Peanut Butter & Jelly Cake

The PB&J lunchbox sandwich, turned into an actual cake. The layers are built around creamy peanut butter creamed with shortening and brown sugar, producing a tender, peanut-forward crumb that isn’t overly sweet. Between the layers, more peanut butter gets spread thick and topped with red jelly for the unmistakable sticky-sweet contrast of a school-lunch sandwich.

The whole stack gets covered in seven-minute frosting, a cloud-like boiled meringue made over a double boiler with sugar, corn syrup, egg whites, and cream of tartar. Fluffy, glossy, and marshmallowy, it’s the counterweight the dense peanut butter layers need.

Birthday cake for anyone who grew up on Wonder Bread and Skippy. Equally at home at a kid’s party or a grown-up backyard potluck.

Kitchen Tips

• Use creamy peanut butter, not crunchy. Chunks break up the cake texture and the jelly layer.
• Spread the peanut butter filling on the inverted top side of the first layer (which is flat), not the domed top. Flat surfaces stack cleaner.
• Grape, strawberry, or raspberry jelly all work here. Use jelly (smooth) not jam (chunky) for the classic PB&J look.
• Make the seven-minute frosting the day you serve. It starts to weep and collapse overnight.

Variations

• Use natural peanut butter for a less-sweet, nuttier cake. Reduce sugar by 2 tablespoons to compensate.
• Try apricot preserves or fig jam for a more sophisticated PB&J vibe.
• Swap half the peanut butter for almond or cashew butter for a grown-up twist.