I stumbled upon the Peanut Butter and Jam Cake Recipe on a rainy afternoon, craving something comforting and sweet.
Intrigued by the combination of creamy peanut butter and tangy raspberry jam, I decided to give it a try. The result was nothing short of amazing.
The Peanut Butter and Jam Cake Recipe itself was moist, light, and infused with the rich flavor of peanut butter.
Topped with a velvety peanut butter frosting and a hint of sweet raspberry jam, every bite was an indulgence. It quickly became a family favorite, and each slice was gone before I knew it.
The Peanut Butter and Jam Cake Recipe is a delightful dessert that balances savory and sweet in the most delicious way, satisfying both peanut butter lovers and jam fans alike.
Join me as I share my tried-and-true Peanut Butter and Jam Cake Recipe, complete with easy-to-follow instructions, so you can enjoy this nostalgic dessert in your own home!
Why You Will Choose Peanut Butter And Jam Cake Recipe?
You’ll choose the peanut butter and jam cake recipe for its delightful combination of familiar flavors and comforting simplicity.
This Peanut Butter and Jam Cake Recipe captures the essence of childhood memories, making it a perfect treat for both kids and adults alike.
With just a few basic ingredients, you can whip up a delicious dessert that’s rich in peanut butter goodness and complemented by the sweetness of jam.
Its moist texture and easy preparation make it an ideal choice for gatherings, celebrations, or even a cozy afternoon snack.
How To Prepare Peanut Butter And Jam Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer (for frosting)
- 9-inch round cake pan (or equivalent size)
- Parchment paper or non-stick spray (for greasing the cake pan)
- Spatula
- Whisk
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 cup creamy peanut butter
- 1 cup caster sugar
- 3 egg whites
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk (at room temperature)
- 1/2 teaspoon salt (if using unsalted butter)
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting:
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream (room temperature)
- 1/2 teaspoon vanilla extract
For the Jam Layer:
- Seedless raspberry jam (to your liking)
Instructions
1. For the Cake:
1. Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper, or lightly coat it with non-stick spray.
2. In a large mixing bowl, whisk together the creamy peanut butter, caster sugar, and egg whites until smooth and fluffy. In a separate bowl, sift together the flour, baking powder, and salt.
3. Gradually add the dry ingredients to the peanut butter mixture, alternating with the whole milk. Start and finish with the flour mixture. Stir in the vanilla extract.
4. Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
2. For the Peanut Butter Frosting:
1. In a mixing bowl, beat together the softened unsalted butter and peanut butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, while continuing to beat until the mixture is light and fluffy.
3. Add the vanilla extract and heavy whipping cream, and beat until the frosting is smooth and spreadable. If the frosting is too thick, add a little more cream to reach your desired consistency.
3. Assembling the Cake:
1. Once the cake has cooled completely, cut it in half horizontally to create two layers. Spread a thin layer of seedless raspberry jam on the bottom layer of the cake.
2. Spread a generous amount of peanut butter frosting over the jam layer, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
3. If desired, decorate the cake with extra jam on top or drizzle some extra peanut butter for garnish. Slice and serve your delicious Peanut Butter and Jam Cake. Enjoy!
Special Note
For a fun twist, consider adding chopped peanuts or chocolate chips to the batter for added texture. You can also switch up the flavor of the jam according to your preference—each choice offers a unique taste experience!
Nutrition Facts Peanut Butter And Jam Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Protein | 8g |
| Fat | 18g |
| Carbohydrates | 42g |
| Fiber | 2g |
| Sugar | 25g |
Variations Of Peanut Butter And Jam Cake Recipe
1. Chocolate Peanut Butter Jam Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a rich chocolate flavor. Use chocolate or raspberry jam for a decadent twist.
2. Nutty Crunch Cake: Fold in 1/2 cup of chopped peanuts or crushed graham crackers into the batter for added texture. This variation adds a delightful crunch to each bite.
3. Banana Peanut Butter Jam Cake: Incorporate 1 ripe mashed banana into the batter for extra moisture and a subtle banana flavor. Pair it with strawberry or banana jam for a complementary taste.
4. Spiced Peanut Butter Cake: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients for a warm, spiced flavor. This variation pairs wonderfully with apple or spiced jam.
5. Vegan Peanut Butter and Jam Cake: Replace the eggs with 1/4 cup of unsweetened applesauce and use a plant-based milk alternative. This version retains the same delicious taste while being suitable for vegan diets.
Tips For Making The Perfect Peanut Butter And Jam Cake
1. Using creamy peanut butter creates a smooth texture, but crunchy peanut butter adds a bit of texture to every bite. You decide what you like best!
2. Strawberry, raspberry, and even grape jam complement peanut butter perfectly. Avoid jams with too much added sugar, as the cake is already sweet.
3. To keep the cake moist, be sure to measure your flour correctly and don’t overmix the batter. Overmixing can lead to a dense and dry cake.
Storage Instructions
To keep your peanut butter and jam cake recipe fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week.
For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag; the cake can last in the freezer for up to 3 months. Just be sure to thaw it in the fridge before enjoying a slice!
Conclusion
The peanut butter and jam cake recipe beautifully combines nostalgia and flavor, making it a treat for everyone.
I thoroughly enjoyed making and tasting the peanut butter and jam cake recipe. It was easy to prepare, and the flavors came together beautifully.
The combination of peanut butter, jam, and frosting created a delightful, indulgent treat that everyone loved.
I hope this peanut butter and jam cake recipe brings as much joy to your kitchen as it did to mine, and that you find it as delicious and satisfying as I did.
Amazing Cake Recipes Like You
Best Vanilla Bundt Cake Recipe || Amazing Celebration
Wacky Vanilla Cake Recipe || Easy Treat
French – Breton Butter Cake Recipe
Edgars Strawberry Cake Recipe – A Delicious Treat
Peanut Butter And Jam Cake Recipe
Equipment
- Mixing bowls
- Electric mixer (for frosting)
- 9-inch round cake pan (or equivalent size)
- Parchment paper or non-stick spray (for greasing the cake pan)
- Spatula
- Whisk
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 cup creamy peanut butter
- 1 cup caster sugar
- 3 egg whites
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk at room temperature
- 1/2 teaspoon salt if using unsalted butter
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting:
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream room temperature
- 1/2 teaspoon vanilla extract
For the Jam Layer:
- Seedless raspberry jam to your liking
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper, or lightly coat it with non-stick spray.
- In a large mixing bowl, whisk together the creamy peanut butter, caster sugar, and egg whites until smooth and fluffy. In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the peanut butter mixture, alternating with the whole milk. Start and finish with the flour mixture. Stir in the vanilla extract.
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the Peanut Butter Frosting:
- In a mixing bowl, beat together the softened unsalted butter and peanut butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, while continuing to beat until the mixture is light and fluffy.
- Add the vanilla extract and heavy whipping cream, and beat until the frosting is smooth and spreadable. If the frosting is too thick, add a little more cream to reach your desired consistency.
Assembling the Cake:
- Once the cake has cooled completely, cut it in half horizontally to create two layers. Spread a thin layer of seedless raspberry jam on the bottom layer of the cake.
- Spread a generous amount of peanut butter frosting over the jam layer, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
- If desired, decorate the cake with extra jam on top or drizzle some extra peanut butter for garnish. Slice and serve your delicious Peanut Butter and Jam Cake. Enjoy!