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Baking recipe · from the recipe book

Peanut Butter Sheet Cake with Berry Jam Layer

A tender, nutty peanut butter crumb baked around a bright strawberry-raspberry layer, topped with a silky peanut butter glaze and crunchy roasted peanuts.

Peanut Butter Sheet Cake with Berry Jam Layer

Ingredients

  • 1½ cups sliced250 gStrawberrieschopped
  • 1¼ cups150 gRaspberries
  • 1¼ cups250 gGranulated sugardivided
  • 2 tbsp15 gCornstarch
  • 1 tbsp15 gLemon juice
  • 2 cups250 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gSaltdivided
  • ⅓ cup85 gUnsalted buttersoftened, plus a little for the pan
  • ¾ cup210 gPeanut butter, no salt addedcreamy, divided
  • 3½ tbsp packed50 gBrown sugarpacked
  • 3 large150 gEggsroom temperature
  • 2 tsp8 gVanilla extract
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • 1 cup120 gPowdered sugarsifted
  • 3 tbsp (45 ml)45 gMilk, 2%
  • ⅓ cup60 gDry-roasted peanuts, unsaltedcoarsely chopped

Steps

  1. Make the filling first: in a small saucepan, stir the strawberries, raspberries, one fifth of the granulated sugar, the cornstarch and the lemon juice. Cook over medium heat, stirring and mashing, until bubbling and thick like jam, about 8 to 10 minutes. Spread on a plate and cool for 30 minutes.
  2. While the filling cools, heat the oven to 350°F (175°C) and grease a 9x13-inch pan with a little of the butter.
  3. In a bowl, whisk the flour, baking powder, baking soda and three quarters of the salt.
  4. In a large bowl, beat the remaining butter, about three quarters of the peanut butter, the remaining four fifths of the granulated sugar and the brown sugar until fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, then the vanilla.
  6. Add the flour mixture in three parts, alternating with the buttermilk in two parts, mixing just until combined.
  7. Spread half of the batter in the pan. Drop spoonfuls of the cooled berry filling over it and spread gently, leaving a small border. Dollop the remaining half of the batter on top and carefully spread to cover.
  8. Bake 35 to 40 minutes, until golden and a toothpick in the cake (not the jam) comes out clean. Cool in the pan on a rack for 1 hour.
  9. For the glaze, whisk the remaining quarter of the peanut butter, the powdered sugar, the milk and the remaining quarter of the salt until smooth and pourable.
  10. Spread the glaze over the cooled cake, sprinkle with the chopped dry-roasted peanuts, let set 10 minutes, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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