Ingredients:

  • 12 oz (340g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) cornstarch/cornflour
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) milk
  • 1 cup (2 sticks/226g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar (for frosting)
  • 1/4 cup (60ml) milk (for frosting)
  • 1 teaspoon (5ml) vanilla extract (for frosting)

Instructions:

  1. Make the Raspberry Compote: Combine raspberries, sugar, and lemon juice in a saucepan. Bring to a simmer and cook until slightly thickened. Mix cornstarch with a little water to form a slurry and stir into the compote. Cook until glossy and thickened. Let cool completely.
  2. Prepare the Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper rounds.
  3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  7. Ripple the Cake Batter: Divide the cake batter evenly between the prepared cake pans. Drop spoonfuls of the cooled raspberry compote over the batter in each pan. Use a knife or skewer to gently swirl the compote into the batter, creating a marbled effect.
  8. Bake the Cakes: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Make the Frosting (Optional): While the cakes are cooling, prepare the frosting. Cream together the softened butter and powdered sugar until light and fluffy. Beat in the milk and vanilla extract until smooth.
  11. Frost the Cake (Optional): Once the cakes are completely cooled, frost the top of one layer with half of the frosting, place the second layer on top, and frost the entire cake with the remaining frosting.