Blackcurrant cake is the perfect way to use these intensely flavored summer fruits.  The tender cake contrasts beautifully with the dark, rich fruit.

Blackcurrants – not the first fruit that comes to mind when you’re wandering the grocery store aisles.

But if you’ve never had blackcurrant cake, let us tell you – you’re really missing out! These small, dark purple berries are bursting with flavor and are native to Europe and Asia. They’re a popular ingredient in jams, jellies, and even alcoholic drinks. But their tart and tangy flavor makes them a perfect addition to baked goods like cakes.

Aside from their delicious taste, blackcurrants are also incredibly nutritious. They’re packed with vitamin C, which is great for boosting your immune system, and they also contain antioxidants that can lower your risk of chronic diseases.

This recipe follows the same instructions as a traditional berry buckle cake, which means you can technically substitute any kind of berry (like gooseberries, raspberries, or blueberries). However, we love blackcurrants for their tart, tangy flavor, and crave-worthy texture.

Here’s how to make it!

Ingredients for Blackcurrant Cake

The ingredients for making blackcurrant cake are quite simple.  To make one 9-inch cake, you’ll need the following:

For the Cake:

• 2 ½ cups (300 grams) blackcurrants
• 1 ½ cups (190 grams) all-purpose flour
• ½ tsp baking powder
• 1 ½ tsp baking soda
•  ¾ tsp salt
• 12 tbsp (170 grams) unsalted butter, softened
• ¾ cup (150 grams) sugar
• 3 large eggs, brought to room temperature 
• ½ tsp lemon zest
• 1 cup (225 grams) full-fat yogurt or sour cream, brought to room temperature
• 1 teaspoon vanilla extract

For the Topping:

• ¼ cup (50 grams) granulated sugar 
• 5 tbsp (70 grams) cold unsalted butter 
• ½ cup plus two tbsp (80 grams) all-purpose flour 
• ¼ tsp salt 

The topping is optional, but it really makes the cake in my opinion.  The blackcurrants are both tart and juicy, and land right at the top of the cake. Adding a bit of crunch and sweetness right alongside them really helps this cake stand out.

How to Make Blackcurrant Cake

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). While it’s heating up, grab a nine-inch cake pan or springform pan with high sides – make sure they’re at least two inches tall – and line it with some parchment paper. Then, butter the paper and dust the pan with flour. This will ensure your cake doesn’t stick to the pan and comes out looking beautiful.

Now, onto the topping. In a separate bowl, mix together the flour, sugar, and salt. Once that’s done, add the butter and use your fingers to combine everything until crumbs form. Put this aside for now and let’s move onto the cake.

Grab a small bowl and whisk together the flour, baking soda, baking powder, and salt. In your stand mixer bowl or a large bowl with an electric mixer, cream your butter and sugar together with some lemon zest until it’s light and fluffy. This will take about five minutes. Then, add your eggs one at a time, beating for 30 seconds after each addition.

Now it’s time to add the yogurt, followed by the extracts and lemon zest. Once that’s done, add the flour mixture to the bowl all at once. Stir until it’s just combined – don’t overmix it or your cake will be tough and too doughy.

Pour half of the cake batter into your prepared pan and scatter half of your blackcurrants on top. Then, spoon the remaining batter over the top and scatter the rest of the blackcurrants. Finally, sprinkle your crisp topping evenly over the surface.

Put your cake into the oven and bake for 45-55 minutes. When it’s golden brown and a toothpick inserted into the center comes out clean, it’s done. Let it cool for a bit before serving to friends and family, or feel free to indulge by yourself. 

If you have any leftovers, put them in an airtight container at room temperature for up to two days. But let’s be honest – this cake probably won’t last that long.

Serving Blackcurrant Cake

This cake is ready to go as soon as it comes out of the oven (just let it cool first, of course). There’s no need to worry about adding any extra ingredients, unless you want to add a dollop of whipped cream or a scoop of ice cream.

If you’re feeling traditional, a cup of tea or coffee pairs perfectly with this fruity cake. Or, if you’re feeling more adventurous, you can try it with a glass of red wine. The deep flavors of the blackcurrant will complement the rich notes of a nice red quite nicely. 

Yield: Makes one 9'' Cake

Blackcurrant Cake

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Blackcurrant cake is the perfect way to use these intensely flavored summer fruits.  The tender cake contrasts beautifully with the dark, rich fruit.

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 10 minutes

Total Time 10 minutes

Ingredients

For the Cake:

• 2 ½ cups (300 grams) blackcurrants
• 1 ½ cups (190 grams) all-purpose flour
• ½ tsp baking powder
• 1 ½ tsp baking soda
•  ¾ tsp salt
• 12 tbsp (170 grams) unsalted butter, softened
• ¾ cup (150 grams) sugar
• 3 large eggs, brought to room temperature 
• ½ tsp lemon zest
• 1 cup (225 grams) full-fat yogurt or sour cream, brought to room temperature
• 1 teaspoon vanilla extract

For the Topping:

• ¼ cup (50 grams) granulated sugar 
• 5 tbsp (70 grams) cold unsalted butter 
• ½ cup plus two tbsp (80 grams) all purpose flour 
• ¼ tsp salt

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). While it's heating up, line a cake pan or springform pan with some parchment paper. Butter the paper and dust the pan with flour. 
2. To make the topping, in a separate bowl, mix together the flour, sugar, and salt. Add the butter and use your fingers to combine everything until crumbs form. Put this aside.
3. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. 
4. In your stand mixer bowl or a large bowl with an electric mixer, cream your butter and sugar together with some lemon zest until it's light and fluffy. This will take about five minutes. 
5. Add your eggs one at a time, beating for 30 seconds after each addition.
6. Add the yogurt, followed by the extracts and lemon zest. 
7. Add the flour mixture to the bowl all at once. Stir until it's just combined - don't overmix it.
8. Pour half of the cake batter into your prepared pan and scatter half of your blackcurrants on top. 
9. Spoon the remaining batter over the top and scatter the rest of the blackcurrants. 
10. Sprinkle the crisp topping evenly over the surface.
11. Put the cake into the oven and bake for 45-55 minutes. When it's golden brown and a toothpick inserted into the center comes out clean, it's done. 
12. Cool before serving. Enjoy!

Blackcurrant Recipes

Looking for more ways to use blackcurrants?  These tasty blackcurrant recipes will keep you busy!

• Blackcurrant Jelly
• Blackcurrant Jam
• Blackcurrant Gin
• Blackcurrant Liqueur (Cassis)
• Blackcurrant Mead (Honey Wine)