This Peanut Butter and Jelly Cake is perfect for the PB&J lover in your life! It’s pretty, nostalgic, and full of flavor!
Hi. I’m a 35 year old woman who eats a peanut butter and jelly sandwich almost every day.
They just really never stop being delicious, you know? Some foods are only good at certain times or when you’re in the mood for them. Like deviled eggs or meat loaf. But peanut butter and jelly is great any time of day.
It’s basically the perfect food, is what I’m saying.
I like PB&J’s with strawberry jam just fine, but there’s something about grape jelly that is far superior. But separate from the peanut butter, mind you, NOT mixed together in the same jar.
I know that some of you go crazy for that Goober stuff where the peanut butter and jelly are mixed together. And I know that God doesn’t want us to judge people. But I have to say, lovingly and with a hint of judgement (God would understand in this instance, of that I am certain) that you are a sick human being.
Jelly and peanut butter were not meant to be bought in the same jar. They just weren’t. It’s an abomination of Biblical proportions. And I guess if you’re really into that sort of thing, we can be friends, but I’ll never trust you completely. Like if I ever have to stop at the ATM when we are together, I will most definitely cup my hand over the keypad so you can’t see my Pin number. We will never be Pin Number friends, it just can’t happen.
This cake is so fun and perfect for the Peanut Butter and Jelly lover in your life! Moist peanut butter cake frosted with grape jelly buttercream. What else could you possibly want from life?
Well, maybe potato chips and a million dollars. But nothing else, that’s for darn sure.
- 1/2 cup salted butter, softened
- 1/2 cup peanut butter
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 3 eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup whole milk
- 2 sticks salted butter, slightly softened
- 1/2 teaspoon unsweetened grape Kool-Aid mix
- 3 Tablespoons grape jelly
- 3 1/3 cups powdered sugar
- 3 teaspoons warm water
- Additional peanut butter and jelly for garnish, if desired
- Purple food coloring
- Preheat oven to 350. Butter and flour 3 (8 inch) round cake pans and set aside. Alternately, you can make 2 thicker cakes.
- In a medium bowl, combine the flour and baking powder. Set aside.
- In the bowl of your mixer, beat butter, peanut butter and both sugars on medium speed for 2 minutes, until light and fluffy. Scrape down the sides of the bowl, then add eggs, one at a time, mixing well after each. Beat in vanilla extract.
- With the mixer on medium low, beat in flour and milk alternately, starting and ending with the flour mixture. Scrape down the sides of the bowl and give the batter a good stir from the bottom with a rubber spatula.
- Spread batter evenly in prepared pans and bake for about 25-30 minutes or until top springs back when lightly touched in the center. Remove from oven and let cool in the pans for 5 minutes before removing to wire rack to cool completely.
- Prepare frosting:
- In the bowl you your mixer, beat butter, Kool-Aid mix, and grape jelly until smooth. With the mixer on low, slowly add powdered sugar, a little bit at a time, until just mixed in. Add warm water food coloring and slowly increase mixer speed to high. Beat for one minute, until smooth and fluffy.
- Stack and frost cake. If desired, chill after frosting, until firm, then top with peanut butter and jelly for garnish.
Enjoy friends! Have a very happy Monday!