Easy Blackcurrant Cake

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.

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.

❓ 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!

🧾 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.

• 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.

👩🏻‍🍳 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!*

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).

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.

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.

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.

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).

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).