The Ultimate Peanut Butter Jam Cake Recipe for Nostalgic Baking Moments

The Recipe

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Peanut Butter Jam Cake Recipe

A cozy and nostalgic peanut butter jam cake layered with creamy peanut butter frosting and strawberry jam, baked in a loaf style for easy slicing and everyday celebrations.

Type: Dessert

Cuisine: American

Keywords: peanut butter jam cake, peanut butter and jelly cake, PB&J cake, small batch cake, loaf cake, homemade cake, peanut butter frosting, strawberry jam dessert

Recipe Yield: 5 large slices

Calories: 420 calories

Preparation Time: PT45M

Cooking Time: PT40M

Total Time: PT1H25M

Recipe Ingredients:

• 1/2 cup whole milk, at room temperature
• 3 egg whites, at room temperature
• 1 and 1/2 tsps vanilla extract
• 1 cup plus 2 tbsps all-purpose flour
• 2 tsps baking powder
• 1/2 tsp salt (if using unsalted butter)
• 3/4 cup caster sugar
• 6 tbsps butter, cubed and at room temperature
• 8 tbsps unsalted butter (for frosting)
• 1/2 cup creamy peanut butter
• 2 tbsps cream
• 1 tsp vanilla extract (for frosting)
• 3/4 cup icing sugar
• 8 tbsps strawberry jam
• 1/3 cup roughly chopped roasted peanuts

Step By Step

1. Preheat oven to 175°C. Line a 9×5 inch loaf tin with baking paper and leave an overhang.
2. Whisk milk, egg whites, and vanilla in a bowl. Set aside.
3. Sift flour, baking powder, and salt into the mixer bowl. Add sugar and mix.
4. Add cubed butter gradually while mixing until mixture resembles coarse crumbs.
5. Pour in half of the milk mix, beat 30 seconds. Add remaining mix and beat briefly. Stir by hand to finish.
6. Pour batter into the tin, smooth top, bake 35–40 min. Cool 20 min in pan, then on rack.
7. Refrigerate cake for 30 minutes before slicing to make assembly easier.
8. Beat butter and peanut butter until smooth. Add cream and vanilla. Add icing sugar and beat until fluffy.
9. Slice cake horizontally and vertically to get 4 rectangular pieces.
10. Layer cake with frosting and jam, then chill. Add final frosting and decorate with peanuts and jam swirl.
11. Slice and serve. Store in fridge or freeze up to 2 months.

Summary

A cozy and nostalgic peanut butter jam cake layered with creamy peanut butter frosting and strawberry jam, baked in a loaf style for easy slicing and everyday celebrations.

Tips

• Chill before slicing for clean layers.
• Use smooth jam without chunks.
• Natural peanut butter works best.
• Soft frosting? Chill for 10 minutes.
• Leftover frosting can be frozen.

From busy school mornings to lazy summer picnics, peanut butter and jam sandwiches always brought comfort—and a sticky smile. This peanut butter jam cake is a grown-up twist on that childhood favorite, baked with love for today’s families. As a cake maker and mom, I created this recipe to be soft, rich, and full of flavor, but simple enough for anyone to try—even with toddlers running around your feet. I still remember the day my daughter smeared peanut butter on a warm vanilla cupcake and called it “PB&J magic.” That’s when the idea for this cake truly came to life. It’s layered with creamy peanut butter frosting and swirls of strawberry jam, bringing back all those sweet memories in one beautiful slice.

This article will guide you through making your own peanut butter jam cake, using pantry staples and simple techniques. We’ll also look at tips, substitutions, and answer those FAQ gems like “Can I use peanut butter instead of oil in cake mix?” So whether you’re baking for a birthday, a sweet snack, or just because—this cake is your new family favorite.

Why Peanut Butter Jam Cake Is the Comfort Dessert You Didn’t Know You Needed

The nostalgia of PB&J in every bite

The flavor of this peanut butter jam cake is everything we love about the classic sandwich—but elevated. The buttery vanilla sponge is tender and delicate, and the peanut butter frosting brings creamy, salty sweetness that pairs beautifully with the tang of strawberry jam. You get that classic combo, but with more texture and elegance. The roasted peanuts on the sides add crunch and bring it all together.

