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Delight any pb&j lover with this delicious peanut butter and jelly “sandwich” cake! The light peanut frosting is the perfect filling.
Years ago, I saw this cake by Food Network and pinned it in anticipation of Bryce’s birthday. Peanut butter and jelly sandwiches are a staple of the Burkholder household, so I thought it would be a really fun birthday cake.
The downside about getting a recipe from their site is that it’s only that-a recipe. It’s not a food blog with handy step-by-step instructions and pictures.
I don’t claim to be a the creator of this recipe, but I do want to make this easier for anyone who would like to try it, so I’m posting more detailed instructions.
Ingredients for pb&j cake
- 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
Instructions
1. Bake and cool cake
I used an 8×8 baking dish instead of 9×9 and it was just fine. I also used all of the batter. The recipe says you will have some left, but my box was 16 oz. instead of 18 oz.
Be sure to cool completely before attempting to slice it in half!!!
2. Make the peanut butter frosting
Once the cake is cool, make the frosting. It’s quick and easy. Mix the butter and peanut butter together, then little by little add the powdered sugar and milk, mixing until it’s soft and fluffy.
3. Slice and shape the cake
Now comes the hardest part. Slicing the top off isn’t difficult since you have the corners to use as a guide. You want to take all the golden brown off the top and even it out so it looks like white bread.
I used toothpicks stuck in the middle of each side to help guide my knife blade as I cut in half horizontally.
4. Fill the “sandwich” with peanut butter frosting and jelly
After slicing in half, frost the bottom half of the cake with the peanut butter and then top with the jelly. Be sure to get both all the way to the edges so they will show when you put the top half of the cake on.
Peanut Butter and Jelly Sandwich Cake
Ingredients
- 1 18 oz box white cake mix plus required ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (one stick), room temperature
- 1.5 cups powdered sugar
- 2 tablespoons milk more if needed
- 3/4 cup grape jelly
Instructions
- 1 18 oz box white cake mixButter and flour a 9" square cake pan. Make the cake mix and fill the pan three-quarters full (depending on the box size, you may have leftover batter). Bake at 350 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.
- After cooling, trim off the top using a serrated knife to reveal the white "bread" and then slice the cake in half horizontally.
- 1 cup creamy peanut butter, 1/2 cup unsalted butter, 1.5 cups powdered sugar, 2 tablespoons milkBeat the butter and peanut butter with a mixer until smooth. Alternate adding the powdered sugar and milk, beating after each addition, until the frosting is fluffy and smooth.
- 3/4 cup grape jellyIn 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.
Nutrition
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Paula @Call Me PMc says
Thanks for joining us at Saturday Dishes, Pinned to Saturday Dishes board ~ Paula