Peanut Butter + Jelly Cake
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Peanut Butter + Jelly Cake
Get ready to taste childhood memories in every bite! This Peanut Butter + Jelly Cake brings together the beloved flavors of creamy peanut butter and sweet jelly in a delightful new form. With layers of moist cake and decadent frosting, it's a playful twist on a timeless favorite that's sure to satisfy your sweet tooth cravings. Gluten-free, Vegan + Cupcake Option.
Peanut butter + jelly is just SUCH a classic combo y'all --- While I was whipping up a PB + J sandwich for my boy the other morning, and simultaneously eating a slice of Chocolate Chip Banana Cake (Don't judge Haha. Sometimes you just gotta as a mama) It hit me—I need to make a Peanut Butter + Jelly Cake ASAP. And let me tell you, folks, it does not disappoint! It's incredibly moist, delicious, and oh-so-nostalgic. You're gonna love it! This cake is definitely going down in the hall of fame as one of my most loved cake recipes to date.
Peanut butter is simply unbeatable. Whether it's in Melt-in-your-mouth Peanut Butter Cookies, Protein Peanut Butter + Jelly Overnight Oats, or Vegan Strawberry Peanut Butter Oatmeal Bars, it's like the ultimate ingredient for everything, right? It's just that good!
What sets this peanut butter cake apart is the burst of sweet fruity jelly goodness that shines through in every bite. It's the kind of moist + tender cake that's not just perfect for all occasions but also ridiculously easy to whip up and so kid-friendly. You + everyone in the family will LOVE it!
Jump to:
- Is This Peanut Butter Jelly Cake Beginner Friendly?
- Why You’ll Love Peanut Butter + Jelly Cake
- How To Make Peanut Butter + Jelly Cake
- Ingredients
- How To Make Peanut Butter Buttercream?
- Tips for Making The Best Cake Every Time
- Why Are The Ingredients At Room Temp?
- How To Make Buttermilk
- Perfect Occasions For A Slice Of Peanut Butter Jelly Cake
- Cake Flour vs. All-Purpose Flour.
- Why Didn't My Cake Come Out Of The Pan Clean?
- Common Q + A's For Peanut Butter + Jelly Cake
- Love Cake? Try These Drool-worthy Cakes Next!
- MADE OUR RECIPE(S)?
- Peanut Butter + Jelly Cake
Is This Peanut Butter Jelly Cake Beginner Friendly?
Absolutely! No need to stress about your baking skills—I've got you covered! I'll walk you through how to make this AMAZING peanut butter cake that will impress everyone. Whether you're a beginner or a pro in the kitchen, this cake is guaranteed to bring smiles and sweetness to your day! From start to finish it takes just 45 minutes!
Why You’ll Love Peanut Butter + Jelly Cake
- It’s super fluffy, moist + beautifully textured.
- Bold blueberry jelly and peanut butter flavors.
- Delicious + comforting in every bite.
- Melt in your mouth goodness!
- Can be made as a traditional 2-layer cake, sheet cake, or cupcakes. Your choice!
- Not too sweet, but perfectly sweet at the same time.
- That whipped peanut butter buttercream frosting is EVERYTHING.
How To Make Peanut Butter + Jelly Cake
Making this peanut butter cake recipe is super easy I promise --- Start by mixing up the batter + popping it in the oven. While it bakes, whip up that delicious peanut butter buttercream. Once the cake's cooled, layer it all together with your jelly in between the layers.
Ingredients
PEANUT BUTTER CAKE:
- Organic all-purpose flour. You can also use cake flour.
- Baking powder. For leavening.
- Cane sugar. For sweetness!
- Unsalted butter. Make sure your butter is softened before adding to the cake batter. You can place a hot bowl over the stick of butter to soften it in about 5 minutes.
- Organic eggs. These act as a binder. You need them to be at room temp.
- Sea salt. I love the play of salty and sweet here!
- Organic peanut butter. Adds a rich, nutty flavor to the cake. I recommend using a natural one with no added sugar! My fave is Justin's.
- Vegetable oil. Adds moisture to the batter.
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
- Dairy-free "buttermilk". You can use your favorite plant-based milk such as almond milk with some lemon or apple cider vinegar. See Notes for regular buttermilk.
JELLY FILLING:
- Blueberry or strawberry preserves. You can also use jam.
- Lemon. Freshly-squeezed.
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!
Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this Peanut Butter + Jelly Cake recipe. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE THEM HERE!
How To Make Peanut Butter Buttercream?
Simply beat the butter and peanut butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar + milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
Ingredients
- Organic powdered sugar. Sifted works best!
- Unsalted butter. Softened at room temp.
- Organic peanut butter.
- Almond milk. You can use your fave plant-based milk or regular milk, if desired.
Tips for Making The Best Cake Every Time
TIP #1: HAVE THE RIGHT TOOLS
To make and decorate this peanut butter jelly cake, you'll need a hand-mixer, spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.
