Introduction

This Peanut Butter and Jelly Pound Cake offers a nostalgic twist on a classic combo with a rich, moist cake swirled with fruity jam and topped with a sweet glaze and crunchy peanuts. Perfect for dessert or an indulgent snack, it brings familiar flavors into a delightful, elegant treat.

Peanut Butter and Jelly Pound Cake Recipe - Recipe Image

Ingredients

Butter, for greasing the pan
1 1/2 cups (190 grams) all-purpose flour
1 1/2 teaspoons kosher salt (such as Diamond Crystal) or ¾ teaspoon fine salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (113 grams) unsalted butter, softened
3/4 cup (190 grams) smooth peanut butter
3/4 cup (150 grams) granulated sugar
2 large eggs, at room temperature
1/2 cup (134 grams) sour cream
1 tablespoon vanilla extract
1/4 cup whole milk
3/4 cup (188 grams) raspberry or strawberry jam
1/4 cup (63 grams) raspberry or strawberry jam
1 cup (100 grams) powdered sugar, sifted
1/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup (57 grams) roasted salted peanuts, chopped

Instructions

Step 1: Preheat the oven to 325°F (165°C). Butter an 8 ½-inch-by-4 ½-inch loaf pan, line it with parchment paper with an overhang on the long sides, then butter the parchment paper.
Step 2: In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
Step 3: In a large bowl or stand mixer bowl with the paddle attachment, beat the softened butter and smooth peanut butter on medium speed until very smooth, about 1 minute. Add the granulated sugar and beat until lighter in color, about 2 minutes.
Step 4: Add the eggs one at a time, beating 30 seconds after each addition until the mixture is fluffy. Scrape the bowl, then add sour cream and vanilla extract, and beat until the batter has a mousse-like consistency, about 1 minute.
Step 5: Add all dry ingredients at once and beat on low until mostly combined. Scrape down the bowl, add the milk, and mix until just combined, being careful not to overmix.
Step 6: Spoon a heaping third of the batter into the pan to cover the bottom. Dollop half the jam in small spoonfuls over the batter without smoothing it out. Add half the remaining batter, then the rest of the jam. Swirl the jam through the batter with a butter knife or skewer. Finish by spreading the remaining batter evenly on top.
Step 7: Bake for 1 hour to 1 hour 15 minutes, until the cake pulls away from the pan sides and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
Step 8: For the glaze, warm the jam in a microwave-safe bowl for about 20 seconds or in a saucepan over low heat until liquefied. Strain out seeds and solids, if any. Whisk in powdered sugar and salt until smooth and pourable but thick. Add 1 teaspoon water if too thick.
Step 9: Drizzle the glaze over the cooled cake and sprinkle the chopped peanuts on top. Slice and serve.

Tips & Variations

Use smooth peanut butter for a creamy texture, or try crunchy peanut butter for added bite.
Strain the jam glaze well to keep it smooth and free of seeds.
Swap raspberry or strawberry jam for your favorite berry preserves for a different twist.
Make sure the eggs are at room temperature to help the batter become light and fluffy.

Storage

Wrap the leftover cake tightly in plastic wrap or store in an airtight container at room temperature. It keeps fresh for 3 to 4 days. To serve, slice and enjoy at room temperature; no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter in this recipe?

Yes, but natural peanut butter has a thinner consistency and may affect the texture slightly. Stir the peanut butter well before measuring to ensure even texture in the cake.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend. Choose one that contains xanthan gum or add it separately for best structure and texture results.

Peanut Butter and Jelly Pound Cake Recipe

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★★★★★

4.7 from 141 reviews

This Peanut Butter and Jelly Pound Cake is a delightful twist on a classic comfort flavor, combining the rich, creamy texture of peanut butter with the sweet, fruity burst of raspberry or strawberry jam. Moist and tender with a smooth peanut butter base swirled with luscious jam, then topped with a glossy glaze and crunchy roasted peanuts, this cake makes a perfect treat for dessert or afternoon tea.

Author: Ella
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

Butter, for greasing the pan
1 1/2 cups (190 grams) all-purpose flour
1 1/2 teaspoons kosher salt (such as Diamond Crystal) or 3/4 teaspoon fine salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (113 grams) unsalted butter, softened
3/4 cup (190 grams) smooth peanut butter
3/4 cup (150 grams) granulated sugar
2 large eggs, at room temperature
1/2 cup (134 grams) sour cream
1 tablespoon vanilla extract
1/4 cup whole milk
3/4 cup (188 grams) raspberry or strawberry jam

For the Swirl and Topping:

1/4 cup (63 grams) raspberry or strawberry jam
1 cup (100 grams) powdered sugar, sifted
1/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup (57 grams) roasted salted peanuts, chopped

Instructions

Prepare the Pan: Preheat your oven to 325°F (163°C). Butter an 8 ½-inch-by-4 ½-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides to make unmolding easier. Butter the parchment paper as well to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda until well combined.
Cream Butter and Peanut Butter: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and smooth peanut butter on medium speed until completely smooth and creamy, about 1 minute.
Add Sugar and Eggs: Add the granulated sugar to the butter mixture and beat until the mixture lightens in color and becomes fluffy, about 2 minutes. Then add the eggs one at a time, beating for 30 seconds after each addition to incorporate fully.
Add Sour Cream and Vanilla: Scrape down the sides of the bowl, add the sour cream and vanilla extract, and beat the mixture until mousse-like in texture, about 1 minute.
Incorporate Dry Ingredients and Milk: Add all the dry ingredients at once and mix on low speed until most of the flour is incorporated, being careful to avoid overmixing. Scrape down the bowl, add the whole milk, and mix just until combined.
Layer Batter and Jam: Spoon about one-third of the batter into the prepared loaf pan, spreading it evenly. Dollop half of the jam in small spoonfuls over the batter without smoothing it out. Add half of the remaining batter and then the rest of the jam. Use a butter knife or long wooden skewer to gently swirl the jam through the batter. Finally, spread the remaining batter evenly over the top and smooth the surface.
Bake: Place the pan in the preheated oven and bake for 1 hour to 1 hour and 15 minutes, or until the cake starts to pull away from the sides and a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then use the parchment overhang to carefully lift the cake out and transfer it to a wire rack to cool completely.
Prepare the Glaze: Warm the remaining 1/4 cup jam in a microwave-safe bowl for about 20 seconds or gently heat on the stovetop until it becomes pourable. Strain to remove any seeds or solids. In a separate bowl, whisk the warm jam with sifted powdered sugar and kosher salt until smooth and pourable but thick. If the glaze is too thick, add water a teaspoon at a time until desired consistency is reached.
Glaze and Garnish: Drizzle the glaze evenly over the cooled cake, then sprinkle the chopped roasted salted peanuts on top for texture and flavor.
Serve and Store: Slice and serve the cake. Wrap any leftovers tightly; the cake keeps well at room temperature for 3 to 4 days.

Notes

Use smooth peanut butter for the best texture; natural peanut butter that separates may affect batter consistency.
Line the loaf pan with parchment and butter it well to ensure easy removal of the cake.
You can substitute raspberry jam with strawberry jam or your preferred berry jam.
If jam is too thick for the glaze, add a little water to thin it out gradually.
This cake keeps well at room temperature for several days if wrapped tightly, no need to refrigerate.

Keywords: peanut butter pound cake, jelly swirl cake, peanut butter dessert, berry jam cake, baked pound cake, sweet peanut butter cake