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PeanutButter & Jelly Cake

Its Peanut Butter Jelly Time!!

A homemade PB&J cake that will surely make you feel like a kid again!

Starting with our bottom layer, a homemade PB cake batter topped with a homemade PB frosting and jelly.

Then sandwiched in the middle is a classic vanilla cake topped with frosting and jelly. And to top this throwback delight off, we used the PB cake batter and topped it with more frosting and jelly.

Pour yourself a tall glass of milk and let the slices be served!!


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

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


raspberry jam seedless


Peanut Butter Cake:

  • Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.

  • In a medium bowl, whisk flour, baking powder, and salt. Set aside.

  • Using a stand mixer fitted with the paddle attachment, beat butter & peanut butter until completely smooth. Add sugar and beat on med-high (2-3mins).

  • Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.

  • Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.

  • Spread batter evenly into prepared pans. Smooth the tops with a spatula.

  • Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.

  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Peanut Butter Frosting:

  • Beat butter until creamy. Add peanut butter and beat until well combined (2-3 mins).

  • Add sifted powdered sugar in one 1/2 cup at a time and beat until combined. Add vanilla.

  • Add cream one Tbsp at a time until desired consistency. Beat on high for 3 minutes until fluffy.


  • Place one layer of cake on a cake stand or serving plate. Top with 1/2 cup of frosting and spread evenly.

  • Top with 3 Tbsp of jam. Repeat with remaining layers, then stack each on top of the other.**

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