Soft, light, and bursting with tart cherries, Hungarian Sour Cherry Cake, often known as Meggyes Piskóta, is a beautiful example of how Hungarian home baking turns simple ingredients into something unforgettable.

The cake has a tender, airy crumb, while juicy sour cherries provide bright bursts of flavor throughout. A light dusting of powdered sugar is all it needs to become a wonderful dessert for a family gathering, afternoon coffee, or special occasion.

🇭🇺 What Is Hungarian Sour Cherry Cake?

Meggyes Piskóta is a Hungarian-style fruit sponge cake traditionally made with a simple, airy piskóta batter and sour cherries.

The word meggy refers to sour or tart cherries, which are particularly popular in Hungarian baking.

The cherries are arranged over the cake batter before baking. As the cake rises, some cherries remain near the surface while others gently sink into the soft crumb, creating a beautiful pattern when the cake is sliced.

The contrast between the sweet, delicate sponge and tart cherries is what makes this cake so appealing.

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Ingredients

For the Cake

• 2 cups (250 g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 4 large eggs, room temperature
• ¾ cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• ½ cup (120 ml) whole milk
• ½ cup (120 ml) vegetable oil or melted butter
• 1 teaspoon lemon zest
• 2 cups (300–350 g) pitted sour cherries, fresh or well-drained canned
• 1 tablespoon flour, for tossing the cherries

For Finishing

• Powdered sugar
• Fresh cherries, optional
• Lemon zest, optional