Raspberry and Vanilla Marble Cake: a soft, moist marble cake that marries bright raspberry and warm vanilla flavors, finished with a light whipped cream frosting. This elegant layer cake is ideal for afternoon tea, birthdays, baby showers, or any celebration where you want a fruity, not-too-sweet dessert.
We thought it was time to share a fresh cake recipe. Our raspberry and vanilla marble cake starts from a basic vanilla batter. Half of the batter is blended with mashed raspberries to create a delicate pink ribbon of fruit throughout the cake. Instead of a loaf, this recipe uses two 8-inch round pans to create sandwich layers with whipped vanilla cream between and around the cake.
The texture is soft, tender, and moist—so much so that the cake almost tastes like a creamy raspberry vanilla milkshake in every bite. Fresh raspberries add a gentle tartness that balances the sweet vanilla, and the whipped cream frosting keeps the finish light and refreshing. A scattering of grated white chocolate and a few fresh raspberries on top add a pretty finishing touch.
You can adapt this marble technique using other soft fruits. Strawberries work beautifully for a strawberry-and-vanilla version, or try adding chopped nuts and chocolate chips to one half of the batter for a different texture and flavor profile.
Because the frosting is freshly whipped cream it’s best eaten the same day or the next day. If you need to make the sponge layers ahead of time, you can freeze them unfrosted and add the whipped cream when you’re ready to serve. If you prefer a more stable frosting for longer storage or transport, a vanilla buttercream is an excellent alternative.
Prep Time
20 minutes
Cook Time
30 minutes
Serves
8 slices
Ingredients
The Cake
1 cup (250 g) butter, softened
1 cup (200 g) caster or regular sugar
1 ½ cups (190 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 large eggs, lightly beaten
2 teaspoons vanilla extract
¼ cup (60 ml) milk
⅔ cup (80 g) fresh or frozen raspberries, mashed
A handful of fresh raspberries for decoration (optional)
2 tablespoons grated white chocolate
The Frosting
1 ¾ cups (400 ml) whipping or heavy cream
2 tablespoons sugar
½ teaspoon vanilla extract
Instructions
- Preheat the oven to 160°C (325°F). Grease and lightly flour two 8-inch (20 cm) loose-bottom round cake tins. For easy release, cut parchment rounds to line the bottoms.
- Sift the flour, baking powder, and salt together and set aside.
- In a bowl, lightly beat the eggs and stir in the vanilla extract. In a separate mixing bowl, cream the softened butter and sugar until light and fluffy.
- Gradually add the egg mixture to the creamed butter and sugar, a little at a time. Fold in half the dry ingredients, then the milk, then the remaining dry ingredients until just combined.
- Divide the batter evenly between two bowls. Gently fold the mashed raspberries into one bowl until well combined.
- Alternate spoonfuls of the vanilla and raspberry batters into each prepared tin. Use the end of a spoon handle to swirl the batters lightly to create a marble effect—do not over-swirl; you want distinct ribbons of color.
- Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Baking times vary, so check for doneness after about 25–30 minutes.
- Let the cakes rest in the tins for 2 minutes, then remove and place upside down on a cooling rack to cool completely before frosting.
- For the whipped cream frosting: whip the chilled cream until soft peaks form, adding the sugar gradually. Add the vanilla extract and whip to firm peaks. Keep the cream cold until you assemble.
- Spread a layer of whipped cream over the top of one cake, place the second cake on top, then frost the sides and top with the remaining whipped cream. Decorate with fresh raspberries and grated white chocolate.
- Refrigerate for at least 30 minutes to let the frosting set slightly, then slice and serve.
This raspberry and vanilla marble cake is light, bright, and perfect for spring and summer gatherings. If you enjoy raspberry desserts, try substituting strawberries or experimenting with a buttercream if you need a more stable finish for longer transport. Enjoy every bite!
Raspberry and Vanilla Marble Cake
A soft, moist marble cake with raspberry and vanilla swirls, topped with whipped vanilla cream and white chocolate.