Peanut Butter and Jelly Cake Recipe

Name: Peanut Butter and Jelly Cake
Prep time: 45 min
Cook time: 30 min
Total time: 150 min
Ingredients: baking spray; 3 cups cake flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 2 cups white sugar; 1 cup unsalted butter, softened; 1 tablespoon vanilla extract; 1 cup milk, at room temperature; 6 large egg whites, at room temperature; 1 cup creamy peanut butter; 4 ounces cream cheese, softened; 0.25 cup honey; 1 tablespoon unsalted butter, softened; 1 pinch kosher salt; 2 cups sifted powdered sugar; 3 tablespoons milk, or more as needed; 1.25 cups strawberry jelly

Cook Time: 30 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings.

Cake

Baking spray
3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups white sugar
1 cup unsalted butter, softened
1 tablespoon vanilla extract
1 cup milk, at room temperature
6 large egg whites, at room temperature

Filling

1 cup creamy peanut butter
4 ounces cream cheese, softened
cup honey
1 tablespoon unsalted butter, softened
1 pinch kosher salt
2 cups sifted powdered sugar
3 tablespoons milk, or more as needed
1 cups strawberry jelly

Directions

Step 1: Preheat the oven to 350F (175C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.

Step 2: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Step 3: In a large mixing bowl, combine sugar and butter. Beat with an electric mixer at medium speed until light and fluffy, about 3 to 5 minutes. Add vanilla extract and mix well.

Step 4: Add the flour mixture alternately with the milk, with the mixer running on low speed, beginning and ending with the flour mixture.

Step 5: In a clean bowl, beat egg whites at medium speed until stiff peaks form. Gently fold the egg whites into the batter until combined.

Step 6: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Step 7: Let the cakes cool in the pans on a wire rack for 15 minutes. Then, run a knife around the edges of the pans and turn the cakes out onto the rack. Remove the parchment paper and allow the cakes to cool completely, about 1 hour.

Step 8: Working with one cake at a time, place it on a large cutting board or work surface. Trim the golden-brown, rounded top of each cake with a large serrated knife to give them the appearance of white sandwich bread. Slice each cake in half horizontally to yield 4 slices in total.

Step 9: For the filling, beat together the peanut butter, cream cheese, honey, butter, and salt at medium speed until smooth. Gradually add the powdered sugar, cup at a time, and continue beating until smooth.

Step 10: Add milk, one tablespoon at a time, until you reach the desired consistency. The mixture should be spreadable but not too runny.

Step 11: Place the jelly in a small mixing bowl and whisk to loosen it up.

Step 12: Carefully transfer one layer of cake to a serving platter. Spread 1/3 of the peanut butter mixture evenly over the cake, reaching all the way to the edges. Then, spread 1/3 of the jelly over the peanut butter mixture.

Step 13: Place the second cake layer on top and repeat with another 1/3 of the peanut butter mixture and jelly. Repeat with the third cake layer, using up the remaining filling and jelly.

Step 14: Place the final cake layer on top, trimmed side up. Slice the cake diagonally for a sandwich-like effect.

Cooks Note

If you'd prefer, you can substitute a box cake mix for the homemade cake. Just be aware that the layers might not be as thick.

Nutrition Facts (per serving)

Calories	737
Total Fat	31g (40%)
Saturated Fat	14g (72%)
Cholesterol	55mg (18%)
Sodium	415mg (18%)
Total Carbohydrate	108g (39%)
Dietary Fiber	2g (7%)
Total Sugars	72g
Protein	11g (22%)
Vitamin C	0mg (0%)
Calcium	131mg (10%)
Iron	3mg (18%)
Potassium	261mg (6%)

The History and Cultural Significance of Peanut Butter and Jelly Cake

The Peanut Butter and Jelly Cake is a modern culinary twist on the classic American peanut butter and jelly sandwich. The origins of this dessert are rooted in the mid-20th century when the PB&J sandwich became a staple in American households due to its simplicity, affordability, and popularity among children. Inspired by this iconic combination, bakers began experimenting with transforming the flavors into layered cakes, offering a dessert that evokes childhood nostalgia while providing a more sophisticated presentation for special occasions.

Regional Variations

While the traditional PB&J sandwich is ubiquitous across the United States, the cake version often reflects regional preferences in both filling and presentation. In the Midwest, the cake may feature rich, creamy peanut butter with a classic grape jelly, whereas in the South, cooks often incorporate local fruits such as strawberry preserves or fig jam. Some West Coast variations even experiment with natural nut butters and organic, locally sourced jams, creating a healthier and gourmet take on this beloved dessert.

