Marble Cake with Cherries

Today I am finally going to introduce another bundt cake, it has been way too long. This is a traditional German cake, marble cake, with a little twist as it has chrries in it. Currently the cherry trees are blossoming in Munich. I simply had to take advantage of this beauty and take pictures of this marble cake with cherries with some cherry blossoms. It does not mean, however, that you can only serve this coffee cake in spring. Actually, this cake is delicious all year around as the cherries are from a jar. With a little imagination you may even see the cherry tree imitated in the marbled cake. I tried to create swirls that way, but I guess I didn’t succeed fully. Anyway, I promise you, it tastes great!

Yes, I am German, but I didn’t eat that much marble cake when I was a child. Many people don’t believe me when I say that. But it has more to do with the fact that I am not that much into coffee cakes, I know. I usually will rather eat something with chocolate or with fruits. In this instance, I think I went for a good compromise as it does contain some cherries. My hubby approved, which is always a good sign.

Credit: Slightly adapted from Emmas Lieblingsstücke (in German)

Marble Cake with Cherries

Serves: One 20-23cm/8-9 inch ∅ pie or springform
Prep Time: 30min Cooking Time: 50min Total Time: 1hr 30min

This marble cake with cherries is a perfect coffee cake any time of the year.


  • 1 jar of sour cherries (drained net weight 350 grams)
  • 200 grams of butter of room temperature
  • 150 grams of regular sugar
  • 1 teaspoon of vanilla extract
  • 5 eggs
  • 250 grams of all-purpose flour
  • 2 teaspoons of baking powder
  • 2 tablespoons of unsweetened cocoa powder
  • 1-2 tablespoons of milk
  • Optional: 200 grams of white chocolate and one tablespoon of neutral oil



First drain the cherries and use the juice differently. Butter and flour a bundt cake form thoroughly, preheat oven to 180 degrees Celsius.


Beat the butter in a large bowl for about five minutes until lighter in color and fluffy. Add the sugar and mix for an additional two to three minutes. Then add the vanilla extract and one egg and beat for about 30 seconds. Beat it each egg for about 30 seconds. Measure the flour and baking soda and only mix until combined. Set aside about 2/3 of the lightly colored batter. Mix in the cocoa powder and milk into the remaining batter. If the batter is too dry, add a bit more milk. Now either transfer the dark batter into a piping bag with no tip or use a tablespoon to put into the bundt cake form. I started with the lighter batter, zigzagged the darker batter on top and then sprinkled with the cherries. Repeat until you have no batter and no cherries left. Spread the top evenly. If you used spoons, take a fork and swirl slightly so that you get the marbled effect of the cake. I tried to immitate cherry trees, but I think you can not really see them, I probably would have needed to use pink sprinkles instead of real cherries. Bake for about 50-55min, an inserted toothpick should come out clean. Let cool. To release from bundt cake pan, you can place in the freezer for about 15min. It also helps to put a damp towel for about ten minutes below when you get the cake out of the oven.


If desired, you can melt chocolate with oil and spread on top and decorate with some more cherries. Tip: for the cake to stay moist, I usually cover it with the bundt cake form when not eating.

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