Peanut butter and jam — a classic combination that sparks childhood memories for many. For me, nothing matched a peanut butter and jam sandwich growing up, and that nostalgic flavour is exactly what inspired this cake. This recipe transforms those familiar tastes into a layered celebration: soft peanut butter sponge, generous swathes of strawberry jam, and a rich peanut butter buttercream. It’s a fun, comforting dessert that works for birthdays, afternoon tea, or any occasion where you want a slice of nostalgia.
When making a peanut butter-forward cake, choosing a quality peanut butter matters. A smooth or crunchy variety will change the texture slightly, and a jar labelled “natural” will give a purer peanut flavour. This recipe is flexible enough to accommodate your favourite brand. The result is a moist, flavourful cake where peanut butter takes centre stage, balanced by the sweetness and acidity of jam.
Below is a clear, step-by-step recipe for a Peanut Butter and Jelly Cake that yields four layers and serves approximately 14–16 slices. Follow the tips for even layers, proper cooling, and simple decorating tricks to achieve a neat, delicious finish.
You’ll need:
2 x 20cm round spring-form cake tins
- Cake
- 375g self-raising flour
- 375g caster sugar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 405g unsalted butter, softened
- 150g crunchy peanut butter (or smooth if preferred)
- 6 large eggs, room temperature
- 3 tablespoons milk
- 500g jar of strawberry jam (or raspberry jam for variation)
- Buttercream
- 300g unsalted butter, softened
- 120g smooth peanut butter
- 540g icing (confectioners’) sugar, sifted
- 4 tablespoons milk (adjust for consistency)
- Preheat the oven to 170°C (fan). Grease and line two 20cm round spring-form cake tins with baking paper for easy release.
- In a stand mixer fitted with the paddle attachment, combine the self-raising flour, caster sugar, baking soda and salt. Mix briefly to distribute the dry ingredients evenly.
- Add the softened butter, peanut butter and eggs to the dry ingredients. Beat on medium-high speed for about one minute until the batter is smooth and homogenous.
- Reduce to low speed and add the milk, then increase speed briefly for another 20–30 seconds to ensure the batter is well combined and aerated.
- Divide the batter evenly between the two prepared tins, smoothing the tops with a spatula. Place both tins in the center of the oven on the same rack level to ensure even baking.
- Bake for 20 minutes, then tent the tops loosely with foil to prevent excessive browning. Return to the oven and bake for an additional 20–25 minutes, or until a skewer inserted in the center comes out clean and the cakes are springy to the touch.
- Allow the cakes to cool in their tins for 10–15 minutes, then release and turn them out onto a wire rack to cool completely before slicing.
- Once cooled, use a long serrated knife or a cake leveler to cut each round horizontally in half, creating four even layers. Chilling the cakes briefly in the refrigerator makes this step easier and cleaner.
- Place the base layer on your cake board or serving plate. Spread about four large spoonfuls of jam evenly over the layer (adjust to taste). Repeat with the next layer, continuing until all four layers are stacked with jam between each.
- Invert the top layer so the bottom is now facing up; this creates a flat surface that’s easier to crumb-coat and ice smoothly.
- For the buttercream, place the softened butter and smooth peanut butter in the stand mixer and beat on medium-high for five minutes until pale and fluffy.
- Scrape down the bowl, then add half of the sifted icing sugar and beat for three minutes. Add the remaining icing sugar and continue beating for another three minutes. Add milk a tablespoon at a time if the buttercream is too stiff, until you reach a spreadable consistency.
- Apply a thin crumb coat of buttercream to the assembled cake, chilling for 15–20 minutes to set. Finish with a final layer of buttercream, smoothing with a spatula or bench scraper for a clean finish.
- Decorate as desired: a drizzle of extra peanut butter, a few dollops of jam, chopped roasted peanuts, or simple piped borders all work well. Chill briefly to set before slicing.
Tips and Variations:
- Use crunchy peanut butter in the cake for added texture, and smooth peanut butter in the buttercream for easier spreading.
- Swap strawberry jam for raspberry or mixed berry jam for a brighter, slightly tart contrast to the rich peanut flavour.
- To make the cake ahead, wrap each cooled layer in plastic wrap and freeze. Thaw overnight in the refrigerator before assembling.
- For a lighter buttercream, reduce the butter slightly and add more sifted icing sugar, or fold in a little whipped cream just before finishing (consume soon after).
- Store the finished cake refrigerated for up to 4 days. Bring to room temperature before serving for the best texture and flavour.
