Pin My neighbor brought over a jar of homemade black currant jam one autumn, insisting I had to do something interesting with it beyond toast. That evening, while stirring peanut butter into softened butter, I suddenly thought: what if I turned a childhood sandwich into cake? The idea seemed ridiculous at first, but by the time that first layer went into the oven, I was already imagining how the tart-sweet sauce would cut through the richness. Sometimes the best recipes arrive sideways, through conversation and a jar of jam on your kitchen counter.
I made this cake for a small dinner party where everyone seemed tired of the usual chocolate options. Watching faces light up when they tasted that first forkful, the way the jam center revealed itself between the moist crumb and the glossy sauce pooling on the plate, reminded me why I love cooking for people. It became the thing guests asked about for weeks afterward.
Ingredients
- All-purpose flour (1 1/2 cups): This is your structure, so don't sift obsessively, but do spoon and level for accuracy.
- Baking powder and baking soda (1 tsp and 1/2 tsp): They work together here to give you lift without making the cake taste metallic or dense.
- Salt (1/4 tsp): A small amount that makes the peanut flavor pop louder than you'd expect.
- Unsalted butter and creamy peanut butter (1/2 cup and 3/4 cup): Use real peanut butter, not the natural kind with separated oil, unless you enjoy a slick crumb.
- Granulated sugar (1 cup): This sweetens the cake but lets the peanut flavor lead.
- Large eggs (2): Room temperature eggs mix in more smoothly and create a tender, forgiving cake.
- Vanilla extract (1 tsp): A touch that rounds out the peanut without announcing itself.
- Whole milk (1/2 cup): The moisture here prevents the peanut butter from making everything dense or dry.
- Black currant jam (1/2 cup): This is the heart of the cake, so choose a jam you'd actually enjoy eating straight from the jar.
- Fresh or frozen black currants (1 cup): If you can't find black currants, frozen works beautifully and costs less than fresh.
- Sugar for sauce (1/3 cup) and water (2 tbsp): These transform the currants into something silky and pourable.
- Lemon juice (1 tsp): Just enough to cut through the sweetness without making anyone pucker.
Instructions
- Get your oven ready and prepare the pan:
- Preheat to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper so your finished cake releases without drama. This small step prevents a stick situation that can ruin an otherwise perfect cake.
- Whisk the dry ingredients together:
- Combine flour, baking powder, baking soda, and salt in a medium bowl, whisking thoroughly to distribute the leaveners evenly. Set this mixture aside and trust that you've done this part right.
- Cream the butter and peanut butter until smooth:
- Beat them together in a large bowl for about two minutes until the mixture is pale and creamy, with no visible streaks of pure peanut butter. This step takes longer than you think, but it matters for the final texture.
- Add sugar and beat until fluffy:
- Gradually add the granulated sugar while beating, continuing for another two to three minutes until the mixture becomes light and airy. You'll notice it transforms from dense to almost mousse-like.
- Incorporate eggs one at a time:
- Add each egg slowly and beat well after each one, which prevents the batter from looking broken or separated. This patience pays off in a smooth, cohesive batter.
- Mix in vanilla extract:
- Stir it in gently after the eggs are fully combined.
- Alternate between flour and milk:
- Begin with the dry mixture, then milk, then flour again, ending with flour and mixing only until you see no streaks of flour. Overmixing at this stage toughens the cake, so stop when it looks just barely combined.
- Layer the batter and jam:
- Spread half the batter into your prepared pan, then spoon the black currant jam over it in an even layer while leaving a 1/2-inch border so the jam doesn't touch the sides. Gently spread the remaining batter on top, smoothing with a spatula, and try not to swirl the jam too much or it disappears into the cake.
- Bake until golden and set:
- Bake for 30 to 35 minutes, testing with a toothpick in the center until it comes out clean or with just a few moist crumbs. The kitchen will smell like peanut butter and caramelized sugar, and that's when you know you're close.
- Cool with intention:
- Let the cake rest in the pan for 10 minutes so it firms up enough to handle, then turn it out onto a wire rack to cool completely. This prevents it from crumbling apart while it's still warm and fragile.
- Make the black currant sauce:
- Combine black currants, sugar, and water in a small saucepan and bring to a boil, then lower the heat and simmer for 8 to 10 minutes until the mixture thickens and turns syrupy and deep. The currants will break down and the sauce will cling to a spoon when it's ready.
- Finish the sauce with lemon:
- Stir in the lemon juice and let it cool for a few minutes before serving, which intensifies the flavor and lets the tartness balance the sweetness.
- Serve and drizzle:
- Slice the cake and pool or drizzle the black currant sauce over each piece, watching how the bright color contrasts with the golden cake.
Pin The first time someone returned for seconds of this cake, asking if I could make it again soon, I realized I'd stumbled onto something special. It wasn't just the combination of flavors—it was that this dessert felt like a conversation between nostalgia and sophistication, playfulness and elegance.
Why Black Currants Matter
Black currants are tart and slightly floral in a way that prevents peanut butter from becoming cloying. When I first tasted them in a preserve at a farmers market, I understood why European bakers have been pairing them with rich, fatty desserts for centuries. They're not as common in American kitchens, which means using them in a cake feels a little bit like sharing a secret that makes you sound more adventurous than you might actually be.
The Technique of Layering Jam in Cake Batter
Spreading jam between two layers of batter requires a gentleness that took me a few attempts to master. If you're too aggressive, the jam sinks through the bottom layer and pools at the bottom of the pan. If you're too timid and don't spread it fully, you get pockets where there's no jam at all. The sweet spot is spreading the jam with the back of a spoon, using light pressure and quick strokes so you don't drag the batter around underneath.
Making It Your Own
This cake is forgiving enough to take on variations without losing its soul. I've made it with raspberry jam when black currants weren't available, and the tartness shifted but the playfulness remained. Some bakers brush the cooled cake with simple syrup before serving to add extra moisture, which is especially helpful if your kitchen is dry or if you're baking ahead of time. You can also serve it without the sauce if you prefer the cake to shine on its own, though the sauce really does change everything.
- For extra richness, brush each cake layer with simple syrup before assembly.
- Raspberry or blackberry jam works beautifully if black currants aren't in your local market.
- This cake keeps well wrapped at room temperature for two days, and the flavors actually deepen slightly as it sits.
Pin This cake proves that the most memorable desserts are often the ones that feel like a play on something you already love. Serve it when you want to impress someone without seeming like you spent all day in the kitchen.
Recipe Q&A
- → Can I use different jam flavors?
Yes, you can substitute black currant jam with raspberry, blackberry, or even strawberry jam depending on your preference. The tartness of berries works best to balance the rich peanut butter.
- → How should I store this cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you've added the black currant sauce, refrigerate and bring to room temperature before serving for best texture.
- → Can I make this cake nut-free?
You could try sunflower seed butter or soy butter as alternatives, though the flavor profile will change significantly. The texture should remain similar, but the classic peanut butter taste will be different.
- → What pairs well with this cake?
A glass of cold milk is the classic accompaniment that echoes the sandwich origins. For a more adult pairing, try a fruity dessert wine, port, or even a cup of strong black coffee.
- → Can I freeze this cake?
Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature. Add the fresh black currant sauce just before serving.
- → Why brush with simple syrup?
Brushing the layers with simple syrup before assembly adds extra moisture and helps keep the cake fresh longer. This is especially helpful if making the cake a day ahead.