Weigh in on peanut butter and jelly ounce cakes


Anjali Vishwanath

Peanut butter and jelly marble ounce cake is a miniature pound cake with classic flavors. This snack makes for a wonderful after school sweet treat.

Anjali Vishwanath, Daily News/Assignment Editor

Have a hankering for something sweet? Try making these marble ounce cakes – it’s pound cake, but smaller. Not a fan of peanut butter and jelly? It’s optional; you can marble anything from   chocolate and vanilla to whatever your heart desires. Just mix the flavors into the batters and bake.


  • 1 cup sugar
  • 1 stick unsalted butter
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 teaspoon salt
  • 1 ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup milk


  • 1 tablespoon strawberry jam
  • 1 tablespoon creamy peanut butter


  1. Preheat oven to 350 degrees.
  2. Cream sugar, softened butter and vanilla extract together in a bowl until light and fluffy. 
  3. Add eggs, salt, flour and baking powder one at a time, mixing until well combined.
  4. Split batter equally into two bowls.
  5. Add flavors to each batter. For this recipe, use jam in one and peanut butter in the other.
  6. Grease or line the cupcake tray with oven-safe cupcake wrappers. Use a spoon or knife to fill alternating quarters of each cup with each batter. The first layer should have two diagonal quarters of jam and two diagonal corners of peanut butter. Alternate the placement of peanut butter and jam with each layer.
  7. When layered three times, gently swirl the batters with a toothpick or knife. Do not let them combine until muddy. Stripes of each color should be visible. Repeat until the tray is full.
  8. Place the tray of marbled batter in the oven for 20 minutes or until an inserted toothpick comes out clean.
  9. Remove from oven, add wrappers if needed and enjoy!

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