TIP #2: COMBINE BAKING POWDER + ACID
The essential ingredient combos for a light, silky cake texture is baking powder with baking soda and an acid (usually vinegar or buttermilk if the cake calls for it). When acid and baking powder/baking soda reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
TIP #3: SIFT!
One of my favorite tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. It's an extra step, but the results are a light, fluffy, and fully combined cake batter.
TIP #4: AVOID OVER-MIXING
When mixing your cake batter, it’s so important to add the dry ingredients and wet ingredients alternately. Then, as soon as everything is combined very well, STOP! Over-mixing creates a more dense cake.
Why Are The Ingredients At Room Temp?
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
How To Make Buttermilk
In a bowl, whisk together the milk (regular milk or plant-based works fine) and add apple cider vinegar or lemon juice, and set aside for 5-10 minutes until everything "activates" to create the "buttermilk".
Perfect Occasions For A Slice Of Peanut Butter Jelly Cake
These events are a great excuse to eat cake!
- Birthdays
- Anniversaries
- Barbecues
- Potlucks
- Kids Sleepovers
- Graduations
- Baby Showers
- Dinner Parties
- Actually, any time is a good time for cake, right? Bake away for a little weekday pep-up!
Cake Flour vs. All-Purpose Flour.
When it comes to the main ingredient of this entire Peanut butter cake recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
Why Didn't My Cake Come Out Of The Pan Clean?
This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 20-30 minutes before removing it and letting it cool completely on a cooling rack. Secondly, the issue could be that the pan wasn't greased well. I like to grease + add cake pan parchment paper to the bottom.
Common Q + A's For Peanut Butter + Jelly Cake
Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Ensure that all ingredients are vegan-friendly, including blueberry or strawberry preserves/jam.
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
Store frozen (frosted or unfrosted) by simply tightly wrapping and covering cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes these donuts just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking to maintain its moistness.
Love Cake? Try These Drool-worthy Cakes Next!
If you loved this Peanut Butter + Jelly Cake recipe then you have to try these delicious cake recipes next!
- Cinnamon Brown Butter Strawberry Crumb Cake
- Strawberry Shortcake Birthday Cake
- The Best Vegan Chocolate Cake
- Apple Cinnamon Olive Oil Cake
- Confetti Chocolate Chip Cake
- Vegan Banana Cake with Maple Buttercream
- Vegan Carrot Cake + Orange-infused Frosting
- Vegan Banana Oatmeal Sheet Cake
MADE OUR RECIPE(S)?
If you tried this Peanut Butter + Jelly Cake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Peanut Butter + Jelly Cake
Ingredients
PEANUT BUTTER CAKE:
- 4 cups organic all-purpose flour
- 2 ½ tsps baking powder
- 2 cups organic cane sugar
- 1 cup unsalted butter, softened at room temp.
- 4 large organic eggs, room temp.
- ½ teaspoon sea salt
- 1 cup organic peanut butter
- ⅓ cup vegetable oil
- 2 tsps vanilla extract
- 1 cup dairy-free "buttermilk" (See Notes for regular buttermilk)
JELLY FILLING:
- ½ cup blueberry or strawberry preserves or jam
- ½ lemon, freshly-squeezed
PEANUT BUTTER BUTTERCREAM:
- 5 cups organic powdered sugar, sifted
- ½ cup unsalted butter, softened at room temp.
- ½ cup organic peanut butter
- 3-4 Tbsps Almond milk (You can use your fave plant-based milk or regular milk, if desired)
TOPPING (OPTIONAL):
- 2 Tbsps blueberry or strawberry preserves or jam
Instructions
MAKE THE CAKE:
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 9-inch or 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
- In a bowl, whisk together the Almond milk and 1 tablespoon lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
- In a large bowl, whisk together the flour, baking powder, and salt until combined.
- In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
- Add the peanut butter and eggs (one at a time) followed by the vanilla and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted. Fold in the blueberries.
- Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
- Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.
MAKE THE JELLY FILLING:
- In a bowl, add the blueberry or strawberry preserves/jam and lemon juice, mixing until combined and easily mixable. Set aside.
MAKE THE BUTTERCREAM FROSTING:
- Simply beat the butter and peanut butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
ASSEMBLY:
- Place the first cake layer on your cake stand and evenly cover the top with buttercream and a few spoonfuls of jelly filling. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
- Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Feel free to add a spoonful of preserves/jam to the tops and side of cake and using a spatula, glide it across the cake for a nice "infuse" in buttercream. Chill for 5 minutes to ensure that buttercream sets. NOTE: For a fancy moment or occasion, add florals atop cake for a Spring vibe!
- When ready to serve, remove from the refrigerator. Slice and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
- PB + JELLY CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
- DAIRY BUTTERMILK: Add 1 cup of organic heavy cream or cow's milk + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens.
- VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Ensure that all ingredients are vegan-friendly, including blueberry or strawberry preserves/jam.
- GLUTEN-FREE OPTION: If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes these donuts just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
Nutrition
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