Fruity Marbled Cherry Sheet Cake

Juicy marble cake meets fruity cherries in this irresistible sheet cake variation. The fluffy dough with its perfect balance between light and dark sections encloses juicy cherries, which give the cake a fruity note and additional moisture. The simple preparation and reliable success make this cake the perfect companion for family celebrations, coffee parties, or as a gift for any occasion.

When I first baked this cake for a family celebration, I was surprised myself at how well the combination of classic marble cake and fruity cherries harmonizes. While my grandmother was still skeptical about whether this would really work together, the cake became an absolute hit. I was particularly impressed by how moist the cake becomes due to the cherries and how long it maintains its freshness.

Ingredient Secrets

• Soft butter: Forms the basis for a fluffy dough and should definitely be at room temperature
• Fine sugar: Provides the perfect sweetness and blends better with butter than coarser variants
• Fresh eggs: Bind the dough and provide volume, ideally also at room temperature
• Flour type 405: Best suited for a tender, fluffy cake dough with fine crumb
• High quality baking cocoa: Gives the dark part its intense aroma and beautiful color
• Whole milk: Makes the dough smooth and contributes to the juicy consistency
• Cherries: Can be used fresh, frozen, or from a jar and bring fruitiness
• Baking powder: Ensures perfect rising and should be fresh and effective

For this cake, I prefer to use pitted sour cherries from a jar. They offer a perfect balance between sweetness and acidity and are available all year round. Before using, I let them drain well so they don't bring too much additional liquid into the dough. If you use fresh cherries, make sure they are well pitted to avoid unpleasant surprises when enjoying.

Pin it

Baking Process

Preparation:

Preheat the oven to 180°C top and bottom heat and line a baking sheet with parchment paper. All ingredients should be at room temperature for optimal baking results. This especially facilitates whipping the butter and prevents the dough from curdling when cold eggs are added.

Creating the basic dough:

Whip the soft butter together with sugar and vanilla sugar in a large bowl with a mixer until creamy, until a light, fluffy mass forms. This takes about 3 to 5 minutes. Add the eggs one at a time and stir well until a homogeneous mixture forms.

Adding dry ingredients:

Mix the flour with the baking powder and sift. Add the flour mixture alternately with the milk to the dough while stirring constantly. Only stir until all ingredients are just combined. Stirring too long could make the dough tough and impair rising.

Dividing and coloring the dough:

Put about a third of the dough in a separate bowl and thoroughly stir in the cocoa powder until a uniform dark color has formed. If necessary, add a splash of milk if the dough becomes too firm due to the cocoa powder. The dark dough should have the same consistency as the light one.

Marbling:

First, spread the light dough evenly on the prepared baking sheet. Then distribute the dark dough in blobs on top. Use a fork or spatula to draw spiral movements through both layers of dough to create the typical marble pattern. Do not mix too much so that the contrasts remain.

Incorporating cherries:

Distribute the drained cherries evenly on the marbled dough. Press them lightly into the dough, but do not completely submerge. During baking, they will sink somewhat into the dough and release their juices, which makes the cake particularly juicy.

Baking and cooling:

Bake the cake in the preheated oven for about 35 to 40 minutes. Check the cooking time with the stick test – a wooden stick should come out clean from the center of the cake. After baking, let the cake cool in the pan for about 15 minutes before carefully removing it.

Worth Knowing Enjoyment Facts

• Marble cake: Is one of the most popular traditional cake recipes in Germany with a history dating back to the 19th century
• Dough layers: The combination of light and dark dough layers was originally created to use up leftover cocoa powder
• Cherries: Contain many antioxidants and can have anti inflammatory effects

My family has a special relationship with this cake. My grandmother always baked classic marble cake in a bundt cake pan, while my mother was known for her cherry cakes. When I combined both recipes, the enthusiasm was great. Especially my father, who is otherwise rather reserved with compliments for new recipes, couldn't get enough. What I particularly appreciate about this recipe is its versatility. Depending on the season, I vary the fruits and sometimes use plums or apricots instead of cherries.

Serving Recommendations

This juicy marble cake with cherries already tastes fantastic plain and doesn't need elaborate decoration. A light dusting of powdered sugar before serving gives it a festive appearance and emphasizes the contrasting colors. For those who like it a bit sweeter, the cooled cake can be covered with a thin layer of dark chocolate glaze, which harmonizes wonderfully with the cherries. As a perfect accompaniment, I recommend a cup of aromatic coffee or, for children, a glass of cold milk that pleasantly balances the sweetness of the cake.

Flavor Adaptations

This versatile basic dough can be wonderfully adapted to personal preferences. For a special depth of flavor, you can add some grated lemon zest to the light dough, which harmonizes beautifully with the cherries. For a nutty variation, mix chopped almonds or hazelnuts into part of the dough, which adds an additional texture and flavor nuance. If you like it more exotic, replace some of the milk with coconut milk and sprinkle coconut flakes over the dough before baking. This gives the cake a surprising tropical note that is particularly refreshing in summer.

Pin it

Storage Art

This marble cake with cherries retains its moisture and flavor for several days when stored properly. It's best to keep it in an airtight cake container, where it will stay fresh at room temperature for up to four days. Cover the cut cake with plastic wrap to prevent it from drying out. For longer storage, you can freeze individual pieces, wrapped in plastic wrap and additionally in aluminum foil, they will keep for up to three months. To thaw, simply leave at room temperature overnight. By the way, the cake often tastes even better on the second day, when the flavors have fully developed.

This marble cake with cherries has found a permanent place in my recipe repertoire. What began as an experiment has now become a favorite at family celebrations and is regularly requested. The combination of classic marble cake and fruity cherries continues to surprise with its harmony and juicy taste experience. I love how the different flavors complement each other and how versatile the cake can be used for various occasions. Try this recipe and let yourself be convinced by the simple preparation and great taste.

Frequently Asked Questions

→ Can I use other fruits instead of jarred cherries?

Yes, you can easily replace the cherries with other fruits. Raspberries, blackberries, diced apples or plums work well. With fresh or frozen fruits, make sure they don't release too much liquid - drain them beforehand if necessary or dust with a little starch.

→ Is the cake possible without marbling?

Of course, you can prepare the cake completely light or completely dark. For a pure chocolate cake, simply mix the entire batter with cocoa and a bit more milk (about 80-100 ml). For a light cake, just omit the cocoa.

→ How long does the cake keep?

The marble cake with cherries keeps at room temperature, tightly sealed, for about 3-4 days. The cherries keep it nice and moist. In the refrigerator, it keeps for up to a week. You can also freeze it in portions and thaw as needed.

→ Why should I add the eggs individually?

Adding the eggs individually ensures that each egg optimally combines with the butter-sugar mixture and incorporates air. This leads to a lighter batter and prevents the mixture from curdling. Take your time and beat each egg for about a minute.

→ Can I also bake the cake in a springform pan?

Yes, the recipe is also suitable for a 10-inch springform pan. The baking time remains similar but may vary depending on your oven. To be safe, do the toothpick test after 35 minutes - if no batter sticks to the wooden toothpick, the cake is done.

→ What can I do if my cake turns out too dry?

If your marble cake turns out too dry, it could be due to overbaking or too little fat. Pay attention to the baking time and do the toothpick test in time. You can also add a tablespoon of yogurt or sour cream to the batter to make it moister. Alternatively, an icing or cherry glaze on the finished cake helps.