It’s one of those flavours people either love or dislike, but for me a peanut butter and jam sandwich was childhood comfort food. As an adult, the combination still brings back warm memories. This recipe takes those familiar elements and transforms them into a layered cake that evokes the same nostalgia in a new form.
Not all peanut butter is equal, so choose a high-quality jar you enjoy. Using a good peanut butter will make a noticeable difference in both the cake and the buttercream. The recipe below uses both crunchy and smooth peanut butter for texture and creaminess.
This peanut butter and jelly cake features a soft, tender peanut butter sponge, generous layers of strawberry jam, and a rich peanut butter buttercream. It’s a great dessert for birthdays, casual get-togethers, or anytime you want a playful twist on a classic sandwich. Follow the steps for reliable results and a cake that slices neatly into 14–16 servings.
You’ll need:
2 x 20cm round springform cake tins
- Cake
- 375g self-raising flour
- 375g caster sugar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 405g butter, softened
- 150g crunchy peanut butter
- 6 large eggs
- 3 tablespoons milk
- 500g jar of jam (strawberry or your preferred flavour)
- Buttercream
- 300g butter, softened
- 120g smooth peanut butter
- 540g icing sugar, sifted
- 4 tablespoons milk (adjust to reach desired consistency)
- Preheat the oven to 170°C (fan bake). Grease and line two 20cm round cake tins or spray with baking spray and line the bases with baking paper.
- In a freestanding mixer, combine the self-raising flour, caster sugar, baking soda, and salt. Briefly whisk to ensure even distribution of the dry ingredients.
- Add the softened butter, crunchy peanut butter, and eggs to the dry mix.
- Beat on medium-high speed for about one minute until the mixture is smooth and evenly combined. Scrape down the bowl as needed.
- With the mixer on low, add the milk. Once incorporated, increase the speed for a final 20–30 seconds to achieve a light, well-mixed batter.
- Divide the batter evenly between the two prepared tins and smooth the tops. Place both tins in the oven on the same shelf level.
- Bake for 20 minutes, then loosely cover with foil to prevent excessive browning and return to the oven for another 20–25 minutes, or until a skewer inserted in the centre comes out clean.
- Allow the cakes to cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
- Once cool, carefully slice each cake horizontally to create four even layers. A serrated knife or a cake leveler helps to get neat, even layers.
- Spread jam between each layer. Use about four large spoonfuls of jam per layer, or adjust according to taste. Press layers gently together to make a stable stack.
- For a flat, stable top to ice, invert one of the cake base sections on the top layer before crumb-coating.
- To make the buttercream: place the softened butter and smooth peanut butter into a mixer bowl and beat for about five minutes until pale and fluffy.
- Scrape down the sides, then add half the sifted icing sugar. Beat for another three minutes, scraping down again.
- Add the remaining icing sugar and mix for a further three minutes. Add the milk a tablespoon at a time if needed to reach a spreadable consistency.
- Crumb-coat the assembled cake with a thin layer of buttercream and chill for 15–30 minutes. Finish with a final generous layer of buttercream, smoothing or piping as desired.
- Decorate with a few spoonfuls of jam, a drizzle of peanut butter, chopped peanuts, or leave it simple. Chill briefly to set the icing before slicing.
Tips and serving suggestions: let the cake come to room temperature before serving so the buttercream is soft and the jam melds into the sponge. Store leftover slices in an airtight container in the refrigerator for up to 3–4 days; bring to room temperature before eating for best texture and flavour. For variation, try using a different jam flavour such as raspberry or apricot, or fold a handful of chopped roasted peanuts into the buttercream for extra crunch. If you prefer a less sweet finish, reduce the icing sugar slightly and increase the salt in the buttercream by a small pinch to balance the sweetness.
This recipe recreates the comforting profile of a peanut butter and jam sandwich in cake form—familiar, playful, and satisfying. Whether you bake it for family, friends, or a special occasion, it’s a fun way to celebrate a simple, beloved flavor combination.