Unlike boxed cake mixes, this homemade version lets you control every ingredient. No artificial flavors—just creamy peanut butter, real vanilla, and soft layers you build by hand. And because it’s a small-batch recipe, you won’t be stuck with leftovers for days (unless you want to be!).

Perfect for birthdays, lunchboxes, and beginner bakers

If you’re looking for a fun and manageable cake that delivers big flavor, this one checks every box. From kids’ birthdays to weekend baking projects, the recipe is beginner-friendly, requiring only basic tools and ingredients.

One thing I love is that it’s shaped and stacked like sandwich slices, just like the adorable lunchbox cake that’s trending now. It makes slicing and serving feel extra playful—without the mess. Whether you’re serving it for dessert or wrapping a slice to go, this cake is always a hit. And just like the dreamy layers of our lemon bundt cake, this PB&J creation has real show-stopping charm.

Ingredients You’ll Need to Make Peanut Butter Jam Cake

For the cake:

• ½ cup whole milk, at room temperature (125 ml)
• 3 egg whites, at room temperature
• 1½ teaspoons vanilla extract
• 1 cup + 2 tablespoons all-purpose flour (140 g)
• 2 teaspoons baking powder
• ½ teaspoon salt (if using unsalted butter)
• ¾ cup caster sugar (140 g)
• 6 tablespoons butter, cubed and at room temperature (85 g)

For the frosting:

• 8 tablespoons unsalted butter (115 g)
• ½ cup creamy peanut butter (135 g; natural, unsweetened recommended)
• 2 tablespoons cream
• 1 teaspoon vanilla extract
• ¾ cup icing sugar (90 g)
• 8 tablespoons strawberry jam
• ⅓ cup chopped roasted peanuts (salted or unsalted)

How to Make Peanut Butter Jam Cake Like a Pro

Step-by-step cake preparation guide

Start by preheating your oven to 175°C (350°F). Line a 9×5-inch loaf pan with non-stick baking paper, letting it overhang slightly so you can lift the cake out easily. This small-batch peanut butter jam cake bakes beautifully in a loaf shape, perfect for slicing like sandwich bread.

In a medium bowl, whisk together ½ cup whole milk, 3 room-temperature egg whites, and 1½ teaspoons vanilla extract. Set that aside.

In the bowl of a stand mixer (or large mixing bowl), sift in 1 cup + 2 tablespoons all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt (only if using unsalted butter). Add ¾ cup caster sugar and stir to combine.

With your mixer on medium speed, add 6 tablespoons of cubed butter a bit at a time. You’re looking for a texture that resembles coarse breadcrumbs with small pea-sized pieces of butter. If you’re mixing by hand, use your fingertips to rub the butter into the dry ingredients—just like pie crust. This method helps create a super tender crumb.

Pour in half of the milk mixture and beat on low speed for 30 seconds. Add the rest and mix just until it all comes together. The batter may look slightly grainy—totally normal. Give it a final stir by hand to ensure there’s no flour hiding at the bottom.

Pour the batter into the prepared tin, smooth the top, and bake for 35 to 40 minutes. When a toothpick comes out clean, it’s done. Let it cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Before you cut and frost, refrigerate the cake for 30 minutes—it makes the layers easier to slice and assemble.

Frosting and assembling your PB&J cake

In a large bowl, beat 8 tablespoons softened butter and ½ cup peanut butter together until smooth and fluffy. Add 2 tablespoons of cream and 1 teaspoon vanilla extract. Once creamy, sift in ¾ cup icing sugar. Stir gently first (to avoid a sugar cloud!), then beat until light and fluffy. Taste and adjust with more vanilla or sugar if you like it sweeter.

If the frosting feels too soft to work with, chill it in the fridge for 15 minutes before spreading. You’ll want it spreadable but not runny.

Now for the fun part—assembly! Slice the cooled cake into four pieces: first horizontally, then vertically. You’ll have four sandwich-like rectangles.

Place one slice on your serving plate. Spread with about ⅓ cup of peanut butter frosting, then top with 2 tablespoons of strawberry jam. Gently press the next cake layer on top. Repeat the frosting and jam process, scraping away any excess that oozes out, just like we do when prepping our playful bluey cake.

