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Peanut Butter ‘N’ Jelly Cake

I made this fun and flavorful peanut butter and jelly cake for my son's first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly—especially when it comes tucked into cake and frosting! —Linda Graybill, Sebring, Florida
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup peanut butter
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • FROSTING:
  • 1/4 cup butter, softened
  • 1/2 cup plus 1 tablespoon peanut butter
  • 1-3/4 tablespoons vanilla extract
  • 3 cups confectioners' sugar
  • 4 to 6 tablespoons whole milk
  • 3/4 cup grape jelly
  • Dry roasted peanuts, optional

Directions

  • Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition.
  • Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency.
  • Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.
Editor's Note
Reduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts
1 slice: 434 calories, 17g fat (7g saturated fat), 48mg cholesterol, 380mg sodium, 67g carbohydrate (52g sugars, 1g fiber), 6g protein.

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