This German Cherry Cake, also known as Cherry Custard Pie, is a delightful dessert that combines a buttery, no-roll shortcrust pastry, a creamy vanilla custard filling, and tangy sour cherries. This traditional German recipe is perfect for breakfast, dessert, or an afternoon coffee treat. Its rich, creamy quark (or Greek yogurt) filling paired with the tart cherries creates a unique and irresistible flavor.
Whether you’re an experienced baker or a beginner, this recipe is easy to follow and results in a beautiful cake that’s sure to impress!
Easy German Cherry Cake Recipe
This cake is a celebration of flavor and texture. The shortcrust pastry forms a buttery base that holds a creamy, lightly sweet vanilla custard filling. The tartness of sour cherries perfectly balances the sweetness, making each bite a delight. The no-roll pastry makes it beginner-friendly while maintaining the authentic German flavors.
Serve this Cherry Custard Pie as a breakfast cake, a dessert, or even as a snack alongside a cup of tea or coffee.
Why Our German Cherry Cake Is the Best
Our German Cherry Cake is not just a dessert—it’s an authentic slice of German tradition. With its creamy custard, tangy cherries, and buttery crust, it’s a unique and irresistible treat. Plus, this recipe is easy to customize with pantry staples, making it accessible for home bakers everywhere.
Ingredients Notes for German Cherry Cake
Each ingredient in this Cherry Custard Pie Recipe plays an essential role in creating its delicious flavor and texture:
For the Shortcrust Pastry:
- 250 g (2 cups) all-purpose flour – Forms the structure of the pastry.
- 125 g (1/2 cup) butter – Adds richness and flakiness to the crust.
- 150 g (3/4 cup) sugar – Sweetens the crust perfectly.
- 1 packet vanilla sugar (or 1 tsp vanilla extract) – Enhances the flavor with a hint of vanilla.
- 1 egg – Binds the dough together.
For the Filling:
- 750 g (3 cups) quark or drained Greek yogurt – Creates the creamy, tangy custard base.
- 100 ml (1/3 cup + 4 tsp) milk – Adds creaminess to the custard.
- 2 egg yolks – Enriches the custard and helps it set.
- 25 g (2 tbsp) butter, melted – Adds richness to the filling.
- 2 sachets vanilla pudding custard powder (or 80 g cornstarch + 1½ vanilla bean pods scraped out) – Thickens the custard and adds vanilla flavor.
- 130 g (2/3 cup) sugar – Sweetens the custard filling.
- 2 egg whites – Lightens the filling by folding in whipped egg whites.
- 60 g (1/4 cup) sugar (for egg whites) – Helps stabilize the whipped egg whites.
- 2 cups (approx. 300 g) sour cherries, drained – Adds tart, juicy bursts of flavor to the custard.
Ingredient Substitution Tip: If you can’t find quark, use drained Greek yogurt. Simply drain 1 kg of Greek yogurt in a sieve lined with paper towels overnight in the refrigerator, then measure out 750 g.
Kitchen Tools Needed for German Cherry Cake
To make this delightful cake, you’ll need the following:
- 9-inch springform pan (or a 9-inch deep-dish pie pan)
- Mixing bowls
- Stand mixer or hand mixer
- Whisk
- Sieve or colander (for draining quark or yogurt)
- Spatula
How to Make German Cherry Cake
This cake is easy to make and comes together in a few simple steps:
1. Prepare the Cherries and Quark
If using canned cherries, drain them thoroughly and set aside. If using quark, let it drain in a colander for about 10 minutes. If using Greek yogurt, drain it overnight in a sieve lined with paper towels, then measure out 750 g.
2. Make the Shortcrust Pastry
In a stand mixer with a paddle attachment, combine 250 g flour, 125 g butter, 150 g sugar, 1 packet vanilla sugar (or 1 tsp vanilla extract), and 1 egg. Mix until a smooth dough forms. Shape the dough into a ball or disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
3. Make the Custard Filling
While the dough chills, prepare the filling. In a large mixing bowl, combine 750 g quark, 100 ml milk, 2 egg yolks, 25 g melted butter (not hot), 2 sachets vanilla pudding custard powder (or cornstarch + vanilla bean seeds), and 130 g sugar. Mix until smooth and creamy.
In a separate clean bowl, whisk 2 egg whites with 60 g sugar until stiff peaks form. Gently fold the whipped egg whites into the quark custard mixture.
4. Assemble the Cake
Remove the chilled dough from the refrigerator. Press two-thirds of the dough into the bottom of a 9-inch springform pan, pressing firmly to form an even layer. Use the remaining dough to create a rim around the edges of the pan.
Pour the quark custard filling over the crust, spreading it evenly. Sprinkle the drained cherries on top of the filling.
5. Bake
Preheat your oven to 170–180°C (350°F). Bake the cake for 60–70 minutes, or until the custard is set and the top is golden brown.
6. Cool and Serve
Let the cake cool completely in the pan before removing it. The custard will firm up as it cools. For the best presentation, sprinkle the top with confectioners’ sugar before serving.
How To Store German Cherry Cake
Store leftover German Cherry Cake in an airtight container in the refrigerator for up to 3 days. This cake tastes even better after chilling overnight, as the flavors have time to meld. If needed, freeze individual slices in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
German Cherry Cake Variations
This recipe is highly versatile—here are some ideas to customize it:
- Berry Custard Cake: Replace the cherries with blueberries, raspberries, or a mix of berries for a different fruity flavor.
