Save My sister once challenged me to reimagine childhood classics in dessert form, and this cake was born from that conversation over coffee. She'd been craving the simplicity of peanut butter and jelly on bread, but wanted something that felt like an occasion. The first time I pulled this from the oven, the kitchen smelled like roasted peanuts and tart berries, and I knew I'd stumbled onto something that would become a regular request. There's something deeply satisfying about deconstructing a sandwich into layers of cake and sauce.
I made this for a book club gathering one autumn evening, and watched as people went quiet on their first bite—that particular silence that means something clicked. One guest actually closed her eyes and said it reminded her of picking berries with her grandmother, which felt like the highest compliment a dessert could receive. That's when I realized this cake does more than taste good; it invites people to remember their own stories.
Ingredients
- All-purpose flour (1 1/2 cups): The foundation that keeps the cake tender rather than dense, and measuring by weight here actually matters more than you'd think.
- Baking powder and baking soda (1 tsp and 1/2 tsp): This combination creates lift without a heavy, eggy crumb, which is crucial when you're layering jam in the middle.
- Salt (1/4 tsp): A small amount that deepens the peanut flavor without making anything taste salty.
- Unsalted butter and creamy peanut butter (1/2 cup and 3/4 cup): The dynamic duo that makes this cake taste rich; creamy peanut butter works better here than chunky, which would create texture inconsistencies.
- Granulated sugar (1 cup): Sweetness that balances the earthy peanuts and tart berries beautifully.
- Eggs (2 large): They bind everything while adding moisture, so room temperature eggs actually do blend more smoothly.
- Vanilla extract (1 tsp): A simple ingredient that rounds out the peanut flavor and adds subtle complexity.
- Whole milk (1/2 cup): The secret to keeping the cake moist without becoming greasy, and it plays nicely with the peanut butter ratio.
- Black currant jam (1/2 cup): The tart, jammy center that prevents this from becoming one-note sweet, and honestly, quality matters here because it's a star ingredient.
- Fresh or frozen black currants (1 cup): For the sauce, these little berries create something bright and sophisticated that transforms simple cake into something memorable.
- Lemon juice (1 tsp): A whisper of acid that keeps the sauce from tasting cloying and adds refinement.
Instructions
- Prepare your oven and pan:
- Heat your oven to 350°F and grease an 8-inch round pan with butter or cooking spray, then line the bottom with parchment paper so your cake releases easily. This step feels minor, but it's the difference between a beautiful presentation and cake crumbs everywhere.
- Combine your dry ingredients:
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl, making sure there are no lumps hiding in the corners. Set this aside and try to resist the urge to taste it straight from the bowl.
- Cream butter and peanut butter:
- Beat softened butter with creamy peanut butter until the mixture is completely smooth and pale, which usually takes about 2 minutes with an electric mixer. You're aerating it slightly, which helps the cake rise evenly.
- Add sugar and build the base:
- Pour in sugar and beat the mixture until it's fluffy and lighter in color, roughly 3 more minutes. This step is worth the time because you're creating a structure that will hold everything together.
- Incorporate eggs one at a time:
- Add each egg individually, beating well after each one so the mixture stays emulsified and silky. If you add them all at once, you risk a broken batter that produces a denser cake.
- Add vanilla and alternate wet and dry:
- Stir in vanilla, then add the flour mixture and milk in three parts, starting and ending with flour and mixing until just combined. Overmixing past this point develops gluten and makes the cake tough, so listen for when the streaks of flour disappear and stop.
- Layer with jam:
- Spread half the batter into your prepared pan, then spoon jam over it evenly, leaving a half-inch border so it doesn't touch the edges. Gently spread the remaining batter on top, trying not to disturb the jam layer, which is trickier than it sounds but creates those beautiful pockets throughout the cake.
- Bake until golden:
- Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean with no wet batter clinging to it. The kitchen will smell absolutely incredible about halfway through.
- Cool with patience:
- Let the cake rest in the pan for 10 minutes so it sets slightly, then turn it out onto a wire rack to cool completely. This prevents the layers from collapsing and ensures the jam stays where you put it.
- Make the black currant sauce:
- Combine black currants, sugar, and water in a small saucepan and bring to a boil, then reduce heat and simmer for 8 to 10 minutes until syrupy and thickened. Stir in lemon juice and let it cool slightly before serving, and watch how the sauce deepens in color as it cools.
Save What strikes me most about this cake is how it bridged a gap between my neighbor and me one afternoon when I dropped off a slice. She mentioned offhandedly that her late husband used to make her peanut butter and jelly sandwiches every morning before work, and this cake became our little weekly tradition. Food has this quiet way of saying things words can't quite reach.
Variations and Substitutions
While black currant is the star here, the cake's structure is flexible enough to play with other flavors. I've made this with raspberry jam and blackberry jam with excellent results, each bringing its own personality to the party. The beauty is that the peanut butter cake base is sturdy enough to support whatever jam speaks to you, so don't feel locked into one choice.
Storage and Make-Ahead Tips
This cake stays moist and tender for three days wrapped tightly at room temperature, though I've found it tastes even better the next day when flavors have had time to deepen. The black currant sauce keeps refrigerated for up to a week and actually improves slightly as the flavors meld. You can also bake the cake ahead and assemble with sauce closer to serving if your schedule demands it.
Pairing and Serving Suggestions
I serve this cake at room temperature with the warm sauce drizzled over each slice, which lets all the layers and flavors shine. A cold glass of milk or a fruity dessert wine transforms it from a nice dessert into a memorable moment at the table.
- Whipped cream beside the slice adds luxury without overwhelming the delicate balance of flavors.
- A light dusting of powdered sugar on the plate makes it feel more refined, though it's honestly delicious plain.
- Serve within an hour of making the sauce so it still has that gorgeous sheen and warmth.
Save This cake reminds me why reimagining the familiar can lead somewhere meaningful and delicious. Make it for people you want to linger at the table.
Recipe FAQs
- → Can I use a different jam flavor?
Yes, raspberry or blackberry jam work beautifully as substitutes for black currant jam if you prefer different berry flavors or have difficulty finding black currants.
- → How should I store this cake?
Store at room temperature for up to 2 days in an airtight container, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
- → Can I make this cake ahead of time?
The cake layers can be baked one day in advance. Wrap tightly in plastic wrap and store at room temperature. Make the black currant sauce fresh before serving for the best consistency.
- → Is natural or processed peanut butter better?
Creamy processed peanut butter works best here as it creates a more tender crumb. Natural peanut butter with separated oil may affect the texture and consistency of the final cake.
- → What can I serve with this cake?
A glass of cold milk provides the classic pairing, or try a fruity dessert wine for an elegant touch. A scoop of vanilla ice cream also complements the tangy currant flavors beautifully.