Easy Red Currant Cake: The Perfect Summer Bake

Let me introduce you to your new summer obsession: this Easy Red Currant Cake. It’s the kind of cake that’s so simple, you’ll wonder why you don’t make it every weekend. We’re talking about a sweet, buttery batter that’s perfectly balanced by the tartness of fresh red currants. It’s the kind of dessert that disappears before you know it, and for good reason.

I love this cake for its simplicity. No need for fancy techniques or complicated ingredients—just basic pantry staples and some fresh berries. It’s the perfect thing to whip up when you’ve got a lazy afternoon and a craving for something sweet that’s not too sweet, if you know what I mean.

Ingredients (8 servings):

•10.5 tablespoons (150g) butter
•3 eggs
•3/4 cup + 2 tablespoons (180g) granulated sugar
•1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)
1/4 teaspoon salt
• 2/3 cup (150g) low-fat sour cream (10%)
• 2/3 cup (150g) natural yogurt (2%)
• 2 2/3 cups (320g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 14 ounces (400g) red currants
• Breadcrumbs, for dusting the pan

Step-by-Step Guide to This Easy Summer Bake

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.

This cake is as easy as it gets, but it’s also an absolute showstopper. The sweet and tart contrast of the red currants against the rich, buttery cake is just perfect. Enjoy it with a cup of coffee or tea, and maybe even a scoop of ice cream if you’re feeling fancy.

Why This Easy Summer Bake Should Be Your Go-To

This Easy Red Currant Cake perfectly captures the essence of summer bakes—simple, delicious, and made with fresh, seasonal ingredients. Whether you’re an experienced baker or just getting started, this cake is a must-try for your next baking session.