Raspberry ripple cake

Raspberry ripple cake

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(9 ratings)

Prep: 10 mins - 20 mins Cook: 40 mins

Easy

Serves 10
Rainy day? Get the kids in the kitchen and have some fun making this fruity, fun cake

Nutrition and extra info

Nutrition: per serving

  • kcal386
  • fat20g
  • saturates11g
  • carbs50g
  • sugars32g
  • fibre1g
  • protein6g
  • salt0.75g
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Ingredients

  • 200g caster sugar
  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g punnet raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 140g marshmallow

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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dance_abs
21st Sep, 2012
4.05
very easy to make! a nice light sponge with an interesting tasty topping. will probably make again
mrtrout
18th Apr, 2012
5.05
Ridiculously easy to make, and sooooooo good. I also substituted cherries for raspberries and 20gms of cocoa for flour and added 1/4 tsp of baking powder. It works, though perhaps not as nice as the original recipe.
helsbelsjoe
30th Jul, 2011
5.05
Super cake, easy to make and delicious - didn't last long in our house!
foxycook71
23rd Jun, 2010
4.05
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
samjlynch
16th May, 2010
4.05
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!
samjlynch
16th May, 2010
4.05
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!
melanieday
1st Feb, 2009
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.
katarzyna
22nd Aug, 2008
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!!
bowerbird
23rd May, 2008
4.05
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?
champain
14th May, 2008
2.05
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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pixpilk
11th Jul, 2015
Is this cake intended to be eaten warm, from the oven, or if eaten cold does the marshmallow topping go hard/chewy ?
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