Best Raspberry Ripple Cake Recipes

RASPBERRY RIPPLE CAKE

Steps:

• Cake: Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
• Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.
• Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.
• Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
• Glaze: Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
• Icing: Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
• To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.

RASPBERRY RIPPLE CAKE

Steps:

• Grease a 23cm-deep, loose-bottomed cake tin and cut out a circle of baking parchment to fit into the bottom. Cut a thick strip of parchment to fit around the side of the tin. Heat oven to 190C/fan 170C/gas 5. Put the sugar and butter into a large mixing bowl. Using an electric whisk (or wooden spoon if you've got more time and energy), beat them together until creamy and soft. Crack in the eggs, one by one, giving a good beat after each addition. Stir in the vanilla extract, then the flour and baking powder, then stir through the milk to loosen the mixture. Carefully stir in half the raspberries, making sure you don't mix too vigorously or they will fall apart.
• Cook the cake for 25-30 mins until just about cooked through. Then, carefully take it out of the oven. Scatter the marshmallows all over the cake, trying to leave a 2cm border round the edge of the tin as the marshmallows will expand when cooking, then tuck raspberries into any gaps. Return to the oven for another 10 mins until the cake has fully cooked through and the marshmallows are lightly browned and gooey. Leave for 5 mins, then ease out of the tin, cut up and eat.