable: Makes frosting and decorating the cake much easier.
9. Piping Bag and Tips: For creating decorative borders and designs with the buttercream.
10. Sifter: To sift powdered sugar and dry ingredients for a smooth texture.
11. Measuring Cups and Spoons: For accurate measurements of ingredients.
12. Wooden Spoon: To remove air bubbles from the buttercream.
13. Cake Board or Serving Plate: For assembling and presenting the cake.
14. Toothpick or Cake Tester: To check if the cake is fully baked.
15. Bench Scraper: For smoothing the sides of the frosted cake.

Ingredients

For the Cake

• 3 cups (345 g) cake flour
• 3 teaspoons (12 g) baking powder
• 1 teaspoon (5.6 g) coarse salt
• 1 teaspoon (2.6 g) cinnamon
• 1 cup (226 g) unsalted butter, at room temperature
• 1 cup (250 g) peanut butter
• 2 cups (400 g) granulated sugar
• 4 eggs, at room temperature
• 1 cup (240 g) buttermilk, at room temperature
• 1 tablespoon (13 g) vanilla extract

For the Buttercream

• 5 cups (625 g) powdered sugar, measured and sifted
• 1 ½ cups (339 g) unsalted butter, slightly chilled
• 1 cup (250 g) creamy peanut butter
• 1 tablespoon (13 g) pure vanilla extract
• ¼ cup (57.75 g) heavy whipping cream
• Pinch of coarse salt

Extras

• Seedless strawberry jam
• Lightly salted peanuts (optional, for garnish)

Instructions

Step 1: Bake the Cake

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Spray three 8-inch or four 6-inch cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
2. Mix Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, salt, and cinnamon. Set aside.
3. Cream Butter and Peanut Butter: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and peanut butter together until creamy. Add the sugar and mix on medium speed for about 3 minutes until light and fluffy.
4. Add Eggs and Vanilla: Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined. Scrape down the sides and bottom of the bowl as needed.
5. Incorporate Dry Ingredients and Buttermilk: With the mixer on low, add half of the flour mixture, then stream in the buttermilk. Mix until just combined. Add the remaining flour and mix until the batter is smooth.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Peanut Butter Buttercream

1. Beat Butter and Peanut Butter: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and peanut butter on medium-high speed until smooth, about 45 seconds.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, mixing on low speed at first to avoid a sugar cloud, then increase to high speed.
3. Incorporate Remaining Ingredients: Add the vanilla extract, salt, and heavy whipping cream. Whip on high speed for 4-5 minutes until the buttercream is light and fluffy. Scrape down the sides of the bowl as needed.
4. Remove Air Bubbles: Use a wooden spoon to stir the frosting, pushing out any air bubbles for a smooth finish.

Step 3: Assemble the Cake

1. Layer the Cake: Place the first cake layer on a cake board or serving plate. Spread about ½ cup of peanut butter frosting evenly over the top. Pipe a border of frosting around the edge to create a “wall” for the jam.
2. Add Jam: Fill the center with about ½ cup of seedless strawberry jam, spreading it carefully within the frosting border. Avoid overfilling to keep the cake stable.
3. Repeat: Place the second cake layer on top and repeat the process.
4. Crumb Coat: Place the third cake layer (bottom side up) on top. Spread a thin layer of frosting over the entire cake to create a crumb coat. Freeze the cake for 10-15 minutes to set the crumb coat.
5. Frost the Cake: Once the crumb coat is set, frost the cake with the remaining buttercream. For sharp edges, freeze the cake again for 20-30 minutes before removing the cake board (if used) and adding the final layer of frosting on top.
6. Garnish (Optional): Decorate with lightly salted peanuts or a drizzle of strawberry jam for an extra touch.

Tips for Success

• Room Temperature Ingredients: Ensure all refrigerated ingredients (butter, eggs, buttermilk) are at room temperature for a smooth batter and frosting.
• Don’t Overfill with Jam: Too much jam can make the cake unstable. Stick to about ½ cup per layer.
• Chill Between Steps: Chilling the cake during assembly helps maintain structure and makes frosting easier.
• Customize the Jam: Swap strawberry jam for raspberry, grape, or any other favorite flavor.

Serving and Storage

• Serving: Slice and serve at room temperature for the best texture and flavor.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Frequently Asked Questions (FAQs)

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and not too oily. Natural peanut butter can sometimes separate, which may affect the texture of the cake and frosting.

Can I make this cake ahead of time?

Absolutely! Bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature. The buttercream can also be made ahead and stored in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using.

Can I freeze this cake?

Yes! Wrap the unfrosted cake layers in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw at room temperature before assembling and frosting.

What if I don’t have buttermilk?

You can make a DIY buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.

Can I use a different type of jam?

Of course! Raspberry, grape, or even apricot jam would work beautifully in this recipe.

Conclusion

This Peanut Butter and Jelly Cake is a delightful twist on a childhood favorite, combining nostalgic flavors with a sophisticated presentation. Whether you’re baking it for a special occasion or just because, this cake is guaranteed to bring smiles to everyone’s faces. Give it a try and let us know how it turns out!