Peanut Butter and Jelly Cake

A quarter section of Peanut Butter and Jelly Cake to take to a playdate.

A quarter section of Peanut Butter and Jelly Cake to take to a playdate.

When I make Max a PB&J, I always make sure to spread the peanut butter and jelly all the way to the edges.  That way when he leaves the crusts I can get my PB&J fix!  Still a kid at heart, I guess, but don’t we all love a good peanut butter and jelly sandwich?

A few days ago, my mom sent me an email with the words “These look good!” and then included a link to a recipe for Peanut Butter and Jelly Cupcakes from Crumbs Bake Shop.  Don’t let her fool you when she acts like it is a hardship that I make cakes when she is on a diet.  She knew exactly what she was doing when she pushed send on that email!  Of course, I immediately decided I would make them in cake form and we are all glad that I did.  Despite the fact that I baked the cake a little bit too long, it is was delicious!

I made the Peanut Butter and Jelly Cake yesterday and today I delivered part of it to some friends that just had a baby and the rest I took to a playdate.  Sharing cake is so much fun!  The kids had a sliver of cake for a snack and my friend Melissa made frothy Greek Frappes for the adults to enjoy with our slices.  It was a great pairing but I must say it is ridiculously good with an ice cold glass of milk as well.

5.0 from 2 reviews
Peanut Butter and Jelly Cake
Cook time
Total time
A little slice goes a long way with this rich Peanut Butter and Jelly Cake.
Recipe type: Dessert
  • ⅔ cup unsalted butter, softened
  • 1½ cups sugar
  • ½ cup brown sugar, packed
  • ½ cup creamy peanut butter
  • 3 cups cake flour
  • 1 Tbsp baking powder
  • 1 cup milk (I used 2%, whole would probably be better.)
  • 4 large eggs
  • 1 kg bag of icing sugar
  • 12 oz cream cheese, softened
  • 1 ½ fl. oz evaporated milk
  • 12 oz (3 sticks) butter, softened
  • 3 tsp vanilla extract
  • 16 oz creamy peanut butter
  • 1 cup of strawberry jelly
  1. Preheat oven to 350 degrees.
  2. Prepare 2 9-inch round pans by buttering and flouring.
  3. In a mixing bowl with paddle attachment, cream together butter, sugar, brown sugar, and peanut butter until light and smooth scraping down sides as needed.
  4. In a separate bowl, sift together flour and baking powder.
  5. In a separate bowl, whisk together eggs and milk.
  6. Add flour mixture and egg mixture alternately (in several additions) to butter/ sugar, and beat with paddle only until batter is smooth. Do not overmix.
  7. Pour batter evenly between the two prepared pans.
  8. Bake on middle rack for 22-30 minutes, or until toothpick inserted comes out clean.
  9. Let cool in pans for 10 minutes.
  10. Remove from pans and let cakes cool completely on wire rack.
  1. In a large mixing bowl with paddle attachment, beat together the butter and cream cheese.
  2. Turn mixer to low speed and add the evaporated milk.
  3. Add the powdered sugar gradually and mix until smooth and creamy.
  4. Turn mixer to the lowest speed (Stir) and add peanut butter.
  5. Continue to beat on med-high speed until fully mixed and fluffy.
  1. When cakes are fully cooled, spread one cup of strawberry jelly over first layer.
  2. Add top layer and coat entire cake with frosting.
  3. Set in refrigerator for at least an hour, loosely covered.

I used strawberry jelly for this cake because that’s what isgoes in a PB&J.  Do you agree?  Or are you a grape jelly person like my husband? 


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