This soft black currant cake is easy to make and bursts with flavor. The cake is made with only 6 ingredients, and it's perfect if you have some blackcurrants on hand.
This black currant cake is quick, easy, and incredibly satisfying - full of flavor and made with just six ingredients! You can have it ready for the oven in just 10 minutes, and the entire process takes only an hour.
If you have a glut of black currants this year, make this easyย Blackcurrant Jam; it is one of my favorites; it really has a special flavor. You could also makeย Black Currant Freezer Jam,ย Creme de Cassis, orย ย Black Currant Cordial; they are all amazing recipes using large amounts of berries.ย
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Vana: Picked 12 pounds from my garden. Most went to the freezer, but kept some back for this cake. Turned out great! Will make again.
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What are black currants?
Black currant is a hardy shrub native to the temperate regions of central and northern Europe and northern Asia. Its flavor is intensely tart yet sweeter than red or white currants, with a deep, aromatic profile thatโs heartier and smokier.
Recipe ingredients
Fresh black currants: About 2-3 cups. The exact amount is not vital; a little more or less is fine. Try this Black Currant and Apple Crumble, too; it's an amazing dessert perfect for the season.
- You can bake this cake with fresh or frozen black currants.
Other ingredients: Unsalted butter, granulated sugar, large eggs, all-purpose flour, and baking powder.
Alternatives: Just in case you cannot get enough or any black currants, you could still bake this cake with pretty much any kind of berry you like: red or white currants, blueberries, blackberries, raspberries, gooseberries.
- You can use fresh, frozen, or canned berries.
- Other choices would be sweet or sour cherries, chopped peaches or nectarines, or pretty much anything; this easy dessert is very versatile.
See the recipe card for full information on ingredients and quantities.
How to make black currant cake?
Step #1: Cream the soft butter and sugar in a large bowl.
Step #2: Add the eggs one by one, stirring well each time.
Step #3: Combine dry ingredients in a separate bowl. Sift over the egg mixture and mix briefly. Pour the cake batter into a greased and floured springform.
Step #4: Cover the top of the cake with berries. Bake in the preheated oven for about 40 minutes or until a skewer inserted in the center of the cake comes out clean. Let the cake cool slightly in the pan, then remove it and let it cool on a wire rack.
Good to know!
Preferably, use a kitchen scale (the Amazon link opens in a new tab) to measure the ingredients; it is the best thing you can do to ensure that your cakes turn out right.
Don't overmix the batter: Once you've added the flour mixture to the wet ingredients, mix only briefly using a spoon or a rubber spatula. Overmixing will make the cake dense and dry.
Storage
Room temperature: The black currant cake keeps well for a couple of days at room temperature. Keep it wrapped in a clean kitchen towel or in an airtight container.
If refrigerated (in an airtight container), it will keep for 4-5 days; it will become denser, but it will still taste very good.
You can also freeze leftover slices. Wrap them in cling film, place them in airtight containers, and freeze them for up to 3 months.
How to serve the cake?
The black currant cake can be served warm or at room temperature.
When served warm, I like to top it with some vanilla ice cream.
For a really decadent treat, serve it with whipped cream or a mixture of crรจme fraiche sweetened with a little brown sugar; I love that mixture.
Otherwise, sprinkle it with a little icing sugar before serving.
Alternatively, you can cover it with a simple lemon drizzle, like the one used for this Blackberry Lemon Bread.
Black Currant Cake
Equipment
- springform 20 cm/ 8 inches
- Bowls
Ingredients
- 2-3 cups black currants 9-10.5 oz, Notes 1, 2
- โ cup unsalted butter soft
- ยพ cup + 2 tablespoons granulated sugar
- 3 large eggs
- 1ยฝ cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preparations: Remove the butter from the refrigerator a few hours before baking to allow it to soften. Preheat the oven to 180ยฐC/ 350ยฐF. Butter and flour the springform or line its bottom and sides with parchment paper.โ cup unsalted butter
- Black currants: Clean and dry them. Set them aside.2-3 cups black currants
- Make cake batter: Cream butter and sugar for 3-4 minutes. Add the eggs, one by one, mixing well in between. Mix the flour and the baking powder and sieve them over the mixture. Mix shortly again using a spoon or a rubber spatula. Don't overmix or the cake will become dry and dense.butter + ยพ cup + 2 tablespoons granulated sugar + 3 large eggs + 1ยฝ cups all-purpose flour + 1 teaspoon baking powder
- Bake: Transfer the batter to the prepared baking pan and cover it with the black currants. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Let cool in the pan for about 10 minutes; remove, and let cool on a wire rack (Note 3 - Serving suggestions).
Notes
- Measurements: I recommend using a digital kitchen scale in baking (the Amazon link opens in a new tab); it ensures the best results.
- Black currants: You can use fresh or frozen, and of any color (black, red or white). You can make the cake using any other berries you like.ย
- Serving suggestions:ย Serve it warm with vanilla ice cream. Serve it at room temperature, sprinkled with confectioner's sugar and with whipped cream, OR vanilla custard or vanilla sauce, OR crรจme fraiche mixed with brown sugar.
maureen campbell says
I just made it and put a sprinkling of caster sugar on top before cooking it looks and tastes delicious
Vana says
Picked 12 pounds from my garden. Most went to the freezer but kept some back for this cake. Turned out great! Will make again.
Adina says
Wow, that is a lot. I am glad if I get enough off my bush to make a couple of desserts every summer.
mia says
It took almost twice as long to bake but it looks and smells good.
Louise Hutchinson says
Made it! Lovely, simple recipe made with wild black currants picked on a bosque trail along the Rio Grande River in New Mexico, USA. It turned out beautiful! Thank you!
Adina says
I am so happy to hear it, Louise. Picking black currants on a bosque trail along Rio Grande in New Mexico sounds so impressive for an European. I wish I could see those places.:)
Laura in Washington says
Sounds terrific, planning at present. How do I process the black currants for use? Remove stems for sure. What about the flower end of the berry? The little flower remainder parts seem pretty stiff, perhaps not pleasant to eat. No notes on that aspect. In fact, I have currants from two bushes, I've cleaned about a cup and a half, from first bush. Second bush would give me same amount but the berries are smaller and every last one has stem and flower bristles both. Lots of tweaking to get ready. Or is it common practise to just eat them bristles and all? Big thanks for answer --
Adina says
You are overthinking it. Remove the stems and any spoilt berries, it would be enough. Happy baking!