Peanut butter and jam is one of those simple combinations people either adore or avoid, but for many it evokes strong childhood memories. For me, a peanut butter and jam sandwich was pure comfort food, and I still love that nostalgic taste. That inspired me to recreate the same flavors in cake form—soft, nutty sponge layered with sweet jam and finished with a rich peanut butter buttercream.
Not all peanut butter is the same, and choosing a quality jar will make a noticeable difference to the final cake. I prefer using a premium peanut butter with good texture and flavor—ideally a brand that uses minimal processing and natural ingredients. The results are worth it: the peanut butter flavor carries through the sponge and the frosting and complements the jam perfectly.
Below is a straightforward recipe that captures the essence of a peanut butter and jam sandwich in cake form. It’s approachable for home bakers and makes an excellent celebration cake or a nostalgic treat to share with family and friends. The cake consists of a tender peanut butter sponge, layers of bright strawberry jam, and a silky peanut butter buttercream. Follow the steps carefully and you’ll have a showstopping cake that tastes like a favorite childhood classic.
You’ll need:
2 x 20cm round springform cake tins
- Cake
- 375 g self-raising flour
- 375 g caster sugar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 405 g butter, softened
- 150 g crunchy peanut butter
- 6 large eggs
- 3 tablespoons milk
- 500 g jar of strawberry jam (or your favorite jam)
- Buttercream
- 300 g butter, softened
- 120 g smooth peanut butter
- 540 g icing (confectioners’) sugar, sifted
- 4 tablespoons milk (adjust for consistency)
- Preheat the oven to 170°C (fan). Grease and line two 20cm round springform tins with baking paper.
- In a stand mixer bowl, combine the self-raising flour, caster sugar, baking soda and salt. Briefly mix to incorporate.
- Add the softened butter, crunchy peanut butter and eggs to the dry ingredients.
- Beat on medium-high speed until the mixture is smooth and well combined, about 1 minute.
- Reduce the mixer to low and add the milk, then beat briefly at medium speed for 20–30 seconds to finish the batter.
- Divide the batter evenly between the two prepared tins and smooth the tops. Place the tins on the same oven shelf so they bake evenly.
- Bake for 20 minutes, then tent loosely with foil to prevent the tops from over-browning. Return to the oven and bake for another 20–25 minutes, or until a skewer inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the tins for 10–15 minutes. Turn them out onto a wire rack to cool completely.
- Once cool, carefully slice each cake layer horizontally to create four even layers. A serrated knife or a cake leveler works best; chilling the cakes slightly makes slicing easier.
- Spread about four large spoonfuls (or to taste) of jam between each layer, pressing gently so the cake layers are even. Reserve a little jam if you’d like a decorative drip or glaze.
- Optionally, invert one of the bottom rounds as the top layer so the surface is flat and easier to ice.
- To make the buttercream, place the softened butter and smooth peanut butter in the mixer bowl. Beat for 4–5 minutes until light and fluffy.
- Scrape down the bowl, then add half the icing sugar and beat for 2–3 minutes. Add the remaining icing sugar and 3–4 tablespoons of milk, then beat until the frosting is smooth and spreadable. Adjust milk or sugar to reach your preferred consistency.
- Assemble the cake by spreading a generous layer of buttercream around the sides and on top, smoothing with an offset spatula. Add any finishing touches—crumb coating, extra jam accents or chopped peanuts—if desired.
- Chill the finished cake briefly to set the buttercream before slicing. Serve at room temperature for the best flavor and texture.
This peanut butter and jam cake blends familiar flavors into a comforting and memorable dessert. The crunchy peanut butter in the sponge gives a pleasant texture contrast to the jam layers, while the smooth peanut butter buttercream adds richness and structure. It’s an excellent choice for birthdays, casual gatherings, or whenever you want a slice that tastes like a beloved sandwich made into cake form. Adjust the jam type and peanut butter varieties to suit your taste—berry jams, apricot, or even a tangy preserve all pair well. Enjoy baking and sharing this nostalgic treat.