Red Currant Cake Recipe

Baking this red currant cake feels like a straight-up nostalgia trip, combining those classic comforting vibes with a splash of fresh, tangy goodness. There’s something so satisfying about watching those little red jewels peek through the golden batter, and the optional powdered sugar dusting is like the perfect IG-ready finishing touch!

Creating a balance of tart and sweet is what I love to do, and this Red Currant Cake does that. Fresh red currants are the star ingredient here, but they’re complemented beautifully by the richness of unsalted butter and the tanginess of sour cream.

The really cool thing is that, aside from being a sense-awakening taste treat, this cake’s packed with flavors that don’t go all at once—they give you a delightful burst of flavor in every bite.

Red Currant Cake Recipe Ingredients

• All-purpose flour: Provides structure, rich in carbohydrates.
• Baking powder: Leavening agent, helps cake rise.
• Unsalted butter: Adds moisture and richness, contains fat.
• Granulated sugar: Sweetens the cake, adds flavor and structure.
• Sour cream: Adds moisture, creates tender texture, slight tanginess.
• Fresh red currants: Provides tartness, rich in vitamin C, antioxidants.

Red Currant Cake Recipe Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups fresh red currants, stems removed
• Powdered sugar for dusting (optional)

How to Make this Red Currant Cake Recipe

1. Heat your oven to 350°F (175°C). Take a 9-inch round cake pan and grease it. Then, flour the pan, and be sure to tap it out so that any excess flour is gone.

2. In a medium bowl, combine the following ingredients and whisk them together well:

– flour
– baking powder
– baking soda
– salt

Set it aside.

3. In a big mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

4. Include the eggs, adding them one at a time, and mix them well after each addition. Mix in the vanilla extract.

5. Combine the wet ingredients with the dry ingredients in three parts, alternating with the sour cream. Start and end with the dry ingredients. Mix just until combined.

6. Fold in the fresh red currants gently, taking care not to crush them.

7. Move the batter to the ready cake pan, smoothing the substance with a spatula until it lies evenly beneath the surface.

8. Preheat the oven to 350°F. Bake in this oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool in its pan for approximately 10 minutes. After that, move it to a wire rack to cool completely.

10. If wished, before serving, sprinkle the cooled cake with powdered sugar. Enjoy!

Red Currant Cake Recipe Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Pastry brush or paper towel (for greasing)
4. Measuring cups
5. Measuring spoons
6. Medium mixing bowl
7. Large mixing bowl
8. Whisk
9. Hand mixer or stand mixer
10. Rubber spatula
11. Toothpick
12. Wire cooling rack
13. Sifter or fine mesh sieve (for powdered sugar)
14. Serving plate or cake stand (optional)

FAQ

• Can I use frozen red currants instead of fresh ones?You can use frozen red currants. Just make sure to thaw and drain them well before using to avoid excess moisture in the cake.
• What can I substitute for sour cream?Plain Greek yogurt or buttermilk can replace sour cream in a recipe, with the same amount specified. Sours, like buttermilk and yogurt, are good substitutes for sour cream because they have similar consistencies and flavors.
• How should I store the cake?Keep the cake in a sealed container at room temperature for as long as 2 days, or in the refrigerator, where it will maintain its freshness for up to 5 days.
• Can I make this cake gluten-free?Indeed, substituting all-purpose flour with a gluten-free baking flour on a 1:1 basis is possible. However, the texture of your baked goods may end up a little different from what you’re used to.
• Is it possible to make this cake dairy-free?A plant-based butter can replace the butter, and a dairy-free yogurt can substitute for the sour cream to make the cake dairy-free.
• Can I use other types of berries instead of red currants?Certainly, you can use berries such as raspberries or blueberries as a substitute, but the taste of the cake will be different.
• How can I prevent the currants from sinking in the batter?Before folding the red currants into the batter, toss them in a bit of flour. This tip will help keep the red currants from sinking.

Red Currant Cake Recipe Substitutions and Variations

All-purpose flour: You can swap it out for whole wheat flour, which will yield a dough with a nuttier flavor. If you’re looking for a gluten-free option, use a gluten-free flour blend.
Coconut oil or vegetable oil can be used in equal amounts as a substitute for unsalted butter.
Sugar, granulated: Substitute with brown sugar or coconut sugar to get a different flavor profile.
Sour cream can be replaced with either plain Greek yogurt or buttermilk, both of which offer a very similar tangy flavor profile and texture.
Red currants, fresh: If red currants cannot be found, use fresh raspberries or cranberries.

Pro Tips

1. Room Temperature Ingredients Ensure that both the eggs and sour cream are at room temperature before mixing. This helps in achieving a smooth batter and ensures even baking.

2. Beat Butter and Sugar Thoroughly When creaming the butter and sugar, make sure to beat them adequately (3-4 minutes) until they are light and fluffy. This creates a light texture for the cake.

3. Careful with the Currants When folding in the fresh red currants, do it gently to avoid breaking them. This preserves their texture and prevents the cake from becoming too soggy in parts.

4. Check Oven Temperature Use an oven thermometer to make sure your oven is at the correct temperature. Oven temperatures can vary, and baking at the wrong temperature can affect the cake’s texture.

5. Prevent Sticking For additional assurance against sticking, line the bottom of the cake pan with parchment paper after greasing and flouring. This makes it easier to remove the cake from the pan cleanly.