Baking: Two-tone Cherry Cake with Butter Cream

5 from 2 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 396 kcal


* for the dough

  • 1 small Sour cherry preserve
  • 300 g Margarine
  • 300 g Sugar
  • 6 Eggs
  • 300 g Flour
  • 0,5 packet Baking powder
  • 2 tbsp Cocoa powder
  • 2 tbsp Cream

* for covering

  • 450 ml Milk
  • 1 packet Custard powder
  • 100 g Sugar
  • 250 g Sweet cream butter
  • 1 tbsp Cocoa powder


  • For the batter, first drain the cherries and collect the juice.
  • Beat the margarine and sugar until frothy. Beat eggs one by one. Mix the flour and baking powder and stir in.
  • Now spread half of the dough onto a baking sheet lined with baking paper.
  • Stir in the cocoa and cream under the other half. Then spread this dough on the light one.
  • Spread the well-drained cherries evenly on the dough.
  • Bake in an oven preheated to 180 ° C for about 35-40 minutes.
  • Pour the cherry juice (approx. 400ml) onto the slightly cooled cake. Because let it cool down completely.
  • For the buttercream, mix the custard powder, sugar and a little milk together. Put the rest of the milk in a saucepan and bring to the boil. Then add the mix and bring to the boil again while stirring. Take off the stove and let it cool down.
  • Beat the butter at room temperature until frothy and stir in the cold pudding spoon by spoon.
  • Pour half of the buttercream into a piping bag and spray strips (or other patterns if desired) onto the cooled cake.
  • Mix the remaining buttercream with cocoa, pour into the piping bag and squirt onto the cake so that it is completely covered with cream.
  • Store in a cool place until eaten.


Serving: 100gCalories: 396kcalCarbohydrates: 36.3gProtein: 3.6gFat: 26.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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