Raspberry Ripple Cake
If you've got unsalted butter, superfine sugar and self-raising flour, you're most of the way to this vegetarian: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and whisk. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 350°F (175°C) and grease and line a 7- to 8-inch round cake tin with parchment paper.
- Crush about half of the raspberries with a fork to make a rough purée, leaving the remaining berries whole for now.
- Cream the softened butter and superfine sugar together until pale and fluffy, then beat in the eggs one at a time along with the vanilla, adding a spoonful of the flour if the mixture starts to curdle.
- Sift in the self-raising flour and baking powder and fold gently until you have a smooth, even batter.
- Spoon half the batter into the tin, dot with the crushed raspberry purée and most of the whole berries, then top with the remaining batter and swirl a knife through to create a ripple effect.
- Bake for 35 to 40 minutes, until risen and golden and a skewer inserted into the center comes out clean, then cool in the tin for 10 minutes before turning out onto a rack.
- Whisk the powdered sugar with the milk to a thick drizzle, spoon it over the cooled cake and scatter the last few raspberries on top before serving.
You'll use: Oven · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Self-raising Flour
- 1 cup plain flour + 1½ tsp baking powder + ¼ tsp salt
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Raspberry Ripple Cake take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Raspberry Ripple Cake vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Raspberry Ripple Cake is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chocolate Raspberry Ripple Vegan Cupcake (3599726954).jpg by Vegan Feast Catering, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.