Peanut Butter and Jelly Cake
Recipe type: Dessert
Cook time: 
Total time: 
A little slice goes a long way with this rich Peanut Butter and Jelly Cake.
  • 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.
Recipe by Life Where We Are at