Description
A moist, nostalgic peanut butter and jam cake with layers of creamy peanut butter flavor and bright fruit preserves.
Ingredients
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk or sour cream
½–¾ cup thick fruit jam (strawberry or raspberry)
Instructions
1. Preheat oven to 350°F (175°C), grease two 8‑inch round pans and line bottoms.
2. Whisk dry ingredients together.
3. Beat butter and peanut butter until smooth.
4. Add sugars and mix till fluffy.
5. Mix in eggs one at a time, then vanilla.
6. Alternate adding dry ingredients and buttermilk, mixing gently.
7. Divide batter into pans and smooth tops.
8. For swirl: drop jam and swirl with a knife gently.
9. Or bake layers and fill with jam between layers.
10. Bake 30–35 minutes until toothpick shows moist crumbs.
11. Cool completely before frosting or adding jam.
Notes
Use full‑fat ingredients for best texture.
Avoid overmixing for a tender crumb.
For layered cake, pipe frosting border before adding jam to prevent leaks.
Store unfrosted at room temp or frosted in fridge.
Freeze wrapped cakes for up to two months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg