Peanut Butter Jelly Cake

Last winter my sister texted me at midnight saying she needed a birthday cake that tasted like our childhood but looked fancy enough for her dinner party. I stood in my kitchen at midnight swirling black currant jam into peanut butter batter, watching the purple ribbon disappear beneath golden dough. When she took her first bite the next evening, she actually got quiet—something that never happens—and said this was the flavor combination she didnt know she'd been missing her whole life.

I made this again last week for my book club, and there's something hilarious about watching sophisticated adults in their fifties get absolutely giddy about a PB and J dessert. One friend actually said it reminded her of the lunchbox her mom packed on field trip days, except better. The cake stayed moist for three days—which matters because my husband kept sneaking slices at midnight with the sauce spooned right over the plate.

Ingredients

• All-purpose flour: The foundation that gives this cake structure without weighing it down
• Baking powder and soda: Work together to create the tender rise that makes each bite feel light
• Salt: Just enough to brighten all the flavors and keep the peanut butter from feeling flat
• Unsalted butter: Room temperature butter creates the creamy base that makes this cake so tender
• Creamy peanut butter: Use the kind with just peanuts and salt—the natural oils make for a moister crumb
• Granulated sugar: Sweetens and helps create that beautiful golden crust
• Large eggs: Bring them to room temperature so they incorporate smoothly into the batter
• Vanilla extract: Pure vanilla adds warmth and depth that rounds out the peanut butter flavor
• Whole milk: Adds richness and helps create that bakery style texture
• Black currant jam or preserves: The tart center that makes this cake sing—raspberry works in a pinch
• Fresh or frozen black currants: These tiny tart berries create a sauce that's jewel toned and intensely flavored
• Granulated sugar for sauce: Balances the natural tartness of the currants
• Water: Helps break down the berries and creates that silky spoonable consistency
• Lemon juice: A bright finish that wakes up all the flavors in the sauce

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and grease an 8 inch round cake pan—lining the bottom with parchment paper makes removal effortless

Whisk the dry ingredients:

In a medium bowl, combine flour with baking powder, baking soda, and salt until everything is evenly distributed

Cream the butter and peanut butter:

Beat them together until completely smooth—this usually takes about 2 minutes and creates the base for a tender crumb

Add the sugar:

Beat until the mixture turns pale and fluffy, which incorporates air for a lighter cake

Incorporate the eggs:

Add them one at a time, beating thoroughly after each, then mix in the vanilla

Combine wet and dry:

Alternate adding the flour mixture and milk, starting and ending with the flour—mix just until combined to keep the cake tender

Layer it up:

Spread half the batter in your prepared pan, spoon the jam in the center leaving a border, then gently top with remaining batter

Bake to golden perfection:

For 30 to 35 minutes, until a toothpick comes out clean—let it cool 10 minutes in the pan before moving it to a rack

Make the sauce:

Simmer currants with sugar and water for 8 to 10 minutes until thickened, then stir in lemon juice and cool slightly

Finish and serve:

Drizzle that beautiful purple sauce over each slice and watch everyone's eyes light up

Save

My niece called me yesterday asking if I could teach her how to make this for her college roommate's birthday. There's something passing down a recipe that feels like handing someone a piece of home—especially one that turns a childhood lunchbox staple into something that feels like an occasion.

Make It Your Own

I've tried swapping the peanut butter for almond butter when my brother in law visited, and while it changed the flavor profile, the tart berry cut through just as beautifully. The magic here is really the contrast between rich nuttiness and bright fruit.

Serving Suggestions

This cake needs nothing more than a fork, but if you're feeling indulgent, a scoop of vanilla ice cream melting into that warm black currant sauce is absolute perfection. I've also served it with cold milk when I want to lean into the nostalgic angle.

Storage and Timing

The cake stays remarkably moist at room temperature for two days, or refrigerate it for up to five if you can resist eating it all immediately. The sauce keeps in the fridge for a week and is actually wonderful stirred into oatmeal or drizzled over vanilla ice cream when the cake is gone.

• Make the sauce up to three days ahead and reheat gently before serving
• Wrap the cooled cake tightly if storing overnight—it only gets more flavorful
• Bring refrigerated slices to room temperature for 20 minutes for the best texture

Save

There's something deeply satisfying about transforming the simplest childhood flavors into something that feels like a celebration. This cake has become my go to for moments when I want comfort food with a bit of flair.

Questions & Answers

→ Can I use different jam flavors?

Yes, you can substitute black currant jam with raspberry, blackberry, or strawberry jam based on your preference. Each will provide a slightly different flavor profile while maintaining the classic PB and J combination.

→ How should I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you've already added the sauce, refrigerate it and bring to room temperature before serving. The cake can also be frozen for up to 3 months without the sauce.

→ Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking powder and other ingredients are certified gluten-free. The texture may be slightly denser but equally delicious.

→ What's the best way to serve this cake?

Serve at room temperature with the black currant sauce drizzled over each slice. It pairs beautifully with cold milk, coffee, or a fruity dessert wine. For extra indulgence, add a scoop of vanilla ice cream on the side.

→ Can I make the sauce ahead of time?

Absolutely! The black currant sauce can be made up to a week in advance and stored in the refrigerator. Gently reheat before serving to achieve the perfect drizzling consistency. You can also use it on pancakes, waffles, or ice cream.

→ Why is there a border when spreading the jam?

Leaving a 1/2-inch border at the edge prevents the jam from leaking out during baking and ensures the cake layers bake together properly. This technique helps maintain the structural integrity while creating that surprise jam center.