Peanut Butter & Jelly Cake

I am in love with this Peanut Butter & Jelly Cake. It's splendid with raspberry jelly and a fluffy peanut butter frosting. | ibakeheshoots.comWhat do you do when you desperately want a peanut butter & jelly sandwich, but you don’t have any bread? You make a Peanut Butter & Jelly Cake, that’s what you do.


This cake is a game changer. What I mean is this: I’m putting it in my Top 5 favorite cakes of all time.

Is it that serious, Mondo?

Yeah, it’s that serious, y’all.

I am in love with this Peanut Butter & Jelly Cake. It's splendid with raspberry jelly and a fluffy peanut butter frosting. |

It’s definitely up there with the Chocolate Peanut Butter Cake and Lemon Velvet Cake. I wonder, though…is it better than the best thing I’ve ever made for this blog: Peanut Butter & Jelly Linzer Torte?

For your next birthday party serve this Peanut Butter & Jelly Cake. It's just like a pb&j sandwich but with frosting. What?! |

Um, it doesn’t really matter. What matters is this cake is so good that after his first bite the best guy I know requested it for his birthday next year. That right there…that’s instant validation. Now, that’s what I’m talking ’bout!

Recipe for Peanut Butter & Jelly Cake

Recipe for Peanut Butter Cake adapted from Allrecipes. Recipe for Peanut Butter Frosting from I bake he shoots.

Peanut Butter & Jelly Cake
Prep time
Cook time
Total time
Makes One Double layer 6 inch Peanut Butter & Jelly Cake
Cuisine: Dessert
Serves: 12
  • 1 cups all-purpose flour, 125 grams
  • 1 cup granulated sugar, 200 grams
  • ½ teaspoon baking soda
  • ¼ cup milk, 60 ml
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup water, 120 ml
  • ¼ cup butter, 57 grams
  • ¼ cup vegetable oil (I used peanut oil for more peanutty flavor)
  • ¼ cup peanut butter, 64 grams
  • ½ cup your favorite jelly, separated, 160 grams (I used raspberry)
  • For the Peanut Butter Frosting
  • 5 ounces, 143 grams cream cheese, room temperature
  • ½ stick, 57 grams, 2 ounces or ¼ cup) unsalted butter, room temperature
  • 2½ cups, 300 grams confectioners’ sugar, sifted
  • ⅓ cup, 85 grams smooth peanut butter, preferably a commercial brand
  • For the Garnish
  • 1 cup peanuts, roughly chopped, 125 grams, optional
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Coat two 6 inch cake pans with baking spray or parchment rounds.
  3. In a measuring cup, combine milk, egg and vanilla. Set aside.
  4. In a mixer bowl whisk flour, sugar, and baking soda.
  5. Add milk mixture to the flour mixture and combine on low until smooth.
  6. In a small pot, cook water, butter, peanut oil, and peanut butter together in a saucepan over medium heat until smooth, about 3-5 minutes (Don't worry if it starts to separate when you take if off the heat).
  7. Stir peanut butter-mixture into flour-mixture until batter is combined well; evenly pour batter into prepared cake pans.
  8. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes.
  9. Let cool in pan for 15 minutes them remove and finish cooling on a rack.
  10. For the Peanut Butter Frosting
  11. Place the butter and cream cheese into a mixing bowl and beat until creamy, about 1 minute.
  12. Add the powdered sugar in three parts, fully combining after each addition.
  13. Finally, add the peanut butter and beat for about 3 minutes or until the frosting is perfectly creamy.
  14. When the cakes have cooled smear some frosting on a cake round and place the first layer on top of the frosting and press down (you may also do this directly on your cake plate).
  15. Frost bottom layer with ⅓ cup of frosting.
  16. Spread ¼ cup jelly on top of the frosting. Do not spread it all the way to the edge. Leave a ¼ inch border.
  17. Place the second cake layer on top and spread with ¼ cup jelly. Do not spread it all the way to the edge. Leave a ¼ inch border.
  18. Place cake in the freezer for about 15 minutes (we want the jelly solid enough to be easily covered with the peanut butter frosting).
  19. Remove cake from freezer and spread ½ cup frosting over the jelly.
  20. Frost the side of the cake. There will be frosting leftover unless you don't want there to be.
  21. There's no need for a crumb coat, as the sides will be covered with chopped peanuts.
  22. Place cake on a sheet pan and coat the side of the cake with the chopped peanuts. Gather the fallen peanuts and repeat until the side is fully coated.
  23. Enjoy for breakfast, lunch, dinner and dessert.




