It’s one of those things you either love or hate. For me, nothing beat a peanut butter and jam sandwich growing up. Even now as an adult, that combination brings back vivid childhood memories. So why not transform those familiar flavors into a cake?
Not all peanut butter works the same in baking, so I prefer to use a quality brand. There’s real satisfaction supporting a local artisan who takes pride in their product, and the range I use brings great flavor and texture to this cake.
This recipe recreates the essence of a peanut butter and jam sandwich in cake form. It features a tender peanut butter sponge, thin layers of strawberry jam and a smooth peanut butter buttercream. It’s perfect for celebrations or when you want a nostalgic treat — try making it yourself or have someone bake it for you!
You’ll need:
2 x 20cm round springform cake tins
- 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 tablespoons milk
- 500g jar of jam (strawberry recommended)
- Buttercream
- 300g butter
- 120g smooth peanut butter
- 540g icing sugar
- 4 tablespoons milk
- Preheat the oven to 170°C (fan). Grease and line two 20cm round baking tins.
- In a stand mixer, sift together the self-raising flour, caster sugar, baking soda and salt.
- Add the softened butter, crunchy peanut butter and the eggs to the dry ingredients.
- Beat on medium-high speed until combined, about 1 minute.
- On low speed, add the milk, then increase the speed briefly for 20–30 seconds to finish the batter.
- Divide the batter evenly between the two prepared tins and place both tins in the center of the oven.
- Bake for 20 minutes, then cover loosely with tin foil to prevent over-browning. Return to the oven and bake another 20–25 minutes or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool slightly in the tins, then turn out onto a wire rack to cool completely.
- When cool, slice each cake in half horizontally with a sharp knife or cake leveler to create four layers. Slightly cooled cakes are easier to cut.
- Spread about four large spoonfuls of jam between each layer, distributing evenly to avoid soggy cake.
- Place the final layer with its base upside down — this gives a flat surface for easier icing.
- For the buttercream: in a stand mixer, beat the butter and smooth peanut butter together for about 5 minutes until light and fluffy.
- Scrape down the bowl, then sift in half of the icing sugar and beat for 3 minutes. Add the remaining icing sugar and beat for another 3 minutes. Add up to 4 tablespoons of milk to reach a spreadable consistency.
- Assemble the cake: spread a generous layer of buttercream between each jam-layered cake, then cover the exterior smoothly with the remaining buttercream.
- Chill briefly to set the frosting if desired, then slice and serve. Store any leftovers covered in the refrigerator for up to 3 days.
