Best Peanut Butter And Jelly Cake Recipes

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PEANUT BUTTER AND JELLY CAKE



Peanut Butter and Jelly Cake image

This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!

Provided by Darcy Lenz

Categories     SEO Review     Novelty & Specialty Cake

Time 2h30m

Yield 12

Number Of Ingredients 17

baking spray
3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups white sugar
1 cup unsalted butter, softened
1 tablespoon vanilla extract
1 cup milk, at room temperature
6 large egg whites, at room temperature
1 cup creamy peanut butter
4 ounces cream cheese, softened
¼ cup honey
1 tablespoon unsalted butter, softened
1 pinch kosher salt
2 cups sifted powdered sugar
3 tablespoons milk, or more as needed
1 ¼ cups strawberry jelly

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
  • Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
  • Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
  • Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
  • Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
  • Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
  • Place jelly in a small mixing bowl and whisk to loosen.
  • Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.

Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g

PEANUT BUTTER AND JELLY SANDWICH CAKE



Peanut Butter and Jelly Sandwich Cake image

Provided by Food Network Kitchen

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 7

1 stick unsalted butter, at room temperature, plus more for the pan
All-purpose flour, for the pan
1 18.25-ounce box white cake mix, plus required ingredients
1 cup creamy peanut butter
1 1/2 to 2 cups confectioners' sugar
2 to 3 tablespoons milk
3/4 cup grape jelly

Steps:

  • Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
  • Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
  • Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
  • Spread a thick layer of peanut butter frosting on the bottom cake half.
  • Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
  • Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.

VANILLA, PEANUT BUTTER AND JELLY ICE CREAM CAKE WITH JELLY WHIPPED CREAM FROSTING



Vanilla, Peanut Butter and Jelly Ice Cream Cake with Jelly Whipped Cream Frosting image

A childhood favorite combo comes alive again in this vanilla ice cream cake layered with peanut butter and jelly and topped with a jelly whipped cream frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 10

Unsalted butter, for buttering the pan
8 to 10 brownies (2 1/2-inch squares)
1/2 cup peanut butter
1/2 cup grape jelly
2 quarts vanilla ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
2 tablespoons grape jelly
1/2 teaspoon pure vanilla extract
Chocolate sprinkles, for sprinkling

Steps:

  • For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Spread the peanut butter and jelly on top.
  • Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the grape jelly whipped cream frosting: Add the heavy cream, confectioners' sugar, grape jelly and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting. Decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

PEANUT BUTTER AND JELLY BUNDT CAKE



Peanut Butter and Jelly Bundt Cake image

This cake will satisfy any PB&J lover's sweet tooth. For a garnish upgrade, sprinkle honey-roasted peanuts on the top or decorate with halved raspberries.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 12 to 14 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 1/4 cups packed light brown sugar
1/2 cup smooth peanut butter
3 large eggs
1/2 teaspoon pure vanilla extract
1/3 cup milk
1/2 cup raspberry, strawberry or grape jelly
4 tablespoons unsalted butter, melted
3 tablespoons smooth peanut butter
2 tablespoons confectioners' sugar

Steps:

  • For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
  • Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
  • Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely.
  • For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top.

PEANUT BUTTER AND JELLY CRUMB CAKE



Peanut Butter and Jelly Crumb Cake image

This is the perfect cake for PB&J fans. Use your favorite jelly, jam or fruit preserves. If you can't find honey-roasted peanuts, roasted and salted ones are a good substitution.

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 12 to 14 servings

Number Of Ingredients 17

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing the baking dish
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups packed light brown sugar
2/3 cup smooth peanut butter
4 large eggs
1 teaspoon pure vanilla extract
3/4 teaspoon fine salt
3/4 cup milk
3/4 cup raspberry, strawberry or grape jelly
3/4 cups all-purpose flour
2/3 cup packed light brown sugar
2/3 cup honey-roasted peanuts, roughly chopped
1/4 teaspoon fine salt
4 tablespoons unsalted butter, softened
Confectioners' sugar, for dusting

Steps:

  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • For the cake: Whisk the flour, baking powder, salt and baking soda together in a large bowl.
  • Beat the brown sugar, butter and peanut butter in another large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
  • Pour the batter into the prepared baking dish. Spoon dollops of the jelly all over the top, and swirl with the back of a spoon.
  • For the topping: Mix together the flour, brown sugar, peanuts and salt in a small bowl to combine. Add the butter, and mix thoroughly with your fingers or a fork until it has been evenly distributed and incorporated into the flour mixture. Scatter the topping over the batter. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the baking dish on a rack. Dust with confectioners' sugar, cut and serve.