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    What have you done?, now I can´t wait to my the next year… XD, no seroiusly this is the most amazing cake I’ve seen!!!

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      Romain! That’s so sweet of you to write. Thank you! Haven’t had a chance yet to thoroughly check out your blog, but poppy an lemon rolls? Please and thank you! ?

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    Ok, this cake is amazing!! I popped over to your blog to check out your #BundtBakers cake and this one stopped my in my tracks. O.M.G. I want a HUGE piece right now! Truly stunning and I’m sure it tastes delicious. Oh and the ocd in my loves how it perfectly fits the cake stand!!
    Olivia @ livforcake recently posted…Maple Sugar CookiesMy Profile

    • 9

      Thanks, Liv! This is my new favorite cake. The first time I made it my best friend said: This is the cake I want for my next birthday! Says it all right there…hahaha. You’re welcome to the biggest piece the next time you’re in L.A. 🙂

  5. 15

    So first off thank you! This cake was amazing and everyone thought it was delicious. I just had one problem that maybe you can help me fix for next time I make this cake. Now maybe it’s bc I live in Texas but as I was putting on the jelling and icing, the jelly kind of seeped out on the sides of the cake. I tired to stop and leave some space as you instructed but it still seeped out. So I still spread the icing on the cake as normal but since the jelly had seeped out it made it very running. At first it helped a little but but the icing ended up melting off the edges, again I live in Texas and it was 107 that day but I did keep the cake refrigerated as long as possible. So if you could possibly give me any tips and pointers for next time that would be awesome! Thanks agin for the awesome recipe!

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    I made this cake for my son’s 4th birthday party and it turned out amazing! I received compliments from everyone who had some and I absolutely loved it as well and think this is my new favorite cake! Thank you so much! I will be making this again. The only thing I did different was instead of putting the chopped peanuts on the outside I put Reese’s peanut butter chips since my 4 year old is not a fan of the nut texture.

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    What did I do wrong? This was no where close to enough batter? I had to triple it to get it to work which was super stressful at the last minute

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    Just one question. Is it really a 6 nick cake pan or is that a typo? Never heard of that size. Cake sounds amazing! Want to make it for my grandson’s birthday party.

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    I’ve made this twice in last four days. The first time I doubled the recipe and got three relatively thin 9” layers. Tonight I stuck with the recipe as is and only got 9 normal sized cupcakes. Am I missing something? The volume doesn’t seem to match to yours.

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    This is the best cake ever, seriously … I made it about 2 years ago and I still think of it all the time. Thank you so much for this amazing recipe ???

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    This is a great recipe. I did a few alterations to it: A) I didn’t have milk but had half and half and used that. B) I did not want to use oil, so I used an entire stick of butter instead. C) I threw in espresso chips on top of the batter in the cake pan . I felt there was too little a batter for two 6″ pans. Next time I will use just one 8″ pan for the entire batter, unless I double the recipe. The result was amazing. I hope to try out the recipe as it is when I can pause again in my kitchen to bake. I need to get some jelly soon! 🙂 Thanks for posting this fabulous recipe. Happy 2020!!

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    This looks amazing! My husband asked for a peanut butter and jelly cake for his birthday this week and I think he’s going to love it! I only have 8″ cake pans though, how can I modify the ingredients to accommodate a larger pan? I’m not a skilled baker so I don’t know how to increase the quantities but keep the ratio. Thanks!

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