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Raspberry and double chocolate marble cake recipe

Raspberry and double chocolate marble cake recipe

58 ratings

A match made in heaven – this decadent marble cake swirls creamy white chocolate and rich dark chocolate cake batter together and is dotted with bursts of tart raspberry, which cuts through the sweetness perfectly. This adventurous baking recipe is finished off with a velvety white chocolate butter icing, fresh raspberries and white chocolate curls. See method

  • Serves 12
  • 30 mins to prepare and 1 hr to cook
  • 507 calories / serving
  • Freezable
  • Vegetarian


  • 225g unsalted butter, softened, plus extra for greasing
  • 225g golden caster sugar
  • 4 medium free-range eggs, beaten
  • 2 tsp vanilla extract
  • 225g self-raising flour, sifted
  • 4 tbsp milk
  • 2 tbsp cocoa powder
  • 25g dark chocolate, chopped
  • 25g white chocolate, chopped
  • 75g frozen raspberries

For the icing

  • 75g white chocolate, chopped
  • 125g unsalted butter, softened
  • 125g icing sugar, sifted
  • 1 tsp milk (slightly warmed)

For the decoration

  • 50g fresh raspberries
  • white chocolate, grated into curls
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    31g 44%
  • Saturates

    18g 89%
  • Sugars

    38g 42%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 54.4g Protein 5.7g Fibre 1.8g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line a 1kg loaf tin with nonstick baking paper and allow some to hang over the sides.
  2. In a mixing bowl, cream together the butter and sugar with an electric hand whisk until light and fluffy. Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract and then, using a large metal spoon, carefully fold in the flour and 2 tbsp milk.
  3. Transfer half the mixture from the mixing bowl to a second bowl. Add the sifted cocoa powder, dark chocolate pieces and the remainder of the milk to one bowl; fold together. Carefully fold the white chocolate and frozen raspberries into the mixture in the other bowl. Spoon alternate spoonfuls of the mixture into the cake tin and then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don’t overmix or you won’t see the pattern. Smooth the surface if necessary.
  4. Bake the cake for 1 hr or until golden and risen, and a skewer inserted into the middle comes out clean. Leave in the tin to cool for 10 mins, then turn out and cool completely on a wire rack.
  5. To make the icing, melt the white chocolate in a small bowl over a pan of gently simmering water. Once melted, set aside to cool slightly.
  6. Beat together the butter and icing sugar, fold in the melted chocolate and beat until smooth. Spread the icing over the top of the cooled chocolate cake and scatter with fresh raspberries and white chocolate curls.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven.

Add icing or decoration after the baked goods have fully defrosted and are at room temperature.

See more Adventurous baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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