Peanut Butter and Jelly Cake

There is a reason peanut butter and jelly make such a classic combination–because salty and sweet together equals happiness! Try making this cake the next time you are celebrating something (like a Friday), and do your best to let your guests try it too. The cake itself is light and fluffy, the icing salty and full of crunchy peanuts, and the filling rich with tangy-sweet raspberry goodness. Oh, and I took some shortcuts to make it very easy to prepare, so you can thank me later!

Peanut Butter & Jelly Cake

Peanut Butter and Jelly Cake
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 10-12 servings
This white layer cake gets a boost of flavor from peanuts and raspberry jam.
  • 1 package Pillsbury Classic White Moist Supreme cake mix
  • 1 cup water
  • ⅓ cup vegetable or canola oil
  • 3 eggs
  • 1½ cups confectioners' sugar
  • 1½ cups creamy peanut butter (I use Skippy.)
  • 6 tablespoons unsalted butter, softened
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ⅓ cup plus 2 tablespoons heavy cream
  • 1½ cups lightly salted roasted peanuts ("party" or "cocktail peanuts")
  • 1¾ cups seedless raspberry jam
  1. Preheat oven to 350°F. Spray 13x9 rectangular cake pan with cooking spray.
  2. In a large mixing bowl, combine cake mix, water, oil and eggs and either whisk or beat with hand mixer until combined. Pour into cake pan and bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
  3. Meanwhile, prepare the frosting. In a large mixing bowl, beat the confectioners' sugar with the peanut butter, softened butter, vanilla and salt until completely combined. Then, add the cream and beat for another minute or so, until it is light and fluffy.
  4. Prepare the other ingredients for assembly. Take 1½ cups of jam (setting aside ¼ cup) and use a fork to break it up and whip it slightly in a bowl. Set aside. Chop the peanuts and set aside.
  5. Remove the cake from the oven and allow to cool completely. Once cool, use a serrated bread knife to level off the domed top, and then slice the cake horizontally (you can insert toothpicks around the perimeter of the cake as a slicing guide if you wish).
  6. Assemble the cake. Place one layer of cake on your serving tray, then spread the jam evenly on top. Place the other layer of cake on top. Frost the top and sides completely with the peanut butter frosting.
  7. Take handfuls of the chopped peanuts and gently press into the sides of the cake, rotating the cake to coat all sides.
  8. Take the remaining ¼ cup of jam and add 2 tablespoons of water to it in a bowl. Mix well. With a teaspoon, dollop onto the top of the cake and use a toothpick to swirl it all around to make a nice design.
  9. Slice and enjoy!


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