Make a soft German cherry cake this season. It's fluffy, tender, sweet, and incredibly easy to make. If you're looking for an easy German cherry cake recipe with fresh cherries, this traditional cake is hard to beat.
There are two classic German cherry cakes. Of course, Germans bake dozens of different cherry cakes, but these are probably the two most common and the ones most people associate with a traditional German cherry cake.
Today's fluffy cake is made with a simple Rührteig (German-style stirred cake batter) topped with fresh cherries. The other version is Kirschstreuselkuchen, which is basically this Cherry Crumble Pie - just double the recipe and bake it on a baking sheet.
Both versions are utterly delicious. They are completely different but equally good, so give both a try and tell me which one you like best.
For more German cherry cakes, check out the Fresh Cherry Loaf Cake or the Cherry Bundt Cake.
Ingredients: 11 + salt | Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 24 pieces | Difficulty: Easy
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Recipe ingredients
Cherries: I use fresh cherries from our huge tree. It's loaded again this year, so I have only a week or two to make the most of the season.
- I've already made Cherry Butter, a double batch of Candied Cherries, and Cherry Meatballs, and there are more Cherry Recipes that I will make soon.
- I honestly don't know what I would do without my cherry pitter.
Other ingredients: All-purpose flour, granulated sugar, eggs, neutral-tasting oil, heavy cream, lemon zest and juice, baking powder, vanilla extract, and salt.
See the recipe card for full information on ingredients and quantities.
How to make German cherry cake?
Pit the cherries and place them in a large bowl. Set them aside.
Step #1: Separate the eggs. Beat the egg whites with the salt until stiff peaks form.
Step #2: In another bowl, beat the egg yolks and sugar until light and fluffy. Add the vanilla, lemon zest, and lemon juice, and mix again.
Step #3: Add the oil, half-and-half, and the flour mixed with the baking powder, alternating between the wet and dry ingredients. Beat on low speed until just combined.
Step #4: Gently fold in the beaten egg whites.
Step #5: Spread the batter evenly on the prepared baking sheet.
Step #6: Sprinkle the cherries with 1 tablespoon of flour and toss to coat.
Step #7: Scatter the cherries evenly over the batter.
Step #8: Bake for about 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Tips
Measurements: I always recommend using a digital kitchen scale when baking; it guarantees the most accurate results.
Tossing the cherries with a little flour helps prevent them from sinking completely into the batter.
You can also use frozen cherries (no need to thaw them) or cherries preserved in light syrup. Sour cherries work just as well, and you can easily replace the cherries with almost any summer fruit or berries.
Storage
Keep the German cherry cake covered at room temperature for 1-2 days.
For longer storage, refrigerate it in an airtight container for up to 5 days. The cake will become a little firmer but will still taste delicious.
Freeze the leftover slices for up to 3 months. I like to freeze them first on a baking sheet, then transfer them to freezer bags or containers once solid so they don't stick together.
Fluffy German Cherry Cake
Equipment
- Baking sheet about 12 x 16 inches/ 30 x 40 cm
- Stand mixer or electric mixer
Ingredients
- 12 oz cherries Note 1
- 4 large eggs
- 1 pinch of salt
- 1 cup granulated sugar Note 2
- 1 teaspoon vanilla extract
- 1 small lemon zest, about 2 teaspoons
- 2 tablespoons lemon juice freshly squeezed
- 2¼ cups all-purpose flour + 1 tablespoon for tossing the cherries
- 1¼ teaspoon baking powder
- â…“ cup neutral-tasting oil such as canola oil
- â…“ cup half-and-half or German Kondensmilch/Kaffeesahne, 7.5% fat, Note 3
- 1 teaspoon confectioner's sugar
Instructions
- Preheat the oven to 350°F (175°C) and line the baking sheet with parchment paper.
- Pit the cherries, place them in a large bowl, and set them aside.12 oz cherries
- Separate the eggs.4 large eggs
- Beat the egg whites with 1 pinch of salt until stiff. Set them aside.
- Beat the yolks: Beat the egg yolks and sugar until light and fluffy, about 3 to 4 minutes. Add the vanilla extract, lemon zest, and lemon juice, and mix again.1 cup granulated sugar + 1 teaspoon vanilla extract + zest of 1 small lemon + 2 tablespoons lemon juice
- Mix the flour and baking powder in a medium bowl. 2¼ cups all-purpose flour + 1¼ teaspoon baking powder
- Batter: Add the oil, half-and-half, and flour mixture alternately, beating on low speed until everything is incorporated. Carefully fold in the egg whites.â…“ cup neutral-tasting oil + â…“ cup half-and-half + flour mix + egg whites
- Spread the batter evenly on the prepared baking sheet.
- Add cherries: Sprinkle the cherries with 1 extra tablespoon of flour and toss to coat. Spread the cherries evenly over the batter.
- Bake the cherry cake for about 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool completely on the baking sheet. Cut it into pieces and dust with a little confectioners' sugar before serving.1 teaspoon confectioner's sugar
Notes
- Measurements: Use a digital kitchen scale when baking; it guarantees the best results.
- Cherries: The indicated amount is for unpitted cherries; after pitting, you will have about 10½ oz (300 g). You can also use sour cherries, frozen cherries (without thawing), cherries preserved in light syrup, or other chopped summer fruit or berries.
- Dairy: I use German Kondensmilch (Kaffeesahne, 7.5% fat). If you don't have it, use half-and-half. Alternatively, mix equal amounts of whole milk and heavy cream. Whole milk alone also works, although the cake will be slightly less rich.
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