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Black Currant Cake

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Soft black currant cake, easy to make and full of flavor. This rustic-looking currant cake is what you need if you happen to get your hands on some berries. Only 6 ingredients.

cake made with black currants served on a vintage platter

Or try this easy black currant jam, it is one of my favorites, it has a really special flavor. You could also make Creme de Cassis, Black Currant Cordial or Black Currant and Apple Crumble.

Black currant cake – easy to make actually, but not that easy to plan to make it. Finding black currants can be a challenge, I know that I was never able to buy them. I do have a bush in the garden, but I am afraid that the crop hasn’t been that impressive during the past two years, no idea why…

All I managed to get this year were the currants I used to make this cake… Not much… But the cake was all worth it! Soft and sweet and of a really special flavor, the black currants have their own specific and a rather strong flavor and you will really be able to taste them. And that is the point of it, isn’t it?

sliced soft cake slice on a small plate

What are black currants?

Black currant is a shrub growing in the temperate zones of central and northern Europe and in northern Asia.

They have an intense tart flavor, yet they are sweeter than the red or white currants. Tart, yet somehow heartier, smokier, more aromatic.

They are full of vitamins, especially Vitamin C. Actually, during World War II children in the UK were given a cordial of black currant and water as a Vitamin C supplement in order to avoid scurvy.

While these particular currants have always been popular in Britain and Europe generally, they are pretty much unknown in the US. The reason for that is a decades-long ban starting in the early 20th century. Black currants bushes were apparently spreading a fungus that was affecting white pine trees, which were vital for timber production in the country. However, some states started to lift this ban in 2003 and black currants are grown again in the US.

What do you need?


  • About 250 g/ 8.8 oz/ about 2-3 cups black currants. The exact amount is not vital, a little more or less is fine.
  • The berries can be replaced with red or white ones. As you might notice in the pictures I used a tiny amount of white currants as well. That was all I manage to get from an entire bush this year… about 20 berries…


  • 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: blueberries, blackberries, raspberries, gooseberries.
  • You can use fresh, frozen or canned berries.
  • Other choices would be sweet or sour cherries, chopped peaches or nectarines, actually pretty much anything, the cake is very versatile.

Other ingredients: soft butter, sugar, eggs, flour, baking powder.

close up slice currant cake on a dark platter

How to make?

  • This currant cake is super easy to make.
  • Preferably, use a kitchen scale to measure the ingredients, it is the best thing you could do to ensure that your cakes turn out right.
  • Take the butter out of the refrigerator in time to allow it to get soft.
  • Mix the butter and the sugar until creamy.
  • Add the eggs one by one and stir well.
  • Mix the flour and baking powder, sift them over the mixture and mix in shortly.
  • Get the batter into the baking dish.
  • Cover with berries.
  • Bake for about 40 minutes or until a skewer inserted in the middle comes out clean.
  • Let cool slightly in the springform, remove, and let cool on a wire rack.

prepare springform, mix batter, cover with berries

Tips and FAQ

How to serve?

The black currant cake can be served warm or at room temperature.
When served warm, I like to top it with some vanilla ice.
Otherwise, sprinkle it with a little icing sugar before serving.
For a really decadent treat, serve it with whipped cream or a mixture of creme fraiche sweetened with a little brown sugar, I love that mixture.

How to store?

The 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 for up to 3 months.

What other cakes to make with black currants?

All the following cakes are made with other berries, but you can replace those, either partially or entirely, with black currants, if you happen to have lots of them.
Marzipan Pastries
Fresh Blackberry Cake
Blackberry Crumble Pie
Blueberry Sour Cream Cake
Cherry Loaf Cake

Do you like this recipe?

Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!

vintage platter with sliced cake

berry dessert served on a platter and decorated with currant leaves.

Black Currant Cake

Soft black currant cake, easy to make and full of flavor. This rustic looking currant cake is what you need if you happen to get your hands on some berries. Only 6 ingredients.
4.40 from 58 votes
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Course: Cakes
Cuisine: German
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 282kcal
Author: Adina


  • 250-300 g/ 8.8-10.6 oz/ 2-3 cups black currants
  • 75 g/ 2.7 oz/ 1/3 cup unsalted butter soft
  • 175 g/ 6.2 oz/ ¾ cup + 2 tablespoons granulated sugar
  • 3 large eggs
  • 175 g/ 6.2 oz/ 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder


  • Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.
  • Clean and dry the black currants. Set aside.
  • Cream the butter and the sugar, about 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.
  • Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.


I recommend using a kitchen scale in baking, it ensures the best results.


Serving: 1slice | Calories: 282kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 90mg | Fiber: 1g | Sugar: 22g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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Recipe Rating


Thursday 1st of December 2022

Excellent! I added the zest of one lemon and that gives a nice extra flavor contrast. I'd like to know also how it might be with a little milk to thin the batter. Will trythat next time. Otherwise, very tasty!


Thursday 1st of December 2022

I am so happy to hear it, Karen. Thank you.


Thursday 11th of August 2022

My family loved this cake, it certainly didn’t last long! Do you think it would freeze? I have a lot of blackcurrants this year.


Thursday 11th of August 2022

Hi Gill. Yes, you can freeze it.


Tuesday 9th of August 2022

My family loved this cake! I sprinkled it with sugar after baking and served it with a creme anglaise. I will definitely make it again… perhaps tomorrow! We have a lot of currants this year. Do you think it would freeze well?


Tuesday 9th of August 2022

Hi Gill, I am happy to hear it. Freeze will be fine, just wrap the cake well.


Sunday 31st of July 2022

Love this recipe! Combined the black currants with some fresh sliced strawberries, 10/10 recommend.


Friday 22nd of July 2022

Are you supposed to press the currants down into the batter or just sprinkle and let them rest on top?


Saturday 23rd of July 2022

Just sprinkle.