Ultimate Peanut Butter and Jelly Cake Recipe: A Nostalgic Dessert Masterpiece

There’s something incredibly comforting about a classic peanut butter and jelly sandwich, isn’t there? For many of us, it’s a taste that instantly transports us back to childhood lunchboxes and simpler times. Even as an adult, I find myself reaching for that familiar combination weekly, a little taste of nostalgia that makes the hustle and bustle of adult life a bit more enjoyable. This deep love for the timeless duo inspired my newest creation: the ultimate Peanut Butter and Jelly Cake. It’s a sophisticated twist on a beloved classic, designed to bring joy and a touch of sweetness to any occasion.

This exquisite Peanut Butter and Jelly Cake features tender, incredibly moist peanut butter cake layers, subtly infused with warming hints of cinnamon and nutmeg. These perfectly balanced layers provide the ideal base for a luscious filling of homemade strawberry jam, bursting with fresh fruit flavor. Finally, the entire confection is enveloped in a rich, velvety smooth peanut butter frosting that’s truly a dream come true for any peanut butter enthusiast. Every bite is a harmonious blend of creamy, fruity, and nutty goodness, a delightful tribute to the original sandwich.

If you’re a true peanut butter lover, eager to explore more delightful creations, you’ll also adore these fantastic recipes:

• Chocolate Cake With Peanut Butter Frosting
• Snickers Cake

Why You’ll Absolutely Love Baking (and Eating!) This Peanut Butter and Jelly Cake

This isn’t just another cake recipe; it’s a culinary experience crafted with passion and perfected flavors. Here’s why this Peanut Butter and Jelly Cake will become your new favorite:

• Stunning Layered Cake Structure: Our recipe yields a magnificent three-layer, 8-inch cake, making for an impressive centerpiece at any gathering. If you prefer a slightly taller, more intimate presentation, you can easily adapt the recipe to create four beautiful 6-inch layers instead. For consistent results and beautifully even cakes, I swear by the high-quality, anodized aluminum pans from Fat Daddios. They ensure even baking and easy release, which is crucial for a perfectly stacked cake.
• Irresistible Peanut Butter Cake Layers: These aren’t just any cake layers; they are ultra-soft, exceptionally moist, and brimming with authentic peanut butter flavor. The subtle addition of cinnamon and nutmeg elevates the peanut butter, adding a warm, complex spice note that truly sets these layers apart and makes them utterly addictive.
• Vibrant Homemade Strawberry Jam: While a store-bought jam can certainly work in a pinch, our recipe includes instructions for a bright, flavorful homemade strawberry jam. Made with fresh or frozen strawberries, it offers a level of freshness and intensity that store-bought varieties simply can’t match. It’s surprisingly simple to make and truly enhances the overall “jelly” experience of the cake.
• Perfectly Creamy Peanut Butter Frosting: I’ve experimented with countless peanut butter frosting recipes over the years, and I can confidently say this one is truly perfected. It’s incredibly creamy, smooth, and packed with rich peanut butter flavor without being overly sweet. I specifically recommend using Jif peanut butter for this frosting, as its consistent creaminess yields the best texture and taste, making it the ideal complement to the cake layers and jam.

Essential Grocery List & Pantry Staples for Your PB&J Cake

Before you dive into baking this delightful cake, it’s always a good idea to check your pantry for these key ingredients. For a complete, detailed list, don’t forget to consult the recipe card at the bottom of this post.

