Peanut butter and jelly cake turns that beloved childhood sandwich into a tender, nostalgic single-layer cake. This one-layer peanut butter cake is incredibly moist, thanks to oil and buttermilk, and features a peanut butter–and–jam swirl on top instead of frosting. Made from scratch with creamy peanut butter and your favorite jam, it’s perfect as an afternoon treat, a simple dessert, or a low-fuss birthday cake. With about 15 minutes of prep and no decorating required, it’s fast, forgiving, and crowd-pleasing.
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Did you grow up on PB&J? Me too. I used to even pair peanut butter and butter on bread, but peanut butter and jelly eventually won me over, especially on a student budget. When readers asked for nostalgic cake ideas, peanut butter and jelly topped the list. I tested this version until the texture was spot-on and kept the method deliberately simple: a few bowls, no stand mixer, and straightforward steps.
Ingredient notes
To keep this cake moist, the recipe relies on vegetable oil and buttermilk rather than butter. Peanut butter contains some natural oils but can sometimes dry baked goods, so oil helps ensure a tender crumb. Buttermilk adds tang and extra tenderness. Use processed (stirred) peanut butter rather than natural, runny styles; Jif, Skippy or similar brands yield the best texture. Choose any jam you like—raspberry brings bright flavor while grape nails the classic PB&J memory.
- Peanut butter: Use a processed variety (not the oil-separated natural type). If the peanut butter contains added sugar, the cake will be slightly sweeter.
- Jam: Raspberry, strawberry, or grape—all work. Pick your favorite for the swirl topping.
- Oil: Neutral vegetable or canola oil keeps the cake moist. Melted coconut oil is likely fine, but I did not test it.
- Buttermilk: Adds moisture and a tender crumb. Store-bought buttermilk is recommended; a quick DIY substitute is milk plus a little vinegar or lemon juice (see notes in the recipe).
How to make (overview with photos)
Preheat your oven to 350°F (177°C) and line a 9-inch round baking pan with parchment.
Make the peanut butter swirl by whisking together 1/4 cup peanut butter, 2 tablespoons confectioners’ sugar, 1 teaspoon vanilla and 1 tablespoon vegetable oil until smooth. Measure 1/4 cup jam and stir to loosen.
Whisk granulated sugar, brown sugar and kosher salt with 1/2 cup vegetable oil until the mixture is combined; it might not be silky smooth at this point.
Add 1/2 cup peanut butter, 1 large egg and 1 tablespoon vanilla, whisking until smooth.
Whisk in 1/2 teaspoon baking soda and then half of the flour. When the flour is incorporated, whisk in the buttermilk.
Fold in the remaining flour with a spatula, mixing just until combined. Pour the batter into the prepared pan.
Drop spoonfuls of the peanut butter mixture across the batter, then add spoonfuls of jam between the peanut butter dollops.
Use a knife to swirl the jam and peanut butter slightly into the top of the batter. Sprinkle with chopped peanuts if you like.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let cool completely in the pan on a wire rack, then slice and serve. A light dusting of confectioners’ sugar is optional.
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Recipe
Quick and Easy Peanut Butter and Jelly Cake
Yield: 12 slices | Prep: 15 minutes | Bake: 30–35 minutes
Ingredients
Peanut butter jam swirl
- 1/4 cup peanut butter (63g)
- 2 tablespoons confectioners’ sugar (15g)
- 1 teaspoon pure vanilla extract
- 1 tablespoon vegetable oil (15ml)
- 1/4 cup jam (~80g)
Peanut butter cake
- 1/4 cup granulated sugar (50g)
- 3/4 cup packed brown sugar (150g)
- 1/4 teaspoon kosher salt
- 1/2 cup vegetable oil (120ml)
- 1/2 cup peanut butter (125g)
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour (125g)
- 1/2 cup buttermilk, room temperature (120ml)
Garnish
- 2 tablespoons chopped peanuts (optional)
Instructions
- Preheat oven to 350°F (177°C). Line a 9-inch round pan with parchment and set aside.
- For the swirl: whisk 1/4 cup peanut butter, confectioners’ sugar, 1 teaspoon vanilla and 1 tablespoon oil until smooth. Stir the jam to loosen.
- In a medium bowl, whisk granulated sugar, brown sugar, salt and 1/2 cup oil until combined.
- Add 1/2 cup peanut butter, the egg and 1 tablespoon vanilla; whisk until smooth.
- Add baking soda, then whisk in 1/2 cup (62g) of the flour. When incorporated, whisk in the buttermilk. Fold in the remaining flour with a spatula until just combined.
- Pour batter into the prepared pan and smooth. Drop spoonfuls of the peanut butter mixture over the batter, then add spoonfuls of jam between them. Gently swirl with a knife and sprinkle with chopped peanuts if desired.
- Bake 30–35 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool completely in the pan on a wire rack, slice and serve. Dust with confectioners’ sugar if you like.
Notes
- Use processed (stirred) peanut butter for best texture. Sweetened peanut butter will increase overall sweetness.
- Vegetable or canola oil works well; melted coconut oil likely works too but was not tested.
- To make a quick buttermilk substitute: add 2 teaspoons white vinegar or lemon juice to a measuring cup, add milk to reach 1/2 cup, stir and let sit about 1 hour until slightly curdled.
- An 8×8-inch pan can be used instead of a 9-inch round; bake time should be similar. Store leftover cake wrapped at room temperature for 2–3 days or refrigerated up to five days.
Nutrition (per slice, approximate)
Calories: 343 kcal | Carbs: 36 g | Protein: 6 g | Fat: 20 g