This Peanut Butter and Jelly Bundt Cake is a moist chocolate cake with a creamy peanut butter filling, topped with melted peanut butter and strawberry jelly. It takes the flavors of the classic peanut butter and jelly sandwich, and upgrades it into a decadent dessert! I also have a Chocolate Peanut Butter Bundt Cake without the jelly, but topped with chocolate ganache and peanut butter cups. You will not be disappointed with either choice!
Ingredients & Substitutions
Room-Temperature Ingredients: Ensure the ingredients, specifically eggs, sour cream, and buttermilk, are at room temperature. Room temperature ingredients blend better and quicker when mixed. The ideal temperature for most ingredients should be between 65°F and 70°F unless specified (like when adding hot coffee to the cake batter).
Coffee: Yes, hot brewed coffee is added to the cake batter. But, not, the cake will not taste like coffee! It simply enhances the cake’s chocolate flavor, and who can argue with that?!? If I haven’t convinced you to use hot coffee, you could use hot water instead.
Peanut Butter Filling: The filling is made from cream cheese mixed with peanut butter, so it’s much thicker than the cake batter. Do not use natural peanut butter, as that is too oily. You could use crunchy peanut butter if you want an extra crunch in the filling. (But, I prefer creamy.)
Jelly: I used strawberry jelly to top the cake with the melted peanut butter. Other popular choices are grape, raspberry, or blueberry jelly. If using jam or preserves, you will get a slightly different texture since there will be pieces of fruit.
Peanut Butter: Besides the filling, you will also use peanut butter for the topping. After the cake has cooled, drizzle melted peanut butter over the cake.
What Size Bundt Pan Should I Use?
When it comes to making bundt cakes, size does matter. This recipe calls for a 10-inch bundt pan that holds 12 cups of liquid. Generally, the size of bundt pans is determined by how many cups of liquid it holds. For best results, use a light, nonstick metal pan.
How To Store Peanut Butter and Jelly Bundt Cake
Because the cake has sour cream, buttermilk, and cream cheese in it, store it in the refrigerator. This also helps maintain the texture of the peanut butter and jelly topping. It will last up to 3-4 days.
Can I Freeze Peanut Butter and Jelly Bundt Cake?
Yes, you can freeze this bundt cake, but it’s best to freeze without the peanut butter and jelly topping. To freeze the cake, follow these steps:
- Let the cake cool completely.
- Wrap the cake tightly in plastic wrap, followed by aluminum foil, or place it in a freezer-safe bag or container. Label with the date.
- Freeze the cake for up to 2-3 months.
- When ready to enjoy, thaw the cake in the refrigerator overnight.
- Once thawed, let the cake come to room temperature before adding the peanut and jelly toppings. Slice and serve!
Peanut Butter and Jelly Bundt Cake
Ingredients
Cake
- 1 ¾ cups (375 g) granulated sugar
- 1 ¾ cups (219 g) all-purpose flour
- ¾ cup (65 g) Dutch-processed cocoa powder, plus 1 tablespoon for dusting
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted, then cooled slightly
- 2 large eggs, room temperature
- ¾ cup (173 g) sour cream, room temperature
- ½ cup (123 g) buttermilk, room temperature
- ½ cup (119 g) hot brewed coffee, or hot water
Peanut Butter Filling
- ¾ cup (193.5 g) creamy peanut butter
- 4 ounces cream cheese, room temperature
- ⅓ cup (67 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
Toppings
- 1 jar (10 ounces) strawberry jelly, warmed
- ¼ cup (64.5 g) creamy peanut butter, melted
Instructions
Cake
- Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
- In a large bowl, whisk together sugar, flour, ¾ cup cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, whisk together melted butter, eggs, sour cream, and buttermilk.
- Pour the wet ingredients into the dry ingredients and stir until combined. Add the hot coffee and whisk until the batter is smooth. Set aside.
Peanut Butter Filling
- To a large bowl, add all ingredients. Using a hand mixer, blend until creamy, about 2 minutes.
Assembly
- Dust the bundt pan with the remaining tablespoon of cocoa powder.
- Pour ⅔ of the cake batter into the pan.
- Using a 2-tablespoon scoop or spoon, distribute the peanut butter filling evenly over the batter. Top with the remaining cake batter.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a serving plate. Let it cool completely, about an hour, before adding toppings.
Toppings
- Top with warmed strawberry jelly. Then, drizzle with melted peanut butter.
- Allow the peanut butter to cool and slightly harden.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I don't know why I was so skeptical of this recipe, but in the end, I thought it was fun and unique. I love the combination of peanut butter and chocolate, and the jelly was a nice finishing sweet touch.
Elizabeth
This cake gives me a peanut butter and jelly sandwich vibe but with a chocolate flair from the cake. What a fun dessert to serve and to eat!
Bella
This definitely reminds me of peanut butter and jelly! I love how moist and tender the cake is. The peanut butter filling really makes this bundt cake very interesting, especially the texture of it!
Selena
The cake is such a rich, moist chocolate flavor. With the peanut butter filling and jelly topping, it makes such a fun combo!
Annabelle
I thought this was a really interesting idea, and it was executed perfectly! The peanut butter and jelly combination is classic and definitely comes through just how you want it to!
