Apricot Cake
Simple, accessible, with two flavors, for family tea time! Apricot cake is straightforward, easy to make, and light. The fruity taste perfectly harmonizes with chocolate notes, creating a very aromatic and delicious combination. This treat will brighten any family gathering or friendly get-together.
Updated : 11 August, 2025
Easy
About 30 min.
Ingredients
3
Eggs
100 grams
Sugar
1 tablespoon
Vanilla sugar
150 grams
Butter
10 grams
Cocoa
1.5 teaspoon
Baking powder
225 grams
Wheat flour
180 grams
Apricot
45 grams
Dark chocolate
Decorating
35 grams
White chocolate
35 grams
Dark chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Take the butter out of the fridge in advance so it softens. Vanilla sugar can be replaced with vanilla extract.
Step 2
Mix flour with baking powder and sift to aerate. This helps the cake become fluffy and rise well during baking. Set aside 10 grams of flour for step 11.
Step 3
Wash and dry apricots. Separate the flesh from the pits and cut into small pieces.
Step 4
Break dark chocolate into pieces.
Step 5
Combine softened butter with sugar and vanilla sugar. Beat with a mixer until light and fluffy.
Step 6
Add eggs one by one, beating well after each. Add the next egg only after the previous is fully incorporated.
Step 7
You should get a smooth, somewhat runny batter.
Step 8
Add the sifted flour with baking powder.
Step 9
Mix until no lumps remain. The batter will be fairly thick. Note that the amount of flour may vary slightly depending on consistency.
Step 10
Divide the batter into two equal parts. Sift cocoa powder into one part and mix well.
Step 11
Add the reserved 10 grams of flour to the other part to equalize the consistency of light and dark batter.
Step 12
Add broken chocolate pieces to the cocoa batter and mix. Add apricot pieces to the light batter and mix gently to avoid crushing the fruit.
Step 13
Line the bottom of a baking pan (mine is 18 cm diameter) with parchment paper, grease the sides with a little vegetable oil. Pour in the chocolate batter and smooth it out. Any oven-safe pan works. For silicone molds, no greasing needed; for metal, ceramic, or glass, grease lightly to prevent sticking.
Step 14
Pour the light apricot batter on top and smooth it out.
Step 15
Bake the cake in a preheated oven at 180°C (356°F) for 30-35 minutes until golden on top. Test doneness by inserting a wooden skewer into the center - if it comes out dry, the cake is ready. Baking times may vary, so consider your oven’s characteristics.
Step 16
Let the cake cool slightly, then remove from the pan. Before serving, optionally decorate the top. I used melted dark and white chocolate. Cut into slices and serve. Enjoy!