• Cake Flour: To achieve that wonderfully silky, tender crumb that makes this cake so special, cake flour is indispensable. Its lower protein content results in a lighter, softer texture compared to all-purpose flour.
• Ground Nutmeg and Cinnamon: These warm spices are not just for holiday baking! A hint of ground nutmeg and cinnamon adds a beautiful depth and warmth that complements the peanut butter flavor perfectly, elevating the overall taste profile of the cake.
• Large Eggs (Room Temperature): Always use large eggs for consistent baking results. Bringing them to room temperature (by taking them out 2-4 hours before baking) is crucial, as they emulsify better with other ingredients, leading to a smoother, more uniform batter and a lighter cake.
• Unsalted Butter (Room Temperature): As a baking rule, unsalted butter is preferred to give you complete control over the salt content in your recipe. Ensure it’s at room temperature for optimal creaming, which is vital for the cake’s structure and texture.
• Smooth Peanut Butter: For both the cake layers and the frosting, a high-quality, smooth peanut butter is key. I consistently use Jif, as its consistent creaminess and flavor make it my favorite choice for achieving the perfect texture in both components.
• Buttermilk (Room Temperature): Similar to eggs, buttermilk should be at room temperature. Its acidity reacts with the baking powder, contributing to a tender crumb and adding a subtle tang that balances the sweetness of the cake. Pull it out well in advance!
• Strawberries (Fresh or Frozen): These are essential for the homemade jam. You can use either fresh, ripe strawberries when in season for the brightest flavor, or convenient frozen strawberries, which work just as beautifully. I often opt for frozen as they are readily available year-round.
• Jam (Optional Store-Bought): If you’re short on time or prefer a quicker route, feel free to use your favorite high-quality store-bought strawberry jam. While homemade is recommended, a good store-bought option will still yield a delicious cake.

Step-by-Step Guide: Crafting the Perfect Peanut Butter Cake Layers

Creating these tender cake layers is the foundation of your incredible Peanut Butter and Jelly Cake. Below is a summary of the process, but for the precise measurements and full instructions, refer to the recipe card. Remember, using quality bakeware, like my favorite Fat Daddios cake pans and reliable parchment paper, makes all the difference.

1. Step 1: Sift and Whisk Dry Ingredients. In a medium-sized bowl, combine your cake flour, baking powder, salt, ground nutmeg, and cinnamon. Sifting ensures there are no lumps and helps aerate the flour, contributing to a lighter cake. Whisk them thoroughly to ensure even distribution of leavening agents and spices.
2. Step 2: Cream the Butter, Peanut Butter, and Sugars. This is perhaps the most critical step for a light and airy cake structure. In your stand mixer, beat the room-temperature unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar together on medium speed for a full 5 minutes. This process incorporates air, which forms the cake’s foundational structure. Remember to scrape down the sides and bottom of the bowl halfway through to ensure everything is evenly creamed.
3. Step 3: Gradually Add Eggs and Vanilla. With your mixer on low speed, add the room-temperature eggs, one at a time. Beat for 30 seconds after each addition, thoroughly scraping the bowl after each egg to ensure full incorporation. This gradual addition prevents the batter from curdling. Finally, mix in the vanilla extract on low speed until just combined.
4. Step 4: Alternate Wet and Dry Ingredients. Add half of your sifted dry ingredients to the creamed mixture, mixing on low speed until just incorporated and only a few flour streaks remain. Then, add half of your room-temperature buttermilk and mix until just combined. Repeat this process with the remaining dry ingredients and buttermilk. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in a tough cake. Finish by gently folding the batter with a rubber spatula, ensuring no pockets of unmixed ingredients remain at the bottom of the bowl.
5. Step 5: Pour and Evenly Divide the Batter. Prepare your 8-inch cake pans by greasing and lining them with parchment paper. Using a kitchen scale is the best way to ensure your cake layers are perfectly even, leading to a level cake. If you don’t have one, simply eyeball it, making sure each pan has an equal amount of batter.
6. Step 6: Bake the Cake Layers to Perfection. Place your filled cake pans into a preheated oven and bake for approximately 30-35 minutes. Baking times can vary, so start checking at 30 minutes. The cakes are done when a wooden skewer or toothpick inserted into the center comes out clean. My oven consistently takes about 31 minutes for optimal results.
7. Step 7: Cool and Transfer with Care. Once baked, let the cake layers cool in their pans on a wire rack for 10-15 minutes. This allows them to firm up slightly, making them easier to handle. After this initial cooling, gently invert them onto the wire rack to cool completely. Cooling completely is crucial before frosting to prevent your buttercream from melting.

