Quick cake with marbled sponge, vanilla cream, and cherries in syrup
When I need a cake that won't take me all day in the kitchen, I turn to this recipe. It has no complicated steps and doesn’t require rare ingredients or advanced techniques. It has saved me many times when I had unexpected guests or when I simply wanted something sweet but didn’t have the patience for elaborate options.
Quick Info
Total time: 1 hour – 1 hour and 15 minutes (including cooling and assembling)
Preparation time: 25-30 minutes
Baking time: 25-30 minutes (depending on the oven)
Servings: 8-10 slices, depending on how large you cut them
Difficulty: easy to medium, if you have a little patience for cutting and assembling
Recipe type: quick cake, dessert with vanilla cream and cherries
Ingredients
Sponge:
5 medium eggs
5 tablespoons sugar
5 tablespoons flour
1 tablespoon cocoa
1 tablespoon oil
a pinch of salt
Cream:
1 packet Dr. Oetker vanilla cream
1 packet Dr. Oetker vanilla cream (for cold preparation, not for cooking)
250 g finely ground sugar (like powdered sugar)
200 ml heavy cream (32% fat – LaDorna or similar)
220 ml cold milk
Others:
cherries in syrup (pitted, broken into pieces)
for the syrup:
200 ml water
100 g sugar
1 bottle of rum essence
Preparation method
1. Preparing the sponge
Separate the eggs. Put the yolks in a bowl and mix them with the sugar until they become lighter in color and the sugar starts to dissolve. Gradually add the oil, like for mayonnaise, and mix until smooth. Then incorporate the flour, mixing on low speed, just enough to avoid lumps.
Beat the egg whites separately with a pinch of salt until stiff peaks form. Using a spatula, gradually fold the egg whites into the yolk mixture, with slow movements from bottom to top, to retain the air.
When the mixture is homogeneous, divide it into two parts. In one part, add the cocoa and mix gently.
2. Assembling the sponge in the mold
Line a cake pan with a removable bottom (diameter 18 cm). Start pouring alternately into the center: a spoonful of the white mixture, then one from the cocoa mixture, and so on, until both parts are finished. With a skewer or a thin stick, draw lines in the batter – in a spiral or whatever pattern comes out at the moment.
3. Baking
Put the pan in the preheated oven at 180°C. Baking time varies; for me, it usually takes about 25-30 minutes, but I always check with a toothpick. When it comes out clean, remove the sponge and let it cool completely in the pan on a rack.
4. The syrup
Boil the water with the sugar. When it reaches a boil, turn off the heat and add the rum essence. Let the syrup cool completely before using it for assembling.
5. Quick cream
In a large bowl, put the two packets of vanilla cream and the powdered sugar (or finely ground sugar). Add the heavy cream and mix briefly, just enough to avoid scattering the powder. Then pour in the cold milk and mix on high speed until it thickens and becomes a thick cream, perfect for spreading.
6. Assembly
Remove the cooled sponge from the pan and cut it horizontally into four thin layers. Place the first layer on a platter, carefully soak it with syrup, spread a thin layer of cream, then sprinkle pieces of cherries in syrup.
Repeat the same process with the next two layers. Save some cream for decoration; use the rest generously between the layers. The last layer, once placed on top, is also soaked with syrup.
Put the remaining cream in a piping bag and make a few simple decorations. If you have patience, you can shape roses from sugar paste, but it’s not mandatory. Let the cake chill for at least an hour before cutting, so the flavors meld.
Why I make this recipe often
For me, it’s a cake I turn to when I need something sweet, quick, and uncomplicated. It’s made from ingredients I always have at home, and the sponge remains fluffy even the next day. The cream is prepared cold, requiring no boiling or gelatin.
Tips and variations
Tips
Don’t force cutting the sponge if it hasn’t cooled completely, otherwise it will break easily.
If you don’t have time for decorations, just leave a thin layer of cream on top.
Beat the egg whites separately for a fluffier sponge.
Weigh the sugar for the cream so it doesn’t curdle – don’t go by eye.
