Dessert

Peanut Butter and Jelly Pound Cake Recipe

ByMariam Harutyunyan February 17, 2026February 17, 2026

Introduction

This Peanut Butter and Jelly Pound Cake puts a nostalgic twist on a classic flavor combination. Rich peanut butter batter swirled with sweet jam creates a moist, tender cake perfect for any occasion. Topped with a glossy glaze and crunchy peanuts, it’s a delightful treat that’s easy to make at home.

A rectangular loaf cake sits on a white rectangular tray with a light brown border, topped with thick, pinkish-purple glaze that drips down the sides unevenly. Chopped nuts are sprinkled mostly in the center of the glaze. One slice of the cake is cut and placed to the right of the loaf, showing a light brown crumb with a dark purple swirl inside. A knife with a wooden handle is placed diagonally at the lower right corner of the tray, with some glaze on its blade. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Butter, for greasing the pan
1 1/2 cups (190 grams) all-purpose flour

1 1/2 teaspoons kosher salt (such as Diamond Crystal) or ¾ teaspoon fine salt
1/2 teaspoon baking powder

1/4 teaspoon baking soda
1/2 cup (113 grams) unsalted butter, softened

3/4 cup (190 grams) smooth peanut butter
3/4 cup (150 grams) granulated sugar
2 large eggs, at room temperature

1/2 cup (134 grams) sour cream
1 tablespoon vanilla extract
1/4 cup whole milk

3/4 cup (188 grams) raspberry or strawberry jam
1/4 cup (63 grams) raspberry or strawberry jam
1 cup (100 grams) powdered sugar, sifted

1/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup (57 grams) roasted salted peanuts, chopped

Instructions

Step 1: Preheat the oven to 325°F (163°C). Butter an 8 ½-inch-by-4 ½-inch loaf pan, line it with parchment paper leaving overhang on the long sides, and butter the parchment as well.

Step 2: In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
Step 3: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and peanut butter on medium speed until very smooth, about 1 minute. Add the sugar and beat until the mixture lightens in color, about 2 minutes.
Step 4: Add the eggs one at a time, beating for 30 seconds after each addition until the batter is fluffy. Scrape down the sides, then add the sour cream and vanilla extract. Beat until the mixture is mousse-like, about 1 minute.

Step 5: Add the dry ingredients all at once and mix on low speed until mostly combined. Scrape the bowl, add the milk, and mix just until incorporated. Avoid overmixing.
Step 6: Spread about a third of the batter evenly in the loaf pan. Dollop half of 3/4 cup jam over the batter in small spoonfuls, then add half of the remaining batter. Repeat with the remaining jam, swirling it through the batter gently with a butter knife or skewer. Finish by spreading the remaining batter evenly on top.
Step 7: Bake for 1 hour to 1 hour and 15 minutes, until the cake pulls away slightly from the pan and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: To make the glaze, warm the remaining 1/4 cup jam in the microwave for 20 seconds or in a saucepan over low heat until liquid. Strain out seeds and solids, then whisk in powdered sugar and salt until smooth and pourable. Thin with 1 teaspoon water if needed.
Step 9: Drizzle the glaze over the cooled cake and sprinkle with chopped peanuts. Slice and serve.

Tips & Variations

Use smooth peanut butter for a creamier batter and better texture in the cake.

Feel free to substitute the jam with your favorite fruit preserves like blueberry or apricot.
For extra crunch, toast the chopped peanuts lightly before sprinkling over the glaze.
If you prefer a stronger peanut flavor, add a teaspoon of peanut butter extract to the batter.

Storage

Store the cake tightly wrapped at room temperature for 3 to 4 days. To keep it fresh longer, refrigerate in an airtight container for up to a week. Reheat slices gently in the microwave for about 15 seconds to soften before serving.

How to Serve

A rectangular slice of cake with a light brown crumb showing a dark brown swirl running through it sits next to the main loaf on a white rectangular plate with rounded edges. The main loaf has a thick drizzle of smooth, pink-purple glaze spread evenly over the top with crushed nuts scattered on the glaze. The cake has a soft texture with small crumbs around the slices. Beside the plate, a wooden-handled knife with some of the pink-purple glaze on its blade rests on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Natural peanut butter can be used, but it may result in a denser texture since it’s less creamy and more oily. Stir well before measuring and consider reducing other fats slightly if using natural peanut butter.