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Fancy a slice of Raspberry Ripple Cake filled with raspberry ripple cheesecake filling?
Oh yes indeed, especially now you know about my Flora Buttery experiment. Don’t worry though if you can’t get hold of Flora Buttery where you are the recipe will work with regular butter instead. Here’s the recipe:
Ingredients:
Cake
250g Flora Buttery (see my previous post Baking with Flora Buttery)
250g caster sugar
1 tsp vanilla extract
4 eggs, large
250g self-raising flour
175g fresh raspberries
Filling
200g cream cheese
50g icing sugar, sifted
150ml double cream
Grease and line the base of 2 x 8” sandwich tins and preheat the oven to 160c (fan)/180c/Gas Mark 4.
In a large bowl cream together the Flora Buttery and sugar until nice and light and fluffy. An electric hand mixer is ideal.
Beat in the vanilla extract followed by the eggs one at a time until all nicely incorporated.
Add the flour and mix in lightly until the cake mixture is even.
Split the mixture between the two tins fairly evenly and roughly level with the back of a spoon.
Now to get the raspberry ripple in there! Take the raspberries and squish to a puree. Pass the puree through a sieve to remove the seeds and set to one side for a moment.
Back to the cake mixture in the tin and using a spoon, draw the spoon through the mix, touching the base of the tin to create 5-6 little wells in the mix.
Add raspberry puree to each, reserving just a couple of spoonfuls of puree for the filling later.
Now using a skewer or the blade of a knife, draw it through the cake mix and raspberry sections to swirl the mixture.
Nicely swirled, these need to bake in the oven for 30 – 35 minutes until beautifully well risen, lightly golden and springy to the touch.
Once baked turn them out of the tins carefully and set onto a wire rack to cool completely.
To prepare the filling, beat together the cream cheese and icing sugar.
Whilst beating begin to add the cream a little at a time working it in well before adding more.
Once all the cream has been added continue to beat until the mixture resembles softly whipped cream.
Add the last couple of spoonfuls of raspberry puree and gently turn through the cheesecake filling to marble.
Set one sponge onto a serving plate, top with the raspberry ripple cheesecake filling and top the final sponge. Dust lightly with icing sugar and serve!
This cake is a total beaut, even the teen came home from school two lunchtimes on the run for a slice ;)
Raspberry Ripple Cake with Cheesecake Filling
Ruth Clemens, Baker Extraordinaire
Disclosure: I have been commissioned by Flora to review and develop a recipe. All views are entirely my own and provide an honest representation of Flora Buttery when used in cake making.
Oh my word!!! this looks so scrummy, I must give it a try!!!!
fabulous this is on my baking list
x
thank you Ruth for a lovely recipe
i may even get to have a slice
Heould this be suitable to cover in rolled sugarpaste as I would love it for one of my tiers on my wedding cake.
Thanks
I think the cake is too soft Clare to take the weight of sugarpaste so not sure it would be a good idea for your wedding cake xx
Looks absolutely scrummy
I have got frozen raspberries hiding in the freezer. Would these be ok or better with freeze?
Frozen raspberries are just perfect for this cake, once defrosted they are super easy to squish to purée! Xx
Hi just wondered if you could use Mascarpone instead of cream cheese for filling of the raspberry ripple cake??
Absolutely! That would be be lovely x
I used mascarpone and the taste is amazing! cant wait until my mum arrives tomorrow and i get to cut it and taste it all together, my house smelled amazing!
This looks delish and i am going to make asap
Please can you tell me where I can buy a set of the pretty cake forks as featured? Thanks
Heres a link to them Sue http://www.millyskitchenstore.co.uk/TaylorsEyeWitnessCakeForks-Product-21105.html
Hi Ruth, I made this today and just used 1 tin and it did sink in the middle but cut in half and filled it was scrummy for our last Aussie BBQ as the cold snap starts tonight! Also enjoyed watching your live cast last night.
Looks great Ruth and I’ve been looking for a cream cheese filling rather than buttercream this cake i just got to make!
Looks amazing, making it this morning with key lime cheesecake filling (key lime curd and cream cheese)
This is in the oven now! Looks lovely! Ruth, does the cake need to be kept in the fridge given it has cream in it? Thanks x
Yes, the cream and the cream cheese in the filling means it should be kept in the fridge x
Just waiting for the sponges to cool so I can sandwich them together and then heaven shall be mine next go will be blackberries yum
I have just made this cake to take to work tomorrow, to get us through our 13 hour shift!, looks and smells Devine. The cheesecake filling tastes YUM!!
yummy, guess what I am doing tomorrow xx
Tried making this today and it was amazing, everyone who had some loved it. Thank you for the recipe will be made over and over again in this house x
Hi, will it work with bluberries (this is what I have in the freeze)?
I’m sure it will
This is lovely and making as I type, my filling won’t thicken at all what can I do xxx
Chill it in the fridge for a bit and then rewhip it – you have to whisk it until the cream whips and thickens it x
Thank you Ruth! Have just finished making it (15mins ago) and it’s already half gone lol. So easy to make and tastes divine. I’ll definitely be making it again.
Do you think this could work as cupcakes? Also does it have to be refrigerated?
Yes I’m sure it would. The cream and cream cheese filling means it should be kept in the fridge.
I made this at the weekend…it was scrummy yummy…kids loved it.xx
Made this scrummy cake this afternoon as a Bank Holiday treat! Its so delicious and will be added to my repertoire! Thank you for the recipe.
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My baking is a bit hit & miss but this was so easy, it turned out perfect. I put the remaining raspberries in with the filling…
this cake looks DEVINE! Planning to bake and enjoy w/ family and friends over the bank hol weekend. Never have to worry if the recipe and sweet delights will be a ‘rate or slate’- Ruth recipes Never fail! As trusted as Delia and as creative as Picasso. Love your work Ruth… yes people me and mine are huge fans x
Thank you! xx
This cake is one of the most delicious I have tasted. The recipe was super easy and super quick too x x
Hi Ruth!
I finally taste this filling, I have to made it 3 times, because it always turns out horrible, so liquid. and it’s because of the temperature of the cream cheese (my fault!!!)
I have to say that it’s amazing, so fluffy and delicate. I love it!
Thanks for sahring and congratulations for your blog!
Made this gorgeous cake this afternoon.. OMG it was amazing..Lasted all of an hour before it vanished. I was lucky to have a slither after the children and my husband all had seconds while watching the football xx
Thank you for the recipe. I made it today for guests and it went down well. I’d like to decorate the top with white chocolate somehow and maybe fresh raspberries in the middle. I’d make it again for sure and the recipe was so easy to follow!
made this for my hubby’s birthday has to be one of the yummiest and prettiest looking cakes !!!!!
I made this cake today, but it wasn’t as fluffy and soft as yours. Mine didn’t really rise in the oven, and it’s quite firm. What did I do wrong?
Made this yesterday for the cake stall at our church coffee morning. Halved the recipe and made a dozen “mini” cakes. Sold out and two people want the recipe!
Yum! I’ve just found the perfect cake to make for my daughter’s birthday. Thanks again Ruth!