Peanut Butter Jelly Cake (Print)
Moist peanut butter cake with sweet jelly and rich peanut butter frosting for a classic sweet treat.
# What You'll Need:
→ Cake
01 -
2 cups all-purpose flour
02 -
1 ½ cups granulated sugar
03 -
½ cup creamy peanut butter
04 -
½ cup unsalted butter, softened
05 -
1 cup milk (whole or 2%)
06 -
3 large eggs
07 -
1 tablespoon baking powder
08 -
½ teaspoon baking soda
09 -
½ teaspoon salt
10 -
1 teaspoon vanilla extract
→ Jelly Layer
11 -
1 cup jelly (grape or strawberry)
→ Peanut Butter Frosting
12 -
1 cup creamy peanut butter
13 -
½ cup unsalted butter, softened
14 -
4 cups powdered sugar
15 -
¼ cup milk (adjust for consistency)
16 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 175°C (350°F). Grease and flour two round cake tins. In a large mixing bowl, combine the flour, sugar, peanut butter, butter, milk, eggs, baking powder, baking soda, salt, and vanilla extract. Mix until smooth and well incorporated.
02 -
Pour the batter evenly into the prepared cake tins. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before removing them from the tins.
03 -
Spread an even layer of jelly over the top of one cake layer. Place the second cake layer on top.
04 -
In a bowl, mix the peanut butter, softened butter, powdered sugar, milk, and vanilla extract. Beat until smooth, adjusting with more milk for desired consistency.
05 -
Spread the frosting evenly over the top and sides of the cake. Decorate as desired and serve.
# Additional Notes:
01 -
For best results, use room temperature ingredients for the cake batter and frosting.