As the golden days of summer gently fade into crisp autumn evenings, and the school bells begin to chime once more, there’s a comforting ritual many of us turn to: baking. While the memories of sandy beaches, crackling campfires, and sun-drenched picnics linger, it’s the perfect time to embrace the warmth and coziness that only a homemade cake can bring. And what better way to transition from the carefree spirit of summer than with a delightful treat that evokes the simplest joys of childhood?

Enter the magnificent Peanut Butter & Jelly Cake. This isn’t just any dessert; it’s a meticulously crafted layer cake that captures the heartwarming essence of that timeless, beloved sandwich. Prepare to be enchanted by a culinary creation that promises moist peanut butter cake layers, an incredibly rich brown sugar peanut butter frosting, luscious strawberry jam, and a satisfying crunch of chopped peanuts. This remarkable recipe, brought to you by our esteemed contributor, Tessa Huff, is destined to become a new favorite in your baking repertoire.

The Enduring Allure of the Classic PB&J Sandwich

Is there any combination more iconic, more universally adored, than peanut butter and jelly? For many, it’s the quintessential taste of youth – the soft, squishy white bread generously slathered with creamy peanut butter and sweet, vibrant jelly, each bite a perfect symphony of sticky, nutty, and fruity flavors. As we mature, we often find ourselves experimenting with sophisticated twists on this classic: artisanal almond butter, homemade fruit preserves, or gourmet whole-grain breads. Yet, despite these culinary refinements, there’s an undeniable truth: nothing quite matches the comforting simplicity and pure delight of the original peanut butter and jelly sandwich.

Instead of merely attempting to “elevate” this tried-and-true pairing, the genius behind this recipe lies in its inspired transformation. Rather than reinvention, we’re celebrating the nostalgic flavors of PB&J by reimagining them in a stunning and delectable cake format. This Peanut Butter & Jelly Layer Cake doesn’t just mimic the flavors; it amplifies them, offering a sophisticated yet accessible dessert that will transport you straight back to cherished childhood memories with every forkful. It’s a cake that speaks to the heart, a perfect blend of comfort and culinary artistry, designed to evoke smiles and sweet reminiscence.

Unveiling the Peanut Butter & Jelly Cake: A Symphony of Flavors

This isn’t just a cake with a simple peanut butter frosting. Tessa Huff has meticulously engineered this Peanut Butter & Jelly Cake to ensure every component contributes to an authentic and elevated PB&J experience. The innovation begins with the cake layers themselves: baked with creamy peanut butter incorporated directly into the batter, they boast a wonderfully moist texture and a deep, nutty flavor that forms the perfect foundation for this creation. Each tender layer is then generously slathered with sweet, seedless strawberry jam, providing that essential burst of fruity tartness and vibrant color that balances the richness of the peanut butter.

But the true showstopper, the crowning glory of this magnificent dessert, is undoubtedly the Brown Sugar Peanut Butter Buttercream. This frosting is a revelation, offering a depth of flavor far beyond a standard peanut butter icing. The addition of brown sugar imparts a subtle caramel note, making the buttercream taste remarkably like honey-roasted peanuts – a truly addictive and unique characteristic that will leave your taste buds wanting more. This silky-smooth buttercream encases the cake, creating a luxurious canvas.

To finish, a final layer of seedless strawberry jam creates a beautiful, almost glass-like sheen on the top of the cake, often framed by elegant kisses of the nutty buttercream. For an extra dimension of texture and flavor, the sides of the cake can be coated with a generous sprinkle of finely chopped peanuts, adding a delightful crunch that mimics the experience of a perfectly crunchy PB&J sandwich. The harmonious interplay of these components – the soft peanut butter cake, the sweet jam, the rich brown sugar frosting, and the optional nutty crunch – makes this Strawberry Jam Peanut Butter Cake an unforgettable treat for any occasion.

