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    Home » Recipes » Cake & Cupcakes

    Easy Blackcurrant Cake

    Published: Aug 21, 2023 · Last Modified: Aug 21, 2023 by Emma · 8 Comments · This post may contain affiliate links ·

    Jump to Recipe

    This simple-to-make Blackcurrant Cake holds a soft, light and tender sponge filled with bursts of juicy blackcurrants. With the crunch from the flaked almonds and the pops of fruit amidst the vanilla sponge, this easy tea cake will be a family favourite.

    Slices of blackcurrant cake on white plate.

    My favourite types of cake to make are simple, rustic, humble cakes like this currant cake. The cake itself has everyday ingredients but it's the blackcurrants that make this truly magical.

    Every bite is filled with pops of juiciness from the fruit. They're sweet yet slightly tart and pair beautifully alongside the moist vanilla sponge. Prior to baking, I sprinkled the cake with flaked almonds and coarse sugar to add both a nutty flavour and a crunchy texture. The result is insanely delicious!

    If you love simple recipes to share with family and friends then make sure to try out my Italian Plum Cake, Earl Grey Tea Cake or Classic Banana Bread. They all use a simple list of ingredients and can be made easily.

    Close up of blackcurrant cake slice on plate with forkful bite taken out.
    Jump to:
    • ❓ What are Blackcurrants?
    • 🌟 Why You'll Love This Recipe
    • 🧾 Ingredients Needed
    • 📖 Variations
    • 👩🏻‍🍳 How to Make
    • 🥣 How To Serve
    • 💭 Recipe Pro Tips
    • 📋 Recipe FAQs
    • ❄️ Storage and Freezer Instructions
    • 🍰 More Simple Cake Recipes
    • 📖 Recipe
    • 💬 Comments

    ❓ What are Blackcurrants?

    Also known as black currants, they are the most flavourful of the currant family providing a stronger flavour than red currants or white currants. Found in clusters on bushes or shrubs, blackcurrants are roughly 1cm (under ½ inch) in diameter with a dark purple/black shiny translucent skin.

    Coming into season at the end of Summer, the start of Fall, blackcurrants have a combination of sweet yet tart earthy flavour.

    They are perfect for making jams, conserves, syrups, and juices and using them within baked goods. Harder to come by than other berries such as strawberries or raspberries, when you see them in the stores take advantage and grab a couple of punnets!

    🌟 Why You'll Love This Recipe

    • Uses basic ingredients. All the cake ingredients are basic pantry or fridge staples. If you can't find fresh blackcurrants then swap out for frozen blackcurrants.
    • This cake is made in under ten minutes. The recipe is super simple to make using a simple method. The hardest part is waiting for it to cook as it smells so good!
    • The currants are a highlight! The natural tartness mingled with the sweetness of the cake is utterly delightful. You'll love it!
    • Perfect afternoon snack. Want a sweet treat that comes together easily but tastes insane- this Blackcurrant Cake is it!

    🧾 Ingredients Needed

    Whilst the ingredient list is simple and short, I've made some notes below to help you make this Black Currant Cake. I've also added substitutions where I can to help you along too.

    Blackcurrant cake ingredients on countertop.
    • Blackcurrants - Undoubtabley the heart of the dish. They're on the pricier side of the berry family due to them being less common here in the UK. If the price inhibits you or you are outside the short season, then rest assured that you can use frozen blackcurrants or a combination of red or white currants too.
    • Eggs - Use 2 large eggs and make sure the eggs are at room temperature before making this black currant recipe. This will help emulsify them into the batter and create a more tender sponge.
    • Butter - I've used unsalted butter at room temperature. Do not use cold butter as it won't aerate enough when creamed with the sugar and the result will be a denser textured sponge.
    • White Sugar - granulated, caster, golden, or light brown sugar can be used for this cake.
    • Sour Cream - The addition of sour cream makes the sponge so moist and light. Feel free to substitute with creme fraiche, Greek yogurt, or buttermilk.

    📖 Variations

    • Use various berries: Can't get your hands on enough blackcurrants? Don't worry, top up with any berries like blackberries or blueberries.
    • Add in Earl Grey Tea: In my cookbook Simply Sweet Nostalgic Bakes, I add ground earl grey tea leaves into the same cake batter along with blackberries. The combination is heavenly.
    • Make as a loaf cake: Simply pour the batter into a greased and lined 2lb loaf pan and bake for approx 50 minutes. Same taste, different shape.

    👩🏻‍🍳 How to Make

    I can't wait to share with you how easy it is to make this Blackcurrant Cake Recipe. I've provided step-by-step instructions alongside process images so that you can visually see them.

    I use an electric stand mixer fitted with the beater attachment but you can use hand-held electric beaters too.

    *Be sure to see the recipe card below for the full ingredients list & instructions!*

    Butter and sugar mixed in ceramic mixing bowl.

    STEP 1. Cream together the butter and sugar. Add the butter and sugar to the bowl of a stand mixer and cream until pale. Make sure to scrape down the base and sides of the bowl as you go. The butter should be visibly aerated and paler - this process can take up to 5 minutes (Images 1 & 2).

