Recipe of the Week

Recipe of the Week
Peanut Butter ‘N Jelly Cake



  • ½ cup butter, softened
  • ¼ cup peanut butter
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk


  • ¼ cup butter, softened
  • ½ cup plus 1 Tablespoon peanut butter
  • 1 ¾ Tablespoons vanilla
  • 3 cups confectioners’ sugar
  • 4-6 Tablespoons milk
  • ¾ cup grape jelly


  • In a large mixing bowl, cream the butter and peanut butter until smooth. Add sugar; mix well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to peanut butter mixture alternately with milk.
  • Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a mixing bowl beat the butter and the peanut butter. Add the vanilla, confectioners’ sugar and enough milk for spreading consistency. Place one cake layer on a serving plate and spread with grape jelly. Top with the remaining cake layer; frost top and sides of cake with frosting.

Yield: 12 servings.

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