💡 At a Glance
- •The Sheet Cake: A super fluffy yeast dough topped with juicy cherries, crunchy slivered almonds, and sugar.
- •Time Commitment: Takes a little patience due to two rise times, but bakes up super fast in the oven!
- •Prep Method: The dough is kneaded in the Thermomix®, spread onto a sheet pan, and topped right away.
This delicious Cherry Butter Cake (German Butterkuchen) is pure cake perfection. Not only is it super easy to make, but it’s also wonderfully moist, soft, and fluffy—the ultimate treat for afternoon coffee or any fun gathering!
Trust me, this simple sheet cake is guaranteed to win you over.
It became an instant favorite around here, and for good reason: the light, pillowy dough combined with sweet, juicy cherries and crunchy slivered almonds creates a heavenly combination that is out-of-this-world good.
In my easy step-by-step recipe, I’ll show you just how quick and effortless it is to whip up this incredible Cherry Butter Cake right in your Thermomix® with minimal fuss.
What is Cherry Butter Cake?
Cherry butter cake is a delicious, fluffy yeast cake baked on a sheet pan, topped with juicy cherries, crunchy sliced almonds, and a sweet dash of sugar.
This Cherry Almond Butter Cake is:
- Incredibly delicious.
- Super easy to make.
- Budget-friendly, using simple pantry staples you probably already have on hand.
- Perfect for any occasion: last-minute guests, holidays, family gatherings, or birthday parties.
- Great as a summer treat, for weekend brunch, or as a cozy dessert.
My Top Tips for Making Cherry Butter Cake
You can make this cake using jarred cherries, frozen cherries, or—when they’re in season—sweet fresh cherries!
Can You Store Cherry Butter Cake?
Yes, absolutely! You can store this cake at room temperature for several days, and it even freezes amazingly well.
For best results, keep it wrapped tightly in an airtight cake carrier or container.
If you’re planning to freeze it, I recommend slicing it into individual portions first.
That way, it’ll stay fresh in the freezer for several months!
What Ingredients Do You Need for Cherry Butter Cake?
For the Yeast Dough:
- 500 g all-purpose flour
- 1 cube fresh yeast (42 g)
- 220 ml milk
- 100 g sugar
- 2 large eggs
- 80 g butter, softened
- ½ tsp salt
For the Topping:
- 1 jar sour cherries (tart cherries)
- 150 g butter, softened
- 100 g sugar
- 1 packet vanilla sugar
- 100 g sliced almonds
Note: Scroll down to the recipe card for full measurements and detailed step-by-step instructions!
How to Make Cherry Butter Cake
Instructions:
Crumble the yeast into the mixing bowl, then add the flour and milk. Warm for 2 min / 37°C (98°F) / speed 2.
Add the remaining ingredients—the sugar, eggs, butter pieces, and salt—and knead for 4 min / Dough mode until a dough forms.
Transfer the fairly soft dough into a bowl, cover, and let it rise in a warm spot for 1.5 hours.
Next, place the dough onto a baking sheet lined with parchment paper. Using floured hands, press and stretch it evenly all the way into the corners.
Loosely cover the baking sheet with a kitchen towel and let it rise in a warm spot for another 30 minutes.
Meanwhile, drain the cherries in a colander.
Toward the end of the second rise, preheat your oven to 400°F (200°C) conventional heat.
Once risen, use well-floured fingers to press deep dimples close together all over the yeast dough.
Press the cherries into these dimples.
Then, dot the top with little pats of butter.
Sprinkle the sliced almonds over the top, followed by the sugar.
Bake in the lower third of the oven for 20–25 minutes, until the cake turns a gorgeous golden brown.
Remove the butter cake from the oven and let it cool slightly on a wire cooling rack.
Enjoy!
Note: You’ll find the exact quantities and step-by-step instructions further down in the recipe card.
The listed prep and cook times are an average.
Now, have fun baking and enjoy every single bite!
