Raspberry ripple cake

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• DottyT

  10 January 2008

  DottyT commented on this recipe

  Have made this cake a few times and it's been a huge success with the family. The recipe has been passed around the family and they all think it's fab !

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• Rhian

  29 January 2008

  Rhian rated and commented on this recipe

  

  I made this for work several times and they loved it. Is also nice with fresh cream. Also nice just as a cake without the marshmallows on top if someone doesn't like marshmallows. It is so easy to make too.

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• sneauxdrop

  31 March 2008

  sneauxdrop rated and commented on this recipe

  

  'Top rated cake ever' according to my son. I had to halve the recipe since there was only 120g raspberries left by the time I came to make it, so I used a 16cm tin, halved the recipe and it came out fine. I thought it was good but the rest of the family loved it.

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• jessknits

  21 April 2008

  jessknits commented on this recipe

  Delicious cake. Think I melted the marshmallows a little too much because it ended up like a soaked or drizzle cake, but lovely nevertheless.

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• Ali

  14 May 2008

  Ali rated and commented on this recipe

  

  Everytime I make this it never cooks through properly in the middle. Am I doing something wrong? Otherwise it's a lovely idea for a cake.

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• Bowerbird

  23 May 2008

  Bowerbird rated and commented on this recipe

  

  This cake was so easy to make, it looks impressive and the marshmallow crisps nicely and tastes delicious when caramelised and cooled. No-one could place that it was actually marshmallow on the top. I used a 21cm round tin and make cupcakes with the excess, 1 marshmallow and 1 raspberry on the top of each. The middle of this cake looked a touch uncooked, but still tasted fine, perhaps it just can't fully bake through in the time suggested?

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• zmora

  22 August 2008

  zmora commented on this recipe

  This cake is very, very tasty and easy to make. I used raspberries and blueberries, that is why the cake becom a bit ,,wet'' but it was all eaten during a couple of hours. Delicious!!

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• Melanie Day

  01 February 2009

  Melanie Day commented on this recipe

  I made this cake and kept it in the oven for a good ten minutes longer after reading everyones "wet cake" comments. My cake was moist but not wet, I used frozen raspberries that were partially thawed. The marshmellow topping was nice - I didnt eat the cake straight away as it was for someone else - but we ate it the following day and it was nice but I think fresh from the oven would have been even better.

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• samjlynch

  16 May 2010

  samjlynch rated and commented on this recipe

  

  Made this cake with gluten free self raising flour for a friend with an intolerance. You couldn't tell! Added some blackberries too as my raspberry punnet wasn't quite enough. A lovely cake... Next time I think I'll try it as soon as it's turned out of the tin... The thought of the gooey marshmallows still warm ... Hmmm!

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• samjlynch

  16 May 2010

  samjlynch commented on this recipe

  Made this cake with gluten free self raising flour for a friend with an intolerance. You couldn't tell! Added some blackberries too as my raspberry punnet wasn't quite enough. A lovely cake... Next time I think I'll try it as soon as it's turned out of the tin... The thought of the gooey marshmallows still warm ... Hmmm!

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• foxycook71

  23 June 2010

  foxycook71 rated and commented on this recipe

  

  Excellent cake came out really well which as far as my children are concerned contains the 2 best ingredients marshmellow & raspberry you could ever have and they thought they combined really well and made an amazing cake and believe me they have been guinea pigs to my cakes over the years to realise a good one from the bad, my husband and i enjoyed it too

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• helsbelsjoe

  30 July 2011

  helsbelsjoe rated and commented on this recipe

  

  Super cake, easy to make and delicious - didn't last long in our house!

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http://www.bbcgoodfood.com/recipes/4676/

http://www.bbcgoodfood.com/recipes/4676/

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Ingredients

• 200g caster sugar
• 200g butter , softened
• 4 eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 1 tsp baking powder
• 3 tbsp milk
• 200g punnet raspberries
• 140g marshmallows

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 10 - 20 mins

Cook 40 mins

Ingredients

• 200g caster sugar
• 200g butter , softened
• 4 eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 1 tsp baking powder
• 3 tbsp milk
• 200g punnet raspberries
• 140g marshmallows

Per serving

386 kcalories, protein 6g, carbohydrate 50g, fat 20 g, saturated fat 11g, fibre 1g, sugar 32g, salt 0.75 g

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