Black Currant Cake Dessert (Printer-Friendly)
Moist, berry-bright cake with bold black currants and buttery vanilla, perfectly balanced with a tangy richness.
# What You’ll Need to Cook:
→ Cake Batter
01 -
200 g fresh black currants, rinsed and stems removed
02 -
220 g all-purpose flour, sifted
03 -
150 g unsalted butter, softened
04 -
180 g granulated sugar
05 -
2 large eggs, at room temperature
06 -
1 teaspoon vanilla extract
07 -
2 teaspoons baking powder
08 -
90 g plain yogurt, sour cream, or buttermilk
09 -
Pinch of salt
→ Garnish (optional)
10 -
Powdered sugar, for dusting
11 -
Fresh black currants, for serving
# Steps to Prepare:
01 -
Preheat the oven to 180°C. Grease a 23 cm round cake pan and line the base with parchment paper.
02 -
In a large mixing bowl, beat softened butter with granulated sugar until pale and fluffy. Add vanilla extract. Incorporate eggs one at a time, mixing well after each addition.
03 -
In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt.
04 -
Gradually fold the dry ingredients into the butter mixture, alternating with yogurt or buttermilk, until a smooth batter forms. Avoid overmixing.
05 -
Gently fold black currants into the batter, ensuring even distribution throughout.
06 -
Pour the batter into the prepared pan and smooth the surface. Bake for 40–45 minutes, or until golden and a toothpick inserted in the center emerges clean.
07 -
Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and garnish with fresh black currants if desired.
# Extra Cooking Tips:
01 -
For best texture, avoid overmixing the batter after adding flour. Overmixing may result in a dense crumb.
02 -
If using frozen black currants, do not thaw; fold them in directly from the freezer to prevent excess moisture.
03 -
The cake pairs beautifully with whipped cream or a scoop of vanilla ice cream for serving.