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    You are here: Home / Recipes / Cakes / peanut butter & jelly layer cake

    peanut butter & jelly layer cake

    Sep 11, 2017 · 5 Comments

    Your favorite childhood sandwich combo gets the glam treatment with this Peanut Butter & Jelly Layer Cake! Dense peanut butter cake is stuffed with grape jelly frosting, and topped with creamy peanut butter ganache. 


    peanut butter & jelly layer cake | The Baking Fairy

    Happy Monday! Here's to a new week, friends. True to what everyone had told me, there really is more free time during rotations, which is why I've been able to work on so many new recipes for y'all! If you've been following along on my Instastories, you've seen I've been super busy in the kitchen. Before I break out the pumpkin, I wanted to share a little something for back to school season. This Peanut Butter & Jelly Layer Cake is like your favorite childhood sandwich on steroids. Peanut butter cake is swirled with jelly, stuffed with grape jelly and covered in grape jelly frosting, and crowned with a drippy peanut butter ganache. Absolute perfection!

    peanut butter & jelly layer cake | The Baking Fairy

    I've been wanting to make another drip cake for a while, and this combo seemed like the perfect opportunity! You really can't go wrong with the sweet and slightly salty combo of peanut butter & jelly, and I knew a PB ganache would be fabulous. Seeing as my entire life basically revolves around school, what better ode to the season than an epic peanut butter & jelly layer cake?

    peanut butter & jelly layer cake | The Baking Fairy

    peanut butter & jelly layer cake | The Baking Fairy

    So how's life you guys? My rotations have been keeping me busy busy during the week, with the average day having me out of the house from 6:45 to 7:30 or later. Phew. I value my precious weekend time even more now! I've definitely been slacking on studying in favor of cooking, but I know I'll have to kick it into gear soon before my test comes up! I've been having a blast in OB/GYN block, and next month I'll be in surgery! Those hours will be even more cray-cray so we'll see what kind of free time I'll have then.

    peanut butter & jelly layer cake | The Baking Fairy

    peanut butter & jelly layer cake | The Baking Fairy

    But back to cake! This towering beauty is made of thick, dense peanut butter cake that's lightly sweet and helps balance the sugary grape jam and frosting. The ganache on top is seriously the easiest thing you'll ever make, made of just peanut butter chips and heavy cream. So simple! I'm honestly planning on putting this on a chocolate cake soon because, YUM. Major heart eyes. As for the rest, the cake is just decorated with a bit of leftover frosting, purple sprinkles, and some PB chips. It may look fancy but it secretly isn't!

    peanut butter & jelly layer cake | The Baking Fairy

    I hope you'll try your hand at making this peanut butter & jelly layer cake soon!

    Looking for more drippy cakes? Check out my Pumpkin Spice Latte Layer Cake, Halloween Cookies & Cream Cake, and Gender Reveal Piñata Cake. Happy baking!

    {thank you to Life, Love, and Sugar for the cake recipe}

    5.0 from 1 reviews
    peanut butter & jelly layer cake
     
    Save Print
    Prep time
    1 hour
    Cook time
    35 mins
    Total time
    1 hour 35 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Cakes
    Serves: 12
    Ingredients
    • *for the cake*
    • 6 tablespoon unsalted butter, softened
    • heaping ½ cup peanut butter
    • ½ cup white granulated sugar
    • ½ cup brown sugar
    • 6 tablespoon sour cream
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 2 cups flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup milk
    • ½ cup grape jelly
    • *for the frosting*
    • ½ cup {1 stick} unsalted butter, softened
    • 2 cups powdered sugar
    • 2-3 tablespoon grape jelly
    • purple food coloring, as needed
    • pinch of salt
    • *for filling*
    • ¾ cup grape jelly
    • *for the ganache*
    • ½ cup peanut butter chips
    • ½ cup heavy cream
    Instructions
    1. First, prepare the cake. Butter and flour three 6" cake pans. Preheat oven to 350F.
    2. In a stand mixer fitted with the paddle, cream together the butter, peanut butter, white and brown sugars. Cream for 3-4 minutes until light and fluffy.
    3. Add in the eggs, one at a time, beating well between each. Mix in the sour cream and vanilla.
    4. Add the flour, salt, and baking powder, followed by the milk.
    5. Divide the cake batter evenly between the 3 pans, and spoon a few tablespoons of grape jelly on top. Using a knife, gently swirl the jelly into the cake batter.
    6. Bake at 350F for 30-35 minutes, until a toothpick inserted in the center comes out clean.
    7. Let cakes cool completely before assembly.
    8. When ready, trim the tops of the cakes so that they are flat.
    9. In the bowl of a stand mixer fitted with a whisk attachment, beat the butter for the frosting until smooth and creamy. Add in the powdered sugar, salt, and grape jelly. You can add more as needed to make the frosting creamy and light! Mix in purple food coloring until you reach your desired color.
    10. To assemble, dollop a small amount of frosting on a cake platter or cardboard cake circle, and place one of the cakes on top.
    11. Scoop your frosting into a piping bag, and pipe a thick border around the edge of the cake. Spoon some of the grape jelly in the center.
    12. Repeat with the other two cakes. Set a small amount of frosting aside for the decorations, then spoon the rest on top of the cake. Using an offset spatula or cake scraper, frost the sides of the cake.
    13. Refrigerate until firm before adding the ganache.
    14. For the ganache, combine the peanut butter chips and heavy cream in a microwave-safe bowl, and heat in 15-sec intervals until smooth and creamy.
    15. Pour the ganache into a squeeze bottle, and go around the edge of the cake, making drips as desired.
    16. Squeeze the rest of the ganache on top of the cake to cover.
    17. Decorate the cake as desired with the leftover frosting, sprinkles, and peanut butter chips.
    18. Enjoy! Store leftovers in the fridge.
    3.5.3228

    *Disclaimer: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*

    peanut butter & jelly layer cake | The Baking Fairy

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    Reader Interactions

    Comments

    1. grace says

      September 14, 2017 at 2:34 pm

      this is just beautiful! and a great idea too. any excuse to behold (and eat) a frosting of that hue is a good one. 🙂

      Reply
      • valentina says

        September 15, 2017 at 12:32 pm

        Thank you so much, Grace! Isn't that purple color dreamy? 🙂

        Reply
    2. Marlinda Lee says

      September 27, 2017 at 5:54 am

      Hello Valentina, It looks delicious and tasty. My husband loves chocolate cake. I love to make and decorate cakes occassionly. Thanks for sharing this unique idea.

      Reply
    3. Gulia Arno says

      December 13, 2017 at 4:55 am

      This looks so yummy and delicious! I'm definitely going to give it a try! Lots of love!
      Gulia
      http://fixthephoto.com/

      Reply
    4. Robert Smith says

      August 06, 2018 at 6:20 am

      WOW! This cake is looking so delicious. Very well done in this food photography. And the recipe is perfect

      Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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