The Ultimate Peanut Butter and Jelly Cake: A Sweet Anniversary Recipe & Personal Reflections

As I prepare to share this truly special Peanut Butter and Jelly Cake recipe, my mind drifts back exactly one year – a pivotal time filled with adventure, discovery, and the unexpected beginnings of this very blog, Chocolate Moosey. This weekend, as I visited my best friend and celebrated Chocolate Moosey’s anniversary, it felt like the perfect occasion to finally bake this much-anticipated cake. It’s a recipe I’ve wanted to try for ages, tucked away in a beloved cookbook I share with my dear friend Megan, and I’m hopeful this post will inspire her to bake it too. Get ready, because you won’t be disappointed by this delightful creation!

A Year Ago: My Transformative Journey in Ireland

It’s hard to believe it was a full year ago that I found myself immersed in the vibrant culture of Limerick, Ireland. The decision to study abroad during my sophomore year was an easy one; my profound love for travel and exploration has always been a driving force. Financially, it was a practical choice too, as the tuition remained the same as back home. My primary considerations were simply covering room and board, funding my exciting travels, and, of course, indulging in delicious local food. Little did I know, this immersive experience would shape not only my personal life but also lay the groundwork for my future culinary endeavors.

My time across the Atlantic was profoundly enriched by incredible connections. I had the joy of meeting two amazing women in person – Emer, who lived in Dublin, and Ida, who flew all the way from Norway to stay with me for a memorable week. Emer’s family, despite the four-hour bus ride (or two-hour car journey) separating Limerick and Dublin, truly adopted me. Their exceptional warmth and unwavering hospitality made Ireland feel like a second home, providing immense comfort and a deep sense of belonging during my studies.

Beyond the classroom and new friendships, my taste buds embarked on their own exciting adventure. I bravely sampled the traditional black pudding in Ireland, a unique and unforgettable breakfast staple that offered a true taste of local traditions. My travels then took me to the rugged and stunning landscapes of Scotland, where I encountered another culinary icon: haggis. These weren’t just meals; they were rites of passage, deeply connecting me to the rich tapestry of the local cultures.

But the journey wasn’t just about food; it was about breathtaking sights and unforgettable moments. I distinctly remember visiting what remains, to this day, the most amazing place I have ever seen: Giant’s Causeway. Trust me when I say, its majestic beauty is even more astounding in person than any photograph can capture. The sheer scale and natural wonder of those interlocking basalt columns left an indelible mark on my memory. And amidst all this wonder, there was even a moment of comedic relief when I found myself comically “attacked” by an emo cow – a quirky, memorable anecdote that perfectly encapsulates the unexpected charm and humor of my time there.

Despite the incredible experiences, there were inevitably moments of homesickness. Baking, a great source of comfort and creative expression for me, was challenging due to limited resources. Once my student budget ran thin, elaborate baking projects became a luxury I simply couldn’t afford. However, Emer and I occasionally managed to cook together, creating simple yet delicious meals that brought a small but significant taste of home to our dorm rooms. These shared cooking sessions were a vital part of my coping mechanism during those fleeting moments of longing for home.

The Sweet Genesis of Chocolate Moosey: From Dorm Room to Food Blog

It was during one of those quintessential student moments – ostensibly writing an essay for class (ahem) – that I found myself, as many students do, surfing the internet. Instead of academic research, I was irresistibly drawn to recipe sites and online culinary communities. I truly don’t recall the exact moment or how I initially stumbled upon the vibrant world of food blogs, but the discovery was immediate and profound. A spark ignited, and a powerful thought took hold: “I want to start one of these.” The idea of sharing my culinary adventures and recipes with a wider audience was incredibly appealing.

The name “Chocolate Moosey” wasn’t a new invention. It held a special place in my heart, a nostalgic echo from my high school days when I maintained a personal blog under that very moniker. I can still vividly recall the moment the name popped into my head, right in the middle of a chemistry class – a random burst of creativity amidst the equations and experiments. After graduating high school, that personal blog, like many teenage passions, was eventually abandoned. Yet, my affection for the whimsical title never waned. When the idea of starting a food blog took root, resurrecting “Chocolate Moosey” felt like the most natural, most fitting choice. It was a beautiful rebirth of a cherished identity, now dedicated to my burgeoning love for all things culinary and the desire to share that passion with the world.

Celebrating an Anniversary with a Classic Twist: Peanut Butter and Jelly Cake

Fast forward to the present, and Chocolate Moosey is celebrating another year of existence – a testament to passion, perseverance, and, of course, countless delicious recipes. To mark this special occasion, and because I was heading over to my best friend’s house, I knew a celebratory bake was definitely in order. The Peanut Butter and Jelly Cake has been on my baking bucket list for the longest time. This particular recipe resides in a beloved cookbook that Megan and I often pore over, dreaming up our next baking projects. I’m truly hoping that by sharing my experience and this scrumptious outcome, I can finally convince her to give this magnificent cake a try as well. I wholeheartedly believe anyone who bakes and tastes it will be thoroughly delighted!

