A light, tender vanilla sponge marbled with bright raspberry swirls and wrapped in silky ripple-streaked whipped cream—this Raspberry Ripple Cream Cake tastes every bit as stunning as it looks. Perfect for summer celebrations, afternoon teas, or whenever you need a show-stopping dessert with minimal fuss.

Why You’ll Love This Recipe

Striking raspberry “ripple” effect inside and out
Uses simple, easy-to-find ingredients
Balanced sweetness—fresh berries add natural tartness
No complicated decorating skills required
Make-ahead friendly: the flavours deepen after chilling

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the sponge

unsalted butter, softened
caster (superfine) sugar
large eggs
vanilla extract
self-raising flour
baking powder
whole milk
fresh raspberries, lightly mashed with a little sugar

For the ripple cream & finish

double (heavy whipping) cream, chilled
icing (powdered) sugar
raspberry jam or coulis, warmed and strained
extra fresh raspberries for garnish

Directions

Prep. Pre-heat the oven to 180 °C / 350 °F. Grease and line two 20 cm / 8-inch round cake tins.
Cream. Beat butter and sugar until pale and fluffy (about 3 minutes).
Add eggs. Incorporate the eggs one at a time, beating well; blend in vanilla.
Dry ingredients. Sift flour with baking powder; fold into the batter in two additions, alternating with milk.
Create the ripple. Spoon half the batter into the tins. Dot with half the mashed raspberries and gently swirl. Repeat with remaining batter and raspberries—avoid over-mixing.
Bake. Bake 25–30 minutes, or until the centres spring back and a tester comes out clean. Cool 10 minutes in the tins, then turn out onto a rack to cool completely.
Whip the cream. Whisk cream and icing sugar to soft peaks. Drizzle in two tablespoons of the warm jam and fold just twice to streak the cream.
Assemble. Place one sponge on a stand, ripple-cream side down. Spread with half the ripple cream. Top with the second sponge. Cover the top and sides with the remaining ripple cream, swirling more jam over the surface for a marbled look.
Finish. Chill at least 1 hour before slicing. Garnish with fresh raspberries just before serving.

Servings and Timing

Yield	Prep Time	Bake Time	Cooling & Assembly	Total Time
12 slices	25 min	25–30 min	1 hr 10 min	~2 hrs

Variations

Chocolate-Ripple Twist: Substitute ¼ cup flour with cocoa powder for a chocolate base.
Strawberry Version: Swap raspberries and jam for strawberries.
Gluten-Free: Use a 1:1 gluten-free baking flour and add ½ tsp xanthan gum if the blend lacks it.
Lemon Boost: Add the zest of one lemon to the batter for extra brightness.
Sheet Cake: Bake in a 23 × 33 cm (9 × 13 in) pan; adjust baking time to 22–24 minutes.

Storage/Reheating

Refrigerate: Cover and keep chilled up to 3 days; flavours meld brilliantly by day two.
Freeze: Un-iced sponges wrap well and freeze up to 2 months. Thaw overnight in the refrigerator.
Reheating: Not recommended once filled with cream; simply allow refrigerated slices to stand 15 minutes at room temperature for the best texture.

FAQs

Can I use frozen raspberries?

Yes—thaw, drain, and pat dry before swirling to avoid excess moisture.

How do I prevent soggy streaks in the sponge?

Lightly dust the mashed berries with a teaspoon of flour before folding them in.

My cream won’t whip—what went wrong?

Both cream and bowl must be well-chilled; use 35–40 % fat cream for reliable peaks.

Can I make the cake the day before?

Absolutely. Assemble, cover, and refrigerate. Add fresh berries for decoration just before serving.

What size eggs should I use?

Large (approx. 60 g each without shell); smaller eggs can result in a drier crumb.

Is self-raising flour essential?

It ensures consistent lift; if you only have plain flour, add 1 ½ tsp baking powder per cup of flour.

How do I achieve a strong ripple pattern?

Limit swirling to two or three gentle figure-eights; over-mixing loses definition.

Can the cake sit out at a picnic?

No longer than 1 hour in warm weather—cream is perishable.

Why warm and strain the jam?

Warming loosens the consistency for easy marbling; straining removes seeds for a smoother finish.

Could I flavour the cream differently?

Yes—fold in a few drops of almond or rose extract for a subtle floral note.

Conclusion

With its vivid streaks of fruit and billows of cloud-light cream, this Raspberry Ripple Cream Cake turns simple pantry staples into a refined centrepiece. Whether you serve it at a garden party or as a sweet ending to Sunday lunch, expect delighted smiles and requests for seconds—its charm lies in equal parts elegance and pure berry joy.

Raspberry Ripple Cream Cake