Red Currant Olive Oil Cake

Layers of vanilla sponge with red currants baked in, filled with a sour cream whipped cream and more fresh currants, this red currant olive oil cake is simple but so yummy.

What makes an olive oil cake different?

Replacing the butter in a cake with oil tends to make the cake more moist and a bit softer. I love using olive oil for this cake because I think the subtle flavor really adds to the cake but if you prefer, you can use avocado oil for a more neutral flavor.

Can you whip sour cream into whipped cream?

Sour cream doesn’t really whip up the same way that heavy cream or cream cheese do. That being said you can whip sour cream into whipped cream once it is already mostly whipped and it adds a delicious tang.

What can you use instead of sour cream?

If you’re like my best friend and sour cream isn’t really your thing, you can always make the mascarpone whipped cream from my vanilla layer cake. Or you can add cream cheese instead but I would also add it int at the beginning the way that the mascarpone whipped cream is made. If you need a more stable whipped cream, cream cheese is definitely the best option.

Tips for making a Red Currant Olive Oil Cake

• If you want to make a full 9″ cake, multiply all the cake ingredients by 1.5 aka instead of 2 eggs, use 3. This cake can be easily scaled so you could also double it and make two thinner 9″ cakes.
• Triple check that your pan is the correct size and that your baking soda and baking powder haven’t expired!
• If you can’t get red currants, you can also make this with raspberries or even blueberries!
• Use a baking spray with flour in it to spray the bottom of your cake pan, try not to spray the sides as it can make the cake rise oddly. Alternatively, grease the pan with soft butter and line the bottom with a round sheet of parchment paper.
• Make sure all the ingredients for the whipped cream are cold otherwise it won’t stiffen up. Additionally if the whipped cream doesn’t seem stiff enough once whipped, put the bowl in the fridge for 30 minutes and it will firm up.
• Be careful not to over whip the cream, it’s better to stop when it is still soft and if needed, whip a little more by hand just before assembling. If you do happen to over whip it, pour a little extra heavy cream in the bowl and use a spatula or spoon to stir it together.
• I prefer to soak and assemble the cake on the day it is baked, so that some of the moisture from the cream soaks into the cake. This also helps the cake layers stick together a bit better. Ideally bake and assemble on day 1, serve on day 2.

Additional Cake Recipes to try!

• Lemon Blackberry Cake
• Red Currant Coffee Cake
• Chocolate Layer Cake

Olive Oil Cake Ingredients

• All Purpose Flour: Any all purpose flour will work for this cake! I have not yet tried any other flours with this recipe.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Salt: A little bit of fine sea salt enhances the flavors and balances out the sweetness.
• Vanilla Extract: Vanilla adds flavor to the cake and the whipped cream.
• Eggs: I use standard large eggs from the store.
• Sugar: This cake uses granulated sugar in the cake batter and powdered sugar in the whipped cream and optionally for a dusting
• 5% Fat Greek Yogurt: Full fat greek yogurt adds richness and moisture to the cake. You can also use Sour cream.
• Olive Oil: Oil adds moisture to this cake and keeps it from drying out. I like to use a strong olive oil in this cake but you can also use a neutral oil such as avocado oil or algae oil.
• Sour Cream: Sour Cream is used in the whipped cream for a little tang to balance out the rich cream and olive oil but you could also use mascarpone, cream cheese or créme fraîche.
• Heavy Cream: Heavy cream or heavy whipping cream will work, just make sure it’s cold.
• Red Currants: Red Currants are folded into the cake batter as well as sprinkled over the filling in the middle but raspberries would make the perfect alternative.

How to make a Red Currant Olive Oil Cake?

• Preheat the oven to 350 F and place a rack in the middle of the oven.

Vanilla cake batter

• In the bowl of a mixer, whisk together the flour, sugar, salt, baking soda, and baking powder.
• Add in the eggs, yogurt, oil, vanilla, and lemon. Use the paddle attachment to mix briefly until almost combined.
• Use a rubber spatula to scrape the sides and bottom of the bowl and finish any mixing in a folding motion.
• Toss the red currants with the extra 20 grams of flour and then pour them into the cake batter. Use the rubber spatula to fold them in.
• Line the springform pan with parchment paper or a baking spray that includes flour. I made this in a 7″ springform pan. You could also use a 9″ for a shorter but wider cake, simply start checking the cake after 30 minutes as it will bake faster.

Bake

• Bake the cake in the preheated oven for 25 minutes. After 25 minutes, rotate the cake 180 degrees and bake for another 10-15 minutes.
• When the cake is finished baking, check it by sticking a toothpick into the center of the cake. If the toothpick comes out clean, the cake is fully baked.
• Remove the cake from the oven and leave it to cool for 10 minutes before removing the spring form.
• After 10 minutes, remove the springform.
• Allow the cake to cool completely before assembling.

Vanilla Sour Cream Whipped Cream

• In the bowl of a stand mixer or one you can use an electric mixer with, add in the heavy cream, powdered sugar, vanilla, and salt. Whip on medium high speed with the whisk attachment until lines begin to appear.
• Turn the mixer down to medium and add in the sour cream one spoonful at a time until you like the taste! If you aren’t sure, start tasting after 150 grams.
• Place in the fridge until ready to assemble.

Assemble

• Slice the cake into 2 or 3 layers with a serrated knife. The instructions below are for two layers but simply put the cream from the top in between the top two layers if you decide to slice the cake into 3 layers.
• Place the bottom layer of the cake onto a dish or cake stand, ideally lined with parchment for easy transportation.
• Scoop one half of the sour cream whipped cream onto the bottom layer of cake and use the back of a spoon or rubber spatula to spread it out. Stop about 1/4″ from the edge of the cake.
• Sprinkle with a few fresh currants or add in a bit of currant jam like this one from my currant puff pastry cake.
• Place the top layer of cake over the filling and dollop the second half of the cream on top.
• To decorate, lay a couple stems of currants on top and dust with powdered sugar.
• If time, leave the cake to firm up slightly for an hour in the fridge before slicing but it can be sliced and served immediately.

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