Peanut Butter and Jelly Cake
Prep time
Cook time
Total time
Serves: 14-16 Slices
  • Cake
  • 375g Self Raising Flour
  • 375g Caster Sugar
  • ¾ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 405g Butter - Softened
  • 150g Crunchy Peanut Butter
  • 6 Large Eggs
  • 3 Tablespoon Milk
  • 500g Jar of Jam
  • Buttercream
  • 300g Butter
  • 120g Smooth Peanut Butter
  • 540g Icing Sugar
  • 4 Tablespoon Milk
  1. To start, line or grease two 20cm round baking tins and flick your oven onto 170°c, fan bake.
  2. In a free-standing mixer sift the dry ingredients, then add in the butter, peanut butter and eggs.
  3. Beat on a medium to high speed for about a minute or until all nicely combined.
  4. On a slow speed, add the milk before giving the mixer a final blast for about 30 seconds.
  5. Evenly pour the mixture across your two baking tins, then place them in the centre of your oven at the same level.
  6. Bake for 20 minutes, then cover with tin foil to stop the tops from darkening too much. Return to the oven and continuing baking for another 20-25 minutes until skewer comes out clean
  7. Leave cakes to cool slightly before turning out onto a cooling rack.
  8. Cut the two cakes in half using either a sharp knife or a cake cutter. I like to let them cool slightly before doing this so it’s not to soft.
  9. You should now have four layers where you can start spreading jam in between. For each layer I used about 4 large spoonfuls of jam.
  10. I like to top the final layer of the cake with an upside down base sections, this makes it easier and flat to ice later on.
  11. While the cake is resting, let's move on to the buttercream. Place the butter and smooth peanut butter in to a free-standing mixer and beat for 5 minutes.
  12. Scrape down the sides and sift in half the measure of icing sugar, beat for another 3 minutes.
  13. Add final measure for icing sugar and beat for another 3 minutes.
Recipe by Baker Gatherer at