This bundt cake delivers the classic PB&J combo in a rich, soft, and tender cake. The peanut butter adds depth and moisture, while the jelly creates sweet, fruity bursts in every bite. It’s a great way to enjoy a flavor pairing everyone loves, baked into a cake that’s easy to serve and stunning to present. Whether you’re making it for a gathering or just to treat yourself, this cake is both fun and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Creamy peanut butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Sour cream or yogurt
Milk
Grape jelly, strawberry jam, or your favorite fruit spread
Optional toppings:
Powdered sugar
Peanut butter glaze
Chopped peanuts for garnish
Directions
Preheat oven to 350°F (175°C). Grease and flour a 10- or 12-cup bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla extract.
Mix in sour cream and milk until smooth.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Pour half the batter into the prepared bundt pan.
Spoon dollops of jelly or jam evenly over the batter, then swirl lightly with a knife or spatula.
Add the remaining batter on top and smooth the surface.
Bake for 45–55 minutes, or until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar or drizzle with a glaze before serving, if desired.
Servings and timing
This recipe makes about 12 servings. Total time: 1 hour 15 minutes Prep time: 20 minutes Bake time: 45–55 minutes Cool time: 10–15 minutes in pan, plus additional time to fully cool
Variations
Use different jam flavors like raspberry, blackberry, or apricot.
Add a peanut butter glaze by mixing powdered sugar, milk, and peanut butter.
Sprinkle chopped peanuts or freeze-dried berries on top for texture.
Try using almond butter or sunflower seed butter for allergy-friendly alternatives.
Layer more jelly in the middle for a stronger fruity filling.
Storage/Reheating
Store the cake tightly wrapped at room temperature for up to 3 days. Refrigerate for up to 5 days if using a glaze or fresh fruit garnish. To freeze, wrap individual slices or the whole cake in plastic wrap and foil. Store for up to 2 months. Thaw at room temperature. To reheat, microwave slices for about 10–15 seconds until slightly warm.
FAQs
Can I use crunchy peanut butter?
Yes, but the texture will be slightly different. Smooth peanut butter gives a softer crumb.
What kind of jelly or jam works best?
Grape and strawberry are classic, but any fruit preserve will work well.
Can I make this cake in a loaf pan?
Yes, but you may need to divide the batter between two loaf pans and adjust the baking time.
Do I have to swirl the jelly?
No, you can layer it in the center or swirl it—both methods work and taste great.
How do I prevent the cake from sticking to the pan?
Grease and flour your bundt pan thoroughly, or use baking spray with flour included.
Can I make this cake dairy-free?
Yes, use plant-based milk and dairy-free yogurt or sour cream.
Is this cake very sweet?
It has a balanced sweetness, especially if you use a tart jam or cut back slightly on the sugar.
Can I glaze the cake?
Yes, a simple peanut butter or vanilla glaze adds extra flavor and a finished look.
How long should I let the cake cool before removing it from the pan?
Let it cool for at least 10–15 minutes before turning it out to avoid sticking or breaking.
Can I make this cake ahead of time?
Yes, it stores well and can be made a day or two in advance for best flavor.
Conclusion
Peanut Butter and Jelly Bundt Cake is a playful and delicious dessert that turns a classic sandwich into something truly special. With its moist peanut butter base, sweet jam filling, and beautiful bundt presentation, it’s ideal for both everyday enjoyment and festive occasions. Whether you top it simply or go all out with a glaze and garnish, this cake is sure to be a crowd favorite.
Peanut Butter and Jelly Bundt Cake is a nostalgic and delicious dessert that transforms the classic sandwich combo into a moist, flavorful cake. Swirled or layered with sweet jam and finished in a beautiful bundt shape, it’s perfect for any occasion.
Ingredients
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
2 tsp vanilla extract
1/2 cup sour cream or plain yogurt
1/2 cup milk
1/2 cup grape jelly, strawberry jam, or favorite fruit spread
Preheat oven to 350°F (175°C). Grease and flour a 10- or 12-cup bundt pan thoroughly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Add sour cream and milk, mixing until smooth.
Gradually stir in the dry ingredients until just combined—do not overmix.
Pour half the batter into the prepared pan and smooth the top.
Spoon dollops of jelly over the batter and swirl gently with a knife or spatula.
Top with the remaining batter and smooth the surface.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Once cool, dust with powdered sugar or drizzle with glaze, and garnish with chopped peanuts if desired.
Notes
Try different jams like raspberry, apricot, or blackberry for variety.A peanut butter glaze enhances both flavor and presentation.Use almond or sunflower butter for an allergy-friendly twist.Swirling the jelly creates a pretty marbled effect—layering gives more concentrated flavor pockets.Store well-wrapped at room temperature or refrigerate if glazed.
