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Raspberry White Chocolate Marble Cake – Mother’s Day

thumbnail I just love the combination of raspberry and white chocolate. It is a match made in heaven. My mum love to have coffee in the morning to boost through her day and I would like to think that this coffee cake would definitely suit her morning taste bud.


Raspberry Marble Cake
Serves 8
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  1. 75 grams of white chocolate, melted
  2. 75 grams of raspberry, mashed
  3. 120 grams of unsalted butter
  4. 160 grams of white sugar
  5. 3 eggs
  6. 1 ½ tsp of vanilla extract
  7. 65 ml of yogurt
  8. 100 ml of milk
  9. 220 grams of plain flour
  10. 2 tsp of baking powder
  11. ¼ tsp of baking soda
  12. ¼ of salt
  1. Preheat oven to 170C or 150C Fan-Forced.
  2. Greased your 8 cup bundt pan really well with oil and flour or nonstick spray.
  3. In a bowl, add in eggs and vanilla extract. Set aside. Melt white chocolate in microwave. Set aside.
  4. In a measuring cup, combine yogurt and milk together. Set aside. Mash raspberry, set aside.
  5. In another bowl, whisk plain flour baking powder, baking soda and salt together. Set aside.
  6. In your mixing bowl, cream butter and sugar on high until light and fluffy.
  7. Add in egg mixture, one at a time.
  8. Add in melted white chocolate.
  9. Turn your mixer down to low, spoonful at a time, slowly add half of your dry ingredients into it.
  10. Then, pour in all of your milk mixture. Lastly, spoonful at a time slowly add the rest of your dry ingredients.
  11. Add in ¼ measuring cup of batter into your mashed raspberry. Mix well.
  12. Add in half of the white batter into the greased pan. Then, add in all of your raspberry mixture.
  13. Lastly, add in the rest of the white batter, spread evenly.
  14. Using a knife, swirl around to give the marble effect.
  15. Drop the pan a few times to release the air bubbles.
  16. Bake it in a preheated oven for about 60 to 70 minutes.
  17. Let it cool in the pan for at least 2 hours before transferring them into the platter.

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