Peanut Butter and Jam Cake Recipe

Name: Peanut Butter and Jam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 2 teaspoons vanilla extract; 1 cup whole milk; 1 (10-ounce) bag peanut butter chips; 1 cup high-quality strawberry jam, for filling; 1 cup (2 sticks) unsalted butter, at room temperature; 1 1/2 cups smooth peanut butter; 1 cup powdered sugar; 1/4 cup heavy whipping cream; 2 teaspoons vanilla extract; 1 cup chopped salted peanuts, for decorating

Servings: persons

1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 cup whole milk
1 (10-ounce) bag peanut butter chips
1 cup high-quality strawberry jam, for filling
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups smooth peanut butter
1 cup powdered sugar
1/4 cup heavy whipping cream
2 teaspoons vanilla extract
1 cup chopped salted peanuts, for decorating

1
TO MAKE THE CAKE: Place 1 oven rack in the top third of the oven and the second in the bottom third.
2
Preheat the oven to 350F.
3
Line three 9-inch cake pans with parchment paper rounds, grease with butter or cooking spray, dust the pans with flour, and knock out the excess.
4
Using an electric mixer fitted with the paddle attachment, cream the 1 cup butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
5
Use a rubber spatula to scrape down the sides of the bowl.
6
Add the eggs all at once and beat on medium speed until combined.
7
In a bowl, stir together the flour, baking powder, and salt.
8
Stir the 2 teaspoons vanilla into the milk.
9
Add the flour mixture and milk in alternating batches, beginning and ending with flour.
10
After each addition, mix on low speed just to combine the ingredients.
11
Stir in the peanut butter chips.
12
Divide the cake batter evenly among the prepared cake pans.
13
Set 2 layers on the top rack and the third on the lower rack.
14
Stagger the cake layers on the oven racks so that no layer is directly over another.
15
Bake until the cake is golden, firm to the touch, and a toothpick inserted into the middle comes out clean, 25 to 30 minutes.
16
Monitor the layers carefully for doneness; each one may be done at a different time.
17
Cool the layers in their pans about 10 minutes; unmold onto wire racks to cool completely.
18
TO MAKE THE FROSTING: Using an electric mixer fitted with the paddle attachment, beat the 1 cup butter and peanut butter on medium speed until fluffy, about 3 minutes.
19
Add the powdered sugar, cream, and the 2 teaspoons vanilla and beat on medium speed until light and fluffy, about 2 more minutes.
20
TO ASSEMBLE THE CAKE: Place 1 cake layer on a serving plate and spread the top with half of the jam.
21
Repeat with a second layer.
22
Stack the final cake layer on top of the first 2 and cover the cakes top and sides with frosting.
23
Press the chopped peanuts around the sides of the frosted cake.

2795

kcal

Calories

185

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter, at room temperature, 2 cups granulated sugar, 4 large eggs, 3 cups all-purpose flour, and more.

Yes, Peanut Butter and Jam Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter and Jam Cake

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