Say goodbye to dry bundt cakes that crumble in your mouth. This cherry marble cake with mascarpone and sour cherries combines a soft gingerbread-spiced chocolate batter, tart cherries and a creamy filling, and it is a showstopper for the holidays.
It looks luxurious, yet it is easy enough for a quiet Sunday by candlelight or to impress guests. It brings together the nostalgia of marble cake with the creaminess of a cheesecake.
Quick Overview
- What it is: A moist chocolate cake filled with mascarpone cream and cherries.
- Secret trick: Gingerbread spice in the batter makes the whole house smell like Christmas.
- Cost and time: Simple ingredients; about 25 minutes of hands-on work.
- Prep time: 25 minutes
- Baking time: 60 minutes (plus 4 hours chilling)
- Servings: 12 slices (10-inch / 26 cm springform pan)
- Difficulty: Easy
- Trend: Holiday favorite
Ingredients
(US cups, with grams in brackets)
Dark gingerbread batter
- 14 tablespoons (200 g) softened butter (1 3/4 sticks)
- 3/4 cup (160 g) packed brown sugar
- 1 teaspoon vanilla extract
- 4 medium eggs
- 1 2/3 cups (200 g) all-purpose flour
- 2 teaspoons (10 g) baking powder
- 3 tablespoons (20 g) unsweetened cocoa powder
- 2 to 3 teaspoons gingerbread spice
- 3 1/2 tablespoons (50 ml) milk
- 3 oz (80 g) grated chocolate
- 1 pinch salt
Mascarpone filling and fruit
- 1 cup (250 g) mascarpone
- Scant 1 cup (200 g) sour cream or thick crème fraîche
- 6 tablespoons (80 g) granulated sugar
- 1 packet (37 g) vanilla pudding powder (about 3 tablespoons cornstarch plus 1 teaspoon vanilla extract)
- 2 large eggs
- 1 jar sour cherries, very well drained, about 12 oz / 350 g drained
Instructions
- Preheat the oven to 350°F (180°C), conventional (top and bottom heat). Grease a 10-inch (26 cm) springform pan with butter and dust it with flour.
- Beat the butter, brown sugar, vanilla and salt until fluffy (2 to 3 minutes). Add the 4 eggs one at a time, beating after each.
- In a bowl, combine the dry ingredients: flour, baking powder, cocoa and gingerbread spice. Add this mixture to the butter mixture alternately with the milk. Finally, fold in the grated chocolate by hand.
- Make the cream: beat the mascarpone, sour cream, sugar and pudding powder until smooth. Briefly beat in the 2 eggs.
- Layer: spread half of the dark batter over the bottom of the pan. Pour all of the mascarpone filling on top. Press the drained cherries into the cream.
- Drop the remaining dark batter by spoonfuls in small mounds over the top (no need to smooth it, it spreads and marbles as it bakes).
- Bake for about 50 to 60 minutes. Check with a skewer.
- Let the cake cool completely in the pan, ideally with at least 4 hours in the refrigerator, so the cream layer sets and you can slice it cleanly.
Video Recipe
Tips for Perfect Cherry Marble Cake
- Use room-temperature ingredients. To keep the cream from curdling, the mascarpone and eggs should be at room temperature. Take them out of the refrigerator an hour ahead.
- Do not slice it warm. The mascarpone layer needs time to set, otherwise the slice will run. Patience pays off.
Easy Variations
- Year-round version: Leave out the gingerbread spice and replace the cherries with raspberries or apricots.
- Extra crunch: Add chopped walnuts to the batter.
Frequently Asked Questions (FAQ)
Can I use frozen cherries?
Yes, but thaw them and drain them very well so the water does not thin out the cream.
What can I substitute for the sour cream?
The original German recipe uses Schmand, a thick sour cream. In the US, full-fat sour cream, thick Greek yogurt or crème fraîche all work.
What if I do not have gingerbread spice?
Mix 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and a pinch of nutmeg and cardamom, or use pumpkin pie spice.
Can I make it ahead, and can I freeze it?
Yes. It needs to chill for at least 4 hours anyway, so baking it a day ahead is ideal. Wrapped slices freeze for up to 2 months; thaw them in the refrigerator.
Dust with powdered sugar before serving. Stored in the refrigerator, the cake stays moist for up to 3 days.
The recipe is based on a version by Sandra’s Baking Ideas, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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