Gâteau Marbré Cerises : La Recette Facile et Savoureuse

There’s something magical about slicing into a cake and finding a beautiful surprise inside, don’t you think? When I first made this Marble Cake with Cherries for a Sunday family lunch, the gasps of delight were my ultimate reward. That classic marbled swirl, made even more special with juicy pockets of tangy cherries, is a showstopper that’s surprisingly simple to love. Let me show you how to create this delightful Gâteau Marbré Cerises!

A Slice of Joy: The Story of the Marble Cake with Cherries

The classic marble cake has been a comforting presence in bakeries and home kitchens for generations. Its origin is a humble one, born from the clever idea of creating two flavors from one base batter. My version, this Cherry Marble Bundt Cake, adds a fruity twist I stumbled upon by accident. I had a jar of Morello cherries calling my name from the pantry, and folding them into the dark chocolate batter felt like a stroke of genius. The result? A moist, tender cake where the rich cocoa and bright cherry flavors dance together perfectly in every bite.

Why You’ll Fall in Love With This Cherry Marble Cake

This isn’t just any cake. First, it’s incredibly forgiving. The separate mixing of egg whites guarantees a light, airy crumb. Second, the marble cake with cherries is visually stunning with zero fuss—the swirls create themselves! Finally, it’s versatile. Enjoy it plain with a cup of tea, or dress it up with icing for a celebration. It’s a recipe that feels both special and wonderfully familiar.

Perfect Occasions for Your Gâteau Marbré Cerises

This cake is your new go-to for almost any gathering! Its elegant look makes it perfect for birthday parties, Sunday brunches, or as the grand finale to a dinner party. I love bringing it to potlucks because it travels beautifully in its Bundt pan. It’s also a cozy treat for a rainy afternoon, paired with a good book and a hot drink.

Gathering Your Ingredients

For a Bundt cake tin (Ø 24 cm), you will need:

• 375g softened butter
• 300g sugar
• 7 eggs (size M)
• Some butter for the mold
• 150 g cornstarch
• 225 g wheat flour (Type 405)
• 3 tsp baking powder
• 50g cocoa powder
• 4 – 6 tbsp milk
• 1 jar of Morello cherries (drained weight: 350 g)
• 100 g cake icing (whole milk)

Smart Substitutions & Swaps

No worries if you’re missing an item! Here are some easy swaps:

• Morello Cherries: You can use fresh, pitted sour cherries when in season, or even well-drained black cherries in syrup.
• Cocoa Powder: Use a high-quality Dutch-processed cocoa for a deeper, richer chocolate flavor.
• Cornstarch & Flour: You can use all-purpose flour for both, using a total of 375g. The cornstarch just makes the cake extra tender.
• Cake Icing: A simple glaze made from powdered sugar and a little milk or lemon juice works perfectly too.

How to Make the Ultimate Marble Cake with Cherries

Follow these steps for a flawless marble bundt cake. Let’s get baking!

Step 1: Prepare the Pan and Batter Base

Start by generously greasing your Bundt pan with butter and dusting it with flour. This is the most important step to ensure your beautiful cake releases perfectly. Now, separate your eggs. In a large bowl, beat the softened butter, half the sugar, and all the egg yolks with a mixer until the mixture is pale, fluffy, and dreamily smooth. In a second, impeccably clean bowl, beat the egg whites with the remaining sugar until you get stiff, glossy peaks that hold their shape. Pro tip: Room temperature eggs separate more cleanly and whites whip up higher!

Step 2: Create the Light Batter and Marble Base

In a separate bowl, whisk together the cornstarch, flour, and baking powder. Sift this dry mixture directly into your fluffy butter-sugar-egg yolk base. Gently fold it in until just combined—a few streaks of flour are okay. Now, with a light hand, fold in the cloud-like egg whites using a spatula. Be patient and gentle to keep all that lovely air in the batter. Pour half of this beautifully light batter into your prepared Bundt pan and spread it evenly. Leave the other half in the bowl for the chocolate magic.

Step 3: Create the Dark Chocolate Cherry Swirl

To the batter left in your bowl, add the cocoa powder and about 4 tablespoons of milk. Mix vigorously until you have a smooth, dark, and luscious chocolate batter. If it seems too thick, add the remaining milk. Drain your Morello cherries thoroughly in a sieve—this is key to prevent a soggy cake. Gently fold the cherries into the chocolate batter. Now, preheat your oven to 180°C (160°C for fan-assisted). Here’s the fun part: drop large spoonfuls of the dark cherry batter randomly over the light batter in the pan. Take a knife or skewer and gently swirl through the batters in a figure-eight pattern just a few times to create that gorgeous marble effect. Don’t overmix!