Homemade Strawberry Jam: A Sweet & Simple Guide

While convenient, a store-bought jam simply can’t compare to the bright, fresh flavor of homemade strawberry jam. It’s a completely optional step, but one I wholeheartedly recommend for an authentic Peanut Butter and Jelly Cake experience. The process is straightforward and incredibly rewarding.

1. Step 1: Gently Cook the Strawberry Mixture. In a medium-sized saucepan, combine your fresh or frozen strawberries, fresh lemon juice, and sugar. Stir everything well to ensure the sugar begins to dissolve. Cook this mixture over medium heat for about 4-5 minutes, stirring occasionally. As the strawberries warm, they’ll soften and start to release their natural juices and sugars, creating a fragrant, syrupy base.
2. Step 2: Blend for Smoothness. Once the strawberries are tender and have released a good amount of liquid, and the mixture has a more liquid consistency, carefully transfer the hot mixture to a blender. Alternatively, use an immersion blender directly in the saucepan. Blend until you achieve a smooth, uniform jam. Be cautious when blending hot liquids – ensure the blender lid is securely on, and start on a low speed.
3. Step 3: Return to Heat and Bring to a Low Boil. Pour the blended strawberry mixture back into the saucepan. Increase the heat to medium and bring the mixture to a gentle, low boil. This step is essential for activating the cornstarch later and thickening the jam.
4. Step 4: Prepare the Cornstarch Slurry. In a small separate bowl, dissolve the cornstarch completely in the specified amount of cold water. Whisk it until there are no lumps; this creates your cornstarch slurry, which will act as the thickening agent for your jam.
5. Step 5: Thicken with the Slurry. Once your strawberry mixture is at a low boil and visibly hot, slowly drizzle the cornstarch slurry into the saucepan with one hand, while continuously whisking or stirring the jam with your other hand. The heat from the jam will activate the cornstarch, and you’ll notice the strawberry filling beginning to thicken within a few seconds. Continuous stirring prevents lumps and ensures an even consistency.
6. Step 6: Adjust Consistency if Needed. If, after a minute or two of simmering with the slurry, your jam appears too thick for your liking or sets up too firmly, you can easily adjust it. Add ¼ cup of water and continue to cook for another minute or two, stirring well, until it reaches your desired spreadable consistency.

The Secret to Silky Smooth Peanut Butter Buttercream Frosting

A truly exceptional Peanut Butter and Jelly Cake deserves an equally exceptional frosting. This peanut butter buttercream is rich, fluffy, and perfectly balanced, providing the ideal counterpoint to the cake and jam. Follow these steps for a frosting that’s guaranteed to impress.

1. Step 1: Cream Butter and Peanut Butter. In the bowl of your electric stand mixer, fitted with the paddle attachment, combine the slightly chilled unsalted butter and creamy peanut butter. Beat them together on medium-high speed for about 2 minutes, until the mixture is smooth, creamy, and well combined. This initial creaming step ensures a light and airy base for your frosting.
2. Step 2: Add Remaining Ingredients for Fluffiness. Gradually add the sifted powdered sugar to the bowl, starting on low speed to avoid a sugar cloud. Once partially mixed, add the heavy cream. Continue mixing on low until the sugar and cream are just incorporated. Then, increase the mixer speed to medium-high. Add the pure vanilla extract and a pinch of salt. Beat on high speed for approximately 4-5 minutes. This extended beating time is crucial for incorporating air and achieving a wonderfully fluffy, light texture. Remember to stop and scrape down the sides and bottom of the bowl periodically to ensure all ingredients are thoroughly mixed.
3. Step 3: Remove Air Bubbles for a Smooth Finish. For a truly professional-looking cake, you want your frosting to be as smooth as possible. After beating, switch to a wooden spoon or a sturdy rubber spatula. Stir the frosting vigorously, pressing it against the sides of the bowl. This action helps to “work out” any trapped air bubbles, resulting in an incredibly smooth and spreadable consistency, perfect for frosting your cake.

