Sheet cake with marbling (Print Version)

# Ingredients:

→ Basic Batter

01 - 1 1/3 cups (300g) softened butter
02 - 1 1/4 cups (280g) granulated sugar
03 - 4 large eggs
04 - 1/2 cup plus 2 tablespoons (140ml) milk
05 - 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
06 - Pinch of salt
07 - 2 3/4 cups (340g) all-purpose flour
08 - 3 teaspoons (cream of tartar) baking powder

→ Chocolate Batter

09 - 1/3 cup (40g) unsweetened cocoa powder
10 - 3 tablespoons (40ml) milk
11 - Pinch of (cream of tartar) baking powder

→ Topping

12 - 1 jar of cherries (12 oz/350g drained weight)

# Instructions:

01 - Grease a baking sheet (approximately 13x8 inches/34x20 cm) or line it with parchment paper and set aside. Drain the cherries in a colander.
02 - In a mixing bowl, combine the butter, sugar, pinch of salt, and vanilla sugar. Beat with an electric mixer for several minutes until light and fluffy. Add the eggs one at a time, thoroughly incorporating each egg for about one minute before adding the next.
03 - Mix the flour with the baking powder. Add half of this flour mixture to the butter-sugar mixture and stir briefly. Then add the milk, mix again, and finally incorporate the remaining flour. Mix only until a uniform batter forms.
04 - Transfer one-third of the batter to a separate bowl. Add cocoa powder, milk, and a pinch of baking powder, then mix well until you have a smooth chocolate batter.
05 - Spread half of the light batter onto the baking sheet and smooth it out. Distribute the chocolate batter on top, then cover with the remaining light batter. Create a marbled effect by drawing a fork through the batter in a spiral pattern. Scatter the drained cherries over the top.
06 - Bake the cake on the middle rack at 320°F (160°C) fan/convection or 350°F (180°C) conventional heat for about 35-40 minutes. Test for doneness by inserting a wooden skewer into the center.
07 - After baking, allow the cake to cool for 10-15 minutes, then carefully remove from the pan and let it cool completely on a wire rack.

# Notes:

01 - This recipe fits a 10-inch springform pan or a small baking sheet (about 13x8 inches/34x20 cm). For a standard baking sheet (approximately 18x15 inches/45x37 cm), double the ingredients and slightly increase the baking time.
02 - For an especially light texture, all ingredients should be at room temperature, and the butter and sugar should be beaten together for a long time.
03 - Adding eggs one at a time and beating each for about a minute creates a better result.
04 - Only briefly fold in the flour, as over-mixing will make the batter tough.

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