If you grew up loving the classic peanut butter and jelly sandwich, wait until you try this Moist Peanut Butter and Jelly Cake Recipe. It’s a delightful twist that transforms those beloved flavors into a luscious, layered cake that’s tender, rich, and bursting with nostalgic sweetness. Imagine soft, fluffy peanut butter cake layers enveloping a generous spread of fruity jelly, all crowned with a silky peanut butter frosting. Every bite brings that perfect harmony of creamy, sweet, and tangy—a true crowd-pleaser for dessert lovers of all ages.
Ingredients You’ll Need
The magic of this cake comes from a handful of simple, pantry-friendly ingredients that each play a special role. From the creamy peanut butter adding richness, to the jelly providing that signature fruity pop, every component harmonizes to create a cake that tastes as comforting as it looks.
- 2 1/2 cups all-purpose flour: The foundation of our cake providing structure and softness.
- 2 teaspoons baking powder: Helps the cake rise to a perfect fluffy texture.
- 1/2 teaspoon baking soda: Adds extra lift and tenderness to the crumb.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor depth.
- 1 cup unsalted butter, softened: Contributes to moistness and that irresistible buttery taste.
- 1 cup creamy peanut butter: The star ingredient, lending creaminess and nutty flavor throughout.
- 1 1/2 cups granulated sugar: Sweetens the cake without overpowering.
- 1/2 cup light brown sugar, packed: Adds a subtle caramel note and moisture.
- 4 large eggs, room temperature: Bind the batter and create richness.
- 1 tablespoon vanilla extract: Elevates all the flavors with a fragrant warmth.
- 1 cup whole milk: Keeps the batter smooth and gives softness to the crumb.
- 1 cup smooth strawberry or grape jelly: The fruity contrast that makes this cake unforgettable.
- 1/2 cup heavy cream (for frosting): Whipped into the frosting for lightness and spreadability.
- 1/2 cup creamy peanut butter (for frosting): Delivers that luscious peanut flavor in frosting form.
- 2 cups powdered sugar: Sweetens and thickens the frosting to creamy perfection.
How to Make Moist Peanut Butter and Jelly Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F, ensuring it’s ready when your batter is mixed. Grease and flour two 9-inch round cake pans for easy release later. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This pre-mixing ensures even distribution of all your leavening agents throughout the batter.
Step 2: Cream Butter and Peanut Butter
In a large mixing bowl, beat the unsalted butter and creamy peanut butter until the mixture turns light and fluffy. This process is key to incorporating air, which makes the cake tender and helps with that irresistibly moist texture.
Step 3: Add Sugars and Eggs
Next, add both granulated and brown sugars to the bowl and beat until creamy and well combined. Then incorporate the eggs one at a time, making sure each is fully blended before adding the next. Stir in the vanilla extract to infuse your batter with a warm, inviting aroma.
Step 4: Combine Dry Ingredients and Milk
Alternate adding the dry ingredients and whole milk to your wet batter, beginning and ending with the dry. Stir gently until just combined to avoid overmixing, which can make cakes tough. The batter should be smooth and thick, ready to be divided between your prepared pans.
Step 5: Bake and Cool the Cake Layers
Divide the batter evenly between the pans, smoothing the surface for an even bake. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely—this cooling step is crucial so the jelly doesn’t melt when applied.
Step 6: Assemble and Frost
Once the cake layers are fully cooled, spread the jelly generously over the top of one layer, adding a fruity burst to every bite. Place the second layer on top and prepare your frosting by beating together peanut butter, heavy cream, and powdered sugar until smooth and spreadable. Coat the top and sides of the cake for a silky finish that tantalizes both the eyes and taste buds.
How to Serve Moist Peanut Butter and Jelly Cake Recipe
Garnishes
Adding some simple garnishes can elevate this cake’s appearance and texture. Consider a sprinkle of crushed roasted peanuts on top for crunch or a few fresh berries to complement the jelly’s fruity notes. These little touches highlight the flavors and add visual appeal.