- Apple Custard Cake: Thinly slice tart apples and layer them on top of the custard before baking.
- Chocolate Cherry Cake: Add chocolate chips to the custard filling for a decadent twist.
- Almond Custard Cake: Mix ground almonds into the shortcrust pastry for added nutty flavor.
- Gluten-Free Cherry Cake: Use a gluten-free flour blend in place of regular flour for a gluten-free version.
What To Serve With German Cherry Cake
This cake pairs beautifully with a variety of beverages and accompaniments:
- Coffee or tea: The perfect pairing for a traditional German cake.
- Whipped cream: A dollop of lightly sweetened whipped cream adds a luxurious touch.
- Vanilla ice cream: A cool and creamy contrast to the tangy cherries.
Top Tips for Perfect German Cherry Cake
- Drain the Cherries Well: Excess moisture can make the custard runny, so be sure to drain the cherries thoroughly.
- Chill the Dough: Chilling the dough makes it easier to handle and prevents it from shrinking during baking.
- Don’t Overmix the Custard: Fold the egg whites gently into the custard to keep the filling light and airy.
- Cool Completely: Allow the cake to cool completely before slicing to ensure the custard sets properly.
- Use Fresh Ingredients: Freshly squeezed lemon juice and vanilla beans (if available) will enhance the flavor of the custard.
Helpful Notes
- If the shortcrust pastry is too crumbly, knead in a small amount of cold water to make it more pliable.
- If you don’t have a springform pan, use a 9-inch deep-dish pie pan, or divide the mixture between two 8-inch pie pans.
- This cake is best enjoyed at room temperature or slightly chilled.
Tips from Well-Known Chefs
- Martha Stewart: “Adding a pinch of salt to sweet custard desserts enhances their flavor and balance.”
- Ina Garten: “Use high-quality butter and vanilla for the best results in traditional baked goods.
- Mary Berry: “For a professional finish, sprinkle powdered sugar over the cake just before serving.”
Frequently Asked Questions (FAQ)
1. Can I use fresh cherries instead of canned?
Yes! Simply pit and halve fresh cherries before using.
2. Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day after chilling in the refrigerator.
3. What if I can’t find quark?
Use drained Greek yogurt as a substitute. Drain 1 kg of yogurt overnight in a sieve lined with paper towels, then measure out 750 g.
4. Can I use a store-bought crust?
While a homemade crust is best, you can use a store-bought shortcrust pastry to save time.
5. Can I freeze this cake?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months
Enjoy this German Cherry Cake, and let its rich, creamy, and tangy flavors transport you to the heart of Germany!
German Cherry Cake – Cherry Custard Pie Recipe
Ingredients
For the Crust:
- – 250 g flour about 2 cups
- – 125 g butter softened, about 1/2 cup
- – 150 g sugar 3/4 cup
- – 1 packet vanilla sugar or 1 teaspoon vanilla extract
- – 1 egg
For the Filling:
- – 750 g quark or 750 g drained Greek yogurt, see instructions
- – 100 ml milk 1/3 cup + 4 teaspoons
- – 2 egg yolks
- – 25 g butter melted, about 2 tablespoons
- – 2 sachets vanilla pudding custard powder or 80 g cornstarch + seeds from 1 1/2 vanilla bean pods
- – 130 g sugar 2/3 cup
- – 2 egg whites
- – 60 g sugar 1/4 cup
- – 2 cups sour cherries fresh, frozen, or canned; drained if canned
Instructions
- Prepare the Cherries and Quark: Drain the cherries if using canned. If using Greek yogurt, drain 1 kg in a colander lined with paper towels overnight in the fridge, then measure out 750 g. If using quark, let it drain in a colander for 10 minutes.
- Make the Shortcrust Pastry: In a stand mixer, combine the flour, butter, sugar, vanilla sugar, and egg. Mix until the dough forms a ball. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Make the Custard Filling: In a large bowl, whisk together the quark (or drained yogurt), milk, egg yolks, melted butter (cooled), vanilla pudding powder (or cornstarch and vanilla seeds), and 130 g sugar until smooth. In a separate clean bowl, beat the egg whites with 60 g sugar until stiff peaks form, then fold them gently into the custard mixture.
- Prepare the Crust: Remove the dough from the refrigerator. Press two-thirds of the dough into the bottom of a 9-inch springform pan, forming an even layer. Use the remaining dough to create a rim around the edges.
- Assemble the Cake: Pour the custard filling over the crust and smooth the top with a spatula. Sprinkle the drained cherries evenly over the filling.
- Bake: Preheat the oven to 350°F (175°C). Bake the cake for 60-70 minutes, or until the filling is set and the crust is golden brown.
- Cool and Serve: Let the cake cool completely in the pan to ensure the filling sets. Once cooled, sprinkle with confectioners' sugar for presentation. Slice and serve. Enjoy!
Notes
- If quark is unavailable, Greek yogurt is a great substitute. Be sure to drain it overnight to achieve the right consistency.
- If the shortcrust pastry is too crumbly, knead in a small amount of cold water to make it pliable.
- Use a 9-inch springform pan or a deep-dish pie pan. If unavailable, divide the recipe into two 8-inch pie pans.