Substitutions
You can use just one type of vanilla cream (if you don’t have both packets), but the texture will be slightly different.
If you don’t have cherries in syrup, you can use well-drained canned cherries.
The heavy cream can be replaced with unsweetened liquid cream, but don’t use plant-based alternatives.
Variations
If you prefer, you can use chocolate cream in the middle and vanilla cream on the outside.
For a “cleaner” cake, you can skip the cocoa in the sponge – make it all white.
For decoration, you can use fresh fruits or raisins soaked in rum.
Serving ideas
Cut it into thin slices and serve it cold, usually with coffee or as a dessert at the table.
For an extra touch, sprinkle some cocoa powder or a few whole cherries on top.
Frequently asked questions
1. My sponge didn’t rise evenly. What can I do?
Most commonly, this happens if the egg whites weren’t beaten enough or if they were mixed too aggressively. Mix gently and use a preheated oven at the right temperature.
2. What can I use instead of cherries in syrup?
You can use very well-drained canned cherries, fresh pitted cherries, or even blueberries, but the final taste will be slightly different.
3. Can I make a double sponge for a taller cake?
Yes, but you will need to adjust the baking time (probably double) and use a larger cake pan, otherwise, you risk it not baking in the middle.
4. Can I make the cake with chocolate cream?
Yes, using ole creams or other instant creams with chocolate. The structure of the steps remains the same.
5. Can the cake be frozen?
I do not recommend freezing, especially due to the instant cream, which does not retain its texture upon thawing.
Nutritional values (estimated)
One slice (out of 10) has approximately:
Calories: 320-350 kcal
Proteins: 5-6 g
Carbohydrates: 40-45 g
Fats: 15-18 g
The estimate is indicative. Values vary depending on how much cream and syrup you use and the sugar content of the cherries.
Storage and reheating
The cake can be stored in the refrigerator, covered, for up to 3 days. The sponge remains soft even the next day, and the cream does not harden excessively. It is not suitable for reheating – it is served cold, directly from the refrigerator. If there are leftovers, I do not recommend keeping it for more than 3 days, as the cream may start to release water.
When I need a cake that won't take me all day in the kitchen, I turn to this recipe. It has no complicated steps and doesn’t require rare ingredients or advanced techniques. It has saved me many times when I had unexpected guests or when I simply wanted something sweet but didn’t have the patience for elaborate options.
Quick Info
Total time: 1 hour – 1 hour and 15 minutes (including cooling and assembling)
Preparation time: 25-30 minutes
Baking time: 25-30 minutes (depending on the oven)
Servings: 8-10 slices, depending on how large you cut them
Difficulty: easy to medium, if you have a little patience for cutting and assembling
Recipe type: quick cake, dessert with vanilla cream and cherries
Ingredients
Sponge:
5 medium eggs
5 tablespoons sugar
5 tablespoons flour
1 tablespoon cocoa
1 tablespoon oil
a pinch of salt
Cream:
1 packet Dr. Oetker vanilla cream
1 packet Dr. Oetker vanilla cream (for cold preparation, not for cooking)
250 g finely ground sugar (like powdered sugar)
200 ml heavy cream (32% fat – LaDorna or similar)
220 ml cold milk
Others:
cherries in syrup (pitted, broken into pieces)
for the syrup:
200 ml water
100 g sugar
1 bottle of rum essence
Preparation method
1. Preparing the sponge
Separate the eggs. Put the yolks in a bowl and mix them with the sugar until they become lighter in color and the sugar starts to dissolve. Gradually add the oil, like for mayonnaise, and mix until smooth. Then incorporate the flour, mixing on low speed, just enough to avoid lumps.
Beat the egg whites separately with a pinch of salt until stiff peaks form. Using a spatula, gradually fold the egg whites into the yolk mixture, with slow movements from bottom to top, to retain the air.
When the mixture is homogeneous, divide it into two parts. In one part, add the cocoa and mix gently.
2. Assembling the sponge in the mold
Line a cake pan with a removable bottom (diameter 18 cm). Start pouring alternately into the center: a spoonful of the white mixture, then one from the cocoa mixture, and so on, until both parts are finished. With a skewer or a thin stick, draw lines in the batter – in a spiral or whatever pattern comes out at the moment.
