Peanut Butter Jelly Black Currant Cake (Printable)

Moist peanut butter layers with black currant jam center and tangy sauce drizzle

# Ingredient List:

→ 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

# Steps:

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. Incorporate 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 30-35 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 8-10 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 transforms a beloved sandwich into something fancy enough for guests but casual enough for Tuesday dinner.
  • The contrast between creamy peanut butter and bright, tangy currants feels like a flavor revelation every single time.
02 -
  • Don't skip the creaming step with butter and peanut butter—rushing it results in a dense, heavy cake that defeats the whole purpose.
  • The jam layer will sink slightly as the cake bakes; this is normal and intentional, not a sign something went wrong.
03 -
  • Room temperature ingredients mix more smoothly and create a better emulsion—pull eggs, butter, and milk out of the fridge 30 minutes before you start.
  • The toothpick test is your friend, but remember that hitting the jam layer doesn't mean the cake is underbaked, so look for golden edges and a set-looking top as your real signals.
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