Quick & Sweet: Authentic German Cherry Cake Recipe

Sweet German cherry cake transports taste buds to a world of nostalgic comfort and delightful indulgence.

Generations of bakers have perfected this classic dessert, blending traditional techniques with heartwarming flavors.

Soft, moist layers adorned with vibrant fruit create a magical culinary experience that speaks to cultural heritage.

Each slice promises a harmonious balance between tender crumb and juicy cherries bursting with natural sweetness.

Sophisticated yet accessible, this cake represents more than just a dessert—it’s a celebration of family recipes passed through generations.

Baking enthusiasts and home cooks alike will find joy in crafting this elegant treat that connects tradition with modern palates.

Prepare to craft your kitchen into a delectable bakery with this irresistible German cherry cake sensation.

Why You’ll Love German Cherry Cake

• Create Creamy Comfort: This German cherry cake offers a luxurious, silky-smooth filling that combines quark and egg whites, creating a cloud-like texture that melts in your mouth with each delightful bite.
• Simplify Baking Magic: Press-in shortcrust pastry eliminates complicated rolling techniques, making this recipe perfect for bakers of all skill levels who want a delicious dessert without complex preparation steps.
• Burst of Fruity Freshness: Juicy cherries scattered across the creamy custard base provide a tangy contrast to the sweet cake, delivering a perfect balance of flavors that celebrates traditional German baking techniques.
• No-Fuss Weekend Treat: With just over an hour of baking time and straightforward ingredients, this cake becomes an effortless weekend dessert that impresses family and friends without demanding extensive culinary skills.

Ingredients for Cherry Cake

• Flour: The foundation for the shortcrust pastry, providing structure and texture to the cake base.
• Butter: Adds richness and helps create a tender, flaky pastry crust.
• Sugar: Provides sweetness and helps with caramelization and texture in both pastry and filling.

• Quark, Greek Yogurt: Creamy dairy base for the cake filling, offering a smooth and tangy character.
• Milk: Helps to create a smooth, creamy consistency in the filling.
• Egg Yolks: Adds richness and helps to bind the filling.
• Egg Whites: Creates lightness and volume when whipped with sugar.
• Vanilla Sugar: Enhances the overall flavor with a sweet, aromatic touch.

• Cherries: Fresh or canned fruit that adds a burst of sweet-tart flavor and moisture to the cake.
• Vanilla Pudding Powder: Helps to thicken and stabilize the filling while adding vanilla flavor.
• Melted Butter: Adds moisture and richness to the filling.

How to Bake German Cherry Cake

Step 1: Prepare Cherries

Drain canned cherries thoroughly. If using fresh cherries, wash and remove stems.

Step 2: Create Quark Base

• Use quark or Greek yogurt
• Drain quark in colander for 10 minutes
• For Greek yogurt, drain overnight in paper towel-lined sieve

Step 3: Craft Tender Shortcrust Pastry

• Flour
• Butter
• Sugar
• 1 packet vanilla sugar
• 1 egg

Combine ingredients in stand mixer using paddle attachment. Form into smooth ball and refrigerate for 30 minutes.

Step 4: Mix Creamy Filling

• Quark
• Milk
• 2 egg yolks
• Melted butter (cooled)
• 2 packets vanilla pudding powder
• Sugar

Blend ingredients until smooth and creamy.

Step 5: Whip Egg White Topping

Whisk egg whites with sugar until stiff peaks form. Gently fold into quark mixture.

Step 6: Assemble Cake

Press 2/3 of chilled pastry into 9-inch springform pan. Create raised edge with remaining dough.

Step 7: Add Filling and Cherries

Pour quark mixture into pastry. Sprinkle drained cherries on top.

Step 8: Bake to Perfection

Bake at 170-180°C (350°F) for 60-70 minutes until golden and set.

Tips for a Moist Cherry Cake

• Drain Cherries Carefully: Remove excess liquid from canned cherries to prevent a soggy cake bottom and ensure a perfect texture.
• Prep Quark Like a Pro: Drain quark thoroughly in a colander to remove excess moisture, guaranteeing a smooth and creamy cake filling.
• Chill Dough Strategically: Refrigerate shortcrust pastry for exactly 30 minutes to develop optimal flavor and make it easier to handle.
• Whip Egg Whites Perfectly: Use a clean, dry bowl when beating egg whites to achieve maximum volume and stability for a light, airy filling.
• Bake with Precision: Check the cake at 60 minutes and use a toothpick to test doneness, ensuring a golden crust and fully cooked center.

Keeping Cherry Cake Fresh

• Refrigeration: Store leftover German Cherry Cake in an airtight container for up to 3-4 days. Cover tightly with plastic wrap or transfer to a sealed container to prevent drying out.
• Room Temperature: Keep cake at cool room temperature for no more than 2 hours to maintain freshness and prevent bacterial growth.
• Reheating: Warm individual slices in the microwave for 15-20 seconds on low power. Alternatively, place slices in a preheated oven at 150°C (300°F) for 5-7 minutes to restore the cake's soft texture and enhance the flavor. Avoid overheating to prevent the cake from becoming dry or tough.

