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Epicurious

Peanut Butter and Jam Cake With Raspberries

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Slices of peanut butter snacking cake swirled with raspberry jam
Photo by Yossy Arefi

Peanut butter and jam are great friends in a sandwich and are even better in this cake. Here, sweet and tart raspberry jam is swirled through a perfectly tender peanut butter and sour cream cake. I love using raspberry jam and some fresh raspberries here, but blackberries would be delicious, too, or even grapes when Concord grapes are in season (just seed the grapes first). Use creamy conventional peanut butter like Skippy or Jif for the best texture.

If you’d like to bake a larger PBJ cake, make a double batch of the batter and double the fresh raspberries (if using). Bake in a 9 × 13-inch sheet pan until puffed and a tester inserted into the center comes out clean, 50 to 60 minutes.

This recipe was excerpted from ‘Snacking Bakes' by Yossy Arefi. Buy the full book on Amazon. Get more of our best easy cake recipes→

What you’ll need

Flavor Variation:

For peanut butter and jam cake with blackberries, substitute blackberry jam and fresh blackberries for the raspberry jam and raspberries.

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