Insider Baking Tips for Your PB&J Cake Success

Before you dive into the recipe, I have a couple of essential tips to ensure your Peanut Butter and Jelly Cake turns out perfectly. First and foremost, when it comes to the jelly layer, do not skimp! While the recipe suggests about 1/2 cup, I confess I didn’t meticulously measure it, simply because I believe more is always better in this instance. The jelly is primarily present between the cake layers, providing a vibrant burst of fruity flavor that perfectly complements the rich peanut butter. A truly generous spread not only enhances the taste but also acts as a wonderful adhesive, helping the cake layers stick together more securely when you’re slicing and serving. This little detail makes a big difference in both presentation and the overall eating experience.

My second tip concerns the frosting: this recipe yields a surprisingly large amount! The original recipe makes way, way too much frosting for a standard two-layer cake. I had enough not only to generously frost this beautiful two-layer cake but also to top 24 cupcakes (which, I admit, came from a box mix – sometimes life gets busy, and you just need a quick base for excess frosting!). Even after all that, I still had a considerable amount of frosting leftover. This “seven minute frosting,” as I later realized it’s called (and can easily be found with a quick Google search), has a wonderfully unique, ethereal texture. It tastes just like fluffy marshmallows, but with the added benefit of being incredibly easy to spread, making it a dream to work with. Don’t worry about the excess; it’s a delicious problem to have! I’ve adjusted the amount in the recipe below to be more suitable for a single two-layer cake, but if you love frosting as much as I do, feel free to make the original larger batch and find creative ways to use the delicious leftovers.

The Recipe: Peanut Butter and Jelly Cake with Marshmallow Frosting

Ingredients for the Cake:

2 1/2 cups all-purpose flour
2/3 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
1 cup packed light brown sugar
1/3 cup unsalted butter, softened
1/3 cup + 1/4 cup creamy peanut butter, divided
1 1/4 cups milk
3 large eggs
1 tsp vanilla extract

Additional for Assembly:

1/2 cup jelly (grape or strawberry works best for classic flavor)

Ingredients for the Marshmallow Frosting:

6 Tbsp granulated sugar
2 Tbsp corn syrup
1 Tbsp water
1 large egg white
1/8 tsp salt
1/8 tsp cream of tartar
1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Generously grease and flour two 9-inch round cake pans. This crucial step helps prevent sticking and ensures easy removal of your beautiful cake layers.

2. In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt. This process ensures your dry ingredients are well combined and lump-free, leading to a smoother batter. To this mixture, add the brown sugar, softened butter, 1/3 cup of peanut butter, and milk. Beat the mixture on low speed with an electric mixer for about 1 1/2 minutes, just until the ingredients are combined. Next, add the eggs and vanilla extract. Continue to beat for another 1 1/2 minutes, ensuring a smooth and well-incorporated batter. Divide the batter evenly between your two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back lightly when touched. Let the cakes cool completely in their pans on a wire rack before attempting to frost them.

3. For the Marshmallow Frosting: Prepare a double boiler by filling a saucepan with about an inch or two of water and bringing it to a rapid boil. In the top part of the double boiler (or a heatproof bowl set securely over the simmering water, ensuring it doesn’t touch the water), combine the sugar, corn syrup, water, egg white, salt, and cream of tartar. Using an electric mixer, beat this mixture continuously over the rapidly boiling water. Continue beating until the mixture thickens significantly and stands in stiff, glossy peaks, which should take approximately 7 minutes. Carefully remove the bowl from the heat. Stir in the vanilla extract. Continue beating for a few more minutes until the frosting is thick, glossy, and holds deep, beautiful swirls, perfect for spreading onto your cake.

4. Once the cake layers are completely cool, gently remove them from their pans. Place one cake layer onto your chosen serving plate or cake stand. Spread the top of this layer with 1/4 cup of creamy peanut butter, followed by a generous layer of your chosen jelly. Carefully place the second cake layer directly on top, aligning it meticulously. Finally, lavishly frost the entire cake (both the top and sides) with the homemade marshmallow frosting, creating a smooth, elegant, or artfully swirled finish as desired.

This recipe yields 1 delicious two-layer cake.

Source: Pillsbury’s 15th Grand National Bake-Off, 1964 p.37

Baking this Peanut Butter and Jelly Cake for Chocolate Moosey’s anniversary has been a truly full-circle moment. It’s a sweet reminder of how far I’ve come since those days studying abroad in Ireland, cherishing the joy of travel, the warmth of new friendships, and the unexpected path that led me to food blogging. I hope you enjoy this recipe as much as I do, and that it brings a little bit of sweet nostalgia and deliciousness into your home, inspiring your own culinary adventures!