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–+ servings

Peanut Butter and Jelly Snack Cake

This simple peanut butter and jelly snack cake, with swirls of sweet raspberry jam woven into a tender peanut butter sheet cake has officially become a back to school tradition in our house. This dairy free cake is easy to throw together and makes a great afternoon snack or dessert.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
12
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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 

  • Mise en place. Preheat oven to 350˚F and grease a 9x13-inch baking dish. Then, measure and prep all of your ingredients before starting.
  • Mix the dry ingredients. In a medium mixing bowl, whisk the flour, baking powder and salt together until combined. Set aside.
  • Beat the wet ingredients. In a large bowl with an electric mixer, beat the peanut butter with sugar until light and fluffy. Add oil and mix until combined. Next, beat in the eggs, one at a time, until each in incorporated. Then, mix in vanilla.
  • Combine wet and dry. Alternate between adding the flour mixture and dairy-free milk to the mixer, making sure each addition is incorporated before adding the next.
  • Make the jam swirl. Heat the raspberry jam in the microwave for about 1 minute. Then, mash or chop raspberries and stir them into the warmed jam.
  • Assemble the cake. Pour the batter into the cake pan and dollop the jam mixture on top. Use a toothpick or chopstick to swirl the jam into the batter.
  • Bake the cake. Place the cake into the oven for 35 - 40 minutes, or until the top of the cake has set and an inserted toothpick comes out clean.
Last step!Share a picture on Instagram and tag me at @simplywhisked!

Nutrition Information

Calories: 393kcal (20%), Carbohydrates: 57g (19%), Protein: 7g (14%), Fat: 16g (25%), Trans Fat: 0.1g, Cholesterol: 47mg (16%), Sodium: 244mg (11%), Fiber: 2g (8%), Sugar: 33g (37%), Vitamin C: 4mg (5%)