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Peanut Butter Jelly Cake

Peanut Butter Jelly Cake for a Nostalgic Sweet Treat

Enjoy a nostalgic twist with this Peanut Butter Jelly Cake, featuring classic flavors that delight everyone.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Organic All-Purpose Flour For gluten-free, use Bob’s Red Mill 1-to-1 Baking Flour.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1 cup Organic Cane Sugar Sweetens the cake.
  • 0.5 cups Unsalted Butter For vegan option, substitute with vegan butter.
  • 3 Organic Eggs For vegan version, use flax eggs.
  • 0.5 teaspoon Sea Salt Enhances flavor.
  • 1 cup Organic Peanut Butter The star ingredient.
  • 0.5 cups Vegetable Oil Maintains moisture.
  • 1 teaspoon Vanilla Extract Brightens flavor.
  • 1 cup Dairy-Free Buttermilk Made with plant-based milk and vinegar.
For the Filling & Frosting
  • 0.5 cups Preserves/Jam (Blueberry or Strawberry) Choose your favorite.
  • 2 cups Organic Powdered Sugar Essential for frosting.
  • 0.5 cups Almond Milk Used for frosting consistency.

Equipment

  • Oven
  • Mixing Bowl
  • Electric mixer
  • Cake pans
  • Wire Cooling Rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans.
  2. Make dairy-free buttermilk by combining 1 cup of almond milk with 1 tablespoon of lemon juice.
  3. In a bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of sea salt.
  4. Beat ½ cup of butter and 1 cup of sugar until fluffy, then mix in 1 cup of peanut butter and 3 eggs, one at a time.
  5. Gradually mix in the dry ingredients and dairy-free buttermilk until combined.
  6. Divide the batter among cake pans and bake for 30-35 minutes.
  7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
  8. Mix together ½ cup of your favorite preserves with a dash of lemon juice for the filling.
  9. Beat together ½ cup of peanut butter and ½ cup of butter, add powdered sugar and almond milk to achieve desired frosting consistency.
  10. Assemble the cake layers with filling and frosting, and refrigerate for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 4-5 days in the fridge or freeze for up to 3 months.

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