Hungarian Cherry Sponge Cake, known as Cseresznyés Lepény, is a light and fluffy dessert filled with juicy cherries and a delicate vanilla flavor. This traditional Hungarian cake is simple to prepare and perfect for afternoon coffee, family gatherings, or a sweet weekend treat. The soft sponge texture combined with slightly tart cherries creates a balanced dessert that feels both comforting and refreshing.
Why You’ll Love This Recipe
Soft and airy sponge cake texture
Sweet and tart cherry flavor in every bite
Easy ingredients you may already have at home
Perfect for breakfast, dessert, or tea time
Great way to use fresh or frozen cherries
Beautiful homemade cake with minimal effort
Light enough for warm weather but cozy year-round
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups fresh cherries, pitted and halved
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1/2 cup milk
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar for dusting
Directions
Preheat your oven to 350°F (175°C). Grease and lightly flour a rectangular baking pan or line it with parchment paper.
Wash, pit, and halve the cherries. Set them aside while preparing the batter.
In a large mixing bowl, beat the eggs and granulated sugar together for about 4 to 5 minutes until the mixture becomes pale, fluffy, and doubled in volume.
Add the vanilla extract, melted butter, and milk. Mix gently until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture. Stir carefully to keep the batter light and airy. Avoid overmixing.
Pour the batter evenly into the prepared baking pan.
Scatter the cherries across the top of the batter. Some cherries will sink slightly during baking, which gives the cake its classic appearance.
Bake for 30 to 35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool completely before dusting with powdered sugar.
Slice into squares and serve with coffee, tea, or a scoop of vanilla ice cream.
Servings and timing
Servings: 9 to 12 slices
Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: 55 minutes
Variations
Use sour cherries for a more traditional Hungarian flavor.
Add lemon zest to brighten the cake with citrus notes.
Sprinkle sliced almonds on top before baking for added crunch.
Replace cherries with apricots, plums, or berries for a different fruit version.
Add a pinch of cinnamon to create a warm, comforting flavor.
Serve with whipped cream for a richer dessert experience.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months.
To reheat, warm slices in the microwave for about 10 to 15 seconds or in a low oven for a few minutes until soft and slightly warm.
FAQs
Can I use frozen cherries?
Yes, frozen cherries work well. Thaw and drain them first to avoid excess moisture in the batter.
What makes this cake different from regular sponge cake?
This Hungarian version is lighter and less sweet, allowing the fruit flavor to stand out.
Can I make this cake ahead of time?
Yes, the cake tastes excellent the next day once the flavors settle.
Do I need a stand mixer?
No, a hand mixer works perfectly for whipping the eggs and sugar.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar if you prefer a less sweet dessert.
What type of cherries are best?
Both sweet and sour cherries are delicious, but sour cherries provide a more authentic taste.
Why did my cherries sink?
Some sinking is normal and creates the traditional texture and appearance.
Can I use gluten-free flour?
Yes, a good-quality gluten-free flour blend can be substituted.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean, the cake is ready.
Can I serve this cake warm?
Yes, it tastes wonderful slightly warm with powdered sugar or whipped cream.
Conclusion
Hungarian Cherry Sponge Cake is a timeless homemade dessert that combines a soft vanilla sponge with juicy cherries for a simple yet elegant treat. Its light texture and balanced sweetness make it ideal for any occasion, from casual afternoon snacks to special family gatherings. Whether you use fresh summer cherries or frozen fruit during colder months, this traditional cake delivers comforting flavor in every slice.
Hungarian Cherry Sponge Cake, also known as Cseresznyés Lepény, is a light and fluffy vanilla sponge cake filled with juicy cherries and finished with a delicate dusting of powdered sugar. This traditional Hungarian dessert is simple, airy, and perfectly balanced between sweet and tart flavors.
Ingredients
2 cups fresh cherries, pitted and halved
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1/2 cup milk
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a rectangular baking pan or line it with parchment paper.
Wash, pit, and halve the cherries. Set aside.
In a large bowl, beat the eggs and granulated sugar for 4–5 minutes until pale, fluffy, and doubled in volume.
Add the vanilla extract, melted butter, and milk. Mix gently until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Pour the batter evenly into the prepared baking pan.
Scatter the cherries over the top of the batter.
Bake for 30–35 minutes or until golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
Dust with powdered sugar before slicing and serving.
Notes
Sour cherries provide the most traditional Hungarian flavor.
Frozen cherries can be used if thawed and drained well.
Avoid overmixing the batter to maintain a light sponge texture.
The cake tastes even better the next day after the flavors settle.
Serve with coffee, tea, whipped cream, or vanilla ice cream.
