Save to Pinterest Experience a sophisticated take on a childhood classic with this PB and J Cake. This dessert elevates the familiar pairing of peanut butter and jelly by using a moist, nutty sponge layered with tangy black currant jam and finished with a vibrant, glossy fruit sauce. It is the perfect balance of salty, sweet, and tart flavors that will delight both kids and adults alike.
Save to Pinterest This cake is more than just a nostalgic treat; it is a carefully balanced dessert where the richness of the creamy peanut butter is brightened by the sharp acidity of the currants. Whether served warm or at room temperature, it offers a comforting yet refined finishing touch to any meal.
Ingredients
- For the Peanut Butter Cake: 1 1/2 cups (190 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup (115 g) unsalted butter (softened), 3/4 cup (180 g) creamy peanut butter, 1 cup (200 g) granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 cup (120 ml) whole milk
- For the Black Currant Jam Center: 1/2 cup (120 g) black currant jam or preserves
- For the Black Currant Sauce: 1 cup (120 g) fresh or frozen black currants, 1/3 cup (65 g) granulated sugar, 2 tbsp water, 1 tsp lemon juice
Instructions
- Step 1
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan.
- Step 2
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Step 3
- In a large bowl, beat the butter and peanut butter until smooth and creamy. Add the sugar and beat until light and fluffy.
- Step 4
- Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Step 5
- Alternately add the flour mixture and milk to the peanut butter mixture, beginning and ending with the flour. Mix just until combined.
- Step 6
- Spread half the batter into the prepared pan. Spoon black currant jam evenly over the batter, leaving a 1/2-inch border at the edge. Gently spread the remaining batter on top to cover the jam.
- Step 7
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 8
- For the black currant sauce, combine black currants, sugar, and water in a small saucepan. Bring to a boil, then simmer for 8–10 minutes until thickened and syrupy. Stir in lemon juice and cool slightly.
- Step 9
- Serve cake slices drizzled with black currant sauce.
Zusatztipps für die Zubereitung
For an extra moist cake, brush the layers with a little simple syrup before assembling. Ensure your butter and peanut butter are well-softened to achieve the fluffiest crumb possible when beating with the sugar.
Varianten und Anpassungen
You can easily substitute the black currant jam with raspberry or blackberry jam if you prefer a different berry profile. This recipe also works well with other tart fruit preserves that provide a contrast to the nutty peanut butter base.
Serviervorschläge
This cake pairs beautifully with a glass of cold milk for a nostalgic feel, or a fruity dessert wine for a more adult presentation. It is also excellent served with a side of whipped cream or vanilla ice cream.
Save to Pinterest Whether you are celebrating a special occasion or just craving a comforting slice of homemade goodness, this PB and J Cake with Black Currant Sauce is sure to become a new favorite in your dessert rotation.
Recipe FAQs
- → Can I use a different fruit jam instead of black currant?
Yes, raspberry or blackberry jam work beautifully as substitutes. Both maintain the tartness needed to balance the rich peanut butter cake layer.
- → Should the cake be stored in the refrigerator?
Store at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate but bring to room temperature before serving for best texture and flavor.
- → Can I make this cake gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking powder and other ingredients are certified gluten-free as well.
- → How do I know when the cake is done baking?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready. The edges should pull slightly away from the pan.
- → Can the sauce be made ahead of time?
Absolutely. Prepare the black currant sauce up to 3 days in advance and store in the refrigerator. Gently reheat before drizzling over the sliced cake.