Differences from Similar Desserts

Unlike a standard layer cake, which often uses buttercream or fondant between its layers, the Peanut Butter and Jelly Cake uniquely combines a peanut butter frosting with a fruit jelly filling. This dual-layer approach mirrors the sandwich itself, giving each bite a distinct contrast of creamy and fruity textures. Compared to peanut butter chocolate cakes, which focus on richness and sweetness, the PB&J cake balances nutty and tart flavors, making it lighter and more playful in taste and appearance.

Typical Occasions and Serving

This cake is commonly served at family gatherings, birthday parties, and casual celebrations. Its whimsical presentationoften sliced diagonally to mimic a sandwichmakes it a favorite for childrens events, while its nostalgic flavor appeals to adults looking for a comforting yet creative dessert. Some bakeries feature mini versions as individual servings, perfect for afternoon tea or dessert buffets, highlighting its versatility and universal appeal.

Interesting Facts

The Peanut Butter and Jelly Cake has been featured in culinary magazines and blogs as a nostalgic twist on a classic American treat, bridging the gap between childhood favorites and contemporary dessert trends.
Despite its playful appearance, making the cake requires precision in layering and spreading to prevent the layers from sliding, reflecting the same care that goes into assembling a perfect sandwich.
Creative bakers sometimes experiment with different types of nut butters and artisanal jams, turning the dessert into a customizable canvas of flavors.
The cakes diagonal slice, designed to mimic the iconic sandwich triangle, has become a signature serving style that visually reinforces the nostalgic concept.

Overall, the Peanut Butter and Jelly Cake is more than a dessert; it is a playful homage to American culinary history, combining familiar flavors with inventive presentation. It celebrates comfort, creativity, and the enduring appeal of the classic PB&J in an elevated, indulgent form.

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FAQ about Peanut Butter and Jelly Cake Recipe

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, where it will stay fresh for up to a week. Be sure to let the cake come to room temperature before serving to enjoy its full flavor and texture.

Yes, you can make the cake ahead of time. You can bake the cake layers and allow them to cool completely, then store them in an airtight container or wrap them in plastic wrap. They will keep at room temperature for up to 2 days or can be refrigerated for up to a week. Prepare the filling and assemble the cake the day you plan to serve it.

Yes, you can freeze the cake. Wrap the cake layers tightly in plastic wrap and then foil to prevent freezer burn. For best results, freeze the layers before frosting. When ready to serve, let the layers thaw completely before assembling the cake with the peanut butter filling and jelly.

Absolutely! You can substitute peanut butter with almond butter, cashew butter, or any nut butter of your choice. Keep in mind that the flavor and texture of the cake may change slightly depending on the nut butter used.

To prevent the cake layers from sliding off, make sure the cake layers are fully cooled before assembling. Additionally, ensure that the peanut butter filling is spread evenly and that each layer is leveled properly. If the frosting is too soft, refrigerating the assembled cake for about 30 minutes before slicing can help it firm up.

Yes, you can use a boxed cake mix to save time. However, keep in mind that the layers may not be as thick as when using homemade cake. Follow the instructions on the box, but make sure to bake the layers in 8-inch pans as described in the recipe for the correct size.

If you're looking for a dairy-free or vegan alternative to cream cheese, you can use a plant-based cream cheese or coconut cream as a substitute. The flavor may differ slightly, but it will still provide a creamy texture for the filling.

You can substitute strawberry jelly with other fruit jellies like grape, raspberry, or blueberry. You could also use fruit preserves or fruit spreads for a chunkier texture. Choose a jelly that complements the peanut butter flavor for the best results.

Comments

Eric Jones

10/16/2023 02:52:18 PM

I substituted Wow Butter for peanut butter and used my favorite vegan jelly, egg replacer, maple syrup, and soy milk.

Patricia Phillips

04/17/2025 07:20:28 PM

I found this cake to be absolutely adorable, resembling a PB&J sandwich perfectly! However, I personally felt that the peanut butter filling was a tad too sweet for me, so I would consider reducing the sweetness in my next attempt. Additionally, my cakes turned out slightly dry, so I would recommend closely monitoring the baking time. Cutting the cake was a bit challenging as the layers tended to slide apart easily, making it a bit messy. Despite these minor issues, I still enjoyed the process of making this cake. Thank you for sharing your recipe!