Raspberry Ripple Cake

Fancy a slice of Raspberry Ripple Cake filled with raspberry ripple cheesecake filling?

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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:



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



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.

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In a large bowl cream together the Flora Buttery and sugar until nice and light and fluffy.  An electric hand mixer is ideal.

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Beat in the vanilla extract followed by the eggs one at a time until all nicely incorporated.

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Add the flour and mix in lightly until the cake mixture is even.

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Split the mixture between the two tins fairly evenly and roughly level with the back of a spoon.

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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.

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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.

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Add raspberry puree to each, reserving just a couple of spoonfuls of puree for the filling later.

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Now using a skewer or the blade of a knife, draw it through the cake mix and raspberry sections to swirl the mixture.

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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.

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To prepare the filling, beat together the cream cheese and icing sugar.

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Whilst beating begin to add the cream a little at a time working it in well before adding more.

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Once all the cream has been added continue to beat until the mixture resembles softly whipped cream.

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Add the last couple of spoonfuls of raspberry puree and gently turn through the cheesecake filling to marble.

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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!

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This cake is a total beaut, even the teen came home from school two lunchtimes on the run for a slice  😉



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 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.

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53 Responses to Raspberry Ripple Cake

  1. Amanda says:

    Oh my word!!! this looks so scrummy, I must give it a try!!!!

  2. julie homer says:

    fabulous this is on my baking list 🙂
    thank you Ruth for a lovely recipe
    i may even get to have a slice 😉 x

  3. Clare says:

    Heould this be suitable to cover in rolled sugarpaste as I would love it for one of my tiers on my wedding cake.

  4. takethatfan1978 says:

    Looks absolutely scrummy 🙂 I have got frozen raspberries hiding in the freezer. Would these be ok or better with freeze?

  5. Paula says:

    Hi just wondered if you could use Mascarpone instead of cream cheese for filling of the raspberry ripple cake??

  6. pat roberts says:

    This looks delish and i am going to make asap

  7. Sue says:

    Please can you tell me where I can buy a set of the pretty cake forks as featured? Thanks

  8. Kylie zemanek says:

    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.

  9. Asmaa says:

    Looks great Ruth and I’ve been looking for a cream cheese filling rather than buttercream this cake i just got to make!

  10. KT says:

    Looks amazing, making it this morning with key lime cheesecake filling (key lime curd and cream cheese)

  11. Louisa says:

    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

  12. theresa.cooper says:

    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

  13. Amanda says:

    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!!

  14. Shazza says:

    yummy, guess what I am doing tomorrow xx

  15. samantha lockhart says:

    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

  16. Smadar says:

    Hi, will it work with bluberries (this is what I have in the freeze)?

  17. yvette brown says:

    This is lovely and making as I type, my filling won’t thicken at all what can I do xxx

  18. Merin says:

    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.

  19. Marianna says:

    Do you think this could work as cupcakes? Also does it have to be refrigerated?

  20. Kirsti says:

    I made this at the weekend…it was scrummy yummy…kids loved it.xx

  21. Amanda says:

    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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  23. Mandy says:

    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…

  24. Blue S says:

    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

  25. Caroline Lowings says:

    This cake is one of the most delicious I have tasted. The recipe was super easy and super quick too x x

  26. miriam says:

    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!

  27. Ceri says:

    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

  28. Abi says:

    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!

  29. helen long says:

    made this for my hubby’s birthday has to be one of the yummiest and prettiest looking cakes !!!!!

  30. Savita says:

    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?

  31. Fiona Graham says:

    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!

  32. Louise Moore says:

    I made this for a bake sale and it looked so good someone bought the whole thing. I made it again for my toddler group using some frozen berries and as it was a hot day I used buttercream mixed in with the blitzed berries for the filling. Sooooo good. Thanks Pink whisk.

  33. Sarah says:

    Yum! I’ve just found the perfect cake to make for my daughter’s birthday. Thanks again Ruth!

  34. Annie says:

    Made this last night – it was delicious! 🙂 Really light & perfect for summer!

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  36. Hevz says:

    I have this cake in the oven at the moment and if the amazing fragrance wafting around my house and the taste of the raw batter (yep, I licked the bowl) is anything to go by this cake is going to be amazing.
    Hubby and kids are returning from a week away and they’re going to be so glad they’re home. Thank you xx

  37. morecakepls says:

    it looks lovely, it’s great that you used fresh raspberries and whipping cream in the frosting instead of butter again, and the plates and forks are so cute, i’d love to know where to get them

  38. Sarah Jones says:

    Lovely cake with the raspberries in the sponge however i couldn’t get the icing to hold. Maybe I did something wrong but it was too runny. Ended up using double cream instead and was delicious.

  39. Rachel Page says:

    This looks insanely good! Gotta buy some fresh raspberries tomorrow.

  40. Debbie Blerkom says:

    This has turned into a firm favourite in our house, I have baked 3 in 8 days for family birthdays!! Thanks Ruth xxx

  41. Sara says:

    This cake has just converted me from a chocolate cake lover! My hubby has always been a Victoria Sandwich type of guy, however he’s converted too! Currently have a blueberry version in the oven now to try. Thank you so much for this recipe 🙂

  42. Zarina says:

    I have made this recipe twice in recent months – first for a Clandestine Cake Club event and then for a birthday.

    I have put my thoughts about it on my blog and linked back to you. http://bit.ly/2c8YRA6

    Great recipe – just love it!

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