PB and J Black Currant Cake

The smell of peanut butter always takes me back to elementary school cafeterias and those perfectly crusted sandwich corners. But this cake happened on a Tuesday night when I was craving something nostalgic yet grown-up. I had a jar of black currant jam from a farmers market that needed using, and suddenly my lunchbox favorite felt ready for dinner party company.

I made this for my book club last month, and everyone spent the first five minutes just guessing flavors before someone finally shouted peanut butter. Watching adults get that excited about a childhood flavor remixed was the best kind of kitchen moment.

Ingredients

• 1 1/2 cups all-purpose flour: The foundation that gives the cake structure without making it heavy or dense
• 1 tsp baking powder: Ensures the cake rises beautifully and maintains its tender crumb
• 1/2 tsp baking soda: Works with the acidic jam to create extra lift and softness
• 1/4 tsp salt: Crucial for balancing sweetness and enhancing the peanut butters natural flavor
• 1/2 cup unsalted butter: Room temperature butter creates the perfect creamed base for a tender texture
• 3/4 cup creamy peanut butter: Use a mainstream brand for consistency or natural peanut butter for a more intense flavor
• 1 cup granulated sugar: Sweetens while creating that irresistible slightly crunchy top crust
• 2 large eggs: Bind everything together while adding richness and structure
• 1 tsp vanilla extract: Pure vanilla amplifies the nutty notes and adds aromatic depth
• 1/2 cup whole milk: Creates the perfect batter consistency and adds moisture
• 1/2 cup black currant jam: The secret tangy center that makes each slice memorable
• 1 cup fresh or frozen black currants: Fresh yields brighter flavor but frozen works perfectly for sauce
• 1/3 cup granulated sugar: Balances the currants natural tartness in the sauce
• 2 tbsp water: Helps dissolve the sugar and create the right sauce consistency
• 1 tsp lemon juice: Brightens the sauce and prevents the currant flavor from becoming too jammy

Instructions

Preheat your oven and prepare your pan:

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan to ensure easy release later.

Whisk the dry ingredients together:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set this aside for later.

Cream the butter and peanut butter:

In a large bowl, beat the butter and peanut butter until completely smooth and creamy. This should take about 2 minutes of beating.

Add the sugar and eggs:

Add the sugar and continue beating until the mixture looks light and fluffy. Incorporate eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Combine wet and dry ingredients:

Alternately add the flour mixture and milk to the peanut butter mixture, beginning and ending with the flour. Mix just until combined to avoid overworking the batter.

Layer the jam and batter:

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 completely.

Bake to perfection:

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.

Prepare 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.

Serve and enjoy:

Serve cake slices warm or at room temperature, drizzled generously with the black currant sauce.

Save

My sister requests this for her birthday every year now, and she still claims the sauce is the best part. I started making double batches of just the sauce to keep in the fridge for ice cream topping.

Making It Your Own

Raspberry or blackberry jam work beautifully if you cannot find black currant. I have even used grape jam for a true PB and J experience, though the currants add that sophisticated edge that keeps it feeling special.

Timing Is Everything

This cake actually tastes better the next day once the flavors have melded together. I often bake it in the evening and let it sit overnight, wrapped tightly on the counter, before serving the following afternoon.

Presentation Secrets

A dusting of powdered sugar right before serving makes this look bakery beautiful. For dinner parties, I add a small scoop of vanilla ice cream alongside and let the black currant sauce work double duty.

• Warm the sauce slightly before serving for that restaurant style drizzle
• Toast sliced peanuts and sprinkle over the top for extra crunch
• Store the cake at room temperature for up to 3 days in an airtight container

Save

There is something deeply satisfying about turning lunchbox memories into dessert worthy of a celebration, and this cake hits that perfect sweet spot every single time.

Recipe FAQs

→ Can I use other fruit jams instead of black currant?

Yes, raspberry or blackberry jam work beautifully as substitutes. These berries share similar tart sweetness profiles that complement the rich peanut butter base perfectly.

→ How should I store this cake?

Keep the cake in an airtight container at room temperature for up to 3 days. The sauce can be stored separately in the refrigerator and gently reheated before serving.

→ 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.

→ Is the sauce necessary or optional?

The sauce elevates the presentation and adds an extra layer of black currant flavor, but the cake is delicious on its own. Serve plain if you prefer a simpler dessert.

→ Can I use natural peanut butter?

Creamy commercial peanut butter works best for consistent texture. Natural peanut butter with oil separation may affect the cake's structure and moisture levels.