This soft black currant cake is easy to make and bursts with flavor. This rustic-looking cake is made with only 6 ingredients, and it's perfect if you have some blackcurrants on hand.
This black currant cake is so easy and quick to make, flavorful, and satisfying—all great things! But it is not that easy to plan to make it. Black currants have a short season, and they can be challenging to find; I know that I was never able to buy them.
But if you, like me, planted a bush in your garden or have access to a good farmer's market, then make sure you try this amazing cake with black currants this summer; it's so worth it! The cake is soft and sweet with a unique flavor. The black currants have a distinct, strong taste that shines through. And that’s the point, isn’t it?
And if you have a glut of black currants this year (not every year is the same), make this easy Blackcurrant Jam; it is one of my favorites; it really has a really special flavor. You could also make Black Currant Freezer Jam, Creme de Cassis, or Black Currant Cordial; they are all amazing recipes using large amounts of berries.
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Why will you love this recipe?
It uses only 6 ingredients!
You can whip up the black currant cake in about 10 minutes, then bake it. The whole process takes just 1 hour.
It stays fresh for several days, and you can freeze it.
It's super versatile! Is black currant season over? No matter; you can still make this easy and delicious cake with practically any other berry, fresh or frozen.
Try this Black Currant and Apple Crumble, too; it's an amazing dessert perfect for the season.
What are black currants?
Black currant is a shrub growing in the temperate zones of central and northern Europe and northern Asia. Its flavor is intensely tart, yet it is sweeter than that of red or white currants. It is tart yet somehow heartier, smokier, and more aromatic.
Black currants are rich in vitamins, especially Vitamin C. During World War II, the UK used them as a supplement to prevent scurvy in children.
While popular in Britain and Europe, black currants were largely unknown in the US due to a ban in the early 20th century. This ban was due to black currant bushes spreading a fungus harmful to white pine trees, which are crucial for timber production. The ban started lifting in 2003, allowing black currants to be grown in the US again.
Recipe ingredients
Fresh black currants: About 2-3 cups 250 - 300 g/ 9 - 10.5 oz. The exact amount is not vital; a little more or less is fine.
The berries can be replaced with red currants or white ones if you have them. As you might notice in the pictures, I also used a tiny amount of white currants. That was all I managed to get from an entire bush this year - about 20 berries.
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: 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; this easy dessert is very versatile.
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 and let 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 ingredient, mix only briefly using a spoon or a rubber spatula. Overmixing will make the cake dense and dry.
Prepare the pan well to prevent the cake from sticking to it: You can grease and flour it thoroughly or grease it lightly and cover its sides and bottom with parchment paper.
Recipe FAQs
In America, you would refer to them as black currants or red currants, while in the UK, you would spell blackcurrants or redcurrants.
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.
Alternatively, you can cover it with a simple lemon drizzle, like the one used for this Blackberry Lemon Bread.
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.
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 them for up to 3 months.
What other cakes can you 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, Sponge Blackberry Cake, Blackberry Crumble Pie, Blueberry Sour Cream Cake, or Cherry Loaf Cake.
Black Currant Cake
Equipment
- springform 20 cm/ 8 inches
- Bowls
Ingredients
- 250-300 g black currants 2-3 cups/ 9-10.5 oz, Notes 1, 2
- 75 g unsalted butter soft, ⅓ cup
- 175 g granulated sugar ¾ cup + 2 tablespoons
- 3 large eggs
- 175 g all-purpose flour 1 ½ cups
- 1 teaspoon baking powder
Instructions
- Preparations: Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180°C/ 350°F. Butter and flour the springform or line its bottom and sides with parchment paper.75 g unsalted butter/ ⅓ cup
- Black currants: Clean and dry them. Set them aside.250-300 g black currants/ 2-3 cups/ 9-10.5 oz
- 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 be dry and dense.butter + 175 g granulated sugar/ ¾ cup + 2 tablespoons + 3 large eggs + 175 g all-purpose flour/ 1 ½ cups + 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. Serve as suggested above.
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.
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!