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Peanut Butter And Jelly Cake Recipe

Peanut Butter And Jelly Cake Recipe

Lipia
Indulge in a delightful Peanut Butter and Jelly Cake that combines the nostalgic flavors of childhood with a modern twist. This easy recipe features moist peanut butter cake layers, a rich jelly filling, and creamy peanut butter frosting. Perfect for parties or a sweet treat, this cake is sure to impress both kids and adults alike!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Equipment

  • 2 8-inch round cake pans
  • Electric mixer or hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Sifter (for powdered sugar)
  • Cooling rack
  • Offset spatula (for frosting)
  • Knife for chopping peanuts

Ingredients
  

For the Peanut Butter Cake:

  • 1 ¾ cups cake flour
  • 1 cup granulated sugar
  • ½ cup creamy peanut butter
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 cup buttermilk or milk with 1 tbsp vinegar added
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp coarse salt
  • 1 tsp vanilla extract

For the Buttercream:

  • 5 cups powdered sugar measured and sifted
  • ¼ cup heavy whipping cream
  • 1 cup creamy peanut butter
  • 1 ½ cups unsalted butter slightly chilled
  • 1 tbsp pure vanilla extract
  • Pinch of coarse salt

For the Assembly:

  • Chopped peanuts
  • Seedless strawberry jelly

Instructions
 

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Prepare the Peanut Butter Cake:

  • In a large bowl, combine the cake flour, sugar, baking powder, cinnamon, and salt. Set aside. In another bowl, beat together the softened unsalted butter and peanut butter until creamy and smooth.
  • Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk (or milk with vinegar). Start and end with the dry ingredients.
  • Stir in the vanilla extract until well combined. Divide the batter evenly between the two prepared cake pans.

Bake the Cake:

  • Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

Prepare the Buttercream:

  • In a large mixing bowl, beat the slightly chilled unsalted butter and peanut butter together until smooth and creamy.
  • Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Add the heavy cream, vanilla extract, and a pinch of coarse salt, then beat until fluffy and smooth.

Assemble the Cake:

  • Once the cakes have cooled completely, spread a layer of seedless strawberry jelly on top of one cake layer.
  • Place the second cake layer on top and press gently. Frost the top and sides of the cake with the peanut butter buttercream using an offset spatula.
  • Decorate the cake with chopped peanuts around the edges or sprinkle them on top.

Serve and Enjoy:

  • Allow the cake to set for 10 minutes before slicing and serving. Enjoy this delicious peanut butter and jelly treat!

Notes

  • Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
  • If you want an even smoother finish, chill the cake in the fridge for 20 minutes after applying the first layer of frosting
Keyword Peanut Butter And Jelly Cake Recipe