Peanut Butter & Jelly Cake - Master Cookbook Recipe # 246

Name: Peanut Butter & Jelly Cake - Master Cookbook Recipe # 246
Prep time: 10 min
Total time: 10 min
Yield: 1 (One) 13x9 inch cake
Cuisine: Southern
Ingredients: 1 baked Peanut Butter Cake (Master Cookbook Recipe # 244), cooled in a 13x9 inch pan; 1 batch Peanut Butter Buttercream (Master Cookbook Recipe # 245); 1 large jar grape jam (Tammy recommends jam over jelly for the best texture)

This playful twist on a childhood classic turns our moist Peanut Butter Cake into a nostalgic dessert that kids and adults alike will love. By swirling rich grape jam into the fluffy peanut butter buttercream, you get that perfect balance of salty and sweet in every bite. It’s a fun, easy way to dress up a simple sheet cake for any occasion.

This is recipe #246 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min

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Ingredients

1 baked Peanut Butter Cake (Master Cookbook Recipe # 244), cooled in a 13x9 inch pan
1 batch Peanut Butter Buttercream (Master Cookbook Recipe # 245)
1 large jar grape jam (Tammy recommends jam over jelly for the best texture)

Instructions

Frost: Once your Peanut Butter Cake has cooled completely in the pan, spread a generous, even layer of the Peanut Butter Buttercream over the top.
Add Jam: Spoon the grape jam over the top of the icing.
Swirl: Using a knife or a small spatula, gently swirl the jam into the frosting to create a beautiful marbled effect, or decorate the top as desired.
Serve: Slice and serve directly from the pan.

Notes

Tammy's Tip: "Make sure you use grape jam rather than jelly. The jam has a thicker, more fruit-forward consistency that holds its shape better when you swirl it into that creamy peanut butter frosting!"