Four layers of soft peanut butter cake with creamy peanut butter frosting and gooey berry jam in between.
This cake is incredibly moist and buttery, with the perfect mix of sweet and salty flavors. Plus, it’s egg-free and can even be made without dairy.
First, we whip up a simple one-bowl peanut butter cake sweetened with brown sugar for a rich, nutty caramel taste. Each layer is filled with sweet berry jam and creamy peanut butter frosting, giving you all the classic flavors you love.
This cake features four layers of tender peanut butter sponge, sandwiched together with creamy peanut butter frosting and gooey berry jam. It’s soft, buttery, sweet yet salty, and made without eggs or dairy.
Vegan Peanut Butter Jelly Cake
This Peanut Butter Jelly Cake features four layers of tender peanut butter sponge, creamy peanut butter frosting, and gooey berry jam. Perfect for any occasion!
Peanut Butter Jelly Cake
Ingredients
Peanut Butter Sponge:
- 2½ cups all-purpose flour
- 1½ cups light brown sugar
- 1 cup granulated sugar
- 1 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup creamy peanut butter
- ½ cup vegetable oil or melted coconut oil
- 1 cup plant-based milk almond, soy, or oat
- 1 cup dairy-free yogurt soy or coconut
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Berry Jam Filling:
- 1½ cups berry jam strawberry, raspberry, or mixed berry
Peanut Butter Frosting:
- 1 cup dairy-free butter softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Instructions
Prepare the Peanut Butter Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line four 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, light brown sugar, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the peanut butter, vegetable oil, plant-based milk, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Peanut Butter Frosting:
- In a large bowl, beat the dairy-free butter and peanut butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of berry jam over the cake layer.
- Spread a layer of peanut butter frosting over the jam.
- Repeat with the second and third cake layers.
- Place the fourth cake layer on top.
Frost the Cake:
- Spread the remaining peanut butter frosting evenly over the top and sides of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, nutty, and indulgent Peanut Butter Jelly Cake!
Notes
- Peanut Butter: Use creamy peanut butter for the best texture and flavor.
- Berry Jam: Choose your favorite berry jam for the filling. Strawberry, raspberry, or mixed berry work well.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.