    Creamed egg and butter and sugar in ceramic mixing bowl.

    STEP 2. Add the eggs. One at a time add the eggs mixing well after each addition (Images 3 & 4). Scrape the base and sides of the bowl again. If the mixture looks curdled then this tells you that the butter and eggs were not at the same temperature. This is a telltale sign. Add a tablespoon of the flour and it will help bring the batter together.

    Cake batter ingredients mixed together in ceramic mixing bowl.

    STEP 3. Add half the flour. Sift into the mixing bowl half of the flour, all the baking paper and salt. Beat until a few flour streaks remain (Image 5).

    STEP 4. Add the sour cream and vanilla extract (Image 6). Beat these ingredients into the batter until just combined.

    Blackcurrants coated in flour in mixing bowl.

    STEP 5. Toss blackcurrants in flour and add to the batter. Set aside a small handful of the blackcurrants- we'll use these to sprinkle on the top of the cake. Add the rest to the remaining flour and toss gently until the currants are fully coated (Image 7).

    Add the floured currants to the batter (Image 8) and using a rubber spatula, fold them through until a few flour streaks remain. Using this as a visual marker ensures that you don't overmix the batter.

    Cake sponge in springform pan.

    STEP 6. Add batter to the pan and bake. Spoon the batter into a greased and lined 20cm (8-inch) springform or high-sided cake pan. Level off with an offset spatula (Image 9).

    Sprinkle the remaining black currants over the top of the sponge (Image 10). Then sprinkle the coarse/demerara sugar and then the flaked almonds over the top (Images 11 & 12).

    Baked Blackcurrant cake in springform pan.

    STEP 7: Bake! In a preheated oven, bake the cake for 45-50 minutes until the sponge springs back when pressed in the middle and the top is golden. The blackcurrants will have burst allowing all their fruity juiciness to seep into the sponge around them (Image 13).

    🥣 How To Serve

    Leave the cake to cool in the pan for 15 minutes before removing and setting on a wire rack. This Blackcurrant cake can be served warm or at room temperature. It's perfect on its own but you can serve it drizzled with cream or a dollop of Creme Chantilly if you fancy. A cup of tea or coffee is always a nice addition too!

    💭 Recipe Pro Tips

    1. Toss the blackcurrants in flour. This helps prevent them from sinking to the bottom when baking.
    2. Don't overmix the batter. Overworked batter leads to a thick, dense sponge rather than light and tender.
    3. Measure out your ingredients with digital scales. I've always been an advocate for baking with scales. It's far more accurate than using cups.
    4. Use room-temperature butter, eggs, and sour cream. The batter emulsifies far better.
    5. Tent the cake in foil. If you feel the cake is browning too quickly then make sure to tent it in foil to prevent the top from over-browning whilst the inside of the cake is still baking.
    Slice of blackcurrant cake on plate with remaining cake.

    📋 Recipe FAQs

    Can you use dried blackcurrants for this recipe?

    Yes, absolutely you can. I would strongly recommend soaking the currants prior to baking so that they can reabsorb moisture and create some juiciness in the cake.

    Are blackcurrants sour?

    Fresh blackcurrants definitely have a mouth-puckering tartness from their natural acidity. This quality makes them perfect for baking as they offset the sweetness of the baked goods.

    Why is my cake dry?

    The most likely reason is due to adding too much flour to the batter. Weighing using digital scales is the most accurate way to measure out the ingredients.

    ❄️ Storage and Freezer Instructions

    To Store: The Blackcurrant Cake is best stored in an airtight container at room temperature for up to 3 days. After this, it can be refrigerated for another 2 days.

    To Freeze: Either freeze as a whole wrapped well in plastic wrap and place in an airtight container. Alternatively, slice and wrap individual slices in plastic wrap. Freeze for up to 2 months. Leave at room temperature to thaw overnight.

    🍰 More Simple Cake Recipes

    You must use the category name, not a URL, in the category field.

    If you tried this simple Blackcurrant Sponge Cake Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    📖 Recipe

    Slices of blackcurrant cake on white plate.
    Print Recipe Pin Recipe
    5 from 4 votes

    Easy Blackcurrant Cake Recipe

    This delicious Blackcurrant Cake takes just minutes to prepare. The sponge is light and flavourful and packed with juicy pops of fresh blackcurrants. It makes the perfect afternoon tea cake.
    Prep Time15 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 5 minutes mins
    Category: Cake
    Cuisine: French
    Servings: 10 slices
    Calories: 292kcal
    Author: Emma Duckworth

    Equipment

    • Large mixing bowl
    • Whisk
    • Rubber spatula
    • Springform pan 20cm (8-inch) or 2lb loaf pan