What to Pair with Cherry Cake

• Explore Wine Wonderland: Pair this German cherry cake with a crisp, semi-sweet Riesling from the Mosel region. Its light acidity and fruity notes will beautifully complement the cake's rich, creamy texture and sweet cherry undertones.
• Brew Perfect Companionship: Choose a smooth, medium-roast German coffee like Jacobs or Tchibo. The coffee's warm, nutty flavors will enhance the cake's vanilla and buttery shortcrust, creating a delightful afternoon treat.
• Creamy Dairy Delight: Serve with a cold glass of fresh whole milk or a dollop of lightly whipped cream. The cool, pure dairy will balance the cake's sweetness and provide a refreshing contrast to the baked cherries and custard-like filling.
• Herbal Tea Harmony: Select a chamomile or mild herbal tea to cleanse the palate. Its subtle, soothing characteristics will harmonize with the cake's rich ingredients and provide a gentle, comforting finish to each bite.

Different Takes on Cherry Cake

• Zesty Lemon Cherry Cake: Add lemon zest to the shortcrust pastry and quark filling for a bright, citrusy flavor. Reduce sugar slightly to balance the lemon's tanginess.
• Chocolate Cherry Delight: Mix cocoa powder into the shortcrust pastry dough and sprinkle dark chocolate chips over the cherries before baking. Creates a rich, decadent version of the classic cake.
• Almond Cherry Classic: Incorporate ground almonds into the crust and sprinkle sliced almonds on top of the cherries. Adds a nutty crunch and depth of flavor to the traditional German cherry cake.
• Spiced Seasonal Cake: Blend cinnamon and nutmeg into the quark filling and crust. Gives the cake a warm, cozy feel perfect for autumn and winter gatherings.

German Cherry Cake Recipe

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4.8 from 40 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Schwarzwälder Kirschtorte brings Black Forest magic straight from Germany’s culinary heart. Rich chocolate layers nestled with luscious cherries and whipped cream create a dessert that promises sweet indulgence in each heavenly slice you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups cherries (sour cherries, Rainier, etc.)
• 750 grams (26.5 ounces) quark or drained Greek yogurt
• 2 egg whites
• 1 egg

Cake Base Ingredients:

• 50 grams (1.8 ounces) flour
• 125 grams (4.4 ounces) butter
• 150 grams (5.3 ounces) sugar
• 1 packet vanilla sugar

Filling Ingredients:

• 100 milliliters (3.4 fluid ounces) milk
• 2 egg yolks
• 25 grams (0.9 ounces) butter, melted
• 2 sachets vanilla pudding custard powder (Dr. Oetker) or 80 grams (2.8 ounces) cornstarch
• 1 ½ vanilla bean pods, scraped out
• 130 grams (4.6 ounces) sugar
• 60 grams (2.1 ounces) sugar

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Instructions

1. Prepare the cherries by thoroughly draining if using canned variety, ensuring no excess liquid remains.
2. Strain the quark in a colander for 10 minutes. For Greek yogurt, start with and drain overnight in a paper towel-lined sieve, then measure out 750 grams.
3. Create the shortcrust pastry by combining flour, butter, sugar, vanilla sugar, and egg in a stand mixer with paddle attachment. Mix until ingredients form a cohesive dough.
4. Shape the pastry into a smooth ball or disk, then refrigerate for 30 minutes to firm up and enhance texture.
5. Prepare the filling by whisking together quark, milk, egg yolks, melted butter (cooled to room temperature), vanilla pudding powder, and sugar until achieving a smooth, creamy consistency.
6. In a separate clean bowl, whip egg whites with sugar until forming stiff, glossy peaks.
7. Gently fold the whipped egg whites into the quark custard, maintaining the mixture’s light and airy texture.
8. Retrieve the chilled dough and press two-thirds evenly across the bottom of a 9-inch (23-centimeter) springform pan, creating a uniform base without rolling.
9. Use the remaining dough to build a raised rim around the pan’s edges.
10. Carefully pour the quark mixture into the prepared crust.
11. Distribute the drained cherries evenly across the surface of the filling.
12. Bake in a preheated oven at 170-180 degrees Celsius (350-355 degrees Fahrenheit) for 60-70 minutes, or until the cake is golden and set.

Notes

• Drain canned cherries thoroughly to prevent excess moisture from making the cake soggy.
• Properly drain quark or Greek yogurt to achieve the right consistency for the creamy filling.
• Chill shortcrust pastry dough for 30 minutes to develop better texture and make it easier to handle.
• Use a stand mixer with a paddle attachment for quick and even mixing of the pastry ingredients.
• Whip egg whites separately and fold gently into the quark custard to create a light, airy texture.
• Bake the cake at a moderate temperature for 60-70 minutes to ensure even cooking and a golden finish.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 8
• Calories: 380 kcal
• Sugar: 35 g
• Sodium: 180 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 95 mg