Step 4: Bake, Cool, and Glaze

Place your marbled masterpiece in the preheated oven and bake for about 60 minutes. The cake is ready when a skewer inserted comes out clean. The heavenly aroma of baking chocolate and cherries will fill your kitchen! Let the cake cool in the pan for a full 30 minutes before turning it out onto a wire rack to cool completely. For the final touch, melt the cake icing in a heatproof bowl over simmering water for about 10 minutes until smooth, then pour it generously over the cooled cake, letting it drip down the sides beautifully. Chef’s tip: For an extra flavor kick, add a teaspoon of the cherry juice from the jar to your simple glaze instead of using plain milk.

Your Baking Timetable

The Secret to a Perfect Marble Swirl

My little secret? Use a skewer, not a knife. A thin skewer or even a chopstick creates finer, more elegant swirls. Just plunge it straight down through the layers of batter and draw simple, random patterns. Two or three passes are enough. Too much swirling and you’ll end up with a muddy, mixed batter instead of a clear marble pattern.

A Cherry on Top: Fun Facts

Did you know the name « marble cake » comes from the resemblance of its swirls to marble stone? The technique became popular in the 19th century in Germany and North America. Adding cherries is my modern homage to the classic Black Forest flavors, bringing a tangy fruitiness that cuts through the sweetness perfectly.

Kitchen Tools You’ll Need

• Bundt cake tin (24 cm diameter)
• Two large mixing bowls
• Hand mixer or stand mixer
• Sieve
• Spatula
• Wire rack
• Small saucepan (for water bath for icing)

Storing Your Delicious Creation

Once the glaze has fully set, you can store your Gâteau Marbré Cerises under a cake dome or in an airtight container at room temperature. It will stay beautifully moist and delicious for up to 3-4 days. The cherries help keep the crumb tender.

For longer storage, you can freeze this cake brilliantly. Wrap the unglazed, fully cooled cake tightly in plastic wrap, then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight at room temperature before adding your fresh glaze.

If your kitchen is very warm, it’s best to store the glazed cake in the refrigerator. Let it come to room temperature for about an hour before serving to enjoy the full flavor and soft texture.

Pro Tips for a Flawless Cake

• Butter Temperature is Key: Your butter must be soft but not melted. It should yield easily to pressure but still hold its shape. This ensures maximum air is incorporated for a light cake.
• Don’t Skip Draining the Cherries: Pat them dry with a paper towel after draining for extra insurance against sinking and sogginess.
• Cool Before Turning Out: Letting the cake rest in the pan allows its structure to set. Turning it out while too hot can cause it to break.
• Test for Doneness: Ovens vary. Start checking at 50 minutes. The cake should be pulling away from the sides slightly, and a skewer should come out clean.

Presenting Your Masterpiece

Presentation is part of the joy! Serve your marble bundt cake on a beautiful cake stand. Dust it lightly with powdered sugar for a snowy effect instead of glaze. For a special occasion, garnish with fresh cherries and mint leaves. Pair each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.

Love This Cake? Try These Variations!

If you adore the combination of chocolate and cherry, you must explore our recipe for an authentic Black Forest cake, a true celebration of those flavors. For a stunning visual surprise, the colorful layers of our Jawbreaker cake are always a hit. If you’re in a cozy, breakfast mood, this warm Caramel Apple Oatmeal Bake is perfection. And for the ultimate indulgence, you can’t beat a rich Chocolate Bundt Cake with a creamy cheesecake filling right in the center!

Common Mistakes to Avoid

Mistake 1: Not Draining the Cherries Thoroughly

This is the most common pitfall. Any extra liquid from the cherry jar will seep into the batter, making it heavy and potentially causing the cherries to sink straight to the bottom. Always drain your cherries in a sieve, and for best results, give them a gentle pat with a paper towel. Dry cherries mean they’ll be suspended beautifully throughout your chocolate swirl.

Mistake 2: Overmixing the Marble Swirl

We get excited and want to create a beautiful pattern, but too much swirling mixes the two batters into one homogenous, grayish batter. The charm of a marble cake is in the distinct contrast. Drop spoonfuls of the dark batter over the light, then use a skewer to make just 3-4 broad, confident strokes through the pan. Less is more here.

