PB and J Cake Black Currant (Printable)

Moist peanut butter cake with tangy black currant jam center and luscious sauce topping.

# What You'll Need:

→ Peanut Butter Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup creamy peanut butter
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 cup whole milk

→ Black Currant Jam Center

11 - 1/2 cup black currant jam or preserves

→ Black Currant Sauce

12 - 1 cup fresh or frozen black currants
13 - 1/3 cup granulated sugar
14 - 2 tablespoons water
15 - 1 teaspoon lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and creamy peanut butter until smooth and creamy.
04 - Add granulated sugar to butter mixture and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to peanut butter mixture, beginning and ending with flour. Mix just until combined.
06 - Spread half the batter into prepared pan. Spoon black currant jam evenly over batter, leaving a 1/2-inch border at edge. Gently spread remaining batter on top to cover jam.
07 - Bake for 30 to 35 minutes until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
08 - Combine black currants, sugar, and water in small saucepan. Bring to boil, then simmer for 8 to 10 minutes until thickened and syrupy. Stir in lemon juice and cool slightly.
09 - Serve cake slices drizzled with black currant sauce.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it's actually quite forgiving and comes together faster than you'd expect.
  • The contrast between creamy peanut butter cake and bright, tart black currant creates a flavor that feels both comforting and adventurous.
  • One slice never feels like enough, but somehow this cake feeds a crowd without making you feel like you've overextended yourself.
02 -
  • Don't overbake this cake chasing perfect dryness; a slight moisture in the center is your friend, especially with the jam layer acting as insulation.
  • The black currant sauce thickens more as it cools, so if it seems too thin while hot, don't panic and cook it longer or you'll end up with a jammy paste instead of a pourable sauce.
03 -
  • Bring your eggs and milk to room temperature before mixing; cold ingredients don't incorporate smoothly and can cause the batter to break or look curdled.
  • If the sauce breaks or looks grainy, strain it through a fine mesh sieve to catch any over-cooked berry bits, then whisk in a tiny knob of cold butter to bring it back to silkiness.
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