Why This Peanut Butter & Jelly Cake Is a Must-Bake

This Peanut Butter & Jelly Cake transcends the ordinary. It’s more than just a dessert; it’s an experience, a celebration of comfort, nostalgia, and expertly balanced flavors. Whether you’re planning a birthday party, a family gathering, or simply craving a unique and satisfying treat, this cake is an absolute showstopper. Its layered construction and thoughtful combination of ingredients make it a conversation piece, a testament to the idea that classic flavors can be presented in exciting new ways. The richness of the peanut butter, enhanced by the subtle molasses notes of brown sugar, pairs perfectly with the bright, fruity sweetness of strawberry jam, creating a harmonious and utterly delicious dessert.

Furthermore, baking this cake is a rewarding endeavor. From creating the moist peanut butter cake layers to whipping up the sublime brown sugar peanut butter frosting, each step is designed to build anticipation for the final, delectable result. It’s a project that offers both creative satisfaction and the promise of a truly exceptional treat. The visual appeal alone, with its distinct layers and artful frosting, makes it an impressive centerpiece. Prepare to impress your guests and delight your family with this extraordinary Homemade Peanut Butter Cake.

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Peanut Butter and Jelly Cake

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5 from 1 review

Peanut butter cake with brown sugar peanut butter frosting, strawberry jam and chopped peanuts!

• Author: Tessa Huff
• Yield: One 6″ Round Cake (3 layers)
• Category: Dessert

Ingredients

For the Peanut Butter Cake:

• 2 ¼ cup cake flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup unsalted butter, softened
• ½ cup peanut butter
• 1 ½ cups granulated sugar
• 2 eggs
• ⅔ cup milk
• 2 teaspoons vanilla extract

For the Brown Sugar Peanut Butter Frosting:

• ¾ cup brown sugar (firmly packed)
• 3 egg whites
• 1 ½ cups unsalted butter, softened
• 1 teaspoon vanilla extract
• 6 tablespoons creamy peanut butter

For the Assembly:

• seedless strawberry jelly
• chopped peanuts, optional

Instructions

Make the Cake:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 6-inch cake pans.
2. Sift together the flour, baking powder, salt, and cinnamon. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix together the softened butter and peanut butter until creamy and well combined. Add in the granulated sugar and continue to mix on medium speed for about 3 minutes, until light and fluffy.
4. Decrease the speed to low and gradually add in the vanilla extract and eggs, one at a time, mixing well after each addition. Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.
5. With the mixer on low speed, add in half of the sifted flour mixture. Stream in the milk and mix until just incorporated. Add in the remaining flour mixture and mix until just combined, being careful not to overmix.
6. Evenly divide the cake batter among the prepared cake pans and bake for approximately 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached. Cool on a wire rack for 10 to 15 minutes before carefully removing the cakes from their pans to cool completely.

Make the Frosting:

1. Place egg whites and brown sugar into the bowl of a stand mixer. Whisk until thoroughly combined.
2. Place the bowl over a saucepan of simmering water (creating a double-boiler effect), ensuring the bottom of the bowl does not touch the water. Whisking constantly, heat the egg mixture until it registers 160 degrees F (71 degrees C) on a candy thermometer. Carefully transfer the hot bowl onto the stand mixer.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes. Continue beating until the bowl is no longer warm to the touch and the meringue is fluffy, glossy, and holds stiff peaks.
4. Switch to the paddle attachment. With the mixer on medium-low speed, add in the softened unsalted butter, a few tablespoons at a time, mixing until each addition is fully incorporated before adding more. Add in the vanilla extract. Turn the mixer up to medium-high speed and mix until the buttercream is silky smooth and light.
5. Add in the creamy peanut butter and mix on medium speed until fully combined and smooth. If at any point the buttercream appears curdled, just keep mixing; it will come together. If the buttercream appears too soupy or runny, try placing the bowl in the refrigerator for about 10 to 15 minutes to chill slightly, then mix again until it reaches the desired consistency.

