Easy Red Currant Cake: The Perfect Summer Bake
Let me introduce you to the red currant cake that’s about to become your summer obsession. This is the kind of cake that’s deceptively simple—just a sweet, buttery batter meeting the tangy brilliance of fresh red currants. It’s the sort of dessert that looks fancy enough for guests but is so easy you’ll wonder why you don’t make it every single weekend.
What I love most about this cake is its balance. The tartness of the red currants cuts through the richness of the cake, making it the perfect summer cake—light, refreshing, and just sweet enough. No complicated techniques or fussy ingredients here—just basic pantry staples, some fresh berries, and about 15 minutes of effort before the oven does all the magic.
So, whether you’ve got a lazy summer afternoon to fill or a bounty of red currants begging to be baked into something glorious, this cake is your answer. Serve it with a dusting of powdered sugar or a dollop of whipped cream, and watch it disappear faster than you can say, “Seconds, please.”
Red Currant Cake
Ingredients
- 150 g butter
- 3 eggs
- 180 g granulated sugar
- 1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 150 g low-fat sour cream (10%)
- 150 g natural yogurt (2%)
- 320 g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 400 g 400g red currants
- Breadcrumbs for dusting the pan
Instructions
Prepare Your Baking Pan
- Preheat your oven to 180°C (356°F). Grease a 10-inch round baking pan generously with butter and dust with breadcrumbs to prevent sticking.
Mix the Batter
- Melt the butter and let it cool slightly. In a large mixing bowl, beat the eggs with the sugar, vanilla extract, and salt until the mixture is light and fluffy. Stir in the sour cream and yogurt until well combined. Finally, fold in the melted butter.
Combine Dry Ingredients with the Batter
- Sift the flour, baking powder, and baking soda into the batter. Whisk until the batter is smooth and lump-free.
Assemble the Cake for Baking
- Pour half of the batter into the prepared pan and smooth it out with a spatula. Scatter most of the red currants over the batter, saving a handful to sprinkle on top. Pour the remaining batter over the berries and smooth the surface. Finally, top with the remaining currants for that extra pop of color.
Bake and Cool
- Bake the cake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan on a wire rack until it’s just warm. Run a knife around the edges to loosen the cake, then carefully transfer it to a serving plate. Let it cool completely before serving, if you can wait that long.
