Fluffy Cherry Marble Cake with Vanilla and Cocoa
Ingredients
Wet Ingredients:
Dry Ingredients:
For the Cocoa Batter:
Other:
Instructions
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Prepare the Batter Base:
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- In a large mixing bowl, cream together 100 g soft butter and 3 tablespoons of sugar.
- Add 2 eggs and mix until well incorporated.
- Stir in 1 tablespoon of vanilla extract and the zest of one lemon.
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Add the Dry Ingredients and Milk:
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- Gradually add half of the 200 g of flour, followed by half of the 125 ml milk, and mix until smooth.
- Add 1 teaspoon of baking powder, the remaining flour, and the rest of the milk. Mix until fully combined and smooth.
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Prepare the Pan:
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- Grease an oven-safe loaf pan or cake tin with butter.
- Pour most of the batter into the pan, reserving about 3 tablespoons in the mixing bowl.
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Make the Cocoa Swirl:
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- To the reserved batter, add 2 tablespoons cocoa powder and 3 tablespoons milk.
- Mix until smooth, then spoon the cocoa mixture over the vanilla batter in the pan.
- Use a spoon or skewer to gently swirl and create a marbled pattern.
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Add the Cherries:
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- Top the cake with a generous handful of fresh or pitted sour cherries, pressing them gently into the batter.
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Bake:
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- Bake in a preheated oven at 180°C (356°F) for about 35–45 minutes, or until it passes the toothpick test (comes out clean).
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Cool and Serve:
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- Allow the cake to cool before slicing.
- Serve plain or dusted with powdered sugar.
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