Peanut Butter and Jelly Sandwich Cake
This recipe transforms a classic boxed white cake into a playful, layered dessert reminiscent of a peanut butter and jelly sandwich. Featuring smooth peanut butter frosting generously spread with sweet grape jelly between two cake layers, it's an easy and nostalgic treat perfect for gatherings or a fun snack.
Equipment
- 1 9-inch-square cake pan
- 1 Electric Mixer Hand-held or stand mixer for cake batter and frosting
- 1 Serrated Knife For trimming and horizontally slicing the cake
- 1 Wire Cooling Rack
- 1 Offset Spatula For spreading frosting and jelly smoothly
Ingredients
Main
- 1 stick unsalted butter at room temperature, plus more for the pan
- All-purpose flour for the pan
- 1 18.25- ounce box white cake mix plus required ingredients
- 1 cup creamy peanut butter
- 1 1/2 to 2 cups confectioners' sugar
- 2 to 3 tablespoons milk
- 3/4 cup grape jelly
Instructions
- Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
- Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
- Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
- Spread a thick layer of peanut butter frosting on the bottom cake half.
- Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
- Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.
Notes
For optimal flavor and texture, ensure butter and peanut butter are at room temperature before making the frosting; this yields a smooth, airy consistency. Avoid overmixing the cake batter, as it can lead to a dense crumb. Always allow the cake to cool completely on a wire rack before attempting to trim or frost it to prevent crumbling and melting frosting. To enhance the 'sandwich' experience, consider adding a pinch of sea salt to the peanut butter frosting to balance its sweetness and intensify the nutty flavor. For a gourmet touch, use a high-quality fruit preserve instead of standard grape jelly.