PEANUT BUTTER AND JELLY CAKE



Peanut Butter and Jelly Cake image

Kiddo's love it and adults are REALLY surprised!! All the flavors you've loved your whole life! I created this cake for my kids and now their kids love it too. Great "carry" cake or fun Birthday cake for the PB&J lover.

Provided by cracker cook

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix
water
3 eggs
1/2 cup vegetable oil
1 (1/3 ounce) box grape Jell-O
3/4 cup grape jelly
1/2 cup butter (1stick)
1 cup peanut butter (crunchy or creamy)
2 1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350'F.
  • Grease sides and bottom of 13x9 pan.
  • In large mixing bowl, blend eggs, oil, water and cake mix until blended. Beat on medium speed with mixer about 2 minutes. Pour into pan and bake until done about 25-30 minutes.
  • While cake is baking: boil 1 cup water, remove from heat and stir in Jello until dissolved. Add grape jelly and stir til jelly melted and dissolved.
  • When cake tests done, remove from oven. While hot, poke holes throughout top of cake (I use handle of wooden spoon). Pour grape Jello mixture all over top of hot cake letting mix into all holes. Set aside to cool on rack.
  • In large mixing bowl, combine softened butter, peanut butter, vanilla and salt. With mixer at medium speed, mix about 2 minutes til well blended and somewhat fluffy. Add confectioners sugar 1 cup at a time(stop the mixer to add!) Beat on medium til all sugar is incorporated and consistency is thick frosting. Spread on cooled cake covering entire top with thick layer of frosting. As a finishing touch, I add a TINY sprinkling of salt to top of frosting or crushed salted peanuts.

PEANUT BUTTER AND JELLY COFFEE CAKE



Peanut Butter and Jelly Coffee Cake image

This is for the peanut butter & jelly lovers out there. I've made it for a breakfast treat and also as a dessert. We find it to be good anytime!!! I like it because the ingredients are things you usually have on hand.

Provided by Boca Pat

Categories     Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups Bisquick baking mix
2 tablespoons sugar (I use Splenda)
1/4 cup creamy peanut butter
2/3 cup milk
1 egg
1/2 cup jelly (the flavor you like) or 1/2 cup jam (the flavor you like)

Steps:

  • Heat oven to 400.
  • Grease layer pan 9X 1 1/2 inches.
  • Mix baking mix& sugar.
  • Cut in peanut butter.
  • Mix in milk and egg.
  • Beat vigorously 1/2 minute.
  • Spread in pan
  • Spoon jelly or jam onto batter and spread thinly
  • Bake 25 to 30 minutes or until light brown Serve warm.

PEANUT BUTTER AND JELLY ICE CREAM CAKE WITH ANGEL FOOD CAKE



Peanut Butter and Jelly Ice Cream Cake with Angel Food Cake image

This ice cream cake has a classic combo of peanut butter and jelly with a layer of angel food cake and strawberry and vanilla ice creams.

Provided by Food Network Kitchen

Time 5h

Yield 8-10

Number Of Ingredients 10

Unsalted butter, for buttering the pan
One 10.5-ounce angel food cake, cut into 1/2-inch slices
1/2 cup peanut butter
1/4 cup strawberry jelly
4 cups (1 quart) strawberry ice cream, softened
4 cups (1 quart) vanilla ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup chopped toasted peanuts

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Dollop with the peanut butter and jelly and spread to coat.
  • Scoop the strawberry and vanilla ice creams onto the peanut butter and jelly layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high speed until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the peanuts. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

PEANUT BUTTER AND JELLY CAKE BITES



Peanut Butter and Jelly Cake Bites image

Peanut butter and grape jelly provides a wonderful addition to these cake bites made using Betty Crocker™ Super Moist™ vanilla cake mix - perfect dessert to impress your guests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 48

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup grape jelly
1/2 cup butter or margarine, softened
3/4 cup peanut butter
1 cup powdered sugar
1/2 cup honey-roasted peanuts

Steps:

  • Heat oven to 350°F. Grease bottoms only of 2 (13x9-inch) pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Spread batter evenly in pans.
  • Bake 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on cooling racks. Run knife around sides of pans to loosen. Place cooling rack upside down over each pan; turn racks and pans over. Remove pans.
  • Place 1 cake on work surface or cutting board; spread grape jelly over cake to within 1/2 inch of edge. Top with remaining cake.
  • In medium bowl, beat butter and peanut butter with electric mixer on high speed until creamy. Gradually add powdered sugar, beating on low speed until blended. Beat on high speed until light and fluffy. Spread frosting over cake. Refrigerate until frosting hardens, about 1 hour. With hot knife, cut cake into 6 rows by 4 rows. Cut each square diagonally in half. Top each cake bite with 3 peanuts.

