Peanut Butter & Jelly Cake Recipe

If you’re looking for a nostalgic dessert that tugs at your heartstrings and lights up your taste buds, let me introduce you to the Peanut Butter & Jelly Cake. This whimsical treat layers tender peanut butter cake with lush waves of peanut butter frosting and ribbons of jam, all crowned with a scatter of crunchy peanuts. It’s everything lovable about the classic sandwich, transformed into a show-stopping dessert — perfect for birthdays, picnics, or honestly, any day you need a little extra happiness.

Ingredients You’ll Need

The beauty of a Peanut Butter & Jelly Cake is that each staple ingredient earns its place, bringing familiar flavors together in a completely new way. Every element, from richness to moisture to that signature nutty note, helps build the unmistakable taste and texture we’re after.

• All-purpose flour: The backbone of the cake, lending structure and a delicate crumb that lets the peanut butter really shine.
• Baking powder: Ensures the layers rise high and fluffy, giving you that gorgeous, light texture in every bite.
• Salt: Just a touch balances out the sweet and highlights the nutty depth in the peanut butter.
• Unsalted butter (for both cake & frosting): Adds richness, moisture, and helps whip air into both the batter and the frosting for ultimate plushness.
• Smooth peanut butter: Go for the classic (not natural) variety for the silkiest texture and the most nostalgic flavor—it’s essential for both the cake and the creamy frosting.
• Granulated sugar: Sweetens the cake while helping the batter stay incredibly soft.
• Eggs: Provide structure and extra richness, ensuring the layers stay light yet sturdy.
• Vanilla extract: A little vanilla softens and rounds out the flavors, making the cake taste homemade and special.
• Buttermilk: The secret to a moist crumb (plus a little tang!), which pairs perfectly with all that nutty flavor.
• Powdered sugar (for frosting): Sifted for extra smoothness, this is what makes the peanut butter frosting cloud-like and luscious.
• Heavy whipping cream: Helps whip up a fluffier, lighter frosting you’ll want to eat with a spoon (no judgment).
• Raspberry jam (or your favorite flavor): The sweet, fruity swirl that makes this cake taste just like the best PB&J of your life.
• Peanuts: A sprinkle on top for crunch, color, and that final classic touch.

How to Make Peanut Butter & Jelly Cake

Step 1: Prep and Preheat

Start by setting your oven to 350F. Lightly grease and flour three 6-inch cake pans, and line their bottoms with parchment paper for seamless removal later. This step saves heartache and helps each layer glide out beautifully once baked. Preparing your pans right from the start guarantees that your Peanut Butter & Jelly Cake will look as good as it tastes.

Step 2: Make the Dry Mixture

In a medium bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients ahead ensures the leavening agents are evenly distributed, setting the stage for a perfectly even rise. Keep this bowl handy—it’s about to become best friends with the wet ingredients!

Step 3: Cream the Fats and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat together the unsalted butter and smooth peanut butter until they’re completely combined and creamy. Add the granulated sugar and crank up the speed to medium-high, beating for 2 to 3 minutes. You’re looking for a pale, fluffy mixture here. Taking your time with this step aerates the batter, ensuring each slice of Peanut Butter & Jelly Cake is light as a feather.

Step 4: Add Eggs and Vanilla

Reduce the mixer speed and add eggs, one at a time, making sure each is fully incorporated before adding the next. This keeps the batter from splitting and helps everything blend seamlessly. Once the eggs are in, pour in the vanilla extract. The aroma alone is worth a pause to savor!

Step 5: Alternate Dry & Wet Ingredients

With your mixer on low, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Be gentle—mix just until combined to avoid overworking the batter. This step gives the cake its signature moist, fluffy crumb that perfectly captures the essence of peanut butter.

Step 6: Bake the Layers

Divide the batter evenly among your prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean. Keep a close eye in those final minutes—overbaked cake is dry cake, and you want every bite of your Peanut Butter & Jelly Cake to be melt-in-your-mouth tender.

Step 7: Cool Completely

Let the cakes cool in their pans for 10 minutes, then gently turn them out onto a wire rack. Leave them be until they are completely cool to the touch. This step is vital—frosting warm cake is a fast track to a melty mess. Patience pays off!

Step 8: Make the Peanut Butter Frosting

While the cakes are cooling, beat together the smooth peanut butter and unsalted butter until creamy and uniform. Add the sifted powdered sugar, heavy whipping cream, and vanilla extract. Start your mixer on low and gradually increase the speed to whip everything into a smooth, fluffy frosting. If it’s a touch thick, add an extra splash of cream. You want a spreadable consistency that holds its shape but glides smoothly across each cake layer.

