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Peanut Butter Jelly Cake

Course Dessert

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.