3. Baking
Put the pan in the preheated oven at 180°C. Baking time varies; for me, it usually takes about 25-30 minutes, but I always check with a toothpick. When it comes out clean, remove the sponge and let it cool completely in the pan on a rack.
4. The syrup
Boil the water with the sugar. When it reaches a boil, turn off the heat and add the rum essence. Let the syrup cool completely before using it for assembling.
5. Quick cream
In a large bowl, put the two packets of vanilla cream and the powdered sugar (or finely ground sugar). Add the heavy cream and mix briefly, just enough to avoid scattering the powder. Then pour in the cold milk and mix on high speed until it thickens and becomes a thick cream, perfect for spreading.
6. Assembly
Remove the cooled sponge from the pan and cut it horizontally into four thin layers. Place the first layer on a platter, carefully soak it with syrup, spread a thin layer of cream, then sprinkle pieces of cherries in syrup.
Repeat the same process with the next two layers. Save some cream for decoration; use the rest generously between the layers. The last layer, once placed on top, is also soaked with syrup.
Put the remaining cream in a piping bag and make a few simple decorations. If you have patience, you can shape roses from sugar paste, but it’s not mandatory. Let the cake chill for at least an hour before cutting, so the flavors meld.
Why I make this recipe often
For me, it’s a cake I turn to when I need something sweet, quick, and uncomplicated. It’s made from ingredients I always have at home, and the sponge remains fluffy even the next day. The cream is prepared cold, requiring no boiling or gelatin.
Tips and variations
Tips
Don’t force cutting the sponge if it hasn’t cooled completely, otherwise it will break easily.
If you don’t have time for decorations, just leave a thin layer of cream on top.
Beat the egg whites separately for a fluffier sponge.
Weigh the sugar for the cream so it doesn’t curdle – don’t go by eye.
Substitutions
You can use just one type of vanilla cream (if you don’t have both packets), but the texture will be slightly different.
If you don’t have cherries in syrup, you can use well-drained canned cherries.
The heavy cream can be replaced with unsweetened liquid cream, but don’t use plant-based alternatives.
Variations
If you prefer, you can use chocolate cream in the middle and vanilla cream on the outside.
For a “cleaner” cake, you can skip the cocoa in the sponge – make it all white.
For decoration, you can use fresh fruits or raisins soaked in rum.
Serving ideas
Cut it into thin slices and serve it cold, usually with coffee or as a dessert at the table.
For an extra touch, sprinkle some cocoa powder or a few whole cherries on top.
Frequently asked questions
1. My sponge didn’t rise evenly. What can I do?
Most commonly, this happens if the egg whites weren’t beaten enough or if they were mixed too aggressively. Mix gently and use a preheated oven at the right temperature.
2. What can I use instead of cherries in syrup?
You can use very well-drained canned cherries, fresh pitted cherries, or even blueberries, but the final taste will be slightly different.
3. Can I make a double sponge for a taller cake?
Yes, but you will need to adjust the baking time (probably double) and use a larger cake pan, otherwise, you risk it not baking in the middle.
4. Can I make the cake with chocolate cream?
Yes, using ole creams or other instant creams with chocolate. The structure of the steps remains the same.
5. Can the cake be frozen?
I do not recommend freezing, especially due to the instant cream, which does not retain its texture upon thawing.
Nutritional values (estimated)
One slice (out of 10) has approximately:
Calories: 320-350 kcal
Proteins: 5-6 g
Carbohydrates: 40-45 g
Fats: 15-18 g
The estimate is indicative. Values vary depending on how much cream and syrup you use and the sugar content of the cherries.
Storage and reheating
The cake can be stored in the refrigerator, covered, for up to 3 days. The sponge remains soft even the next day, and the cream does not harden excessively. It is not suitable for reheating – it is served cold, directly from the refrigerator. If there are leftovers, I do not recommend keeping it for more than 3 days, as the cream may start to release water.