For the Cake:

  • 250g (2 cups) all-purpose flour
  • 200g (1 cup) unsalted butter, softened
  • 200g (1 cup) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 120ml (1/2 cup) milk

For the Cherry Filling:

  • 500g (about 2 cups) fresh or canned cherries, pitted and halved
  • 50g (1/4 cup) granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the Whipped Cream Topping:

  • 500ml (2 cups) heavy whipping cream
  • 50g (1/4 cup) powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnish:

  • Additional fresh cherries for decoration
  • Chocolate shavings


For the Cake:

  1. Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Cherry Filling:

  1. In a saucepan, combine the cherries, sugar, and water. Cook over medium heat until the cherries release their juices.
  2. In a small bowl, mix the cornstarch with a little water to create a slurry. Stir the slurry into the cherry mixture.
  3. Continue cooking until the cherry filling thickens. Remove from heat and let it cool completely.

For the Whipped Cream Topping:

  1. In a large mixing bowl, whip the heavy whipping cream until soft peaks form.
  2. Add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form.

Assembling the Cake:

  1. Place one layer of the cooled cake on a serving platter.
  2. Spread a layer of the whipped cream on top of the cake layer.
  3. Spoon the cooled cherry filling over the whipped cream layer.
  4. Place the second cake layer on top and cover the entire cake with the remaining whipped cream.
  5. Garnish with fresh cherries and chocolate shavings if desired.

Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Enjoy your delicious Himmelstorte mit Kirschen!

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