Bake Ohio’s Beloved Peanut Butter and Jelly Snack Cake Recipe – Comfort in Every Bite

Who doesn’t love the classic pairing of peanut butter and jelly? This delightful snack cake takes that iconic flavor combo to new heights, creating a tender, moist cake that’s swirled with rich raspberry jam and fresh berries. Imagine slicing into a piece of this cake and tasting the creamy peanut butter, balanced perfectly with a fruity sweetness—pure nostalgia baked into every bite. This recipe brings a piece of Ohio home with every forkful, perfect for sharing with family or keeping as your secret indulgence.

Photo bySimply Whisked

My Connection to this Sweet Snack

Growing up in Ohio, peanut butter and jelly sandwiches were a childhood staple, especially during those brisk autumn days. This snack cake version gives me all those warm, comforting vibes with an elevated twist. It’s easy to make, full of familiar flavors, and perfect for any gathering—whether it's an afternoon treat after a Buckeye game or dessert for Sunday family dinner. I came across this fantastic recipe on Simply Whisked, and I just had to share it with you all!

So, follow me for more amazing recipes, and let’s get baking! I promise, this cake will become a favorite in your Ohio home, just like it has in mine.

A Fun Culinary Fact: The Peanut Butter and Jelly Combo

The humble peanut butter and jelly sandwich became popular during the 1940s in the United States, especially during World War II when soldiers were provided these ingredients as part of their rations. Ever since then, this sweet and savory combination has held a beloved place in American hearts, with Ohio being no exception. Many Ohioans fondly recall growing up with this flavor duo in lunchboxes and family picnics, which makes this snack cake a nostalgic treat with a modern twist!

Recipe Instructions for Ohio’s Favorite Snack Cake

Ingredients for the Cake:

• 2 1/4 cups all-purpose flour (270-275g)
• 2 teaspoons baking powder (10g)
• 1/2 teaspoon coarse salt
• 1 1/4 cups sugar (250g)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free milk
• 1/2 cup peanut butter
• 1/2 cup vegetable oil

For the Swirl:

• 3/4 cup seedless raspberry jam
• 3/4 cup fresh raspberries

Instructions:

1. Prepare Your Kitchen: Preheat your oven to 350°F and grease a 9×13-inch baking dish. Gather all your ingredients before starting to ensure a smooth baking process.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
3. Cream the Peanut Butter and Sugar: Using an electric mixer, beat the peanut butter and sugar together until light and fluffy. Add in the vegetable oil and mix until fully combined.
4. Incorporate the Wet Ingredients: Add the eggs, one at a time, mixing each one in before adding the next. Then, stir in the vanilla extract.
5. Combine the Wet and Dry: Slowly alternate between adding the flour mixture and the dairy-free milk to the peanut butter mixture. Ensure each addition is fully incorporated before adding more.
6. Create the Raspberry Swirl: Heat the seedless raspberry jam in the microwave for about a minute, then mash or chop the fresh raspberries and stir them into the jam.
7. Assemble the Cake: Pour the cake batter into the prepared baking dish. Dollop the jam-raspberry mixture on top, then swirl it into the batter using a toothpick or chopstick for a beautiful marbled effect.
8. Bake to Perfection: Bake for 35-40 minutes, or until the top is set and a toothpick inserted into the center comes out clean. Allow the cake to cool before slicing into squares.

Pro Tips for Baking Success:

• Swirl it Right: Use a gentle hand when swirling the raspberry jam into the cake batter to ensure a nice marbled look without blending too much.
• Garnish Options: For an extra touch, sprinkle the top with powdered sugar or drizzle with a peanut butter glaze before serving.
• Pairing Suggestions: This snack cake pairs beautifully with a cold glass of almond milk or a cup of warm black tea.

Variations for Dietary Needs:

• Gluten-Free Option: Swap the all-purpose flour for a gluten-free 1:1 baking flour.
• Nut-Free: If you need a nut-free version, substitute sunflower seed butter for peanut butter.
• Vegan: To make this cake fully vegan, use egg substitutes like flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and ensure the sugar is vegan-friendly.

Call to Action:

Did you enjoy this Ohio-inspired Peanut Butter and Jelly Snack Cake recipe? If so, leave a comment below and share your thoughts! Don’t forget to share this recipe with friends and family, and hit that follow button for more sweet recipes that bring a taste of Ohio into your kitchen.