Super delicious and juicy cherry cake from the tray. With nuts, finely chopped chocolate and juicy cherries from the jar, it is perfect to bake spontaneously at any time of the year.
Try the easy cherry and nut cakethat you can bake all year round! You need to do this Cherries from the jar, nuts and a bit of chocolate. This recipe is super easy and perfect for everyone – even without much baking experience. It doesn’t matter whether it’s summer or winter – this cake always works. Get ready to bake a super delicious cake that will be well received by everyone, because this fine cherry and nut cake from the sheet metal simply tastes fantastically good.
Cherry cake from the tray – always tastes good!
I’ll show you my simple and quick recipe for a small baking tray or a round springform pan. This way you are guaranteed to succeed with a fine cherry nut cake. You will also find out what you need to consider when preparing it, how to make the sheet cake particularly juicy and how long you can store it.
Cherry nut cake – these are the ingredients:
When a cake is called cherry cake, stone fruit is of course one of the most important ingredients. I love fresh cherries, but the recipe also works wonderfully with morello cherries from a jar.
- 1 jar of cherries (370 g drained weight)
- 200g butter
- 170g sugar
- 1 tsp vanilla paste
- 5 eggs
- 1 pinch of salt
- 150g flour
- 1 tsp cream of tartar baking powder
- 125 g hazelnuts, ground
- 100 g chocolate, finely chopped
Which nuts for cherry nut cake?
Thanks to the nuts in the dough, you need less flour. This makes the cake lighter, airier and (for my taste) also very juicy and therefore particularly delicious. Hazelnuts have a particularly nice aroma that goes well with cherries. However, you can also replace the ground hazelnuts with almonds. I would advise against using other nuts such as walnuts, peanuts or cashews for this baking recipe because of their strong taste.
Which chocolate for cherry nut cake?
The highlight of the airy dough for this cherry cake is of course the chocolate. Which type you use depends entirely on your taste. Basically, the darker the chocolate, the more intense it tastes. I recommend dark chocolate. You should grate these finely, chop them in a multi-chopper or buy them as chocolate shavings. If you decide on a whole milk version, feel free to reduce the amount of sugar slightly.
Which baking pan is suitable for cherry nut cake?
I love baking sheet cakes, which is why I optimized the recipe for this cherry and nut cake for half a sheet*. This way I don’t always have to prepare a whole baking tray. I can get a good 9-12 pieces of cake out of this small tray. The quantities also fit in a round springform pan with a diameter of 26 cm.
If you want to bake a whole sheet of cherry and nut cake, you can simply double the ingredients.
Cherry nut cake from the tray – this is how it works:
The dough for our sheet cake is a simple sponge cake. To do this, all the ingredients are mixed together. To achieve this, you should use soft butter and eggs at room temperature. Then the ingredients come together well and create a smooth dough. Here is an overview of the steps:
- Drain the cherries and let them drain well. You can use the kirsch for a delicious spritzer.
- Chop the chocolate finely. Or use ready-made chocolate sprinkles.
- Beat butter, sugar, vanilla paste and salt until fluffy. This takes about 2-3 minutes.
- Gradually stir in the eggs. I used organic eggs in size M.
- Mix the flour and baking powder and stir in briefly. Short really just means until everything is roughly mixed.
- Finally fold in the chocolate and ground nuts. Simply spread carefully with a spatula.
Now all you need to do is distribute the dough evenly in the baking pan and smooth it out, then add the cherries. Bake the sheet cake for approximately 45 minutes at 180 °C top/bottom heat. When the cake has cooled completely, you can dust it with a little powdered sugar.
More cherry pie recipes
Do you love cherry pie? Perfect because I have many more recipes in my collection. There you will also find a vegan cherry cake, juicy cherry crumble cake, Russian plucked cake with cherries or my favorite cherry cake with sour cream and pudding. Let yourself be inspired and discover the whole fruity world of cherries. Have fun!
Never miss recipes again & take a look behind the scenes
If you would like to receive regular updates and new recipes from me, please sign up for my newsletter. You will then receive all the latest news and inspiration straight to your inbox.
Also follow me on social media to take a look behind the scenes and get additional tips and tricks. There I regularly share photos and videos of my baking creations and everyday life in my kitchen. You’ll find me up Facebook, Instagram, Flipboard and Pinterest.
And if you like the recipe, please rate it with 5 starsso it will be even easier to find via Google in the future.
Cherry nut cake from the tray
Super delicious and juicy cherry cake from the tray. With nuts, finely chopped chocolate and juicy cherries from the jar, it is perfect to bake spontaneously at any time of the year.
- Finely chop the chocolate (in a multi-chopper) and line the tray with baking paper. Drain the cherries in a sieve.
- Beat the butter, sugar, vanilla paste and salt until fluffy and stir in the eggs one at a time. Mix the flour and baking powder and stir in briefly. Finally fold in the chocolate and nuts.
- Spread the dough evenly in the mold and smooth it out, then spread the cherries on top.
- Bake the nut cherry cake at 180°C top/bottom heat for approx. 45 minutes.
- After the cake has cooled completely, take it out of the tin, dust it with a little powdered sugar and cut it into pieces.
*You can find all information about affiliate links here