Simple Sponge Cake with Fresh Cherries
Fresh cherries, a fluffy sponge cake, and the aroma of freshly baked cake from the Dutch Oven – that's all it takes for true cake bliss. This cherry cake is uncomplicated, foolproof, and perfect for beginners in outdoor baking.
Whether in a Dutch Oven over briquettes, while camping, or traditionally in the oven: This cake turns out wonderfully moist and deliciously fruity.
Ingredients (for approx. 8–10 slices)
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200 g butter (soft, room temperature)
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4 eggs
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150 g sugar
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1 packet vanilla sugar
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250 g flour
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½ packet baking powder
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500 g fresh cherries (pitted)
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A little fat or oil for the Dutch Oven
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Powdered sugar for dusting
Accessories
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Dutch Oven (e.g., 4.5–6 QT or square pot)
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Baking paper
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Briquettes
Preparation in the Dutch Oven
1. Preparation
Wash cherries, pit them, and let them drain well.
Lightly grease the Dutch Oven and line it with baking paper.
2. Prepare the sponge batter
Cream soft butter with sugar and vanilla sugar until fluffy.
Stir in eggs one by one.
Mix flour and baking powder and fold into the mixture until a smooth, creamy batter forms. Do not overmix.
3. Layer the cake
Evenly fill the Dutch Oven with the batter.
Loosely distribute the cherries on top of the batter – they will sink slightly during baking.
4. Baking with briquettes
Target temperature: approx. 180 °C
- 7–9 briquettes under the Dutch Oven
- 8–10 briquettes on the lid
Baking time: approx. 30–40 minutes
Check briefly in between. The cake is ready when it pulls away slightly from the edge or a skewer inserted into the center comes out clean.
5. Cooling & Serving
Let the cake cool slightly, carefully lift it out, and dust with powdered sugar.
Alternative in the oven
Bake at 180 °C (top/bottom heat) for approx. 30–35 minutes.
💡Variations
This basic recipe also works with:
- Plums
- Mirabelle plums
- Raspberries
- Apricots
An uncomplicated classic that tastes just as good by the fire outdoors as it does at home in the kitchen.
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