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Top-down view of a fully frosted peanut butter cake being garnished with chopped peanuts, adding texture and visual appeal.

Peanut Butter and Jelly Cake

This rich peanut butter cake, layered with creamy frosting and raspberry jam, brings together a sweet and nutty flavor combination. Perfectly topped with crunchy peanuts for a delightful finish!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 335 kcal

Equipment

  • 3x 6-inch cake pans
  • Stand mixer with paddle attachment
  • Spatula
  • Wire Rack
  • Whisk
  • medium mixing bowl

Ingredients
  

Peanut Butter Cake:

  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter room temperature
  • 1/4 cup smooth peanut butter smooth not natural
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk room temperature

Peanut Butter Frosting:

  • 1/2 cup smooth peanut butter smooth not natural
  • 3 Tbsp unsalted butter room temperature
  • 1 cup powdered sugar sifted
  • 2 Tbsp heavy whipping cream room temperature
  • 1/2 tsp vanilla extract

Assembly:

  • raspberry jam seedless
  • peanuts

Instructions
 

  • Preheat oven to 350°F. Grease and flour three 6-inch cake pans; line with parchment.
  • Whisk together flour, baking powder, and salt in a medium bowl.
    Top-down view of flour, baking powder, and salt being whisked together in a mixing bowl on a clean kitchen countertop, ready to be added to the batter.
  • In a stand mixer, beat butter and peanut butter until smooth. Add sugar and beat on medium-high for 2-3 minutes.
    Top-down view of butter and peanut butter being creamed in a stand mixer, with sugar gradually added, creating a smooth, creamy mixture.
  • Add eggs one at a time, mixing well after each, then add vanilla.
  • Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
    Top-down view of a stand mixer as flour mixture and buttermilk are alternately added to the batter, blending into a smooth consistency.
  • Divide batter between pans and bake for 25-30 minutes. Cool on a wire rack for 10 minutes, then turn cakes out to cool completely.
    Top-down view of three 6-inch cake pans lined with parchment paper, filled evenly with peanut butter cake batter, ready for baking.
  • Beat butter until creamy, then add peanut butter. Mix until combined (2-3 minutes).
  • Gradually add powdered sugar and vanilla. Add cream one tablespoon at a time until fluffy.
    Top-down view of a cake being assembled with peanut butter frosting and raspberry jam layered between the peanut butter cake layers.
  • Layer cake with frosting and raspberry jam, stacking each layer. Top with chopped peanuts if desired.
    Top-down view of a fully frosted peanut butter cake being garnished with chopped peanuts, adding texture and visual appeal.