Step 9: Assemble & Decorate the Cake

Place your first cake layer on a serving plate. Slather on a generous coat of peanut butter frosting, then swirl on a layer of raspberry jam. Repeat with the second layer, then crown it with the final cake round. Frost the top and sides with the remaining peanut butter frosting. Finish with a drizzle or dollop of jam and a hearty sprinkle of chopped peanuts for that signature look. Step back—you’ve just built a Peanut Butter & Jelly Cake masterpiece!

How to Serve Peanut Butter & Jelly Cake

Garnishes

A true Peanut Butter & Jelly Cake deserves a little celebration on top! Scatter chopped or whole roasted peanuts over the freshly frosted surface for crunch and contrast—they look stunning and echo the flavors inside. You can also pipe decorative swirls of peanut butter frosting around the edges, or add fresh berries to the plate for extra color and a pop of tartness. A final drizzle of extra jam never hurts, either!

Side Dishes

Pair slices of this cake with an ice-cold glass of milk, a mug of hot chocolate, or creamy vanilla ice cream. If you want something beyond the sweet spectrum, serve with a simple fruit salad to lighten things up, or offer some salty pretzels for that sweet-salty flavor play that peanut butter lovers can’t resist.

Creative Ways to Present

Looking to elevate your Peanut Butter & Jelly Cake? Try baking it as cupcakes for individual treats at parties, or layer it in jars for an adorable picnic dessert. If you want a playful look, cut your finished cake into squares and serve them in cupcake liners—almost like giant, edible PB&J sandwiches! However you serve it, this cake brings a fun, cozy vibe to every occasion.

Make Ahead and Storage

Storing Leftovers

To keep your Peanut Butter & Jelly Cake at peak freshness, cover it well with plastic wrap or store slices in an airtight container. It will stay soft and flavorful at room temperature for up to two days, or you can keep it in the fridge for up to five days—just be sure to let it come to room temperature before serving so the frosting is creamy and the crumb is tender.

Freezing

If you want to save a few slices (or the whole cake!) for a future treat, Peanut Butter & Jelly Cake freezes beautifully. Wrap individual slices tightly in a double layer of plastic wrap and foil, and stash them in a freezer bag. Cakes (unfrosted or fully assembled) can be frozen for up to two months. When you’re ready for more, just thaw in the fridge overnight.

Reheating

You don’t need to reheat Peanut Butter & Jelly Cake in the traditional sense, but if you crave a just-baked vibe, let individual slices rest at room temperature for about half an hour. If you adore a melty jammy experience, a few seconds (5-10!) in the microwave will make the jam gooey and the frosting extra soft—just be cautious not to overheat.

FAQs

Can I use a different kind of jam for this cake?

Absolutely! While raspberry jam is traditional and wonderfully tart, you can swap in just about any flavor you adore—strawberry, grape, blackberry, or even blueberry. Each version brings its own personality to your Peanut Butter & Jelly Cake.

What if I only have two cake pans?

No problem! Simply bake two layers, let them cool, then bake the third layer with the remaining batter. Alternatively, you can bake all the batter in two pans for slightly thicker layers; just increase the baking time and check for doneness accordingly.

Can I make this recipe gluten-free?

Yes! Substitute your favorite cup-for-cup gluten-free flour blend in place of regular flour. Be sure to check that your baking powder and all other packaged ingredients are certified gluten-free to keep your Peanut Butter & Jelly Cake safe for everyone.

Is it possible to use crunchy peanut butter instead?

While smooth peanut butter gives the cake and frosting their signature silky texture, you can absolutely use crunchy peanut butter for a bit of pleasant texture if that’s your jam (pun intended). Just expect little chunks of peanut throughout the cake and frosting—a fun twist!

Can I make this cake ahead of time?

Definitely. The cake layers can be baked, cooled, and wrapped tightly a day or two in advance. Frost and assemble on the day you’re planning to serve for maximum freshness. The assembled Peanut Butter & Jelly Cake also keeps well in the fridge overnight.

Final Thoughts

Whether you’re sharing it at a gathering or treating yourself on a quiet afternoon, the Peanut Butter & Jelly Cake is destined to become a new favorite. One bite and you’ll understand why this playful, nostalgic dessert makes any occasion feel extra special. Don’t just take my word for it—grab your mixing bowl and see for yourself!

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