Mistake 3: Using Cold Ingredients

Butter and eggs straight from the fridge don’t incorporate air as well. Cold butter won’t cream properly, and cold egg whites won’t whip up to their full volume. Take your butter, eggs, and even milk out about an hour before you start. Your batter will be smoother, lighter, and will rise better in the oven, giving you that perfect tender crumb.

Mistake 4: Skipping the Pan Prep

A Bundt pan has many nooks and crannies. A simple spray of oil is often not enough. You must generously grease every surface with softened butter (or baking spray) and then dust it evenly with flour, tapping out the excess. This creates a non-stick barrier that guarantees your intricate cake design releases in one perfect piece.

For those interested in the nutritional building blocks of their bakes, eggs are a fantastic source of high-quality proteins, which contribute to the structure and texture of cakes like this one.

This Marble Cake with Cherries is just one of many delightful treats you can create. For more baking inspiration, from simple cakes to elaborate pastries, explore our full collection of cake and pastry recipes.

Frequently Asked Questions

Can I use fresh cherries instead of jarred Morello cherries?

Absolutely! You will need about 350g of pitted fresh sour cherries. Toss them in a little flour before folding into the batter to help prevent sinking. Fresh cherries may release a bit more juice, so your baking time might need a slight increase. Start checking for doneness a few minutes later than the recipe states.

My cake stuck to the Bundt pan! How can I save it?

Don’t panic! First, let the cake cool completely in the pan. Often, it will release as it contracts. If it’s still stuck, gently run a thin, flexible knife or silicone tool around all the edges and center tube. Place a warm, damp towel around the outside of the pan for a minute to slightly loosen the butter. Then, try inverting it again. Broken pieces can be reassembled and hidden under a generous pour of glaze.

Can I make this marble cake recipe without a Bundt pan?

Yes, you can. A 24 cm springform pan or a standard loaf pan will work well. Adjust the baking time accordingly. For a loaf pan, the batter will be deeper, so it may need 10-15 minutes longer. Always rely on the skewer test for the perfect doneness rather than the timer alone.

Why did my cake turn out dry?

Dry cake usually comes from overbaking or overmixing the flour. Set a timer and check early. Also, measure your flour correctly by spooning it into the measuring cup and leveling it off. Scooping directly packs the flour, leading to too much dry ingredient. The milk in the chocolate batter also adds moisture, so ensure you use the full amount if your cocoa mixture is thick.

Can I freeze the Gâteau Marbré Cerises?

This cake freezes wonderfully. It’s best to freeze it without the glaze. Let the cake cool completely, wrap it tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight at room temperature, still wrapped, to prevent condensation. Then, unwrap and add your fresh glaze just before serving.

What can I use instead of cake icing (Glasur)?

You can make a simple glaze by mixing about 150g of powdered sugar with 2-3 tablespoons of milk, lemon juice, or even the syrup from the cherry jar until you get a smooth, pourable consistency. For a chocolate glaze, melt 100g of dark chocolate with 50g of heavy cream and a knob of butter for a shiny, rich finish.

How do I know when the egg whites are stiff enough?

Your egg whites are ready when they form firm, glossy peaks that stand straight up when you lift the beaters. The bowl can also be tipped upside down without the whites moving. Ensure your bowl and beaters are completely clean and free of any fat (like yolk) for the best results.

Can I add nuts to this cherry marble cake?

Chopped walnuts or almonds would be a lovely addition. Fold about 50-75g of finely chopped nuts into the chocolate cherry batter along with the fruit. They add a wonderful crunch and flavor that complements both the chocolate and the cherries beautifully.

My swirls aren’t very visible. What did I do wrong?

This usually means the two batters were too similar in consistency or were overmixed. Ensure your chocolate batter is distinctly darker and thick enough to hold its own against the light batter. When swirling, don’t go more than an inch deep, and use a deliberate, simple pattern. Sometimes, less mixing creates a more dramatic visual effect.

Is it necessary to separate the eggs? Can’t I add them whole?

Separating the eggs and whipping the whites is a crucial step for this specific recipe. It incorporates a significant amount of air into the batter, giving the cake its characteristic light and tender texture. Adding the eggs whole would result in a denser, heavier cake, more like a pound cake. The extra effort is absolutely worth it for that perfect crumb.

Final Slice

Baking this Marble Cake with Cherries is such a joyful process, and the result is a true crowd-pleaser. It’s the kind of cake that looks like you spent all day in the kitchen, but now you know the simple secrets to making it perfectly. I hope it brings as much warmth and happiness to your table as it does to mine. Happy baking!