Description
This Peanut Butter and Jelly Cake combines the classic flavors of peanut butter and raspberry jelly in a moist, tender cake layered with rich peanut butter frosting and a jelly filling made from fresh raspberries. Perfect for lovers of nostalgic desserts, this cake offers a delightful balance of sweet and tangy with a creamy texture and a hint of vanilla.
Ingredients
Scale
Cake
- 1⅔ cups all purpose flour
- 3 tbsps cornstarch
- ½ tsp baking soda
- 2 tsps baking powder
- ½ tsp salt (omit if using salted butter)
- ⅓ cup unsalted butter (room temperature)
- ⅓ cup unflavored vegetable oil (canola oil recommended)
- ½ cup white granulated sugar
- ¾ cup light soft brown sugar
- ⅔ cup smooth unsweetened peanut butter (creamy, processed)
- 3 large eggs (room temperature)
- 1½ tsps vanilla extract/essence
- 1 cup buttermilk (room temperature)
Raspberry Jelly Filling
- 1 cup frozen raspberries
- ¾ tbsp cornstarch
- 1 tbsp fresh lemon juice
- 3 tbsps white granulated sugar
Peanut Butter Frosting
- 1½ cups unsalted butter (room temperature)
- 3 cups powdered sugar (icing/confectioners’ sugar)
- 2 tsps vanilla extract/essence
- ½ cup heavy cream (room temperature)
- ½ tsp salt
- 1 cup smooth unsweetened peanut butter (creamy)
Instructions
- Prepare the Raspberry Jelly Filling: In a small saucepan, combine the frozen raspberries, cornstarch, lemon juice, and white granulated sugar. Cook over medium heat, stirring frequently until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and set aside to cool completely.
- Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Ensure they are well combined and set aside.
- Prepare the Cake Batter: In a separate mixing bowl, cream the unsalted butter, vegetable oil, white granulated sugar, and light soft brown sugar until light and fluffy. Add the smooth unsweetened peanut butter and continue mixing until combined. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients in three parts alternated with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Peanut Butter Frosting: In a large bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the vanilla extract, salt, and smooth peanut butter, and beat until smooth and well combined. Slowly add the heavy cream and beat on high speed until light and fluffy, about 3-5 minutes.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled raspberry jelly filling evenly over the top. Carefully place the second cake layer on top. Using a spatula, frost the top and sides of the cake with the peanut butter frosting. Smooth the surface for a neat finish or decorate as desired.
- Chill and Serve: Refrigerate the assembled cake for at least an hour to set the frosting and flavors. Bring to room temperature before slicing and serving for the best taste and texture.
Notes
- Use creamy, processed peanut butter for best texture and flavor. If using sweetened versions like Skippy, reduce additional sugar slightly.
- Make sure all ingredients are at room temperature for smoother batter and frosting.
- Do not overmix the batter to keep the cake tender and light.
- Frozen raspberries can be substituted with fresh when in season, adjusting cook time to achieve proper jelly consistency.
- This cake keeps well refrigerated for up to 3 days or can be frozen for longer storage.
