This delicious German sour cherry cake is made with canned cherries, so you can enjoy it year-round. I've also included tips for using fresh cherries.
We used to get fresh cherries every week during the summer when we lived in Germany, and this cake is the perfect way to celebrate this flavorful fruit!
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Kirschkuchen translates from German as “cherry cake”. Traditionally German cherry cake is made with fresh or jarred sour cherries, so it’s also known as Sauerkirschkuchen.
The juicy flavor of cherries is captured in this easy German sour cherry cake. And since canned cherries can be used, you can easily enjoy this cake year-round.
After baking a traditional Black Forest cake with homemade cherry sauce, I couldn't wait to bake more cherry cakes! If you also want more cakes featuring cherries, try Black Forest Bundt cake, easy Black Forest sheet cake, cute Black Forest cupcakes, cream cheese cherry torte, and almond cherry coffee cake.
Growing up in Germany, we often purchased fresh cherries from a local fruit stand. In the summer, my mom, my sister, and I would walk a few blocks up from our home to get a bunch of fresh cherries in a brown paper cone. Note that you can easily bake this cake with fresh cherries!
This simple cake is great for Kaffee und Kuchen or an afternoon coffee and cake break. Or serve it for dessert in the evening with a dollop of whipped cream or scoop of vanilla ice cream. Yummm!
Ingredients
- All purpose flour - Provides the base structure for this light and tender cake.
- Baking powder - Leavens the cake so it rises as it bakes.
- Ground cinnamon - Adds a warm spiced flavor that compliments the cherries.
- Salt - I recommend using non-iodized table salt or fine sea salt, not kosher salt, for the best results.
- Unsalted butter - Allow your stick of butter to soften to room temperature. Then use any leftover butter on the wrapper to grease your cake pan!
- Granulated sugar - Sweetens the cake and helps whip air into the butter, creating a super soft, moist cake.
- Egg - Adds a rich flavor and helps bind the batter ingredients together.
- Almond extract - Adds a nutty flavor that goes great with cherries. You can substitute vanilla extract.
- Milk - both dairy and non-dairy milk work in this recipe. I usually use almond milk or oat milk.
- Sour cherries - You can find canned sour cherries or tart cherries in most grocery stores, and they usually come in water or cherry juice. Or substitute fresh, pitted cherries.
- Powdered sugar - Dusted on top of the baked cake for a beautiful, festive look and added sweetness.
How to Make this Recipe
Below is the process to make this German sour cherry cake. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
2. Beat the softened butter and sugar until it is fluffy.
3. Add the egg and vanilla and mix on medium speed for 1 minute.
5. Add the flour mixture to the butter mixture and stir to combine.
7. Spread the cake batter into the greased cake pan.
4. Add the milk and mix on low speed for 1 minute until it’s creamy.
6. Fold in the drained sour cherries or fresh pitted cherries.
8. Bake at 350°F for 40 to 50 minutes. Cool and dust with powdered sugar.
Pro Tip: Allow the cake to cool completely before dusting powdered sugar on top. If you dust the powdered sugar while the cake is still hot, the sugar could dissolve and you'll need to add more.
Recipe Tips
- Springform Pan: I recommend baking your cake in a springform pan or a cake pan with a removable bottom. This makes it much easier to remove the cake from the pan for a beautiful presentation and faster slicing.
- Wet Mixture: The wet ingredients may look a little lumpy when you add the milk. That’s okay, it’ll all come together once the dry ingredients are added.
- Cherries on Top: Save about a dozen cherries and place them on top of the cake batter in the pan. This will ensure you have pops of red color on the top of your cake.
- Cherry Pieces: By folding in the cherries, they get broken up into smaller pieces so each bite of cake is ensured to have some fruity flavor.
- Whole Cherries: If you prefer to have whole cherries throughout your cake, then don’t fold them in. Instead, spread the batter into the pan, then spread the cherries on top. Gently press them into the batter with your finger, then bake.
Variations
- Crunchy Topping: Top with streusel.
- Fresh Cherries: Substitute canned cherries for fresh sweet cherries. Remove the pits with a cherry pitter, or slice the cherries in half to remove the pits.
- Lemon: Add fresh lemon zest to the cake batter for a bright citrus flavor. Lemon goes great with cherries and other berries, like in my Lemon Blueberry Torte.
- Square Cake: You can also bake this cake in a 9-inch by 9-inch square baking pan.
Storage
- Room Temperature: Wrap the cake in plastic wrap or store under a cake dome at room temperature for up to 2 days.
- Fridge: Store in the fridge wrapped in plastic wrap for up to 4 days. You can also store individual slices in airtight containers.
- Freezer: Wrap the cake tightly in plastic wrap then in aluminum foil. Freeze for up to 3 months, then thaw in the fridge overnight.
Frequently Asked Questions
What's the difference between sweet and sour cherries?
There are many varieties of cherries, with different colors, flavors, and textures. Sweet cherries are sweet, firm, and usually eaten fresh. Sour cherries are tart, juicier, and usually found in jars or cans for baking.
Can I use Maraschino cherries?
No, I don’t recommend using Maraschino cherries. They are way too sweet for this German sour cherry cake.
Can I freeze Germany cherry cake?
Yes, allow the cake to cool completely then wrap it tightly in plastic cling wrap then in aluminum foil. Store in the freezer for up to 3 months. Allow it to thaw in the fridge overnight.
Related Recipes
Looking for more delicious German cake recipes like this? Try these:
German Sour Cherry Cake (Kirschkuchen)
Equipment
- mixing bowls
- measuring cups and spoons
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt (use table salt or fine sea salt)
- ½ cup unsalted butter, softened to room temperature (8 tablespoons or 1 stick)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract (or vanilla extract)
- ½ cup milk (either dairy or nondairy milk)
- 1 can tart or sour cherries, drained (14.5 ounces) (or 1½ cups fresh, pitted cherries)
- ½ cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch or 10-inch round cake pan.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand whisk, beat the softened butter and sugar until it is pale and fluffy, after a few minutes.
- Add the egg and vanilla and mix on medium speed for 1 minute until it's incorporated.Add the milk and mix on low speed for 1 minute until it’s creamy.
- Add the flour mixture to the butter mixture. Mix with a large spoon or spatula until you no longer see dry pockets of flour.Scrape the sides and bottom of the bowl with a rubber spatula or spoon to ensure everything is well mixed.
- Fold in the drained sour cherries or fresh pitted cherries.
- Spread the cake batter into the greased cake pan.
- Bake for about 40 to 50 minutes, until a toothpick or knife inserted into the center of the cake comes out clean.
- Allow the cake to cool for at least 20 minutes. Then dust with powdered sugar, and enjoy!!
Notes
- Springform Pan: I recommend baking your cake in a springform pan or a cake pan with a removable bottom. This makes it much easier to remove the cake from the pan for a beautiful presentation and faster slicing.
- Cherries on Top: Save about a dozen cherries and place them on top of the cake batter in the pan. This will ensure you have beautiful red pops of color on the top of your cake after it bakes.
- Cherry Pieces: By folding in the cherries, they get broken up into smaller pieces so each bite of cake is ensured to have some fruity flavor.
- Whole Cherries: If you prefer to have whole cherries throughout your cake, then don’t fold them in. Instead, spread the batter into the pan, then pour the cherries on top. Gently press them into the batter with your finger, then bake.
- Storing: Store at room temperature wrapped in plastic wrap or under a cake dome for 1 to 2 days, or in the fridge for up to 4 days.
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