I love chocolate, I love peanut butter and jelly ( I still eat a peanut butter and jelly sandwich when ever possible) and baking a chocolate cake with peanut butter and jelly topping is going to the extreme and I loved the result. I have used a mixed berries jelly. Feel free to use any kind of jelly you like.The sweet, salty and bitter combo of peanut butter, jelly and chocolate makes this cake irresistible.


I have been searching for recipes hear and there. I stumbled on a blog called and it opened my eyes. I have made some changes to my desire.


This cake makes the perfect easy, beautiful dessert for a party, or guests. I always make the cake a day or two in advance, and then just finish it with the frosting or topping the day I want to serve it. To freeze the cake, just allow it to cool completely, then wrap it in plastic wrap and freeze for a few days or a week. 





  • 2 eggs separated
  • 150g (3/4 cup) white sugar
  •  170g (2/3 cup) yogurt light 2%
  • 60ml(1/4 cup) vegetable oil
  • 70ml(3/4 cup) coffee
  • 70g(1/2 cup) unsweetened cocoa powder
  • 130g/1 cup white flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • Enough peanut butter and jelly to cover the chocolate cake


  1. Preheat oven to 150c/302F and cover an 8 inch square pan with cooking spray
  2. In a bowl combine the egg yolks and sugar then mix with an electric mixer till creamy white
  3. Add the yogurt, vegetable oil and coffee then blend again
  4. Add the cocoa powder and white flour sifted together
  5. After mixing really well add the vanilla, baking soda and baking powder.Using a spatula mix till homogeneous
  6. whip the white with the pinch of salt and mix with the batter with spatula
  7. Pour in to the pan and bake for 30-40minutes (useful tips: make sure to control if it is cooked well by inserting a toothpick in the middle of the cake and that it comes out clean )
  8. Let cool for 10 minutes, while it is still worm spread the peanut butter all over it then spread the jelly only over half of the cake then with a tooth pick try to create lines between the two and put in the fridge till it setts and ENJOY.

Author: myspicypasta

I'm Hirut, originally from Ethiopia and now living in Italy. I'm a happily married, a mother of one and professional assistant cook.

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