Introduction

This Peanut Butter and Jelly Pound Cake is a delightful twist on a classic flavor combination. Moist and rich, it blends creamy peanut butter with sweet jam swirls, topped with a luscious glaze and crunchy peanuts. Perfect for a comforting dessert or an indulgent snack.

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 your oven to 325°F (163°C). Butter an 8 ½-inch-by-4 ½-inch loaf pan, then line it with parchment paper so there’s an overhang on the long sides. Butter the parchment to prepare the pan.
Step 2: In a medium bowl, whisk together the flour, salt, baking powder, and baking soda until evenly combined.
Step 3: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter and peanut butter on medium speed until very smooth, about 1 minute. Add the granulated sugar and beat for about 2 minutes until the mixture lightens in color.
Step 4: Add the eggs one at a time, beating for 30 seconds after each addition until the batter is fluffy. Scrape down the sides of the bowl, then add the sour cream and vanilla. Beat until the mixture reaches a mousse-like consistency, about 1 minute.
Step 5: Add the dry ingredients all at once and beat on low speed until most of the flour is incorporated. Scrape the bowl down to mix in any remaining flour. Add the milk and stir until just combined, avoiding overmixing.
Step 6: Spoon about one-third of the batter into the prepared pan, spreading it evenly. Dollop half of the jam in small spoonfuls over the batter, then add half of the remaining batter. Repeat with the remaining jam, then swirl gently with a butter knife or skewer. Pour the remaining batter on top and smooth into an even layer.
Step 7: Bake for 1 hour to 1 hour and 15 minutes, or until the cake pulls away from the pan sides and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then unmold and transfer to a wire rack to cool completely.
Step 8: For the glaze, warm the jam in the microwave for about 20 seconds until it becomes more liquid or gently heat it in a saucepan over low heat. Strain the jam to remove seeds, discard solids, then whisk it with powdered sugar and salt until smooth and pourable but thick. Add water by teaspoon increments if it’s too thick.
Step 9: Drizzle the glaze over the cooled cake and sprinkle the chopped peanuts on top. Slice and serve. Store any leftovers tightly wrapped at room temperature.

Tips & Variations

Use smooth peanut butter for a creamier texture; natural peanut butter can be a bit oily and affect the batter consistency.
Try swapping raspberry or strawberry jam with your favorite berry preserves or even a marmalade for a different flavor twist.
For extra crunch, toast the chopped peanuts lightly before sprinkling on the glaze.
If you prefer a dairy-free version, substitute sour cream with full-fat coconut yogurt and use a plant-based milk.

Storage

Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature. It keeps well for 3 to 4 days. To reheat, slice the cake and warm it gently in the microwave for 10–15 seconds. Adding a dab of butter or a spoonful of jam on the side makes for a lovely serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, but the texture will be slightly chunkier and the batter might not be as smooth. If you prefer crunchy peanut butter, consider chopping the peanuts more finely for better integration.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure it includes xanthan gum or add it separately to help with structure.

Peanut Butter and Jelly Pound Cake Recipe

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4.9 from 91 reviews

This Peanut Butter and Jelly Pound Cake combines the rich, nutty flavor of smooth peanut butter with the sweet, fruity essence of raspberry or strawberry jam. Baked into a moist, tender pound cake and topped with a luscious jam glaze and crunchy roasted peanuts, this dessert is a nostalgic twist on the classic sandwich, perfect for gatherings or an indulgent treat.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 8 to 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 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

For the Swirl and Glaze

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 thoroughly, then line it with parchment paper leaving an overhang on the long sides. Butter the parchment 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 evenly combined.
Cream Butters and Sugar: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened unsalted butter and smooth peanut butter on medium speed until very smooth, about 1 minute. Add the granulated sugar and continue beating until the mixture is noticeably lighter in color and fluffy, around 2 minutes.
Add Eggs and Flavorings: Incorporate the eggs one at a time, beating each for about 30 seconds. Scrape down the sides of the bowl to ensure even mixing. Then add the sour cream and vanilla extract and beat for approximately 1 minute until the consistency is mousse-like.
Incorporate Dry Ingredients and Milk: Add all the dry ingredients at once and beat on low speed until most of the flour mixture is incorporated. Avoid overmixing. Scrape down the bowl again, then add the whole milk and mix just until combined.
Layer and Swirl Batter with Jam: Pour about one-third of the batter evenly into the prepared pan to cover the bottom. Spoon half of the 3/4 cup jam in small dollops over this layer—no need to spread. Add half of the remaining batter over the jam, then dollop the rest of the jam on top. Using a butter knife or wooden skewer, gently swirl the jam into the batter. Finally, add the remaining batter on top and smooth it into an even layer.
Bake the Cake: Place the loaf pan in the preheated oven and bake for 1 hour to 1 hour 15 minutes. The cake is done when it starts to pull away from the sides and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.
Prepare the Jam Glaze: Warm the 1/4 cup jam in a microwave-safe bowl for about 20 seconds or heat gently in a saucepan until liquefied. Strain the jam through a fine sieve to remove seeds and any solids. In a medium bowl, whisk together the jam, powdered sugar, and kosher salt until very smooth and pourable but thick. If the glaze is too thick, add water 1 teaspoon at a time.
Glaze and Garnish: Drizzle the glaze evenly over the cooled cake, then sprinkle the chopped roasted salted peanuts on top for extra crunch and flavor.
Serve and Store: Slice and serve the cake immediately, or tightly wrap leftovers to keep at room temperature for 3 to 4 days.

Notes

Room temperature eggs ensure better cake texture and volume.
Use smooth peanut butter for a creamier batter and more even consistency.
Lining the pan with parchment paper with overhang makes unmolding the pound cake easier and cleaner.
Swirling the jam gently avoids mixing it completely, preserving the jelly pockets inside the cake.
The glaze thickens as it cools—adjust with water to maintain a pourable consistency.
Storing the cake wrapped tightly at room temperature keeps it fresh for several days.
Roasted salted peanuts add textural contrast and enhance the peanut flavor.
You can substitute raspberry or strawberry jam with any berry jam of your choice.

Keywords: peanut butter cake, jelly pound cake, peanut butter and jam dessert, pound cake recipe, raspberry jam cake, strawberry jam pound cake