PB&J—now as cake. This small-batch but generous treat layers a soft, tender butter cake with creamy peanut butter frosting and bright strawberry jam. I added roasted peanuts for crunch and a salty contrast that plays beautifully with the jam. Each cake layer is roughly the size of a slice of white bread, making this an ideal cake for breakfast or an indulgent snack.
This recipe is adapted from The Perfect Cake cookbook, scaled down because I only had a single loaf pan and didn’t need a large cake. A 9×5-inch loaf pan yields a size that can be cut into a small layered cake and still serve five large slices.
This cake is made with the reverse creaming method: the butter is cut into the dry ingredients before adding the liquid. Coating the flour in fat limits gluten formation and helps produce a tender crumb. The cake is light and soft; whether you use the reverse creaming method or a more traditional creaming method, you’ll still get a pleasing texture, but reverse creaming is quick and worth trying.
For assembly I spread frosting and jam between every layer rather than creating two jam sandwiches separated by frosting as in the book. Doing both jam and frosting on every layer concentrates the peanut butter–jam pairing in each bite, which I preferred. Pressing the chopped roasted peanuts onto the sides is a little messy but worth it for the salted crunch—they add a lovely savory counterpoint to the sweetness.
The cake can be baked a day ahead; keep it wrapped, then make the frosting and assemble the next day if you want to split the work. It stores well refrigerated and slices best after resting briefly at room temperature so the frosting softens just a touch.
Peanut Butter & Jam Cake
Pin Recipe
Ingredients
For the cake
- 1/2 cup whole milk, at room temperature (125 ml)
- 3 egg whites, at room temperature (see notes)
- 1 and 1/2 tsps vanilla extract
- 1 cup plus 2 tbsps all-purpose flour (140 g)
- 2 tsps baking powder
- 1/2 tsp salt, if using unsalted butter
- 3/4 cup caster sugar (140 g)
- 6 tbsps butter, cubed and at room temperature (85 g)
For the frosting
- 8 tbsps unsalted butter (115 g)
- 1/2 cup creamy peanut butter (135 g; natural unsweetened preferred)
- 2 tbsps cream
- 1 tsp vanilla extract
- 3/4 cup icing sugar (90 g)
- 8 tbsps strawberry jam
- 1/3 cup roughly chopped roasted peanuts (I used salted)
Instructions
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Make the cake. Preheat the oven to 175°C. Line a 9×5-inch loaf tin with non-stick baking paper, leaving an overhang for easy removal.
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Whisk together the milk, egg whites and vanilla in a bowl and set aside.
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In a stand mixer fitted with the paddle, sift in the flour, baking powder and salt (if using). Add the sugar and mix to combine.
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Run the mixer on medium and add the butter a few pieces at a time until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter. (If you don’t have a stand mixer, rub the butter into the flour by hand as you would for a pie crust.)
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Pour in half the milk mixture and beat on low for about 30 seconds, then add the rest and beat briefly until combined. Batter may look slightly grainy; stir by hand to ensure no flour remains at the bottom.
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Transfer batter to the prepared loaf tin, smooth the top, and bake 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool in the tin 20 minutes, then remove and cool completely on a wire rack. Chill the cake in the refrigerator for 30 minutes before cutting to make clean layers.
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Make the frosting. Beat the butter and peanut butter until smooth. Add the cream and vanilla and beat until lighter. Sift in the icing sugar, stir briefly, then beat until fluffy. If the frosting is soft, chill 15 minutes; if chilled earlier, let it sit at room temperature 10 minutes before using.
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Assemble the cake. Trim any dome from the cake top, then slice horizontally in half and again vertically to create four equal pieces resembling thick slices of bread.
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Place one piece on a serving plate and spread about 1/3 cup frosting, then about 2 tablespoons jam. Top with a second piece, press gently, and wipe away any excess. Repeat to create four layers.
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Apply a thin crumb coat of frosting around the cake and refrigerate 30 minutes to set.
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Finish with a final layer of frosting and smooth the surface. Press the chopped peanuts onto the sides. Any leftover frosting freezes well for later use.
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Dot the top with the remaining jam (avoid fruit pieces), then drag a toothpick between the dots to create a marbled checked pattern. Chill another 30 minutes to set.
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Slice into five large or ten smaller pieces. Let rest 10 minutes before serving so the frosting and cake soften slightly. Store in an airtight container in the refrigerator for 4–5 days or freeze for longer.
Notes
• Prep time does not include chilling or cooling time.
• I don’t have an eggless version of this cake here; for an eggless option you can try a reliable eggless vanilla cake recipe and use the peanut butter frosting as written.
• Recipe adapted from The Perfect Cake.
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