Cake Classes And Recipe Blog

Raspberry Ripple Cake

This Raspberry Ripple Cake is so light in texture and packed full of sweet flavour, its impossible to resist. Loaded with lots of raspberry jam and fresh raspberries. This cake is the perfect treat with a cup of tea.
raspberry ripple cake

Ingredients

360g Butter/Stork
360g Caster sugar
360g Self raising flour
6 Medium eggs
3 tsp Vanilla extract

80ml Whole milk
1 Jar of Raspberry jam
180g Raspberries

Equipment

3 x 6 inch round tins
This Raspberry Ripple Cake is so light in texture and packed full of sweet flavour, its impossible to resist. Loaded with lots of raspberry jam and fresh raspberries. This cake is the perfect treat with a cup of tea. In this recipe I swirl some raspberry jam through the cake batter for the iconic raspberry ripple flavour. You can also pop some chopped raspberries in the batter too.

Method

This Raspberry Ripple Cake is so light in texture and packed full of sweet flavour, it's impossible to resist. Loaded with lots of raspberry jam and fresh raspberries. This cake is the perfect treat with a cup of tea.

Soften the butter in the microwave until soft like on a warm day. Add into your mixing bowl along with your sugar.

Mix it up for 2-3 minutes until light and creamy. While this is mixing, in a separate bowl add in the eggs, milk, vanilla and  whisk\fork thoroughly together. In another bowl weigh in your flour. 

Now add in half the egg and flour and mix until combined. Then repeat until all ingredients have been added.

Evenly split the batter between 3 cake tins. Put 2-3 tbsp of jam in each cake tin. Swirl the jam through the batter.

Place in a preheated oven at 160 fan for 35-40 minutes or until cooked. This will produce a light, soft bake perfect for stacking with yummy buttercream. 

Stack the cooled cake with buttercream, raspberry jam and fresh raspberries. Take a look at my Instagram for a reel on baking and decorating this cake

I use these Cake tins from Lakeland

I love to use Homepride Flour

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