Peanut Butter and Jelly Cake is the ultimate nostalgic treat with a grown-up twist. It’s everything you love about a classic peanut butter and jelly sandwich but transformed into a soft, moist cake with layers of creamy peanut butter frosting and sweet, fruity jelly in between.
I made this for a family gathering once, and it disappeared in minutes — it’s that good! The salty-sweet balance of the peanut butter and jelly works perfectly with the tender cake, making each bite incredibly satisfying.
One of the reasons this cake has become a favorite in our home is how it brings that familiar childhood flavor into a dessert that feels special and indulgent. Plus, it’s super versatile! You can use your favorite jelly, whether it’s strawberry, grape, or raspberry, and even add a touch of whimsy with some fun toppings.
For those who love the classic pairing, I’d also recommend trying my Peanut Butter and Jelly Rolls for a similar, more portable version of this delicious combo!
Peanut Butter and Jelly Cake is perfect for birthdays, celebrations, or just when you want to indulge in a little bit of nostalgia. It’s rich, flavorful, and absolutely comforting — no wonder it’s trending among home bakers looking for a twist on a childhood classic!
Why I Love This Recipe
- Nostalgia in Every Bite: This cake takes the classic peanut butter and jelly flavors and elevates them into a dessert that’s perfect for both kids and adults.
- Customizable: You can switch up the jelly flavors or even add toppings like crushed peanuts or a drizzle of extra jelly for added texture and flavor.
- Perfect for Celebrations: Whether it’s for a casual get-together or a special occasion, this cake is always a hit with guests.
- Easy to Make: Despite its impressive look, the recipe is simple and approachable, even for beginner bakers.
If you’ve ever loved peanut butter and jelly as a sandwich, you’ll adore it as a cake. I can’t wait to hear how yours turns out!
Peanut Butter and Jelly Cake
Equipment
- 3x 6-inch cake pans
- Stand mixer with paddle attachment
- Spatula
- Wire Rack
- Whisk
- medium mixing bowl
Ingredients
Peanut Butter Cake:
- 1 1/2 cup all-purpose flour
- 1 1/2 tsps baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter room temperature
- 1/4 cup smooth peanut butter smooth not natural
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup buttermilk room temperature
Peanut Butter Frosting:
- 1/2 cup smooth peanut butter smooth not natural
- 3 Tbsp unsalted butter room temperature
- 1 cup powdered sugar sifted
- 2 Tbsp heavy whipping cream room temperature
- 1/2 tsp vanilla extract
Assembly:
- raspberry jam seedless
- peanuts
Instructions
- Preheat oven to 350°F. Grease and flour three 6-inch cake pans; line with parchment.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a stand mixer, beat butter and peanut butter until smooth. Add sugar and beat on medium-high for 2-3 minutes.
- Add eggs one at a time, mixing well after each, then add vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
- Divide batter between pans and bake for 25-30 minutes. Cool on a wire rack for 10 minutes, then turn cakes out to cool completely.
- Beat butter until creamy, then add peanut butter. Mix until combined (2-3 minutes).
- Gradually add powdered sugar and vanilla. Add cream one tablespoon at a time until fluffy.
- Layer cake with frosting and raspberry jam, stacking each layer. Top with chopped peanuts if desired.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 335 kcal |
| Fat | 14g |
| Sodium | 214mg |
| Carbohydrates | 45g |
| Sugar | 28g |
| Fiber | 1g |
The Go-To Tips That I Swear By!
- You can use any kind of jam you like — I prefer seedless raspberry, but any variety, with or without seeds, will work.
- Avoid using natural peanut butter in the cake or frosting, as its higher oil content can affect the texture.
- It’s best to frost each layer separately before stacking them since the jam can make the layers slip.
- For extra stability, insert wooden skewers into the cake to keep it in place.
hi there,
i’m Noah
A California-born food blogger behind Freshman Cook, whose culinary journey began in his tiny apartment kitchen.
