Description
This Peanut Butter Jelly Cheesecake Cake is an indulgent layered dessert combining moist peanut butter cake, creamy peanut butter cheesecake, a sweet jelly filling, and a luscious peanut butter frosting. Perfect for special occasions or any peanut butter lover’s dream, this cake features rich peanut butter flavors balanced with the fruity sweetness of jelly and a smooth cream cheese layer.
Ingredients
Scale
For the Peanut Butter Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/2 cup creamy peanut butter
For the Cheesecake:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter
For the Jelly Filling:
- 1 cup strawberry or grape jelly (or your favorite flavor)
For the Peanut Butter Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans to prepare for baking.
- Make the Peanut Butter Cake: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients, mixing until just combined. Stir in the peanut butter until fully incorporated. Divide the batter evenly between the two prepared cake pans.
- Make the Cheesecake: In a separate large bowl, beat the cream cheese until smooth. Add the sugar and beat until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and peanut butter until fully combined.
- Layer the Cake: Evenly spread the peanut butter cheesecake mixture over the peanut butter cake batter in each pan, creating the layered effect before baking.
- Bake: Bake in the preheated oven for 50-60 minutes or until the cheesecake layer is set and a toothpick inserted near the center comes out clean.
- Cool and Assemble: Allow the cakes to cool in their pans for 15 minutes, then carefully remove them and transfer to wire racks to cool completely.
- Make the Peanut Butter Frosting: In a large mixing bowl, beat the butter and peanut butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, and beat until smooth and fluffy. Stir in the vanilla extract.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a layer of jelly over the top. Carefully place the second cake layer on top, cheesecake side down. Frost the top and sides of the cake with the peanut butter frosting.
- Decorate: Optionally, drizzle extra jelly over the top of the cake for a decorative finish.
- Serve: Slice and enjoy this decadent Peanut Butter Jelly Cheesecake Cake featuring layers of peanut butter cake, creamy peanut butter cheesecake, sweet jelly filling, and rich peanut butter frosting.
Notes
- Use full-fat cream cheese for the best cheesecake texture and flavor.
- Ensure the cream cheese and butter are softened for easy mixing and smooth frosting.
- You can substitute the jelly flavor based on preference – strawberry, grape, or raspberry work well.
- Be careful not to overmix the cake batter once dry ingredients are added to avoid a dense cake.
- If the cake browns too quickly, tent it loosely with foil while baking.
- The cake keeps well refrigerated for up to 3 days, but bring to room temperature before serving for best flavor.
- For an extra decorative touch, toast chopped peanuts and sprinkle on top of the frosting.
