Peanut Butter Jelly Cheesecake Cake Recipe

The Peanut Butter Jelly Cheesecake Cake Recipe is a spectacular dessert that brings together all the best parts of a classic peanut butter and jelly sandwich but elevated to a stunning, multi-layered cake. Imagine tender peanut butter cake layers hugged by a luscious peanut butter cheesecake filling, all harmonized by a vibrant jelly middle and finished with a dreamy peanut butter frosting. This recipe is perfect for anyone who adores comforting flavors and loves a cake that’s both rich and fun in every bite.

Ingredients You’ll Need

This recipe shines because it uses simple, pantry-friendly ingredients that work together to create incredible layers of flavor and texture. Each component plays its part, from the creamy peanut butter enriching the cake to the sweet jelly adding a pop of fruity brightness.

• All-purpose flour: The foundation for your peanut butter cake providing structure and a tender crumb.
• Baking powder & salt: Essential leavening agents to make sure your cake rises perfectly and tastes balanced.
• Unsalted butter: Adds richness and a silky texture to both cake and frosting, while letting the peanut butter flavor shine.
• Granulated sugar: Sweetens the cake and cheesecake smoothly without overpowering the peanut butter.
• Eggs: Bind everything together and add moisture for tender cake layers and creamy cheesecake.
• Vanilla extract: A subtle flavor enhancer that brings warmth and depth to every bite.
• Whole milk: Keeps the cake moist and delicate.
• Creamy peanut butter: The star ingredient that infuses each layer with that unmistakable nutty goodness.
• Cream cheese: For the luscious cheesecake layer that melts in your mouth with tangy sweetness.
• Strawberry or grape jelly: Choose your favorite flavor to add a joyful burst of fruity contrast.
• Powdered sugar & heavy cream: Combine to create the silky smooth frosting that finishes the cake beautifully.

How to Make Peanut Butter Jelly Cheesecake Cake Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 325°F (165°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them to ensure your peanut butter cake layers come out effortlessly.

Step 2: Mix the Dry Ingredients

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. This dry mixture is crucial because it balances the sweetness and provides the right rise and texture for your cake.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step aerates your batter, ensuring the cake stays tender and moist.

Step 4: Add Eggs and Vanilla

Incorporate the eggs one at a time, beating well after each addition to keep the batter emulsified. Then stir in the vanilla extract for that lovely fragrant note.

Step 5: Combine Dry and Wet Ingredients

Alternately add the dry flour mixture and the milk to your batter, beginning and ending with the dry ingredients. Mix just until combined—overmixing can make the cake tough.

Step 6: Fold in Peanut Butter

Gently blend in the creamy peanut butter until it’s fully integrated, infusing the batter with rich, nutty flavor.

Step 7: Prepare the Cheesecake Layer

Beat the softened cream cheese in a separate large bowl until smooth. Add sugar and continue beating until creamy. Incorporate the eggs one by one, then mix in the vanilla and peanut butter until silky and combined perfectly.

Step 8: Assemble and Bake

Divide the peanut butter cake batter evenly into your prepared pans. Carefully spread the cheesecake mixture on top of the peanut butter cake batter layers. Bake for 50 to 60 minutes until the cheesecake is set and a toothpick comes out clean. This layering technique creates a striking and delicious visual and flavor contrast.

Step 9: Cool and Prepare Frosting

Allow the cakes to cool for 15 minutes in the pans before transferring to a wire rack to cool completely. Meanwhile, beat the softened butter and peanut butter for the frosting until creamy. Gradually add powdered sugar alternating with heavy cream, and finish with vanilla extract for a fluffy frosting.

Step 10: Final Assembly

Place one cake layer on your serving plate, spread the jelly filling generously on top, then carefully add the second cake layer upside down so the cheesecake layer faces the jelly. Frost the cake with peanut butter frosting all over, smoothing it to perfection. Optionally, drizzle extra jelly on top for a fun decorative flourish.

How to Serve Peanut Butter Jelly Cheesecake Cake Recipe

Garnishes

This cake is already a star, but a few additional touches can make it even more irresistible. Consider topping it with crushed peanuts for crunch, fresh berries for a pop of color, or a dusting of cocoa powder for subtle earthiness. These garnishes complement the flavors without stealing the spotlight.

Side Dishes

Serve slices alongside a chilled glass of milk or a scoop of vanilla ice cream for classic comfort. A cup of strong coffee or a rich black tea also pairs beautifully, balancing the peanut butter’s richness and the jelly’s sweetness.

Creative Ways to Present

Try serving this Peanut Butter Jelly Cheesecake Cake Recipe in individual clear glasses as layered parfaits or use cookie cutters to create fun shaped slices for a party. You can even add a drizzle of warmed jelly on each plate when serving to add elegance and extra flavor contrast.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake covered tightly with plastic wrap or stored in an airtight container in the fridge. It will stay perfectly fresh for up to 4 days, making it convenient to enjoy later while retaining that gooey cheesecake layer and moist cake.

Freezing

This cake freezes well! Wrap it securely in several layers of plastic wrap and then foil before placing in the freezer. For best results, freeze it un-frosted and assemble the frosting fresh when you’re ready to serve. Frozen cake can last up to 3 months.

Reheating

Since this cake is meant to be enjoyed chilled or at room temperature, no reheating is necessary. If you prefer it slightly warmer, let it sit out at room temperature for 20-30 minutes before slicing to let the frosting soften a bit.

FAQs

Can I use natural peanut butter instead of creamy?

You can swap in natural peanut butter, but be aware it may alter the texture somewhat, making the batter a bit denser and frosting less smooth due to oil separation. Stir it well before measuring to keep things consistent.

Is it possible to make this cake gluten-free?

Yes! Replace the all-purpose flour with a gluten-free baking blend of equal measure. Just make sure your baking powder is also gluten-free to avoid any issues. The cake’s texture will be slightly different but still delicious.

Can I substitute the jelly for fresh fruit?

Absolutely! You can use sliced strawberries, raspberries, or even a fruit compote between the layers instead of jelly for a fresher, less sweet finish. Just make sure the fruit isn’t too watery to prevent sogginess.

How do I avoid cracking on the cheesecake layer?

Baking at 325°F and not overbaking helps prevent cracks. Also, letting the cheesecake cool slowly by leaving it in the turned-off oven with the door slightly open can reduce cracking caused by rapid temperature changes.

Can I make cupcakes with this recipe?

Yes, this recipe can be adapted for cupcakes by filling liners halfway with peanut butter cake batter, then spooning a dollop of cheesecake mixture on top before baking. Bake at 325°F for about 25-30 minutes, and enjoy portable versions of the Peanut Butter Jelly Cheesecake Cake Recipe!

Final Thoughts

There’s something irresistibly joyful about the Peanut Butter Jelly Cheesecake Cake Recipe that brings childhood memories and adult indulgence together in one extraordinary dessert. Whether for a special occasion or a fun weekend treat, this cake’s layers of peanut butter goodness and tangy jelly will delight everyone lucky enough to have a slice. Give it a try and watch it become a new favorite in your dessert rotation!

Print