Chocolate Raspberry Marbled Cake Recipe

I dream of summer - flip flops, big straw hats, and green grass. The downtown farmer's market is one of my favorite summer activities.

I enjoy walking the streets on a nice summer day, looking at all the fresh fruits and veggies displayed in a rainbow of colors. That's exactly what this fresh chocolate raspberry marbled cake recipe reminds me of.

Five fun facts about raspberries:

  1. Would you believe there are 200 varieties of raspberries?
  2. In Greek mythology, the berries were white, but when Zeus' nursemaid, Ida, pricked her finger on a thorn it stained the berries red, and they have remained red ever since.
  3. The state of Washington leads the way in production with 70 million tons per year, and over 70% of the U.S. production of frozen red raspberries.
  4. Some cultures consider the raspberry a love-inducing fruit.
  5. Raspberry is used during pregnancy in teas for combating the nausea and vomiting that accompany morning sickness. Source: Washington Red Raspberry Commission.

Chocolate Raspberry Marbled Cake

  •  4 tablespoons cornstarch
  •  1/4 cup red raspberry jam
  •  10 ounces frozen red raspberries, thawed and drained, reserving syrup
  •  1 chocolate cake mix
  •  8 ounces cream cheese, softened
  •  2 tablespoons margarine, softened
  •  14 ounces sweetened condensed milk
  •  1 egg
  •  1 teaspoon vanilla

Preheat oven to 350°. In 1-quart glass measure with handle, combine reserved 2/3 cup syrup from raspberries, red raspberry jam, and 2 tablespoons cornstarch. Microwave on 100% power 1-1/2 to 2-1/2 minutes or until thickened and clear. Gently stir in raspberries. Set aside.

Prepare cake mix as package directs. Pour half the batter into lightly greased 13x9-inch baking pan; bake 15 minutes.

Meanwhile, in small mixer bowl, beat cheese, margarine and remaining 2 tablespoons cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla. Pour evenly over cake in pan. Spoon raspberry mixture in small amounts over top. Return to oven; bake 10 minutes longer.

Top evenly with remaining cake batter. Return to oven; bake 30 minutes longer or until cake springs back when lightly touched. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Enjoy! 🙂

Get these 100-Year-Old Chocolate Recipes

We found an old book and got the rights to publish it for you. Now these 138 recipes from 1909 are available as a digital download. Take a look here.

Photo: "Raspberries and Clover" by grendelkhan is licensed under CC BY-SA 2.0 / cropped from original

Ashleigh Rader
Latest posts by Ashleigh Rader (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *