• Preheat the oven to 180°C/ 350°F.

Pan:

• Prepare the bundt pan. Grease it well, including all the nooks and crannies. Dust it with a bit of flour and turn it around to coat it with the flour all over.
• Turn the pan over the sink and gently pat it on the bottom to remove the excess flour. If using a silicon bundt pan, there is no need to grease and flour it.

Cherries:

• Wash, dry, and pit the cherries. Set them aside.

  13 oz cherries

Cake batter:

• Dry ingredients: Place flour, baking powder, sugar, and salt in a large bowl. Mix them with a spoon.

  3 cups all-purpose flour + 3 ½ teaspoons baking powder + 1¼ cups granulated sugar + pinch salt
• Wet ingredients: Add oil, milk, vanilla extract, and eggs. Mix with the mixer on medium speed until combined; don’t overmix.

  1 cup neutral-tasting oil + 1 cup whole milk + 1 teaspoon vanilla extract + 4 large eggs
• Pour ½ of the cake batter into the prepared bundt pan. Scatter ⅔ of the pitted cherries on top.
• Mix the remaining batter in the bowl with the cocoa powder (on low speed) and carefully pour it into the pan as well. Scatter the remaining cherries on top.

  2 tablespoons unsweetened cocoa powder
• Marble the cake: Take a fork or a skewer and swirl it around the mixture in the bundt cake pan a few times to create a marbled effect.
• Bake the cake in the preheated oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
• Cool in the pan for 10-15 minutes. Invert the pan onto a wire rack, gently tapping it to release the cake. Allow to cool completely before dusting it with powdered sugar or glazing it.

  1-2 teaspoons confectioner's sugar