Chef’s Hint: If you plan on doing intricate piping work or additional decorative elements on top of your cake, I highly recommend making an additional half batch of this frosting. It’s always better to have a little extra than to run out mid-decoration!

Expert Tips for Assembling Your Masterpiece Peanut Butter and Jelly Cake

Assembling a layer cake can seem daunting, but with these step-by-step tips, you’ll achieve a beautiful, stable, and delicious Peanut Butter and Jelly Cake. Patience and precision are your best friends here!

• Prepare Your Cake Layers: Begin by ensuring all your cake layers are completely cool. If needed, use a serrated knife or a cake leveler to trim the tops of your cakes, making them perfectly flat. This ensures a stable and level final cake. Place your first leveled cake layer, top side up, onto a cake board or serving platter.
• Create the Jam Dam: Spread approximately ½ cup of the creamy peanut butter buttercream evenly over the first cake layer. Next, using a piping bag fitted with a round tip (or simply snipping the corner off a Ziploc bag), pipe a sturdy border, or “dam,” around the very edge of the cake layer using more peanut butter buttercream. This dam will act as a wall to contain your jam filling.
• Fill with Strawberry Jam: Carefully spoon about ½ cup of your homemade strawberry jam (or store-bought) into the center of the buttercream dam. Gently spread it out with an offset spatula, ensuring it fills the space evenly without touching the piped border. It’s crucial not to overfill with jam, as too much can make the cake unstable and prone to sliding once stacked.
• Stack the Second Layer: Carefully place the second cake layer directly on top of the strawberry jam, with its top side facing down. This creates a flat surface for your next layer and helps keep the cake level. Repeat the process of spreading buttercream, piping a dam, and filling with jam.
• Add the Final Layer and Crumb Coat: Position the third and final cake layer on top of the second jam layer, with its bottom side facing up. This again helps create a flat top for your cake. Now, apply a very thin, even layer of peanut butter frosting all around the entire cake – sides and top. This is called a “crumb coat” and its purpose is to trap any loose crumbs, preventing them from mixing into your final layer of frosting. Once applied, place the cake in the freezer for 10-15 minutes to allow the crumb coat to firm up completely.
• Apply the Final Frosting: After the crumb coat is set and firm, remove the cake from the freezer. Now, apply the remaining peanut butter buttercream more generously and smoothly over the entire cake. Take your time to achieve a smooth finish or any desired decorative effects.
• Serve at Room Temperature: While chilling the cake helps with stability, for optimal flavor and texture, allow your Peanut Butter and Jelly Cake to come to room temperature for at least 30-60 minutes before slicing and serving. This allows the cake and frosting to soften slightly, enhancing their delicious qualities. For more detailed instructions on how to best store your finished cake, refer to the dedicated section below in my blog post.

Storing and Freezing Your Peanut Butter and Jelly Cake

Proper storage is key to enjoying your delicious Peanut Butter and Jelly Cake for days to come, or even preparing components in advance. Here’s how to keep your cake fresh and delicious:

Pre-Assembly Storage (Cake Layers):

If you prefer to tackle your Peanut Butter and Jelly Cake project over several days, you can bake the cake layers ahead of time. Once the cake layers are completely cool, individually wrap each layer tightly with plastic wrap. This prevents them from drying out and helps reduce crumbs during the decorating process, making assembly much easier and ensuring the layers don’t slide around. Wrapped cake layers can be stored in the refrigerator for 3-5 days. For longer storage, they can be frozen.

