How To Make Austrian Apricot Sheet Cake

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This simple Austrian Apricot Sheet Cake is a traditional Austrian summer dessert made with fresh apricots and simple pantry ingredients. Moist, light, and bursting with sweet-tart apricot flavor, this easy apricot cake recipe is perfect for summer picnics, family gatherings, or making the most of apricot season.

This Austrian Apricot Cake is an old-fashioned stone fruit cake recipe perfect for summer.

There are stone fruit cakes that look impressive but end up tasting disappointing with flavorless fruit and a dry sponge. This Austrian apricot cake is different.

This cake is ridiculously fluffy, incredibly moist, and somehow tastes even better the next day. The secret? Oil instead of butter and a splash of homemade Eierlikör (German Eqq Liqueur) in the batter, which gives the cake that soft bakery-style texture Austrian grandmas have apparently mastered decades ago while the rest of us are still googling “why is my cake dry.”

And if you’ve never had Austrian Wachau apricots before: book a trip to Austria in July when they are ripe- they are the BEST. But obviously you can use any fresh apricot.

Why You’ll Love This Austrian Apricot Cake

• ultra fluffy and moist texture
• easy sheet cake recipe for feeding a crowd
• tastes like something from an Austrian café
• stays soft for days thanks to the oil-based batter
• perfect balance of sweet cake and tart apricots
• one of those recipes people immediately ask for

Tips For The Best Marillenkuchen

• Use ripe, fragrant apricots for the best flavor.
• Don’t overmix once the egg whites are added.
• You can add sliced almonds on top before baking for extra crunch.
• No egg liqueur? Heavy cream with vanilla or sweetened condensed milk works surprisingly well too.

Storage

This Austrian apricot sheet cake keeps beautifully for about 2–3 days covered at room temperature.

You can also refrigerate it or freeze individual slices for later. Which sounds responsible in theory, but realistically you’ll probably eat it standing in the kitchen at midnight.

Frequently Asked Questions

Can I use canned apricots?

Absolutely. Canned apricots work perfectly. Just make sure you drain them well.

What is German Egg Liqueur?

German egg liqueur (Eierlikör) is a rich, creamy liqueur made from egg yolks, sugar, vanilla, and alcohol. Popular throughout Germany and Austria, it adds moisture, flavor, and a wonderfully tender texture to cakes and desserts. You can learn how to make it here.

What can I substitute for egg liqueur?

You can use heavy cream plus a little vanilla extract instead. If you use this, add another 1/4 cup of icing sugar to the batter. You can also use sweetened condensed milk.

Can I make this cake ahead of time?

Yes — it actually gets even better after a few hours once the flavors settle.

More Austrian Baking Recipes To Try

• Mozart Semolina Dumplings
• Cherry Strudel Recipe
• Austrian Plum Compote

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Austrian Apricot Cake

This simple Austrian Apricot Sheet Cake is a traditional Austrian summer dessert made with fresh apricots and simple pantry ingredients. Moist, light, and bursting with sweet-tart apricot flavor, this easy apricot cake recipe is perfect for summer picnics, family gatherings, or making the most of apricot season.

Course Dessert

Cuisine Austrian

Keyword apricot sheet cake, Austrian apricot cake, Fresh Apricot Cake

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 12

Calories 200 kcal

Ingredients

• 6 eggs separated
• 1 cup powdered sugar 200 g
• zest of 1 lemon organic
• 1 tsp vanilla essence
• 1/2 cup egg liqueur / Eierlikör 125 ml – see post for the recipe or check the substitutions
• 1/2 cup neutral oil 125 ml
• 1/2 cup granulated sugar 100 g
• 3 1/4 cups all-purpose flour 400 g
• 1 1/2 tsp packet baking powder
• about 24 apricots halved

Instructions

1. Start by separating the eggs carefully. Beat the egg whites with the granulated sugar until stiff peaks form, then place the mixture in the fridge while you prepare the batter. This step gives the cake its incredibly fluffy texture.

2. In another large bowl, beat the egg yolks with the powdered sugar, lemon zest, vanilla until pale and creamy.

3. Slowly drizzle in the egg liqueur and oil while continuing to mix until the batter becomes smooth and silky.

4. In a separate bowl, combine the flour and baking powder.
5. Gently fold the flour mixture and whipped egg whites into the yolk mixture. Don’t aggressively stir here — we’re making a fluffy Austrian apricot cake, not concrete.
6. Grease and flour a baking tray. Mine measures 14 x 12 inches (36 x 31 cm).
7. Spread the batter evenly into the prepared pan.

8. Pit and halve the apricots and arrange them cut side up over the batter.

9. Bake at 340°F (170°C) conventional heat for about 30 – 45 minutes, or until a toothpick inserted into the center comes out clean.

10. Let the cake cool slightly, then dust generously with powdered sugar before serving.