If you loved this quick recipe for Cherry Butter Cake, you might also like my easy crustless cheesecake or a delicious homemade apple cake 🙂
Happy baking,
Christoph
PS: Never want to miss a recipe? Be sure to follow along on Pinterest or Instagram ❣
Did you try this recipe?
If you enjoyed it, I’d love for you to leave a comment and give it a 5-star rating below! 🙂
Moist German Cherry Butter Cake – Easy Recipe
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Zutaten
For the yeast dough:
- 500 g All-purpose flour
- 1 cube Fresh yeast 42 g
- 220 ml Milk
- 100 g Granulated sugar
- 2 Eggs
- 80 g Unsalted butter room temperature
- ½ tsp Salt
For the topping:
- 1 Glas Tart sour cherries
- 150 g Unsalted butter room temperature
- 100 g Granulated sugar
- 1 packet Vanilla sugar
- 100 g Sliced almonds
Zubereitung
- Crumble the yeast into the mixing bowl along with the flour and milk. Warm for 2 min / 37°C / Speed 2.
- Add the remaining dough ingredients—sugar, eggs, butter pieces, and salt—and knead for 4 min on the Dough setting until a smooth dough forms.
- Transfer the soft dough into a bowl, cover with a towel, and let it rise in a warm spot for 1.5 hours.
- Press the dough onto a baking sheet lined with parchment paper. Using floured hands, gently spread it out evenly all the way into the corners.
- Loosely cover the baking sheet with a clean towel and let it rise in a warm place for another 30 minutes.
- Meanwhile, drain the sour cherries thoroughly in a strainer or colander.
- Toward the end of the second rise time, preheat your oven to 200°C (400°F) top/bottom heat.
- Once risen, generously flour your fingers and press deep dimples close together all over the dough.
- Gently press the drained cherries into the dimples, then dot small patted pieces of butter evenly over the top.
- Sprinkle the sliced almonds over the cake, followed by the sugar and vanilla sugar.
- Bake in the lower third of the oven for 20–25 minutes, until the cake turns a gorgeous golden brown.
- Remove the butter cake from the oven and let it cool slightly on a wire rack before serving warm. Enjoy!
Moist German Cherry Butter Cake - Easy Recipe
Click stars to rate now
Zutaten
For the yeast dough:
- 500 g All-purpose flour
- 1 cube Fresh yeast 42 g
- 220 ml Milk
- 100 g Granulated sugar
- 2 Eggs
- 80 g Unsalted butter room temperature
- ½ tsp Salt
For the topping:
- 1 Glas Tart sour cherries
- 150 g Unsalted butter room temperature
- 100 g Granulated sugar
- 1 packet Vanilla sugar
- 100 g Sliced almonds
Zubereitung
- Crumble the yeast into the mixing bowl along with the flour and milk. Warm for 2 min / 37°C / Speed 2.
- Add the remaining dough ingredients—sugar, eggs, butter pieces, and salt—and knead for 4 min on the Dough setting until a smooth dough forms.
- Transfer the soft dough into a bowl, cover with a towel, and let it rise in a warm spot for 1.5 hours.
- Press the dough onto a baking sheet lined with parchment paper. Using floured hands, gently spread it out evenly all the way into the corners.
- Loosely cover the baking sheet with a clean towel and let it rise in a warm place for another 30 minutes.
- Meanwhile, drain the sour cherries thoroughly in a strainer or colander.
- Toward the end of the second rise time, preheat your oven to 200°C (400°F) top/bottom heat.
- Once risen, generously flour your fingers and press deep dimples close together all over the dough.
- Gently press the drained cherries into the dimples, then dot small patted pieces of butter evenly over the top.
- Sprinkle the sliced almonds over the cake, followed by the sugar and vanilla sugar.
- Bake in the lower third of the oven for 20–25 minutes, until the cake turns a gorgeous golden brown.
- Remove the butter cake from the oven and let it cool slightly on a wire rack before serving warm. Enjoy!
