This peanut butter and jelly cake is super moist, sweet, and fluffy—basically, a delicious twist on that childhood sandwich we all loved! It’s stacked with layers of yummy peanut butter cake, your favorite jelly, and creamy peanut butter frosting, making it delightfully sweet without being overly rich.

Prep Time: 5 minutes

Cook Time: 20- 30 minutes

Serves: 18 depending on size

Ingredients:

2 cups all-purpose flour

1 cup granulated sugar, use 2 cups for sea level

1/2 teaspoon baking soda, use 1 teaspoon for sea level

1/4 teaspoon salt

3/4 cup water

1 stick of butter

3/4 cup creamy peanut butter

2 large eggs, room temperature

3/4 cup milk

1 teaspoon vanilla extract

1 C. Your favorite jam, jelly, or preserves

Peanut Butter Frosting

10 tablespoons butter, softened

1 cup creamy peanut butter

2 cups powdered sugar

1/4 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

What to do:

Preheat the oven to 350 degrees. Grease and flour, or use baking spray, on a 9 x 13-inch baking pan.

In a large bowl, whisk together flour, sugar, baking soda, and salt. Combine water, butter, and peanut butter in a large microwave-safe bowl. Heat until the mixture melts. Whisk until the mixture thickens. Make sure this cools before combining with flour mixture.

Stir the flour mixture into the peanut butter mixture until just combined. Add the eggs, milk, and vanilla; stir until combined. Pour into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake to a wire rack and cool completely. Once cooled, cut the cake in half horizontally. Spread your favorite jam on the bottom half. Replace the top layer. Using a stand mixer or handheld mixer, cream the butter and peanut butter until smooth and creamy. Add the powdered sugar and milk, continuing to beat on medium speed. Scrape down the bowl and beaters as needed. Beat in the vanilla and salt. Continue beating for about 3–4 minutes, or until the frosting is smooth and fluffy.

Frost and enjoy!