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
Scale
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.
