Recipes Desserts Cakes Peanut Butter and Jelly Cake 4.5 (2) 2 Reviews 2 Photos This delicious peanut butter and jelly cake looks like a towering sandwich! It's easy to make by layering slices of white cake with a creamy peanut butter frosting and your favorite flavor of jelly or jam for a whimsical nod to the lunchbox favorite. Guaranteed to be loved by kids and adults alike! By Darcy Lenz Darcy Lenz Darcy Lenz is a food writer, senior editor, and recipe developer at Allrecipes. Her specialty is baking, but she enjoys all types of experimentation in the kitchen. Her work has been featured in Cooking Light, Coastal Living, MyRecipes, Women's Running, The Pioneer Woman, and more. Allrecipes' editorial guidelines Published on May 31, 2024 Save Rate Print Share Close Add Photo 2 Prep Time: 45 mins Cook Time: 30 mins Additional Time: 1 hr 15 mins Total Time: 2 hrs 30 mins Servings: 12 Yield: 1 (8-inch) 4-layer cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Cake 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 Filling 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 Directions 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 to give them the appearance of white sandwich bread. 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. Cook’s Note 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. I Made It Print Nutrition Facts (per serving) 737 Calories 31g Fat 108g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 737 % Daily Value * Total Fat 31g 40% Saturated Fat 14g 72% Cholesterol 55mg 18% Sodium 415mg 18% Total Carbohydrate 108g 39% Dietary Fiber 2g 7% Total Sugars 72g Protein 11g 22% Vitamin C 0mg 0% Calcium 131mg 10% Iron 3mg 18% Potassium 261mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.