Easter cake

  • 700 grams (5.5 cups) flour
  • 250 grams (1.25 cups) sugar
  • 200 milliliters (0.85 cups) milk
  • 4 eggs
  • 100 grams (0.44 cups) butter
  • 100 grams (0.4 cups) sour cream
  • 50 grams (0.21 cups) vegetable oil
  • 50 grams (1.76 ounces) fresh yeast
  • 0.25 teaspoons salt
  • 150 grams (1 cup) almonds
  • 200 grams (1.33 cups) sun-dried cherries
  • 10 grams (0.35 ounces) vanilla sugar


  • Mixing Bowls

    You’ll need a variety of sizes. Make sure to use non-reactive bowls for the best results.

  • Whisk

    A sturdy whisk ensures all ingredients are well-incorporated. Go for a balloon whisk for quicker mixing!

  • Baking Molds

    If possible, use non-stick molds. Always grease them well to avoid any sticking.

  • Cooling Rack

    Allows your cakes to cool evenly. A must-have for keeping that perfect texture.


Step 1

Step 1: First, make the leaven. Dissolve the yeast in warm milk and add a couple of tablespoons of sugar and half of the flour. Cover it with a towel, and put it in a warm place for 30 minutes. Ensure the milk is warm, not hot, to activate the yeast properly.

Step 2

Step 2: Meanwhile, whip the eggs with the remaining sugar and vanilla sugar. Whipping the eggs will incorporate more air which makes the cake fluffier.

Step 3

Step 3: Add the egg mixture, salt, softened butter, and sour cream to the leaven. Mix everything well with a whisk. Add the rest of the flour in several portions. Cover the dough with a towel, and leave it in a warm place for an hour and a half. Make sure the dough has doubled in size before proceeding.

Step 4

Step 4: Wash the almonds and fry them in a dry frying pan. It's better to remove the peel. Chop the nuts with a knife or a blender. Be careful not to burn the almonds when frying.

Step 5

Step 5: Wash the cherries and pour boiling water over them. Let them sit for 10 to 15 minutes. Then rinse the cherries again and dry them with a napkin. Mix the cherries with the almonds. Dry cherries thoroughly to avoid adding extra moisture to the dough.

Step 6

Step 6: After 1.5 hours, the dough should have increased in size by 2.5 times. Stir in the almonds, cherries, and vegetable oil. Allow the dough to rise for another 20 minutes. The finished dough should be pleasant, soft, and not sticky to your hands. Adding the fruits and nuts at this stage distributes them evenly through the dough.

Step 7

Step 7: Grease your hands with vegetable oil and spread the dough into the molds, filling them about 1/3 full. Set the filled molds aside for 10 more minutes to proof. Using oiled hands makes it easier to handle the dough.

Step 8

Step 8: Bake the Easter cakes for 30 to 35 minutes at 180°C (356°F). Use a toothpick to check if the cakes are done. It should come out clean.

Step 9

Step 9: Cool the finished Easter cakes on their sides. Cover them with glaze and decorate them as desired. Cooling on the side prevents the cake from becoming soggy at the bottom.


Once you've pulled these delightful Easter cakes from the oven and let them cool, the real magic begins! 🌟
**Dress Them Up:** Drizzle a silky glaze over the top and dust with powdered sugar. Let your creativity shine with some edible flowers or a sprinkle of colorful sprinkles for a fun twist!
**Pair Them Perfectly:** These cakes are the ideal companion to a hot cup of tea or coffee. For something more festive, serve them with a glass of chilled mimosa or a cozy latte. ☕🍹
**Get Creative with Layers:** Slice your Easter cake in half and spread a layer of your favorite fruit jam or a dollop of whipped cream. This adds an extra layer of flavor that's simply irresistible! 🍓🍰


Craving a gluten-free or vegan version of this delightful Easter cake? 🌱 Don't worry, we've got you covered!
**Gluten-Free Variation:** Substitute the flour with a gluten-free all-purpose blend. To ensure the best texture, add a teaspoon of xanthan gum to your dry ingredients. You'll still get that fluffy, tender cake everyone loves!
**Vegan Variation:** Replace the milk with almond or soy milk, and use flaxseed meal mixed with water as an egg substitute (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). Swap the butter for coconut oil and skip the sour cream or use a plant-based alternative. Trust me, it will still be moist and flavorful! 🌺🍰


  • How do I know if my yeast is active?

    If the yeast mixture froths and bubbles within 5-10 minutes of combining with warm milk and sugar, it’s active and ready to use.

  • Can I use dried cherries instead of sun-dried?

    Yes, but make sure to soak them in hot water for about 10 minutes to rehydrate them first.

  • Why is my dough not rising?

    This could be due to using expired yeast, or the proofing environment might be too cold. Ensure your yeast isn’t expired and place your dough in a warm, draft-free area.

  • Can I add other nuts or dried fruits?

    Absolutely! Feel free to mix in walnuts, pecans, or dried cranberries. Just keep the total quantity the same as in the recipe.

  • How can I make sure my cakes don’t stick to the molds?

    Always grease your molds generously with butter or oil. For added insurance, use parchment paper to line the bottom.

  • Can I double this recipe?

    Yes, but make sure to use a larger mixing bowl and double-check that your oven can handle the extra volume without overcrowding.

Nutrition facts

Almond Easter cake with sun-dried cherries
Recipe Yield:8 servings
Calories:per serving
Calories (Min - Max):350 - 400
Total Fat:18g
Saturated Fat:6g
Total Carbohydrate:48g
Total Sugars:28g