Make this tender black currant cake while these amazing berries are in season. The crumb is soft, and the black currants are juicy, bursting with flavor – truly the perfect summer cake!
Prep Time: 20 minutes | Cook Time: 45 minutes | Ingredients: 9 | Servings: 10 slices | Difficulty: Easy
Today’s black currant cake is simple, incredibly moist, and tender, exactly what you need on a hot summer day. Make the Sour Cherry Cake and the Banana Rhubarb Muffins, too, this summer.
Recipe ingredients
Black currants: They are some of my favorite berries. I have a large black currant bush in my garden, and I eagerly anticipate the black currant season every year.
Ground hazelnuts or almonds: Use whatever you have. I've tested both versions several times over the years, and they both work and taste great! The Italian Fruitcake also has lots of hazelnuts in it.
Other cake ingredients: Equal amounts of butter, granulated sugar, and all-purpose flour. You will also need two eggs, vanilla extract, and baking powder.
For full details on the ingredients and quantities, check the recipe card.
How to make black currant cake?
Step #1: Mix the berries with some sugar and the hazelnuts. Let them stand while you prepare the cake batter.
Step #2: Beat the soft butter and sugar until pale and frothy.
Step #3: Add the eggs, one at a time, beating well between additions.
Step #4: Mix flour, salt, and baking powder, then gently stir them into the cake batter.
Step #5: Fold in the black currant and nut mixture with a spatula. Avoid overmixing.
Step #6: Transfer the batter to the springform pan.
Step #7: Bake the black currant cake for 40 to 50 minutes until a toothpick inserted in the middle comes out clean.
Step #8: Allow the cake to cool, then sprinkle with confectioner’s sugar before serving.
Good to know!
Measurements: Use a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure ingredients accurately.
Tossing the berries with hazelnuts isn't just for flavor; it also prevents the black currants from sinking to the bottom of the cake during baking.
Storage
Store the black currant cake in an airtight container at room temperature for about 3 days.
For longer storage, refrigerate the cake; it will keep for 5-6 days.
Freeze the whole cake or slices wrapped in foil and placed in airtight containers or freezer bags. The cake will stay good for at least 3 months, probably longer. Thaw it on the counter before serving.
Recipe FAQs
Yes, you can use frozen black currants. There's no need to thaw them beforehand - just toss them with sugar and nuts as directed and fold them into the batter.
This can happen if the batter is too thin or if the berries aren’t coated well. Make sure to mix the berries with the ground nuts as instructed - that helps them stay suspended.
Absolutely! The cake keeps well at room temperature for a couple of days and even longer in the fridge. It also freezes beautifully, so you can make it well in advance.
More easy cakes
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📖 Recipe
Black Currant Cake
Equipment
- Springform 9 inches/ 23 cm
- Stand mixer or electric mixer
- Bowls
- Rubber spatula or spoon
Ingredients
- 2 cups black currants about 2 oz/ 300 g Notes 1, 2
- 2 tablespoons granulated sugar
- ¾ cup ground hazelnuts 2.5 oz, Note 3
- ¾ cup butter soft
- ¾ cup + 1 tablespoon granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- 1 heaping teaspoon baking powder
- 1 pinch of salt
- 1-2 teaspoons of confectioner’s sugar Note 4
Instructions
- Preheat the oven to 360°F/ 180°C. Grease and line the springform with parchment paper.
- Black currants: Place the clean berries in a large bowl. Add sugar and hazelnuts and toss well to coat the berries. Set aside while you prepare the cake batter.2 cups black currants + 2 tablespoons granulated sugar + ¾ cup butter
- Wet ingredients: Beat the soft butter and the sugar on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing well in between. Add vanilla extract and mix again.¾ cup butter + ¾ cup + 1 tablespoon granulated sugar + 2 large eggs + 1 teaspoon vanilla extract
- Dry ingredients: Mix flour, baking powder, and salt in another bowl. Add them to the wet ingredients and mix on low speed for just about 10–15 seconds until the flour is incorporated. 1 ⅓ cup all-purpose flour + 1 heaping teaspoon baking powder + 1 pinch of salt
- Add black currants: Fold in the berry mixture using a rubber spatula or a spoon. Don’t overmix!
- Bake the black currant cake: Transfer the batter into the prepared springform. Bake in the preheated oven for 40 to 50 minutes until the top of the cake is golden brown and a toothpick inserted in the middle of the cake comes out clean.
- Leave to cool in the springform. Release the cake from the pan, transfer it to a serving platter, and sprinkle it with confectioner’s sugar before serving. You can also glaze the cake (Note 4).1-2 teaspoons of confectioner’s sugar
Notes
- Measurements: Use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab).
- Black currants: You can also use frozen berries – there is no need to thaw them before mixing them with the nuts and the sugar. You can also use other berries, like red or white currants, blueberries, blackberries, raspberries, and so on.
- Nuts: Ground almonds work just as well; feel free to use them instead of hazelnuts.
- Simple lemon glaze: Whisk 1 cup powdered sugar with 1–2 tablespoon milk or lemon juice and ½ teaspoon vanilla extract until smooth. Drizzle over cooled cake and let it set.
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