Assemble the Cake:

1. Place one cooled cake layer onto your desired serving plate or cake stand. Using a piping bag, pipe a sturdy ring of buttercream around the top edge of the cake layer to create a “frosting dam.” This barrier will prevent the strawberry jam filling from leaking out the sides (for detailed guidance, see this post on how to build a cake like a pro). Evenly spread a generous layer of seedless strawberry jam within the dam.
2. Carefully place the second cake layer on top. Repeat the process: pipe another buttercream dam, spread more strawberry jam, and then top with the final cake layer. Apply a thin layer of buttercream over the entire cake for a “crumb coat” to seal in any loose crumbs. Chill the cake briefly to set the crumb coat, then apply the remaining buttercream to frost the cake smoothly.
3. For decoration, pipe a decorative ring of icing around the top edge of the cake using an open star tip. Fill the center of this ring with more smooth strawberry jam. If desired, gently press chopped peanuts around the bottom edge of the cake for an appealing finish and extra crunch.
4. Store the finished cake in the refrigerator. For the best flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before serving.

Notes

• This recipe was specifically developed using creamy, processed peanut butter (such as Jif or Skippy), not natural-style peanut butter. Natural peanut butters tend to have a different oil content and consistency, which can affect the cake and frosting texture.
• The cake recipe can also be baked in two 8-inch round cake pans. If using larger pans, be sure to adjust the baking time accordingly. Always test for doneness by inserting a toothpick into the center of the cakes; it should come out clean or with only a few moist crumbs attached.

Expert Tips for a Perfect Peanut Butter & Jelly Cake

Achieving a flawless Peanut Butter & Jelly Cake is within reach with a few expert tips. Firstly, regarding ingredients, the recipe specifically calls for creamy, processed peanut butter like Jif or Skippy. Natural peanut butters, which often separate and have a different consistency, can significantly alter the texture of both the cake and the frosting. For the best results and a consistent outcome, stick to the recommended type.

When baking the cake layers, precision is key. Ensure your oven is preheated to the correct temperature, and grease and flour your pans thoroughly to prevent sticking. When checking for doneness, the toothpick test is your best friend: a clean toothpick indicates the cake is perfectly baked and moist, while a few moist crumbs suggest it’s just right. Overbaking can lead to dry cake layers, so keep a close eye on them. If you opt for two 8-inch pans instead of three 6-inch pans, remember to adjust your baking time; larger pans generally require longer baking, so continuous checking is important.

The Brown Sugar Peanut Butter Frosting, a Swiss meringue buttercream, requires careful attention but is incredibly rewarding. Heating the egg whites and brown sugar over a double-boiler to 160 degrees F is crucial for food safety and to dissolve the sugar completely, ensuring a smooth, stable meringue. Don’t rush the whipping process; allow the meringue to cool completely and become glossy and stiff before gradually adding the butter. If your buttercream appears curdled, don’t panic! It’s a common phase; simply keep mixing on medium-high speed, and it will eventually come together into a silky-smooth consistency. If it’s too soupy, a quick chill in the refrigerator for 10-15 minutes can often firm it up enough to re-beat successfully.

Assembling the cake is where artistry meets practicality. The “frosting dam” is an essential technique for layered cakes with soft fillings like jam. This sturdy ring of buttercream acts as a barrier, keeping your delicious strawberry jam neatly contained within the layers and preventing it from oozing out the sides. A thin crumb coat applied to the entire cake and chilled briefly is also vital; it locks in any loose crumbs, ensuring your final layer of frosting is perfectly smooth and professional-looking. Finally, consider the optional chopped peanuts for the sides – they not only add a wonderful textural contrast but also visually signal the peanut butter flavor, making this Nostalgic Cake even more enticing.

Storing and Serving Your Peanut Butter & Jelly Cake

Once your masterpiece is complete, proper storage ensures its freshness and deliciousness. This Peanut Butter & Jelly Cake, especially with its buttercream frosting, should be stored in the refrigerator. An airtight cake dome or container is ideal for preventing it from drying out and absorbing any refrigerator odors. When ready to serve, remember the golden rule for most frosted cakes: bring it to room temperature. Remove the cake from the refrigerator approximately 30-60 minutes before serving. This allows the buttercream to soften slightly, and the cake layers to become tender, enhancing the overall flavor and texture experience. Serving it at room temperature ensures every element – from the moist cake to the creamy frosting and luscious jam – is at its absolute best.

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