    Ingredients

    Metric - US Customary
    • 115 g unsalted butter, room temperature
    • 150 g granulated sugar
    • 2 large eggs
    • 220 g plain flour (all-purpose)
    • 1 teaspoon baking powder
    • ½ teaspoon fine salt
    • 120 ml ⅓ cup sour cream
    • 1 teaspoon vanilla extract
    • 300 g fresh blackcurrants, or frozen blackcurrants
    • 27 g flaked almonds
    • 30 g coarse turbinado sugar or Demerara sugar

    Instructions

    • Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 20cm (8-inch) springform pan and line the base with parchment paper. Alternatively, use a high sided cake pan with removable base.
    • Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat on medium-high, the butter and granulated sugar until pale and fluffy, about 4-5 minutes. Scrape down the base and sides of the bowl.
    • Add in eggs. Add eggs one at a time, beating until fully incorporated after each addition. Again scrape down the base and sides of the bowl.
    • Sift in half the dry ingredients: Sift into the mixing bowl half the flour, baking powder and salt and beat on medium speed until a few flour streaks remain.
    • Add wet ingredients. Add in the sour cream and vanilla extract and beat until combined.
    • Toss blackcurrants in flour then combine. Set aside a small handful of the blackcurrants to be used on the top of the cake. Toss the blackcurrants in the remaining flour until coated. Add them and the flour to the batter and fold through with a rubber spatula until a few flour streaks remain.
    • Bake: Pour batter into the prepared pan and level. Add remaining blackcurrants on top of the batter. Sprinkle coarse sugar and flaked almond over the top and bake on the centre shelf for 45-50 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean.
      If the cake is browning too quickly then cover it in aluminium foil and continue to bake. Cool on a wire rack for ten minutes, then remove from the pan to cool.
      Serve warm or at room temperature.

    All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
    To Store: The Blackcurrant Cake is best stored in an airtight container at room temperature for up to 3 days. After this, it can be refrigerated for another 2 days.
    To freeze: Either freeze as a whole wrapped well in plastic wrap and place in an airtight container. Alternatively, slice and wrap individual slices in plastic wrap. Freeze for up to 2 months. Leave at room temperature to thaw overnight.
    Tip 1: Toss the blackcurrants in flour to prevent them from sinking.
    Tip 2: Don't over-mix the batter as this will overwork the gluten and lead to a chewy sponge.
    Tip 3: Bake until just golden and a toothpick inserted comes out clean. Overbaking leads to a dry sponge.

    Nutrition

    Calories: 292kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 180mg | Potassium: 170mg | Fiber: 1g | Sugar: 16g | Vitamin A: 477IU | Vitamin C: 54mg | Calcium: 71mg | Iron: 2mg
    Have you tried this recipe yet?Mention @emmaduckworthbakes or tag #emmaduckworthbakes! I’d love to see what you are getting up to in the kitchen!

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    Reader Interactions

    Comments

      5 from 4 votes (1 rating without comment)

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      Recipe Rating




    1. Mandy

      July 15, 2024 at 12:46 am

      5 stars
      I didn't have an 8" springform pan so i used a nonstick loaf pan instead. It took an hour to bake so i would turn up the heat next time for that pan. It came out very good.

      Reply
      • Emma

        July 24, 2024 at 2:27 pm

        Hi Mandy, Thank you for making my recipe. If the cake is baked in a loaf pan, 50-60 minutes sounds exactly right. Most loaf cakes baked in a loaf pan take this long. I would definitely not turn the heat up next time in the hope that the cake will bake quicker- all this will achieve is a burnt exterior and underbaked interior.

        Reply
        • Lizzie Hayward

          June 05, 2025 at 11:38 am

          5 stars
          Hi Emma! I’m about to make this blackcurrant cake for a charity fundraiser here in Cornwall. I have lots of frozen blackcurrants, so I’m always looking for good recipes for them. My question is: to make it Gluten Free, should I just swap the plain flour for eg corn meal (and double check the BP is GF, obviously) or do I need to up the amount of BP?
          Also should I defrost the blackcurrants? Though I’m thinking not, as they’d then be rather soft and lose their liquid into the mixture…
          Thanks, Lizzie

          Reply
          • Emma

            June 11, 2025 at 12:21 pm

            Hi Lizzie- Yes I would use frozen black currents. And toss them in a tablespoon of flour before adding to the mixture- this helps them from sinking to the botton whilst the cake is baking.I've never made the cake with a gluten free substitution but yes, I would just swap out the regular flour with gluten free flour. Let me know how you go!

            Reply
    2. Lina

      July 17, 2024 at 11:55 pm

      In the directions , it says to cream the butter with the brown sugar and the granulated sugar, BUT there is no amount of brown sugar given in the ingredients list. Help!

      Reply
      • Emma

        February 15, 2025 at 12:36 pm

        Hi Lina- There is no brown sugar mentioned in my recipe card. I'm not sure where you are referring to.

        Reply
    3. Maureen

      September 27, 2024 at 10:30 am

      5 stars
      Made this a few times now and my husband loves it. We’ve had it with homemade blackberry ice cream and just cream itself. Delicious!!!!

      Reply
      • Emma

        February 15, 2025 at 11:53 am

        Oh wow- that combination sounds awesome Maureen!

        Reply

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