Peanut Butter Cake Black Currant (Printable Version)

Moist peanut butter cake layered with tangy black currant jam and drizzled with luscious sauce.

# What You Need:

→ Peanut Butter Cake

01 - 1.5 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon salt
05 - 0.5 cup unsalted butter, softened
06 - 0.75 cup creamy peanut butter
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 0.5 cup whole milk

→ Black Currant Jam Center

11 - 0.5 cup black currant jam or preserves

→ Black Currant Sauce

12 - 1 cup fresh or frozen black currants
13 - 0.33 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 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 0.5-inch border at the edge. Gently spread the remaining batter on top to cover the jam completely.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to 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 allow to cool slightly.
09 - Slice cooled cake and drizzle each serving with black currant sauce.

# Expert Pointers:

01 -
  • It transforms a childhood favorite into something fancy enough to impress without requiring you to be a pastry chef.
  • The black currant sauce is tart enough to cut through the richness, so you won't feel overwhelmed after one slice.
  • Once you nail this, you'll have a go-to dessert that feels special but comes together in under two hours.
02 -
  • If your batter seems too thick before adding the milk, you haven't beaten the butter and peanut butter enough at the beginning, so go back and keep beating until it's truly fluffy.
  • Black currant jam brands vary wildly in thickness, so if yours is very stiff, thin it with a teaspoon of water before spreading so it doesn't drag the top layer down as it bakes.
  • The cake tastes even better the next day after the flavors have mingled overnight, so don't hesitate to make this ahead for an event.
03 -
  • Room temperature ingredients blend more smoothly, so take your eggs, butter, and milk out of the fridge 30 minutes before baking for the best texture.
  • If you can't find black currants, frozen ones from the grocery store work perfectly and sometimes taste more vibrant than fresh because they're frozen at peak ripeness.
  • A toothpick test should come out clean with maybe a few moist crumbs, but never wet batter, because the carry-over heat will continue cooking the cake slightly after it comes out of the oven.
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