This Neapolitan Marble Cake takes a regular Marble cake and gives it a Neapolitan twist with raspberries for a pink, chocolate and vanilla swirled cake. This is gorgeous just how it is, with no real need for frosting or extras. As always, I highly recommend eating this whilst it’s still a little warm. One thing to be aware of: this cake will not last long!
I think there is something so classic about a marble cake, it’s rare to meet someone who doesn’t like it and it has a bit of a nostalgia vibe. This cake brings back happy memories and is a really easy mixture. Get those ingredients to room temp before baking for best results. I make this in a loaf tin, but feel free to use a regular circular cake tin or make small cupcakes!
For other easy cake recipes try this Berry and Lemon Loaf Cake or this Orange Crumble Cake.
Raspberry Neapolitan Marble Cake
Serves: 12 Slices (a 2lb Loaf Tin)
Prep Time: 15 Minutes
Bake Time: 55 Minutes
Total Time: 1hr 10 Minutes
Ingredients
- 225g Butter, Softened
- 225g Caster Sugar
- 4 Eggs
- 225g Plain Flour
- 1.5 Tsp Baking Powder
- 5 Tbsp Milk
- 1 Tbsp Cocoa Powder
- Handful (about 8) Fresh Raspberries
- 1 Tsp Vanilla Extract
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Line a 2lb Loaf Tin.
- In a large bowl, or the bowl of a stand mixer, cream the butter and sugar until light and fluffy (about 3-5 minutes with an electric whisk).
- Add the eggs, 1 at a time and mix in between each addition.
- Gently fold in the flour and baking powder. Add about half of the milk, then check to see that you have a smooth cake batter consistency (pourable but not really runny). Add more milk if need be.
- Divide the cake batter into 3 bowls. In one bowl, add the cocoa powder, in another add the vanilla, and add raspberries to the last one. Mix each bowl separately – so you should have 3 bowls: a pink cake batter, a chocolate cake batter and a vanilla cake batter.
- Get the lined tin, and add large tablespoons of each batter to the tin, one at a time, so that there are lots of ‘scoops’ of various colours. Repeat until all the batter is used up.
- Bake for 50mins-1 hour, until dark golden on top and a knife, when inserted, comes out clean.
- Let cool on a wire rack before serving.