Side Dishes
Serve slices of this cake with a cold glass of milk or a scoop of vanilla ice cream to balance the richness with creamy simplicity. For a grown-up twist, a cup of rich coffee or a mildly sweet dessert wine can complete the indulgence perfectly.
Creative Ways to Present
Try slicing the cake into petite squares for a party platter or layering mini versions into jars with extra jelly for a fun take on traditional parfaits. This Moist Peanut Butter and Jelly Cake Recipe also shines when decorated with piped frosting rosettes or drizzled with melted chocolate for added flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator for 3 to 4 days. Keeping it chilled preserves the freshness of the peanut butter frosting and prevents the jelly from becoming too runny.
Freezing
If you want to save the cake for longer, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw the cake overnight in the refrigerator before serving to maintain its wonderful texture and flavor.
Reheating
For the best experience, enjoy the cake at room temperature. If preferred, warm a slice gently in the microwave for about 10 seconds to enhance its moistness. Avoid overheating to keep the frosting intact and the cake from drying out.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add delightful bits of texture throughout the cake, enhancing the nutty flavor even more. Just be aware it may slightly alter the cake’s smoothness.
What type of jelly works best in this recipe?
Strawberry jelly is classic and popular, but grape or raspberry jelly also pairs beautifully with the peanut butter flavor. Feel free to use your favorite to customize the taste.
Is it necessary to use both baking powder and baking soda?
Yes, both work together to ensure your cake rises properly and remains tender. Baking powder provides lift, while baking soda helps balance acidity for a perfect crumb.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Just be mindful of possible texture changes and adjust baking time if needed.
How do I prevent the jelly from soaking into the cake layers?
Make sure your cake layers are completely cooled before spreading the jelly. Applying jelly to warm cake can cause it to absorb too quickly and make the layers soggy.
Final Thoughts
This Moist Peanut Butter and Jelly Cake Recipe is truly a delicious way to celebrate one of the most cherished flavor combos in dessert form. Whether you’re baking for family, friends, or a special occasion, it guarantees smiles and satisfied cravings. Dive into this cake and enjoy every tender, sweet, peanut buttery bite—you won’t regret it!
Print
Moist Peanut Butter and Jelly Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist Peanut Butter and Jelly Cake combines the nostalgic flavors of creamy peanut butter and sweet jelly in a light, fluffy layer cake. Featuring a rich peanut butter cake base layered with smooth strawberry jelly and topped with a luscious peanut butter frosting, this dessert is perfect for celebrations or satisfying your sweet tooth.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup smooth strawberry or grape jelly
Peanut Butter Frosting:
- 1/2 cup heavy cream
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter and creamy peanut butter together until light and fluffy, about 2-3 minutes. Gradually add the granulated and brown sugars, beating until the mixture is creamy and smooth.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to maintain an even texture. Stir in the vanilla extract for flavor depth.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the whole milk into the batter, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Divide and Bake: Evenly divide the batter between the prepared pans, smoothing the tops. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes. Then carefully transfer them to a wire rack and allow to cool completely before assembling.
- Layer with Jelly: Spread the jelly evenly over the top of one of the cooled cake layers, then place the second layer on top to create a cake sandwich.
- Make Frosting: Beat together the peanut butter, heavy cream, and powdered sugar until the frosting is smooth and spreadable.
- Frost Cake: Spread the peanut butter frosting over the top and sides of the cake. Chill briefly if desired for easier slicing.
- Serve: Slice into 12 servings and enjoy the rich and nostalgic flavors of this peanut butter and jelly cake.
Notes
- For extra texture and crunch, add chopped roasted peanuts between the cake layers along with the jelly.
- You can substitute strawberry jelly with grape or raspberry jelly depending on your personal preference.
- Ensure that the cake layers are completely cooled before adding jelly to prevent it from soaking into the cake excessively.
