Raspberry Marbled Cake – a delicious recipe with butter, flour, sugar, eggs, vanilla, raspberry paste. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 175 degrees. Cover the bread mold with tracing paper.
2
Beat the butter with the sugar.
3
Add the eggs one at a time, beating after each one.
4
Add the vanilla and salt.
5
Gradually add flour, mixing at low speed.
6
Set aside 1/3 of the dough and add raspberry pulp, stirring well until you have a uniform color.
7
There are now two bowls, one with 1/3 of dough with raspberry and one with 2/3 of dough with vanilla.
8
Fill the mold with 1/3 of the vanilla, pour on top of raspberry and with a spoon stir dough, trying to mix it with the vanilla and end cover with the rest of vanilla.
9
Bake about 20 minutes. Do the toothpick test. Let stand 10 min and then unmold onto a wire rack in mold.
484
kcal
Calories
28
g
Fat
49
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup of butter at room temperature., 1 cup of flour., 1/2 cup of sugar, 2 eggs, and more.
Yes, Raspberry Marbled Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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