Raspberry and Vanilla Marble Cake. A soft and moist marble cake bursting with delicious raspberry and vanilla flavors and a whipped cream vanilla frosting.
We thought it was long overdue for a new cake recipe on Lovefoodies. Afterall, it's been a month or so since we last shared a new cake with you all and if you've been following us for a while, you will know we have a huge collection of delicious cakes, ranging from coconut cakes, poke cakes, fruit cakes, pound cakes, the list goes on!
So we came up with a lovely flavor combination marble cake, made up of raspberries and vanilla.
You may have seen marble cakes traditionally baked in a loaf pan, usually made up of chocolate and vanilla. We decided to use 2 round pans, and make a sandwich with a simple vanilla whipped cream frosting in between and on the outside.
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It's a really easy recipe, using our basic vanilla cake recipe, and then dividing the cake batter in two, and adding mashed raspberries to one half of the batter.
The texture of this cake is soft and moist. When you bite into the cake, it actually tastes like a creamy raspberry milkshake! So in hindsight, I probably should have called this our raspberry milkshake cake!
You get a slight sharp tangy taste from the raspberries, combined with the sweetness from the vanilla, and then the freshly whipped cream and grated white chocolate. All together, the flavors are bursting in every bite! Its an absolutely delicious cake!
You can use other soft fruits, such as strawberries, to give you a strawberry and vanilla cake, or even add some crushed walnuts to one half with some chocolate chips!
This fruity raspberry vanilla marble cake would be a lovely cake to serve at a birthday party, or an afternoon tea party, or any other celebration such as a baby shower. Because we've used fresh whipped cream for the frosting, the cake does need to be eaten either on the same day or the next day.
If you want to make it ahead, by all means, leave the whipped cream frosting until you want to serve and the cakes can be frozen until you're ready.
An alternative to whipped cream frosting is to use a simple vanilla buttercream frosting such as in our walnut cake recipe. The quantities there will be the same as what you'll need for this cake.
So let's get to the recipe and see how easy it is to make a different flavored marble cake. Please enjoy!
Prep Time
20 minutes
Cook Time
30 minutes
Serves
8 Slices
Ingredients
The Cake
1 cup or 250 g butter, softened
1 cup or 200 g Regular or Castor Sugar
1 ½ or 190 g cups AP flour
2 teaspoons baking powder
1 teaspoon salt
4 eggs, lightly beaten
2 teaspoons vanilla extract
¼ cup or 60 ml milk
⅔ Cup or 80 g Fresh or frozen raspberries, mashed.
A handful of fresh raspberries for decoration if you wish
2 Tablespoons grated white chocolate
The frosting
1 ¾ cups or 400 ml of whipping or heavy cream
2 Tablespoons sugar
½ teaspoon vanilla extract
Instructions
- Preheat oven to 160 C, 325 F. Grease and lightly flour two 8 inch or 20 cm loose bottomed round cake tins. I like to cut a disc of parchment and line the bottome too for easy release.
- You can also use our easy pan release recipe and make some up to have handy if you make a lot of cakes.
- Sift flour, salt and baking powder.
- Lightly beat eggs and add vanilla in a bowl. In a mixing bowl, cream butter and sugar till light and fluffy.
- Add egg mixture, a little at a time to the batter. Then add half the flour, then milk, then the rest of flour.
- Divide cake batter mixture into 2 bowls. Add the mashed raspberries into one of the bowls and and mix, together until all combined.
- Alternate spoonfuls of vanilla and raspberry cake mixture into both tins.
- Use the end of a spoon handle to swirl around the mixture.
Don’t over swirl. You want to leave the batter so you can see the different colours.
- Bake 30 - 35 mins or until skewer comes out clean.
- Allow the cakes to rest for 2 minutes then remove from pans and place UPSIDE DOWN on a cooling rack.
- Allow to COMPLETELY cool before frosting.
Please note, bake times will vary slightly so please check for done – ness after 25 – 30 minutes of baking.
For the Whipped Cream Frosting:
- Whip the cream until soft peaks adding the sugar slowly. Add the vanilla extract. Then whip till stiff peaks.
- Spread some frosting on the surface of one cake,
- place the other cake on top
- and frost the sides and top of the whole cake.
- Arrange some fresh raspberries and grate the white chocolate on top of the cake.
- Refrigerate for at least 30 minutes for the frosting to firm up a little then serve with a nice cup of tea, and there you have our Raspberry and Vanilla Marble Cake. Please enjoy!
We've also just released our new Peach Pound Cake with Raspberry Swirl, so if you love raspberries, check that out too! It's a lovely soft cake full of flavor!
Be sure to check out our delicious chocolate latte marble cake. It's absolutely the cake for coffee lovers!
Recipe Card
Raspberry and Vanilla Marble Cake
Raspberry and Vanilla Marble Cake. A soft and moist marble cake bursting with delicious raspberry and vanilla flavors and a whipped cream vanilla frosting.
Ingredients
The Cake :
- 1 cup or 250 g butter, softened
- 1 cup or 200 g Regular or Castor Sugar
- 1 ½ or 190 g cups AP flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs, lightly beaten
- 2 teaspoons vanilla extract
- ¼ cup or 60 ml milk
- ⅔ Cup or 80 g Fresh or frozen raspberries, mashed.
- A handful of fresh raspberries for decoration if you wish
- 2 Tablespoons grated white chocolate
The frosting:
- 1 ¾ cups or 400 ml of whipping or heavy cream
- 2 Tablespoons sugar
- ½ teaspoon vanilla extract
Instructions
1. Preheat oven to 160 C, 325 F. Grease and lightly flour two 8 inch or 20 cm loose-bottomed round cake tins.
2. Sift flour, salt, and baking powder.
3. Lightly beat eggs and add vanilla to a bowl. In a mixing bowl, cream butter and sugar till light and fluffy.
4. Add egg mixture, a little at a time to the batter. Then add half the flour, then milk, then the rest of the flour.
5. Divide cake batter mixture into 2 bowls. Add the mashed raspberries into one of the bowls and mix, together until all combined.
6. Alternate spoonfuls of vanilla and raspberry cake mixture into both tins. Use the end of a spoon handle to swirl around the mixture. *** Don't over swirl. You want to leave the batter so you can see the different colors.
7. Bake 30 - 35 mins or until the skewer comes out clean. Allow the cakes to rest for 2 minutes then remove from pans and place UPSIDE DOWN on a cooling rack. Allow to COMPLETELY cool before frosting.
*** Please note, bake times will vary slightly so please check for doneness after 25 - 30 minutes of baking.
For the Whipped Cream Frosting:
8. Whip the cream until soft peaks adding the sugar slowly. Add the vanilla extract. Then whip till stiff peaks.
10. Spread some frosting on the surface of one cake, place the other cake on top and frost the sides and top of the whole cake.
Arrange some fresh raspberries and grate the white chocolate on top of the cake.
Refrigerate for at least 30 minutes for the frosting to firm up a little then serve with a nice cup of tea, and there you have our Raspberry and Vanilla Marble Cake. Please enjoy!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 710Total Fat: 48gSaturated Fat: 29gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 218mgSodium: 645mgCarbohydrates: 63gFiber: 3gSugar: 33gProtein: 10g
Nutrition information isn’t always accurate
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Strawberry Shortcake Cake, a wonderful refreshing classic sponge cake packed with fresh strawberries and a whipped cream frosting.