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Peanut Butter 'N' Jelly Cake

 Peanut Butter  'N' Jelly Cake
I made this fun and flavorful treat for my son's first birthday. He just turned 33, and he still has to have his favorite cake. Kids of any age have a hard time turning down peanut butter and jelly-especially when it comes tucked into cake and frosting!
12 ServingsPrep: 15 min. Bake: 35 min. + cooling


  • 1/2 cup butter, softened
  • 1/4 cup peanut butter
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter, softened
  • 1/2 cup plus 1 tablespoon peanut butter
  • 1-3/4 tablespoons McCormick® Pure Vanilla Extract
  • 3 cups confectioners' sugar
  • 4 to 6 tablespoons milk
  • 3/4 cup grape jelly


  • 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 two greased and floured 9-in. round baking pans. Bake at

2 of 2

Peanut Butter 'N' Jelly Cake (continued)

Directions (continued)

  • 350° for 35-40 minutes or until a toothpick inserted near the
  • center comes out clean. 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.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 575 calories, 22 g fat (10 g saturated fat), 70 mg cholesterol, 517 mg sodium, 88 g carbohydrate, 2 g fiber, 9 g protein.