Apply a thin “crumb coat” of frosting around the sides and top of your stacked cake. Chill for 30 minutes so the frosting firms up. Then, apply a thicker, final layer of frosting and smooth it out with a butter knife or offset spatula. Press ⅓ cup chopped roasted peanuts around the sides for that signature crunch.

Finally, dot the top with the remaining strawberry jam and drag a toothpick through each dot to make a checked or marbled pattern. It gives the cake a charming, rustic finish—similar to the swirled layers in our boba cake, which fans love for its fun presentation.

Chill the cake for one final 30-minute session before serving. Slice into 5 large pieces or 10 small ones. Let sit for 10 minutes before enjoying so the layers soften slightly. The result? A cake that’s sweet, creamy, nutty, and just a little jammy—every bite feels like a warm hug.

Baker’s Notes and Sweet Tips for Your Best Peanut Butter Jam Cake

Common baking issues and how to fix them

Even experienced bakers can run into snags, but this peanut butter jam cake recipe is surprisingly forgiving. If your cake comes out dry, it’s likely overbaked—next time, check 5 minutes before the timer ends. Because the batter is a bit denser due to the peanut butter pairing, a moist crumb is key.

If your frosting is too soft to spread, pop it in the fridge for 10 to 15 minutes, then whip again briefly. Peanut butter naturally softens at room temperature, so if your kitchen is warm, working in short bursts with refrigeration in between is a smart strategy.

Slicing the cake cleanly is easier if you chill it after stacking. Use a serrated knife for sharp edges. And when spreading jam, avoid any large fruit chunks—smooth jam gives the cake those clean, glossy layers.

If you’re new to baking, start small with this loaf-style build. It’s a great entry point before attempting taller cakes like our happy birthday cake, which uses more complex stacking and decorating.

Easy swaps and allergen-friendly variations

You can easily adjust this recipe to fit dietary needs or what’s in your pantry. Try almond or oat milk in place of whole milk. If you’re dairy-free, swap the butter for a plant-based stick alternative. Just be sure it’s not too soft—firm texture matters for frosting.

For nut allergies, use sunflower seed butter instead of peanut butter and a berry spread that’s nut-free. It still creates a delightful jammy contrast with the vanilla cake layers. Or take inspiration from the nutty sweetness in our baklava cake and sprinkle crushed sesame seeds or coconut flakes along the sides for crunch.

Want to try a different flavor? Raspberry jam or even blueberry preserves taste amazing with peanut butter frosting. And if you’re going for extra indulgence, add a drizzle of melted chocolate over the final frosted cake. It turns the PB&J into a dessert that feels gourmet without extra fuss.

The frosting also freezes beautifully—store any leftover in a small airtight container for up to 1 month. Let it thaw at room temperature and whip before using again.

Like our beloved protein mug cake, this recipe is all about flexibility, fun, and flavor. It’s meant to feel homemade and cozy, not perfect.

Storing Your Peanut Butter Jam Cake & Flavorful Variations

Storage tips and make-ahead advice

One of the best things about this peanut butter jam cake is how well it keeps. Once frosted, store the cake in an airtight container in the fridge. It will stay fresh for 4 to 5 days. The frosting stays firm and the jam settles beautifully, giving you consistent slices even days later.

Want to make it ahead for a party? Bake the cake layers a day early and store them wrapped in plastic wrap. Chill or freeze them, then assemble and frost the day you plan to serve. You can also freeze the full assembled cake—just skip the final jam topping until after defrosting.

To freeze: wrap the entire (or leftover) cake tightly in plastic wrap, then place in a freezer-safe container. It’ll keep for up to 2 months. Thaw in the fridge overnight and bring to room temp before enjoying.

It’s a smart cake for planners, just like our well-loved gluten-free carrot cake cupcakes, which also freeze and store beautifully.

Fun flavor variations to try next

Switch it up by using raspberry jam, almond butter, or a swirl of Nutella between layers. You can even make a poke cake version by pouring warm jam into holes poked in the baked cake, then frosting after chilling. For a no-frosting version, bake the batter into cupcakes, fill them with jam, and pipe a dollop of peanut butter on top—super fun for kids’ birthdays.

Or take a creative twist like we did with our quirky pickle cake—yes, really!—and let your imagination run wild. This peanut butter jam cake is your starting point for endless sweet stories.

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