Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
Step 2: Prepare the Batter
In a large bowl, beat the eggs and sugar for about 5 minutes until pale, thick, and fluffy.
Mix in the vanilla extract.
Slowly add the vegetable oil while mixing.
Pour in the milk and stir until smooth.
In another bowl, whisk together:
Flour
Baking powder
Salt
Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.
Do not overmix.
Step 3: Add the Cherries
Pour the batter into the prepared baking pan.
Spread evenly.
If using frozen cherries, lightly toss them with one tablespoon of flour.
Scatter the cherries evenly over the batter.
Do not press them down—the cake will rise around the fruit during baking.
Step 4: Bake
Bake for 35–40 minutes, or until:
The top is golden brown.
A toothpick inserted into the center comes out clean.
The cake springs back when lightly touched.
Allow the cake to cool completely.
Step 5: Finish
Dust generously with powdered sugar before serving.
Cut into squares and enjoy.
Tips for Success
Sour cherries provide the most authentic Hungarian flavor.
Frozen cherries work perfectly—just thaw and drain excess liquid.
Do not overmix the batter to keep the cake light and airy.
Let the cake cool before dusting with powdered sugar.
Serve slightly warm for the best texture.
Variations
Try this versatile sponge cake with:
Sweet cherries
Apricots
Plums
Peaches
Blueberries
Raspberries
Mixed berries
Storage
Room Temperature: Store covered for up to 2 days.
Refrigerator: Keeps fresh for 5 days.
Freezer: Freeze slices for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use frozen cherries?
Yes. Thaw them first, drain well, and lightly coat them with flour to help prevent sinking.
Why are sour cherries traditional?
Hungarian baking often features tart fruits because they balance the sweetness of the sponge and create a richer flavor.
Can I make it ahead?
Absolutely. The cake stays moist and delicious for several days, making it ideal for preparing in advance.
Can I use a different pan size?
Yes, but baking time may vary. A thinner cake will bake faster, while a thicker cake may need a few extra minutes.
Nutrition (Per Serving)
Calories: 245
Carbohydrates: 36g
Protein: 4g
Fat: 9g
Saturated Fat: 2g
Sugar: 20g
Fiber: 2g
Sodium: 140mg
Final Thoughts
This Hungarian Cherry Cake (Meggyes Piskóta) is a timeless classic that brings together a light, tender sponge and the bright flavor of juicy cherries. Whether enjoyed with coffee, served as a family dessert, or shared at celebrations, this easy-to-make cake is sure to become a favorite in your recipe collection.
