Raspberry & Vanilla Cake With Honey Cream Cheese Ch

Name: Raspberry & Vanilla Cake With Honey Cream Cheese Chunks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For The Cake; 180 grams butter, softened; 180 grams caster sugar; 1 teaspoon vanilla extract; 4 organic eggs; 50 grams ground almonds; 2 teaspoons baking powder; 200 grams plain flour; 60 milliliters full-fat unsweetened Greek yoghurt; 250 grams raspberries, frozen or fresh; 30 grams sliced almonds (for topping); For the Cream Cheese Chunks; 150 grams full-fat cream cheese; 15 milliliters honey; 1/2 lemon (zest)

Servings: persons

For The Cake
180 grams butter, softened
180 grams caster sugar
1 teaspoon vanilla extract
4 organic eggs
50 grams ground almonds
2 teaspoons baking powder
200 grams plain flour
60 milliliters full-fat unsweetened Greek yoghurt
250 grams raspberries, frozen or fresh
30 grams sliced almonds (for topping)
For the Cream Cheese Chunks
150 grams full-fat cream cheese
15 milliliters honey
1/2 lemon (zest)

1
Preheat the oven to 175C fan bake. Line a 22cm tin with baking paper.
2
In a small bowl, mix ingredients for the chunks until just combined (the mix will become runny if overworked). Set aside.
3
In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and eggs, one at a time.Gradually add ground almonds, baking powder and flour, followed by yoghurt. Stop electric mixer once ingredients are combined; do not overmix.
4
Scrape half cake mixture into prepared tin and scatter with half the raspberries. Using a teaspoon, dollop in spoonfuls of cream cheese mixture (reserving half for the top). Cover neatly with the remaining cake batter. Scatter with the remaining raspberries and spoonfuls of cream cheese mixture. Scatter with sliced almonds and bake for about 45 minutes or until a skewer comes out clean (you may need to bake it for longer).
5
Allow cake to cool for 10 minutes before turning out onto a rack. Serve warm, or at room temperature. Refrigerate in an airtight container for up to 3 days.

1087

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For The Cake, 180 grams butter, softened, 180 grams caster sugar, 1 teaspoon vanilla extract, and more.

Yes, Raspberry & Vanilla Cake With Honey Cream Cheese Chunks 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.

That's it — enjoy your meal!

Raspberry & Vanilla Cake With Honey Cream Cheese Chunks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions