This recipe makes a mini raspberry swirl marble loaf cake. The cake is soft and moist with a fluffy texture and goes perfectly with an afternoon cup of tea.
This raspberry cake is baked in a 1lb loaf tin which is perfect for baking small loafs. This cake is ideal for times when you fancy some cake but don’t want lots of leftovers. I love this cake as its the perfect recipe to use up any raspberries you have that are going soft.
The cake is made with a mixture of vanilla and raspberry batter that go great together. The raspberry batter is made using a homemade raspberry jam that I make with fresh raspberries and the vanilla batter is simply flavoured with vanilla extract. Another thing I love about this cake is that you get to enjoy two delicious flavours in one cake.
Ingredients for Raspberry Swirl Marble Loaf Cake
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the Raspberry Jam
- Raspberries – I use fresh raspberries.
- Sugar – use caster sugar or superfine sugar.
- Lemon juice – squeezed from a fresh lemon.
For the Cake
- Butter – use soft unsalted butter.
- Oil – use any unflavoured oil such as vegetable, canola or rapeseed oil.
- Sugar – you can use caster sugar or granulated.
- Vanilla - use vanilla extract or vanilla bean paste.
- Egg – I use free range room temperature eggs.
- Yoghurt – use natural unsweetened yoghurt.
- Milk – whole milk or semi skimmed will work for this recipe.
- Salt – I use sea salt.
- Raising Agent - I use a little bicarbonate soda.
- Flour – I use self-raising flour which is plain flour with baking powder added.
How to Make Raspberry Swirl Marble Loaf Cake
1. To a saucepan, add the raspberries, sugar and lemon juice and place on a medium to high heat. Stir continuously until the raspberry sauce thicken. It will turn into a thick syrup and go a deep red when ready. Set aside to cool. Once cooled it will thicken further to become jam.
2. Preheat the oven to gas mark 3/325oF/160oC/140oC fan and line a small 1lb loaf tin with parchment paper then set aside. To a bowl, add and cream together the butter, oil and sugar. If using a stand mixer, use a paddle attachment. Mix in the vanilla and egg then the yoghurt and milk. Add in the salt and bicarbonate soda then add the self-raising flour and fully combine.
3. Remove ⅓ of the batter and add to another bowl. To that bowl add the raspberry jam and mix until the jam has fully combined with the batter. Optionally, you can add a few drops of pink food colouring to brighten the batter further.
4. Add ¼ cup of the vanilla batter to the tin then add ¼ cup of the raspberry batter. Place the batter in random sections of the tin to create a marble effect. Repeat the process until all the batter is used up then use a skewer to mix the batter in a circular motion to make the swirls. Bake in the oven for 55 – 60 minutes then place the tin on a cooling rack to cool in the tin for 1 - 2 hours. Once cooled, slice and serve.
Recipe Tips
- This raspberry cake recipe uses a 1lb loaf tin which measures 6 x 4 inch.
Nutrition
Nutrition based on 1 serving - Calories: 260kcal | Fat: 11.1g | Saturates: 4.1g | Carbs: 37.3g | Sugar: 19.2g | Fibre: 1.7g | Protein: 4.0g | Salt: 0.61g.
Storage
Store this cake in an airtight container at room temperature for up to 5 days.
You can also freeze for up to 2 months. Cut the loaf into slices and wrap each slice in clingfilm before freezing.
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Raspberry Swirl Marble Loaf Cake
Ingredients
Raspberry Jam
- 150g raspberries fresh
- 3 tablespoon caster sugar
- 1 tablespoon lemon juice
Vanilla Cake
- 40g unsalted butter soft at room temperature
- 35ml vegetable oil
- 80g caster sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 65ml natural yoghurt room temperature
- 65ml milk room temperature
- ½ teaspoon salt
- ¼ teaspoon bicarbonate soda
- 160g self-raising flour
Instructions
- To a saucepan, add the raspberries, sugar and lemon juice and place on a medium to high heat. Stir continuously until the raspberry sauce thicken. It will turn into a thick syrup and go a deep red when ready. Set aside to cool. Once cooled it will thicken further to become jam.
- Preheat the oven to gas mark 3/325oF/160oC/140oC fan and line a small 1lb loaf tin with parchment paper then set aside. To a bowl, add and cream together the butter, oil and sugar. If using a stand mixer, use a paddle attachment. Mix in the vanilla and egg then the yoghurt and milk. Add in the salt and bicarbonate soda then add the self-raising flour and fully combine.
- Remove ⅓ of the batter and add to another bowl. To that bowl add the raspberry jam and mix until the jam has fully combined with the batter. Optionally, you can add a few drops of pink food colouring to brighten the batter further.
- Add ¼ cup of the vanilla batter to the tin then add ¼ cup of the raspberry batter. Place the batter in random sections of the tin to create a marble effect. Repeat the process until all the batter is used up then use a skewer to mix the batter in a circular motion to make the swirls. Bake in the oven for 55 – 60 minutes then place the tin on a cooling rack to cool in the tin for 1 - 2 hours. Once cooled, slice and serve.
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