Viennese Cherry Cake
Fluffy, fragrant, and made from everyday ingredients - truly delicious! Viennese Cherry Cake is very easy to prepare, with ingredients you can find in any kitchen. The cake turns out with a delicate buttery aroma, a moist crumb, and a golden crust on top. Even beginners can handle it.
Updated : 29 August, 2025
Easy
About 30 min.
Ingredients
110 grams
Wheat flour
2
Chicken eggs
80 grams
Sugar
90 grams
Butter
0.5 teaspoon
Baking powder
150 grams
Sour Cherry
1 tablespoon
Almond flakes
1 teaspoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose natural, high-quality butter without vegetable fats. Take it out of the fridge in advance so it softens before cooking. Eggs should also be at room temperature - this makes the batter fluffier. You can use either fresh or frozen cherries. No need to thaw frozen ones in advance.
Step 2
Place the softened butter in a bowl and start beating with a mixer at low speed. Gradually add sugar in portions, beating well after each addition. You should get a fluffy, pale mixture.
Step 3
Without stopping the mixer, add eggs one at a time into the butter mixture. It’s easier if you first crack them into a small bowl. After each egg, beat well until fully incorporated. Always wash eggs before use, as even clean-looking shells may carry bacteria. It’s best to use food-safe detergents and a brush.
Step 4
Sift flour and baking powder into the mixture. Sifting is important to enrich the flour with oxygen - this makes the cake airy and helps it rise during baking.
Step 5
Gently fold the batter with a spatula until smooth.
Step 6
Take a suitable baking dish. This cake is small; I used a pan about 8 x 4.5 inches (20 x 11 cm). Grease the pan with a drop of vegetable oil. Pour in the batter and smooth the surface.
Step 7
Place cherries on top, gently pressing them into the batter. The more berries you add, the juicier the cake will be.
Step 8
Put the pan in a preheated oven at 350°F (180°C). Bake until lightly golden on top, about 30 minutes. Then remove the cake from the oven without turning it off. Sprinkle the top with almond flakes.
Step 9
Return the cake to the oven and bake until done, another 10-15 minutes. Check doneness with a wooden skewer - it should come out dry from the center. Let the cake cool completely before removing from the pan.
Step 10
Serve sprinkled with powdered sugar. Enjoy!