There’s something undeniably special about baking with black currants—their bold, tangy flavor adds a unique twist to any dessert. Easy Black Currant Cake is a perfect example, combining the vibrant taste of black currants with a tender, moist cake base. This recipe is simple enough for everyday baking but elegant enough to serve at special occasions. Whether you’re a fan of black currants or just looking to try something new, this cake is a delightful way to enjoy this underrated berry.

What makes this cake stand out is its balance of flavors. The natural tartness of black currants pairs beautifully with the sweetness of the cake, creating a dessert that’s both refreshing and indulgent. The berries burst with flavor in every bite, while the soft, buttery crumb of the cake provides the perfect backdrop. It’s a recipe that’s as versatile as it is delicious—serve it as a dessert, an afternoon treat, or even a breakfast cake with your morning coffee.

Beyond its incredible taste, Easy Black Currant Cake is also incredibly practical. It’s a one-bowl recipe that comes together quickly, making it ideal for busy bakers. Plus, it’s a great way to use fresh or frozen black currants, so you can enjoy this cake year-round. Whether you’re baking for a crowd or just treating yourself, this cake is sure to become a favorite in your recipe collection.

Why This Easy Black Currant Cake?

Selling Points:

• Unique and Flavorful: The bold, tangy taste of black currants shines in every bite.
• Simple to Make: Requires basic ingredients and minimal effort.
• Versatile: Perfect for desserts, snacks, or even breakfast.
• Customizable: Add your favorite toppings or tweak the recipe to suit your taste.

What You Need for Easy Black Currant Cake

Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 1 ½ cups black currants (fresh or frozen)

For the Topping (Optional):

• 2 tbsp coarse sugar (for sprinkling)
• Powdered sugar (for dusting)

How to Make Easy Black Currant Cake

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
   • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   • Add the softened butter, eggs, yogurt or sour cream, and vanilla extract. Mix until just combined.
   • Gently fold in the black currants, reserving a handful for topping if desired.
2. Bake the Cake:
   • Pour the batter into the prepared pan and spread it evenly.
   • Scatter the reserved black currants on top and sprinkle with coarse sugar if using.
   • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
3. Serve:
   • Dust the cooled cake with powdered sugar if desired. Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for the Perfect Black Currant Cake

• Use Fresh or Frozen Currants: Both work well, but if using frozen, do not thaw them before adding to the batter.
• Don’t Overmix: Mix the batter until just combined to keep the cake tender.
• Adjust Sweetness: If your black currants are very tart, you may want to add a bit more sugar to the batter.
• Make Ahead: The cake can be baked a day in advance and stored at room temperature.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend for the cake.
• Dairy-Free: Substitute butter with coconut oil and yogurt with a non-dairy alternative.
• Berry Options: Use blueberries, raspberries, or a mix of berries if black currants are unavailable.
• Citrus Twist: Add the zest of a lemon or orange to the batter for a fresh, zesty flavor.

Make a Healthier Version

• Whole Wheat Flour: Use whole wheat flour for added fiber.
• Reduce Sugar: Cut the sugar in the cake by half for a lighter option.
• Yogurt Substitute: Use Greek yogurt for extra protein.

Closing for Easy Black Currant Cake

Easy Black Currant Cake is a dessert that’s sure to impress, whether you’re baking for a special occasion or just treating yourself. With its vibrant black currant flavor and tender crumb, it’s a recipe that’s as delightful to make as it is to eat. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more sweet inspiration. Happy baking!

Frequently Asked Questions for Easy Black Currant Cake

Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it at room temperature.

Can I freeze this cake?
Yes, freeze the cake in an airtight container for up to 2 months. Thaw at room temperature before serving.

Can I use a different type of berry?
Yes, try using blueberries, raspberries, or a mix of berries for a variation.

Can I make this gluten-free?
Yes, use a gluten-free flour blend for the cake.

Can I add nuts?
Absolutely! Chopped almonds or walnuts would be a great addition.

How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Can I make this in a different pan?
Yes, you can use a bundt pan or a 9×13-inch baking dish, adjusting the baking time as needed.

What’s the best way to serve this cake?
Serve at room temperature with a dusting of powdered sugar, whipped cream, or ice cream.

Can I make this vegan?
Yes, use plant-based butter, a flax egg, and a non-dairy yogurt alternative.

Easy Black Currant Cake is a timeless dessert that’s sure to impress. Whether you’re baking for a crowd or just craving something sweet, this recipe is a perfect choice. So, grab your ingredients and get ready to enjoy a cake that’s both simple and unforgettable. Happy baking!

Easy Black Currant Cake

Recipe by Aisha DevCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cake:

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 2 large eggs

• ½ cup plain yogurt or sour cream

• 1 tsp vanilla extract

• 1 ½ cups black currants (fresh or frozen)

• For the Topping (Optional):

• 2 tbsp coarse sugar (for sprinkling)

• Powdered sugar (for dusting)

Directions

• Prepare the Cake:
• Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Add the softened butter, eggs, yogurt or sour cream, and vanilla extract. Mix until just combined.
• Gently fold in the black currants, reserving a handful for topping if desired.
• Bake the Cake:
• Pour the batter into the prepared pan and spread it evenly.
• Scatter the reserved black currants on top and sprinkle with coarse sugar if using.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• Serve:
• Dust the cooled cake with powdered sugar if desired. Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.