Raspberry Ripple Cake

Name: Raspberry Ripple Cake
Total time: 40 min
Yield: 12 servings
Ingredients: 1⅜ sticks (175 g / 6.2 oz) unsalted butter, plus extra for greasing; ¾ cup (175 g / 6.2 oz) superfine sugar; 1 tsp vanilla extract; 3 medium eggs; 1¼ cups (175 g / 6.2 oz) self-raising flour; 1 tsp baking powder; 6 raspberries; Powdered sugar, for dusting

40 min · serves 12

Ingredients

1⅜ sticks (175 g / 6.2 oz) unsalted butter, plus extra for greasing
¾ cup (175 g / 6.2 oz) superfine sugar
1 tsp vanilla extract
3 medium eggs
1¼ cups (175 g / 6.2 oz) self-raising flour
1 tsp baking powder
6 raspberries
Powdered sugar, for dusting

Steps

Preheat the oven to 190 C. Grease and line a 20 cm round cake tin.
Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy.
Beat in the eggs, one at a time.
Fold the flour and baking powder into the mixture to make a batter.
Purée the raspberries in a blender.
Spoon the batter into the cake tin.
Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect.
Bake for 20–25 minutes until a skewer inserted comes clean.
Transfer the cake to the wire rack and leave it to cool completely.
Dust the cake with icing sugar.

More recipes with butter, vanilla, eggs, flour, baking powder or raspberries

Adapted from “Raspberry Ripple Cake” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.