Nutrition Facts : Calories 139, Carbohydrate 17 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 118 mg

PEANUT BUTTER AND JELLY LOAF CAKE RECIPE BY TASTY



Peanut Butter And Jelly Loaf Cake Recipe by Tasty image

Here's what you need: strawberry, gelatin, granulated sugar, glucose, kosher salt, citric acid, cream cheese, creamy peanut butter, powdered sugar, kosher salt, heavy cream, vanilla extract, nonstick cooking spray, cinnamon raisin bread

Provided by Jody Tixier

Categories     Bakery Goods

Yield 6 slices

Number Of Ingredients 14

2 pt strawberry, tops removed
1 sheet gelatin, silver
2 tablespoons granulated sugar
2 tablespoons glucose
⅛ teaspoon kosher salt, divided
⅛ teaspoon citric acid
¾ cup cream cheese
1 ¾ cups creamy peanut butter
1 ½ cups powdered sugar
18 g kosher salt
2 ½ cups heavy cream
¼ teaspoon vanilla extract
nonstick cooking spray, for greasing
12 slices cinnamon raisin bread

Steps:

  • For the sorbet, feel free to use store-bought, or make your own: Place the strawberries in a blender and puree until smooth. Strain the strawberry puree through a fine-mesh sieve into a bowl and discard the pips.
  • Bloom the gelatin sheet by soaking it in a small bowl of cold water until softened, about 2 minutes.
  • In a small saucepan over low heat, gently heat a small amount of the strained strawberry puree. Add the sugar, glucose, salt, and citric acid and whisk to combine.
  • Next, gently squeeze the bloomed gelatin to remove any excess water. If the gelatin still has hard bits to it, it needs to bloom longer. If it is so soft it is falling apart, it is over bloomed; discard the gelatin and start over. Once bloomed, add the gelatin to the pot and whisk until fully dissolved.
  • Pour the heated strawberry mixture to the reserved strawberry puree and whisk to combine.
  • Pour the mixture into an ice cream machine and freeze according to the manufacturer's instructions. The sorbet is best spun just before serving or using, but will keep in an airtight container in the freezer for up to 2 weeks.
  • Make the peanut butter cream: In a stand mixer fitted with the paddle attachment, cream cream cheese on medium speed until fluffy. Add half of the peanut butter and beat to combine. Scrape down the bowl, then add the rest of the peanut butter and mix to incorporate. Add the powdered sugar in 2 additions, adding the salt to the final addition.
  • Add the vanilla to half of the heavy cream. With the mixer on medium speed, stream the vanilla cream into the peanut butter mixture and whip until light and fluffy. Scrape down the sides of the bowl.
  • In separate large bowl, whip the remaining heavy cream until it forms stiff peaks.
  • Fold a large scoop of the whipped cream into the peanut butter mixture until fully combined, followed by the remaining whipped cream. Fold until light and fluffy.
  • Assemble the loaf: Grease the loaf pan with nonstick spray and line with plastic wrap.
  • Layer 4 slices of cinnamon raisin bread across the bottom of the pan in a single layer. Trim the edges if necessary to perfectly fill the entire base of the pan.
  • Spread ¼ of the peanut butter cream, about 1 cup (240 g), into the pan and smooth out to create a flat, even layer. Place pan into the freezer to firm up, about 5 minutes.
  • Once the peanut butter layer is set, spread half of the softened strawberry sorbet across in an even layer.
  • Follow the sorbet with another cup of the peanut butter cream and layer in 4 more slices of cinnamon raisin bread, trimming to fit. Spread 1 cup of peanut butter cream over the bread and return to the freezer to let firm up, another 5 minutes.
  • Once the peanut butter layer is set, spread the remaining softened strawberry sorbet across in an even layer, followed by the final cup of the peanut butter cream. Top the loaf with 4 more slices of cinnamon raisin bread in a single, seamless layer and return loaf to freezer and let set up completely, about 25 minutes.
  • Remove the loaf from pan, peel off the plastic wrap, and slice to serve.
  • Enjoy!

Nutrition Facts : Calories 1089 calories, Carbohydrate 103 grams, Fat 74 grams, Fiber 8 grams, Protein 24 grams, Sugar 46 grams

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