Best 4 Peanut Butter And Jelly Sandwich Cake Recipes

Indulge in a nostalgic and delectable treat with the irresistible Peanut Butter and Jelly Sandwich Cake. This delightful dessert combines the classic flavors of peanut butter and jelly in a unique and captivating way. The cake is moist and fluffy, with layers of creamy peanut butter frosting and a sweet and tangy jelly filling. It's a perfect blend of sweet and savory, sure to satisfy your cravings.

This article presents a collection of mouthwatering Peanut Butter and Jelly Sandwich Cake recipes, each with unique variations and flavor combinations. From classic recipes that stay true to the traditional flavors to innovative takes featuring different types of jelly, frosting, and decorations, there's a recipe for every taste and occasion.

Whether you're a seasoned baker looking to expand your dessert repertoire or a beginner seeking an easy-to-follow recipe, this article has everything you need. Detailed instructions, helpful tips, and stunning photos guide you through the process of creating this delightful cake, ensuring success every time.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing. Experience the magic of the Peanut Butter and Jelly Sandwich Cake, a dessert that's as nostalgic as it is delicious.

Here are our top 4 tried and tested recipes!

PEANUT BUTTER 'N' JELLY CAKE

Peanut Butter 'N' Jelly Cake image

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

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 434 calories, Fat 17g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 380mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 1g fiber), Protein 6g protein.

PEANUT BUTTER AND JELLY CAKE

Peanut Butter and Jelly Cake image

This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!

Provided by Darcy Lenz

Categories SEO Review Novelty & Specialty Cake

Time 2h30m

Yield 12

Number Of Ingredients 17

Ingredients

baking spray
3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups white sugar
1 cup unsalted butter, softened
1 tablespoon vanilla extract
1 cup milk, at room temperature
6 large egg whites, at room temperature
1 cup creamy peanut butter
4 ounces cream cheese, softened
¼ cup honey
1 tablespoon unsalted butter, softened
1 pinch kosher salt
2 cups sifted powdered sugar
3 tablespoons milk, or more as needed
1 ¼ cups strawberry jelly

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
Place jelly in a small mixing bowl and whisk to loosen.
Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.

Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g

PEANUT BUTTER & JELLY SNACK CAKE

Peanut Butter & Jelly Snack Cake image

Make and share this Peanut Butter & Jelly Snack Cake recipe from Food.com.

Provided by CaliforniaJan

Categories Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 cup butter
1/2 cup peanut butter
2 eggs
1/4 cup butter, softened
1 cup strawberry jelly or 1 cup grape jelly

Steps:

In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda, and salt. Add milk, peanut butter, eggs and butter. Beat at low speed until mixed. Then beat on medium speed for one minute, scraping the sides of the bowl constantly.
Spread about two-thirds of the batter into a greased 13x9x2-inch baking pan. Stir jelly and spoon over batter. Drop remaining batter in small mounds on top of the jelly. Sprinkle with Crumb Topping.
Crumb Topping: In a small mixing bowl stir together 1/2 cup packed brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 tablespoons butter until crumbly.
Bake in a 350 F oven for 30 - 35 minutes or until golden brown. Serve warm.

PEANUT BUTTER AND JELLY SANDWICH

Peanut Butter and Jelly Sandwich image

After years of experimentation, I have finally come upon the best tasting (and healthiest) way to satisfy a PB&J craving AND keep my kids healthy. Don't leave out the secret ingredient or it won't be the same. I guessimated the measurements so feel free to adjust to your taste.

Provided by Marla Swoffer

Categories Breakfast

Time 3m

Yield 1 sandwich

Number Of Ingredients 4

Ingredients

2 slices whole wheat bread (preferably soft)
1 teaspoon butter, the secret ingredient
1 tablespoon peanut butter (I use organic smooth)
2 teaspoons strawberry jam (I use Trader Joe's low sugar)

Steps:

Spread a half teaspoon of butter on each slice of bread.
Spread one slice with peanut butter.
Swirl jam into peanut butter.
Cover with other slice of bread.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the butter and cream cheese are softened to room temperature before mixing. This will help them cream together smoothly.
If you don't have a stand mixer, you can use a hand mixer or even a whisk to mix the ingredients.
Be careful not to overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help the frosting set properly.
If you're making the cake ahead of time, store it in the refrigerator. Bring it to room temperature before serving.

Conclusion:

Peanut butter and jelly sandwich cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its layers of moist cake, creamy frosting, and sweet and tangy jelly filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this peanut butter and jelly sandwich cake a try. You won't be disappointed!