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!
🌟 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.
- 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.
- 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!*
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).
🥣 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
- Toss the blackcurrants in flour. This helps prevent them from sinking to the bottom when baking.
- Don't overmix the batter. Overworked batter leads to a thick, dense sponge rather than light and tender.
- 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.
- Use room-temperature butter, eggs, and sour cream. The batter emulsifies far better.
- 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.
📋 Recipe FAQs
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.
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.
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
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!
Easy Blackcurrant Cake Recipe
- 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
- 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 light brown 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.