Freezing the Entire Cake:

You can absolutely bake and decorate your entire Peanut Butter and Jelly Cake ahead of time and freeze it! This is a fantastic option for meal prep or for saving portions for later. To freeze a decorated cake: first, chill the cake in the refrigerator for a few hours until the frosting is firm. Once firm, wrap the entire cake tightly in several layers of plastic wrap. If you plan to store it for more than a few days (up to 6 months), add an additional layer of aluminum foil over the plastic wrap for extra protection against freezer burn. When you’re ready to serve your frozen masterpiece, transfer it from the freezer to the refrigerator to thaw slowly overnight. Thawing in the fridge helps minimize condensation on the frosting, ensuring your cake looks as good as it tastes. Once thawed, let it come to room temperature for the best serving experience.

More Indulgent Recipes You’ll Be Eager to Try:

If you’ve enjoyed this delightful Peanut Butter and Jelly Cake, you’re sure to love these other fantastic creations from my kitchen:

• Gooey Cinnamon Roll Caramel Cake
• Brown Butter Chocolate Chip Blondies
• Graham Cracker S’mores Cake

Recipe

Peanut Butter and Jelly Cake

Molly Murphy

This Peanut Butter and Jelly Cake has tender creamy peanut butter cake layers with a hint of cinnamon and nutmeg. Then it’s filled with a homemade strawberry jam and frosted in a very creamy peanut butter frosting.

Print Recipe
Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American, Cake

Servings 16 people

Calories 255 kcal

Ingredients

  

For the cake

• 3 cups cake flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1 cup unsalted butter at room temperature
• 1 cup creamy peanut butter
• ¾ cup granulated sugar
• 1 cup brown sugar, packed
• 4 eggs at room temperature
• 1 cup buttermilk at room temperature
• 1 Tablespoon vanilla extract

For the strawberry jam

• 3 cups fresh or frozen strawberries
• ⅓ cup sugar
• 2 teaspoons lemon juice
• 2 Tablespoons cornstarch
• 5 Tablespoons water
• ¼ cup water only if the filling is very thick

For the peanut butter buttercream

• 5 cups powdered sugar, measured and then sifted
• 1 ½ cups unsalted butter, slightly chilled
• 1 cup creamy peanut butter, 250 grams
• 1 Tablespoon pure vanilla extract
• ¼ cup heavy whipping cream
• Pinch salt

Instructions

 

For the cake layers

• Preheat your oven to 325 degrees F (160°C). Prepare three 8-inch round cake pans by spraying them generously with cooking spray, lining the bottoms with parchment paper, and then spraying again. This ensures a clean release for your delicate cake layers. Set them aside.
• In a medium-sized bowl, sift together the cake flour, baking powder, salt, ground nutmeg, and ground cinnamon. Whisk these dry ingredients thoroughly to ensure they are well combined and aerated. Set the bowl aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the room-temperature unsalted butter and creamy peanut butter until they are smooth and light. Add the granulated sugar and packed brown sugar, then continue to cream the mixture on medium speed for about 5 minutes. This step is crucial for incorporating air and building the cake’s structure.
• Reduce the mixer speed to low-medium. Add the room-temperature eggs, one at a time, beating for 30 seconds after each addition. Make sure to scrape down the bottom and sides of the bowl after each egg to ensure everything is fully incorporated. Finally, add the vanilla extract and mix on low speed until just combined.
• Begin adding half of the dry ingredients to the wet mixture, mixing on low speed just until incorporated, being careful not to overmix. Stop when almost no flour streaks remain. Next, add half of the room-temperature buttermilk and mix on low until just combined. Repeat this step with the remaining dry ingredients and buttermilk. After all ingredients are added, use a rubber spatula to scrape the bottom and sides of the bowl, ensuring the batter is fully incorporated and uniform.
• Using a kitchen scale for precision, evenly divide the cake batter among your three prepped cake pans. If you don’t have a scale, estimate by eye for as even a division as possible. Bake for approximately 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
• Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes. This allows them to set slightly. After this initial cooling, gently invert the cakes onto the wire rack to finish cooling completely to room temperature. This is essential before you begin frosting.

