PB and J Cake Black Currant Sauce (Printable)

Moist peanut butter cake layered with tangy black currant jam center and finished with luscious black currant sauce for a playful twist on the classic.

# Components:

→ 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

# Method:

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 together until smooth and creamy.
04 - Add granulated sugar to the 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 the flour mixture and milk to the peanut butter mixture, beginning and ending with the flour. Mix just until combined.
06 - 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.
07 - Bake for 30 to 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.
08 - Combine black currants, sugar, and water in a small saucepan. Bring to a 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 tastes like comfort with a surprise: You get that familiar peanut butter richness, but the tart black currant cuts through in the most delicious way.
  • The sauce makes it feel fancy without the stress: A few minutes of simmering and suddenly your weeknight dessert looks like you spent hours.
  • One cake, infinite compliments: This dish has a way of making people feel genuinely special.
02 -
  • Room temperature ingredients are non-negotiable: Cold butter, cold eggs, cold milk won't emulsify properly, leaving you with a grainy batter that bakes into a dense cake instead of the cloud-like crumb you're after.
  • That half-inch jam border actually matters: If jam touches the side of the pan, it caramelizes and burns, creating a bitter edge that affects the whole slice, so don't skip this detail even though it seems fussy.
  • Black currants break down fast: Once your sauce starts simmering, set a timer; overcooking it turns it from glossy and jammy to thick and gluey, and there's no coming back from that.
03 -
  • Brush the baked cake with simple syrup before adding the sauce: This sounds fancy but is just equal parts sugar and water boiled together, cooled, and brushed onto each slice; it keeps the cake impossibly moist and adds subtle sweetness that bridges the peanut butter and tart currants.
  • Make extra sauce: You'll want leftovers to drizzle over ice cream, yogurt, or even pancakes, and it's one of those things that makes ordinary mornings feel a little more intentional.
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