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Marbled Raspberry Vanilla Cake

Name: Marbled Raspberry Vanilla Cake
Prep time: 10 min
Cook time: 45 min
Yield: 8
Ingredients: CAKE; 170 g (6 oz) butter (at room temperature); 140 g (5 oz) Chelsea Caster Sugar; 3 eggs; 140 g (5 oz) self-raising flour; 1 tsp vanilla extract; 4 tbsp raspberry jam; ICING; 80 g (3 oz) butter, at room temperature; 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted); 1-2 tbsp milk

4.3

Preparation

10 mins

Bake

45 mins

Difficulty

Easy

Servings

A showstopper that's as beautiful as it is delicious. This marbled cake swirls together sweet raspberry and vanilla flavors for the best easy bake.

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Ingredients
Method

Ingredients

CAKE

170 g (6 oz) butter (at room temperature)
140 g (5 oz) Chelsea Caster Sugar
3 eggs
140 g (5 oz) self-raising flour
1 tsp vanilla extract
4 tbsp raspberry jam

ICING

80 g (3 oz) butter, at room temperature
150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
1-2 tbsp milk

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Reviews

3

What did you think of this recipe?

Amelia

This cake was so simple, easy and delicious! Definitely making it again! However the icing isn't the best. It was a bit lumpy but still yummy! Also a tip with the cake it says to bake for 45 minutes but mine only took approximately 20 minutes.

Unknown

Kids really enjoyed this one. Would bake for slightly less time next time I make this.

Rebecca

This cake is beautiful and so easy, with everyday ingredients

Method

Preheat the oven to 180°C (350 Fahrenheit / Gas mark 4). Grease a 20-cm (8-in) round cake tin, and line the bottom with greaseproof paper.

Beat together the butter and Chelsea Caster Sugar until pale and creamy, then beat in the eggs one at a time.

Sift the flour over the top, then fold in. Divide the mixture between two bowls.

Stir the vanilla extract into one; stir the raspberry jam into the other bowl and fold in. Place both batters in the cake tin and use a fork to mix the batter by dragging it to make a marbled-like effect.

Bake for about 45 minutes until risen and golden.

Transfer to a wire rack and leave to cool completely.

Icing : Beat together the butter, Chelsea Berry Flavoured Icing and 1-2 tablespoons of the milk until smooth and creamy, then spread the icing over the cake.