Raspberry Ripple Cake

Chef’s Tip: Mix the leftover raspberry juice with icing sugar to make a drizzle that you can pour on top or use to decorate with squiggly lines.


  • 300g frozen raspberries
  • 250g plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 125g unsalted butter, softened
  • 225g caster sugar
  • 3 eggs, lightly beaten
  • 250g sour cream (a regular 300ml pot will get you this, just make sure you pour 250g into a bowl)


  • Preheat the oven to 180C (350F/Gas Mark 4)
  • Grease and line a 23cm tin.
  • Put the raspberries into a bowl and lightly crush them with a masher – try to release as much juice as possible so it’s worth getting them out early.
  • Mix the flour, baking powder and salt in a large bowl.
  • In a separate bowl, cream the sugar and butter until pale and fluffy, then add the eggs.
  • Mix in 2 spoons of the dry ingredients.
  • Mix in 2 spoons of the sour cream
  • Alternate dry and sour cream until it’s all in and mixed up.
  • Spoon approximately a third of the batter into the bottom of your tin, then spoon over half the raspberries.
  • Repeat with another third of the batter, then the remaining raspberries, and top with the rest of the batter.
  • Don’t worry if the batter and raspberries mix a bit when you’re spreading it all out.
  • Bake for 45-50mins (check how it’s going after 30mins) or until a skewer comes out clean.