• 420 grams (3 1/3 cups) all-purpose flour
  • 24 grams (0.85 ounces) fresh yeast
  • 180 grams (3/4 cup + 2 tablespoons) granulated sugar
  • 15 grams (1 tablespoon) vanilla sugar
  • 110 milliliters (1/2 cup) warm milk
  • 5 milliliters (1 teaspoon) cognac
  • 50 grams (1.75 ounces) melted butter
  • 2 large eggs
  • 2 grams (1/3 teaspoon) salt


  • 130 grams (4.6 ounces) sun-dried cherries
  • 130 grams (4.6 ounces) dark chocolate callets
  • 70 grams (1/3 cup) softened butter


  • 2 large egg whites
  • 60 grams (1/2 cup) powdered sugar


  • Mixing Bowls

    You'll need a few sizes for mixing the dough and the glaze. Opt for stainless steel or glass bowls for easy cleaning.

  • Measuring Cups and Spoons

    Accuracy is key in baking. Make sure to level off ingredients for precise measurements.

  • Whisk

    A handheld whisk works, but consider an electric mixer for faster and fluffier results.

  • Silicone Mat

    Perfect for stretching and rolling out dough without sticking. Grease lightly if needed.

  • Baking Molds

    For this recipe, use 9 cm diameter and 15 cm height molds. Line them with parchment paper to prevent sticking.

  • Scraper

    A dough scraper helps manage sticky dough and keeps your surface clean.

  • Parchment Paper

    Essential for lining the baking molds and preventing the dough from sticking.


Step 1

1. Dissolve the yeast in warm milk with 1 teaspoon of sugar and 1 tablespoon of flour (taken from the measured ingredients). Place the mixture in a warm area for 10 to 15 minutes until bubbles form and the mixture rises. Tip: Ensure the milk is warm, not hot, as too high a temperature can kill the yeast.

Step 2

2. In a separate bowl, whisk the eggs with granulated sugar and vanilla sugar until you achieve a thick white foam. Melt the butter and sift the flour together with the salt.

Step 3

3. Combine the leaven with the flour. Add the whisked eggs and gently stir until incorporated. Then, add the melted butter and begin to knead the dough. It will be very sticky at first. Tip: Avoid adding extra flour; instead, use a dough scraper and periodically oil your hands to handle the dough.

Step 4

4. Knead the dough on a surface for about 10 to 15 minutes until it starts to detach easily from both the table and your hands. Form the dough into a lump, grease it with some oil, and place it in a greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours.

Step 5

5. After the dough has risen, knead it again on a greased silicone mat. Stretch it into a rectangle, ensuring it’s not too thin. Spread the softened butter evenly on the dough. Sprinkle the rectangle with the sun-dried cherries and dark chocolate callets.

Step 6

6. Roll the dough from the short side so that the roll is plump rather than long. Cut the roll into three equal pieces crosswise. Pinch the bottoms of each piece to prevent the filling from burning during baking. Tip: Use parchment paper to line the baking molds and extend the edges for higher cakes.

Step 7

7. Place the rolls in the molds, with the pinched side down and the open side up. Let them proof in a warm place until they double in size. Preheat your oven to 180°C (356°F). Place an empty baking sheet on the top rack to protect the tops of the cakes from burning. Place the molds on a lower rack and bake for about 30 minutes or until a skewer inserted in the center comes out dry.

Step 8

8. Once baked, let the cakes cool completely. For the glaze, whisk the egg whites with powdered sugar until smooth. Spread the glaze over the cooled cakes. Tip: Be creative with the glaze application; you can sprinkle additional decorations on it if desired. Bon Appetit!


The best part about this Easter cake recipe? It's as versatile as it is delicious! Picture this: a slice of our moist, cherry- and chocolate-laden cake paired with a steaming cup of coffee on a lazy Sunday morning. Pure heaven, right? Hosting a brunch? Elevate your spread by serving slices alongside a rich vanilla custard or a dollop of tangy crème fraîche. The combination of sweet and tangy will leave your guests raving about your culinary prowess! For a festive twist, why not incorporate the cake into your Easter celebration? Present it as a centerpiece on your holiday table, garnished with fresh berries and a sprinkle of powdered sugar for an extra touch of elegance. It's not just a cake; it's a statement. And don't worry about leftovers (if there are any!). Wrapped in cling film or stored in an airtight container, this cake maintains its delightful softness for days, making it perfect for an indulgent snack or a sweet finish to your lunchbox.


For our gluten-free friends, simply substitute the regular flour with a high-quality gluten-free all-purpose flour. Add a teaspoon of xanthan gum to the dry ingredients to ensure the dough has good structure and elasticity. To make this recipe vegan, you'll need to replace the eggs with an egg substitute like flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Use plant-based milk like almond or soy milk, and swap the butter for a vegan butter alternative. Lastly, ensure that your chocolate callets are dairy-free.


  • How do I know if my yeast is active?

    After dissolving it in warm milk, the mixture should become bubbly and frothy within 10-15 minutes. If not, the yeast might be expired or the milk too hot/cold.

  • Should my dough be sticky?

    Yes, initially the dough will be sticky. Resist the urge to add more flour; keep kneading until it starts to peel off from your hands and surface.

  • How can I avoid my cake from burning on top?

    Placing an empty baking sheet on the top rack of the oven acts as a shield to prevent the tops from burning.

  • What if my dough doesn't rise?

    Ensure it's in a warm environment. If it's cold, try placing it near a warm oven or use the proofing setting if your oven has one.

  • Can I refrigerate the dough overnight?

    Yes, you can. Allow the dough to come to room temperature and rise before baking the next day.

  • How do I keep the cake moist for longer?

    Wrap the cooled cakes in cling film or store them in an airtight container to maintain their softness.

Nutrition facts

Easter cake with sun-dried cherries & chocolate
Recipe Yield:3 Easter cakes (each 9 cm in diameter and 15 cm in height)
Calories:4000-4500 calories per batch
Calories (Min - Max):4000 - 4500
Total Fat:100g
Saturated Fat:50g
Total Carbohydrate:650g
Total Sugars:350g