Peanut Butter & Jelly Cake

Well, actually – it’s peanut butter and JAM, but that didn’t sound as fun.  For this I used my normal cake recipe, layered jam in between the layers, and made a creamy peanut butter frosting.  I have to say – this turned out better than I imagined it would.  The cake is super moist - layered with the sweet jam (of your choice) – and then covered in the creamy sweet peanut butter frosting…. It’s the best peanut butter and jam sandwich EVER!   I used three 8” cake pans to make a three-layer cake.  But, you could use a larger pan and make two-layers, if you prefer.

Ingredients:

Cake:

1 package yellow cake mix

1 package vanilla instant pudding

4 eggs

¾ cup vegetable oil

¾ cup water

Filling:

1 jar jam of your choice (I used huckleberry, because that’s what I had.  But, Seedless Red Raspberry is one of my favorites and what I would use the next time.  Strawberry would be delicious too.  Really, anything you like would work here.)

Frosting:

½ cup butter, softened

1 cup creamy peanut butter

2 cups powdered sugar

3 Tbls. Milk, or as needed

Directions:

Preheat oven to 350°.  Prepare your cake pans with non-stick spray.

Combine the cake mix, pudding mix, eggs, oil and water in a bowl and mix until well blended.  I use a stand mixer.  Once combined, I beat for just under 2 minutes.  Divide the mix between the 3 cake pans.  Bake according to package directions for the pan size you use.

Test the cake for doneness.  Remove from oven.  Allow cake to cool before putting it together.

To make the frosting, place the butter and peanut butter into a medium bowl, and beat with an electric or stand mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Once the cake is cool and you’re ready to assemble, place a dollop of the frosting on your cake plate.  Place the first layer on the dollop.  Spread your jam on top of the cake.  I made the jam layer on the thicker side, because I knew some of it would soak into the cake.  Place the next layer of cake on top of the jam.  Spread jam on this layer, again on the thicker side.  Place the last layer of cake on top of the jam. 

Now, you’re ready to frost with the peanut butter frosting.  Enjoy!

Click here for printable recipe