Peanut Butter and Jelly Cake
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.
Ingredients
Cake
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 cups white sugar
- 1 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 cup milk, at room temperature
- 6 large egg whites, at room temperature
Filling
- 1 cup creamy peanut butter
- 4 ounces cream cheese, softened
- ¼ cup honey
- 1 tablespoon unsalted butter, softened
- 1 pinch kosher salt
- 2 cups sifted powdered sugar
- 3 tablespoons milk, or more as needed
- 1 ¼ cups strawberry jelly
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with parchment paper, spray again, and flour the parchment.
- In a medium bowl, whisk together cake flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat sugar and butter with an electric mixer at medium speed until light and fluffy, 3-5 minutes. Add vanilla extract. Gradually add the flour mixture alternately with milk, starting and ending with flour.
- In a clean mixing bowl, beat egg whites at medium speed until stiff peaks form. Gently fold the egg whites into the batter. Divide batter evenly between prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30-35 minutes. Cool cakes in pans on a wire rack for 15 minutes. Turn cakes out onto the rack, remove parchment, and cool completely, about 1 hour.
- Transfer cakes to a cutting board. Trim the rounded tops to resemble sandwich bread. Slice each cake in half horizontally to create 4 layers.
- Beat peanut butter, cream cheese, honey, butter, and salt at medium speed until smooth. Gradually add powdered sugar, 1/2 cup at a time, until smooth. Add milk, 1 tablespoon at a time, until spreadable consistency is reached.
- Beat peanut butter, cream cheese, honey, butter, and salt at medium speed until smooth. Gradually add powdered sugar, 1/2 cup at a time, until smooth. Add milk, 1 tablespoon at a time, until spreadable consistency is reached.
- Whisk strawberry jelly in a small bowl to loosen.
- Place one cake layer on a serving platter. Spread 1/3 of the peanut butter mixture over the cake, followed by 1/3 of the jelly. Repeat with remaining layers, finishing with the final cake layer trimmed side up. Slice diagonally to create a sandwich effect.