If you’re looking for the most reliable, fluffy and easy Austrian Apricot Sheet Cake, this recipe covers everything you need: ingredients, technique, variations, and all the little details that make a Marillenkuchen truly Austrian.
When the days get hot and the first perfectly ripe apricots hit the market stalls, I know it’s time for Austrian Apricot Sheet Cake. The smell alone takes me straight back to summers at my grandmother’s house – a huge tray of warm cake on the table, dusted with sugar and still slightly warm. Simple and perfect.
This particular recipe came from a close friend in Vienna, and for me it’s the best Austrian apricot cake you can make – soft, bright, fruity and wonderfully straightforward. And as a food blogger based in Vienna, apricot season is part of my yearly recipe testing and I love getting trusted recipes from friends!
What I love most about this cake? It’s quick, reliable, and still tastes great the next day. The batter is soft, the apricots bring just the right amount of acidity, and the whole thing comes together without any fuss.
Why this Austrian Apricot Sheet Cake is such a keeper
You don’t need complicated steps or special equipment. If you’re short on time or want a sure-fire recipe that works every single time, this one is for you.
Austrian Apricot Sheet Cake
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 1 sheet pan lined with baking paper
- 2 bowls
- 1 Hand mixer
- 1 small knife for the apricots
Ingredients
- 250 g butter weich
- 220 g sugar
- 1 packet vanilla sugar 7 gram
- 6 whole eggs size m
- 50 g sour cream
- 2 TBSP Rum
- 350 g flour
- 0,5 packet baking powder
- 2 pinch salt
- 1 tsp lemon peel
- 1 kg Apricots
- 1 TBSP Powdered sugar optional
Instructions
- Separate the eggs and whip the egg whitesSeparate the eggs. Beat the egg whites with a pinch of salt until stiff and set aside.6 whole eggs, 2 pinch salt
- Preheat the ovenPreheat the oven to 180°C (350°F) top/bottom heat. Line a baking tray with parchment paper.
- Cream the butter Add the softened butter, sugar and vanilla sugar to a bowl and beat until pale and creamy. This takes about 4–5 minutes.250 g butter, 220 g sugar, 1 packet vanilla sugar
- Prepare the apricots Halve and pit the apricots, then set them aside.1 kg Apricots
- Add flavour and egg yolks Beat in the egg yolks, rum and lemon zest one at a time.2 TBSP Rum, 1 tsp lemon peel
- Mix the dry ingredients In a separate bowl, mix the flour and baking powder.350 g flour, 0,5 packet baking powder
- Finish the batter Add the dry mixture and the sour cream alternately to the butter mixture and stir until smooth.50 g sour cream
- Fold in the egg whites Gently fold the stiff egg whites into the batter using a spatula.
- Spread the batter Transfer the batter onto the prepared baking tray and spread it evenly.
- Arrange the apricots Place the halved apricots on top, cut-side up, and press them lightly into the batter.
- Bake Bake for 35–40 minutes on the middle rack, until the cake is golden and baked through.1 TBSP Powdered sugar
- Cool and dust Let the cake cool completely, then dust with powdered sugar if you like.
Notes
Nutrition
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Marillen or apricots – are they the same?
Yes, they are. Marillen is what we call apricots in Austria; in Germany, they’re simply Aprikosen. It’s the same fruit.
So you can use either name and any recipe using one will work perfectly with the other. The only thing that really matters: the fruit should be ripe but still firm. Overripe apricots collapse too fast in the oven and lose their flavour. Firm fruit keeps its structure and gives you the best result. And thats what you want for this beautiful austrian apricot sheet cake!
How to Make a Fluffy Austrian Apricot Sheet Cake (Marillenkuchen) – The Key Techniques
A fluffy Austrian apricot cake needs the right batter – and a few simple steps that make a big difference.
- Beat butter and sugar until properly creamy.
Give it a few minutes; this is what makes the batter light and soft. - Whip the egg whites separately.
Fold them in gently at the end for that classic fluffy texture. - Stop mixing once the flour is added.
Overmixing makes the batter dense and heavy.
If you stick to these basics, your cake will turn out beautifully soft and airy without any special tricks. And if you’re in the mood for more baking know-how, you’ll find more practical tips here: Tips and tricks for baking!
And if you love simple summer baking, try my Apricot Chili Tarte Tatin or the Classic German Marble Cake next. Both follow the same principle: uncomplicated steps, soft texture, full flavour.
Because I like cakes that are straightforward – and that’s exactly what this Austrian Apricot Sheet Cake is. No need for a stand mixer, no fancy steps, and the result makes everyone happy. So grab a kilo of apricots and get started.
love
Sabrina 💛
Can I freeze the cake?
Technically yes, preferably in pieces. But I’m not the biggest fan of freezing this one – once thawed, the texture isn’t quite as fluffy as fresh.
My apricots are still a bit sour. Will the cake work?
Absolutely. Simply sprinkle a little sugar over the apricots before baking.
Can I make the batter without whipping the egg whites?
Yes, but the texture will be denser. Whipped egg whites make the cake noticeably lighter. If you’re in a rush, using whole eggs works – just expect a slightly firmer crumb.
What makes this cake taste like summer?
Fresh apricots. When they’re in season, their aroma is unbeatable – sweet, floral and slightly tangy.
Is this cake good for serving a crowd?
Definitely. A full sheet pan is perfect for birthdays, garden parties or long summer afternoons with friends.
