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Peanut Butter and Jelly Cake

November 1, 2015 By Dane McGregor Leave a Comment

Its either one of those things you love or hate, for me there was nothing better than a peanut butter and jam sandwich growing up. Even now as a adult it still tastes like a flashback of my childhood. So why can’t we take these elements and turn them into a cake.

You may already know that not just any peanut butter will do, so my go to would definitely have to be the peanut butter range by Fix & Fogg. There is also nothing better than supporting a genuine local business who pride themselves in what they do. With a selection of different varieties, you really need to try Fix & Fogg.

Here is my recipe drawing upon the elements of a peanut butter and jam sandwich, turning it into a cake for any occasion! This cake is made up of soft peanut butter sponge, layered with strawberry jam and covered in more amazing peanut butter buttercream. You need to try this, or get someone to make it for you!

You’ll need:

2 x 20cm Round Spring-Form Cake Tins

Peanut Butter and Jelly Cake
 
Save Print
Prep time
1 hour
Cook time
45 mins
Total time
1 hour 45 mins
 
Serves: 14-16 Slices
Ingredients
  • 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
Instructions
  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.
3.5.3229

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

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Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
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