For the homemade strawberry jam

• In a medium-sized saucepan, combine the fresh or frozen strawberries, lemon juice, and sugar. Stir well until the sugar begins to dissolve. Cook this mixture over medium heat for about 4-5 minutes, stirring occasionally. The strawberries will soften and release their natural juices.
• Once the strawberries are tender and the mixture is more liquid, carefully transfer the hot mixture to a blender or use an immersion blender directly in the saucepan. Blend until a smooth, uniform jam is created. Be careful when blending hot liquids.
• Return the hot, blended mixture to the saucepan. Turn the heat back to medium and let the jam come to a gentle, low boil.
• In a small separate bowl, dissolve the cornstarch completely in the 5 tablespoons of cold water to create a smooth slurry.
• With the jam at a low boil, slowly pour in the cornstarch slurry with one hand while continuously whisking the jam with your other hand. This ensures the slurry incorporates smoothly without clumping.
• The cornstarch will activate and begin to thicken the jam as soon as the mixture is hot enough. Continue stirring until you see it visibly thicken.
• Within just a few seconds, the strawberry filling will start to achieve a lovely, thick consistency.
• If you find the jam is too thick for your preference after cooling, add ¼ cup of water and cook for an additional minute or two, stirring constantly, until it reaches your desired spreadable consistency.

For the creamy peanut butter buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, beat the slightly chilled unsalted butter and creamy peanut butter together. Beat on medium-high speed until the mixture is completely smooth and creamy, which should take about 2 minutes.
• Add the sifted powdered sugar to the bowl. Next, pour in the heavy cream and mix on low speed until the ingredients are just incorporated. Then, increase the mixer speed to medium-high. Add the pure vanilla extract and a pinch of salt. Continue to beat the frosting on high speed for approximately 4-5 minutes until it becomes incredibly fluffy and light. Remember to scrape down the sides and bottom of the bowl as needed to ensure all ingredients are well mixed.
• To achieve a perfectly smooth, professional-looking frosting with no air bubbles, switch to a wooden spoon or a rubber spatula. Vigorously stir and push the frosting against the sides of the bowl. This action helps to release any trapped air, resulting in a beautifully smooth consistency ready for decorating.

Assembly of the Peanut Butter and Jelly Cake

• First, ensure all cake layers are leveled if necessary. Place your first cake layer, top side up, on your chosen cake board or serving plate. Spread about ½ cup of the peanut butter buttercream evenly over this layer. Using more of the peanut butter buttercream, pipe a sturdy border around the very edge of the cake to create a “dam” or wall. Fill this dam with about ½ cup of your strawberry jam, carefully spreading it around without touching the buttercream border. Be mindful not to add too much jam, as an excessive amount can make the cake unstable as you continue to stack and frost.
• Carefully place the second cake layer on top of the strawberry jam, ensuring its top side is facing down for a flat surface. Repeat the process from step one: spread buttercream, pipe a dam, and fill with strawberry jam.
• Place the third and final cake layer on the second layer, with its bottom side facing up. Now, spread a very thin layer of frosting around the entire cake (top and sides) to create a “crumb coat.” This thin layer traps any loose crumbs and seals them, ensuring a smooth, crumb-free final frosting layer. Freeze the cake for 10 to 15 minutes to allow this crumb coat to set completely.
• Once the crumb coat is firm and set, remove the cake from the freezer. Proceed to frost the entire cake generously and smoothly with the remaining peanut butter buttercream.
• For the best flavor and texture, allow the assembled and frosted cake to come to room temperature for at least 30-60 minutes before serving. For optimal storage and to keep your cake fresh, please refer to the detailed storing instructions provided earlier in this blog post.

Nutrition

Calories: 255kcalCarbohydrates: 36gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 296mgPotassium: 122mgFiber: 1gSugar: 16gVitamin A: 56IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Keyword cake, dessert, jelly, peanut butter, strawberry

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