Whole Wheat Peanut Butter and Jelly Snack Cake.

If you’re on the lookout for a wholesome treat that combines the nostalgic flavors of childhood with the goodness of whole grains, look no further! This Whole Wheat Peanut Butter and Jelly Snack Cake is the perfect blend of rich peanut butter, sweet jelly, and soft, satisfying cake. It’s an easy, one-bowl recipe that comes together in just a few simple steps, making it a fantastic option for an afternoon snack or dessert. The best part? It’s made with whole wheat pastry flour, which provides a tender crumb while keeping it nutritious. Let’s dive into the delightful world of this snack cake!

What You’ll Love About This Recipe

– Simple Ingredients: You probably already have most of these ingredients in your pantry.
– Quick to Make: This recipe comes together in about 30 minutes, including baking time!
– Versatile: Use your favorite jelly or jam to customize the flavors.
– Nutritious: Whole wheat pastry flour keeps this snack cake packed with fiber.

What Goes In

• 3 tablespoons butter, softened
• 1/4 cup peanut butter
• 1/3 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour (or all-purpose; do NOT use regular whole wheat)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• Jelly or jam of your choice

Must-Have Equipment

• Mixing Bowl: For combining your ingredients.
• Whisk: To mix the batter smoothly.
• Spatula: For folding in the jelly and ensuring an even distribution.
• Baking Pan: A square or rectangular pan works best for this recipe.
• Oven: To bake the cake to perfection.

Cooking Whole Wheat Peanut Butter and Jelly Snack Cake.: The Process

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises beautifully.

Step 2: Prepare Your Baking Pan

Grease an 8×8-inch baking pan with a bit of butter or line it with parchment paper for easy removal.

Step 3: Mix the Wet Ingredients

In a mixing bowl, combine the softened butter, peanut butter, and brown sugar. Use a whisk to blend these ingredients until they are smooth and creamy. Next, add the egg and vanilla extract, whisking until well incorporated.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the whole wheat pastry flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined; be careful not to overmix.

Step 5: Add the Jelly

Fold in 1/3 cup of your favorite jelly or jam into the batter. This will create delicious pockets of flavor throughout the cake.

Step 6: Bake the Cake

Pour the batter into your prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve your Whole Wheat Peanut Butter and Jelly Snack Cake with a sprinkle of powdered sugar or a dollop of extra jelly on top, if desired.

Seasonal Ingredient Swaps

• Nut Butters: Swap peanut butter for almond or cashew butter for a different flavor.
• Jelly Varieties: Use seasonal jams like strawberry in the summer or apple butter in the fall.
• Milk Alternatives: Substitute regular milk with almond milk or oat milk for a dairy-free option.
• Sweeteners: Experiment with honey or maple syrup instead of brown sugar for a natural sweetness.

Mistakes Even Pros Make

• Using regular whole wheat flour instead of whole wheat pastry flour can lead to a dense texture.
• Overmixing the batter can result in a tough cake; mix just until combined.
• Not greasing the pan properly can make it difficult to remove the cake.
• Skipping the cooling step might cause the cake to crumble when sliced.

Refrigerate, Freeze, Reheat

This Whole Wheat Peanut Butter and Jelly Snack Cake can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer bag. They will keep well for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds until warm.

Helpful Q&A

Can I use regular all-purpose flour instead of whole wheat pastry flour?

Yes, you can use all-purpose flour, but we recommend whole wheat pastry flour for a lighter texture and added nutrition.

What’s the best way to store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Can I add chocolate chips to the batter?

Absolutely! Chocolate chips would make a delightful addition to this cake. Just fold in about 1/2 cup along with the jelly.

Is this cake suitable for kids?

Yes! This Whole Wheat Peanut Butter and Jelly Snack Cake is a kid-friendly treat that’s both delicious and nutritious, making it perfect for lunchboxes or after-school snacks.

Cook This Next

• Peanut Butter Banana Bread
• Healthy Peanut Butter Balls
• Easy Peanut Butter Cookies
• Peanut Butter Chocolate Chip Cookies

Make It Tonight

This Whole Wheat Peanut Butter and Jelly Snack Cake is not only easy to make but also incredibly satisfying to eat. You can whip it up in no time, satisfying that sweet tooth while nourishing your body with wholesome ingredients. So, gather your ingredients and make this delightful snack cake tonight! You won’t regret it.

Indulge in a slice or two while enjoying the memories of childhood lunchboxes filled with peanut butter and jelly sandwiches. This cake is sure to be a hit with family and friends alike, and you can feel good about treating them to something both delicious and nutritious. Happy baking!