I made a Redcurrant Cake that looks so glossy and tart it will make your feed jealous and your fork start plotting.

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And I can’t stop talking about this Red Currant Cake. I love how tart little red currants snap against buttery crumbs and that hit of amaretto liqueur that smells like almond dreams.

I bake a lot of sweets, but this Currant Cake makes me pause mid-lick of the spoon. It’s bright, a little wild, and refuses to be politely sweet.

Crusty top, jewel-like berries sunken in, crumbs worth stealing. I adore the way the flavors argue and then make up on your tongue.

Want something that actually tastes alive? This is it.

No froufrou nonsense, just honest fruit and booze.

Ingredients

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Flour: The cake’s body and structure, so it holds all those juicy bits together.
Baking powder: Makes it light and springy, so it’s not dense or heavy.
Salt: Balances sweetness, brings out the other flavors without shouting.
Butter: Adds richness and tender crumb, makes each bite feel cozy.
Sugar: Sweetness and slight caramel notes, it helps browning too.
Eggs: Binder and lift, they give structure and make it slice nicely.
Vanilla: Basically warmth and familiarity, it rounds off the other flavors.
Amaretto: Nutty, boozy almond notes that make the cake feel grown-up.
Almond extract: Plus a sharper almond punch if you want it stronger.
Milk/buttermilk: Keeps the crumb moist and gives a gentle tang if buttermilk.
Sour cream/yogurt: Adds creaminess and tenderizes the crumb, slightly tangy.
Red currants: Bright, tart bursts of fruit that cut through the sweetness.
Sugar for currants: Helps sweeten the berries and tames harsh tartness.
Sliced almonds: Crunchy top texture and pretty, toasty nut flavor.
Powdered sugar: A light, pretty finish that adds sweet dusting.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

1/4 cup (60 ml) amaretto liqueur

1/2 tsp almond extract (optional but nice)

1/2 cup (120 ml) milk or buttermilk, room temperature

3/4 cup (170 g) sour cream or Greek yogurt

1 1/2 cups (about 150 g) fresh or frozen red currants, stems removed

2 tbsp granulated sugar for tossing with currants (optional)

1/4 cup (30 g) sliced or flaked almonds, for sprinkling

Powdered sugar for dusting, to finish (optional)

How to Make this

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1. Preheat oven to 350F (175C). Grease and flour an 8 or 9 inch round cake pan, or line it with parchment, and set aside.

2. Toss the red currants with 2 tablespoons granulated sugar if using, then set aside so they release a little juice while you make the batter.

3. Whisk together 1 1/2 cups flour, 2 teaspoons baking powder and 1/4 teaspoon salt in a bowl. Set the dry mix aside.

4. In a large bowl beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until fluffy, about 2 to 3 minutes. Scrape the bowl, then beat in 2 large room temperature eggs one at a time.

5. Add 1 teaspoon vanilla extract, 1/4 cup amaretto, and 1/2 teaspoon almond extract if using. Mix until combined. Don’t worry if it looks a little curdled.

6. In a measuring cup stir together 1/2 cup milk or buttermilk and 3/4 cup sour cream or Greek yogurt. You will add this alternately with the dry ingredients.

7. Add the dry ingredients to the butter-egg mixture in three additions, alternating with the milk-sour cream mix, beginning and ending with the dry. Mix just until combined. Don’t overmix, a few small lumps are fine.

8. Fold in most of the currants gently, reserving a few for the top. Spoon the batter into the prepared pan, smooth the top and scatter the reserved currants over it. Sprinkle 1/4 cup sliced or flaked almonds over everything.

9. Bake for 35 to 45 minutes, or until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs. If the almonds brown too fast loosely tent the pan with foil.

10. Cool the cake in the pan for 10 to 15 minutes, then transfer to a rack to cool completely. Dust with powdered sugar before serving. This cake gets better the next day, stored in an airtight container.

Equipment Needed

1. 8 or 9 inch round cake pan (greased and floured or lined with parchment)
2. Mixing bowls (one large for batter, one medium for dry ingredients)
3. Electric mixer or sturdy whisk and a strong wooden spoon if you dont have one
4. Measuring cups and spoons (for both dry and liquid)
5. Rubber spatula for scraping the bowl and folding in currants
6. Fine mesh sieve or sifter for the flour and for dusting powdered sugar
7. Baking sheet or foil to tent the cake if almonds brown too fast
8. Cooling rack to cool the cake completely before dusting and serving

FAQ

Q: Can I use frozen red currants instead of fresh? A: Yes, you can. Keep them frozen and toss with the 2 tbsp sugar while still frozen to help them hold shape and release less juice. Do not thaw fully or theyll bleed into the batter and make it soggy.

Q: What can I substitute for amaretto if I dont have any? A: Use 1/4 cup milk plus 1/2 tsp almond extract, or 2 tbsp brandy and 1/4 tsp almond extract. You lose a little of that toasted almond booze note, but the cake will still taste great.

Q: How do I stop the currants from sinking to the bottom? A: Pat them dry, toss with a tablespoon of flour before folding into the batter, and fold very gently at the end. A slightly thicker batter helps too. Dont overmix, or youll deflate the cake.

Q: Can I make this in a loaf pan instead of a round cake pan? A: Absolutely. Use a 9×5 inch loaf pan, reduce oven time by 10 to 20 minutes and check with a toothpick. If top browns too fast, tent with foil for the last 10 minutes.

Q: Will the cake be dry if I use milk instead of buttermilk? A: Not if you follow the recipe. Milk plus sour cream or Greek yogurt keeps it moist. If you only have milk, add 1 tbsp lemon juice or vinegar to 1/2 cup milk and let sit 5 minutes to sour it a bit.

Q: How should I store leftovers and how long will they last? A: Store wrapped or in an airtight container at room temp for 2 days, or in the fridge for up to 5 days. Warm briefly before serving. The almonds on top can soften in the fridge, but they still taste fine.

Amaretto & Red Currant Cake Recipe Substitutions and Variations

All purpose flour: swap with cake flour for a lighter crumb (use slightly more, about 1 2/3 cups), or use a 1-to-1 gluten free baking blend if you need GF. Both work pretty well, just don’t overmix.
Unsalted butter: replace with melted coconut oil or a neutral oil (vegetable, canola) in a 1-to-1 measure by weight. If using oil the cake will be a touch more tender and keep longer.
Amaretto liqueur: use 1/4 cup brandy or rum for similar boozy depth, or for a nonalcoholic option stir 1/4 cup water or milk with 1/2 teaspoon almond extract (almond extract is strong so go light).
Red currants: fresh or frozen raspberries or halved red grapes are the easiest swaps. They give similar bright tartness and bake well, though raspberries are softer so handle gently.

Pro Tips

1. Chill the currants briefly after tossing with sugar, like 10 minutes in the fridge. It helps them firm up and stop bleeding too much juice into the batter so your cake wont turn soggy in the middle. Don’t overdo it though or they’ll clump.

2. Bring everything to room temp. Eggs, milk and sour cream should be warmish so the butter and eggs mix smooth. If your butter is still cold you’ll get lumps and overmixing, and that makes the cake tough. If you forgot, pop the eggs in warm water for 5 minutes, not hot.

3. Fold the berries in gently but quickly, and coat them in a little flour first if they’re very juicy. Flouring keeps them from sinking to the bottom. Use a spatula and short strokes, stop once they’re distributed, you want a tender crumb not rubbery cake.

4. Watch the almonds near the end of baking, they burn fast. If they brown too early cover loosely with foil or place a sheet of parchment over the top. Also let the cake cool in the pan for 10 to 15 minutes before turning out, it holds together better while still warm.