Introduction
Oh, friend, get ready to bake something truly special! There are certain flavors that just scream “comfort” and “homemade goodness,” aren’t there? For me, nothing quite captures that feeling like a beautiful, swirly cake bursting with the vibrant taste of fresh fruit. And this Rhubarb Raspberry Marble Cake? It’s not just a cake; it’s a showstopper, a conversation starter, and frankly, an edible hug in cake form. The tart rhubarb dances perfectly with the sweet raspberries, all swirled into a moist, tender cake batter. And don’t even get me started on that gorgeous glaze! It looks fancy, but trust me, this is one of those recipes that’s way easier than it looks. Perfect for spring picnics, summer potlucks, or just because you deserve a slice of pure joy.
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable
- Crowd-pleasing
- Absolutely beautiful
Ingredients
Here’s what you’ll need to bring this beauty to life. Simple, fresh ingredients make all the difference here!
For the Rhubarb Raspberry Ripple:
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces (about 12 ounces) – Look for bright, crisp stalks!
- 1 cup fresh raspberries – Sweet and juicy, please!
- 3/4 cup granulated sugar – Just enough sweetness to balance the tartness.
- 1 tablespoon lemon juice – A little brightness to make the fruit sing.
- 1 teaspoon vanilla extract – Classic pairing with berries.
- Pinch of salt – Enhances all those lovely flavors.
For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature – Softened butter creams like a dream.
- 2 cups granulated sugar – For sweetness and tender crumb.
- 4 large eggs, room temperature – Room temp eggs incorporate better into the batter.
- 1 tablespoon vanilla extract – Good quality vanilla is a must!
- 1/4 teaspoon almond extract (optional) – Adds a little extra “something.” Trust me on this, or skip it if you’re not a fan.
- 3 cups all-purpose flour – The backbone of our cake.
- 1 teaspoon baking powder – For lift!
- 1/2 teaspoon baking soda – Works with the sour cream for extra tenderness.
- 1 teaspoon salt – Balances the sweetness.
- 1 cup full-fat sour cream, room temperature – My secret weapon for a super moist cake! Make sure it’s room temp.
For the Glaze:
- 1 1/2 cups powdered sugar – Sifted makes for a smoother glaze.
- 2-3 tablespoons milk or cream – Start with less and add until you get the right consistency.
- 1/2 teaspoon vanilla extract – More vanilla goodness.
- 1 tablespoon raspberry puree (optional, for color and flavor) – Gives it that beautiful pink swirl and extra berry punch!
How to Make It
Alright, let’s get baking! This process is broken down into a few simple steps to make it totally manageable.
First, let’s make that gorgeous fruit ripple.
In a medium saucepan, combine the chopped rhubarb, raspberries, granulated sugar, lemon juice, vanilla extract, and a pinch of salt. Stir it all together. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for about 10-15 minutes, or until the rhubarb is soft and the mixture has thickened slightly into a jammy consistency. It will thicken more as it cools. Remove from heat and let it cool completely. You can make this ahead of time and pop it in the fridge!
Now, onto the cake batter!
Preheat your oven to 350°F (175°C). Grease and flour a 10 or 12-cup Bundt pan, or a 9×13 inch baking pan. A Bundt pan really shows off the swirl!
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take 3-5 minutes with an electric mixer.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and almond extract (if using).
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Now, you’re going to add the dry ingredients and the sour cream to the wet ingredients alternately, beginning and ending with the dry ingredients. Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Add half of the sour cream and mix until combined. Repeat with another third of the dry ingredients, the remaining sour cream, and finally the last third of the dry ingredients. Mix on low speed until just combined. Be careful not to overmix!
Time to swirl!
Spoon about half of the cake batter into your prepared pan. Dollop about half of the cooled rhubarb raspberry ripple over the batter in spoonfuls. Add the remaining cake batter, then dollop the rest of the ripple over the top.
Using a knife or skewer, gently swirl the ripple through the batter. Don’t over-swirl, or you’ll lose the defined marble effect. A few gentle passes are all you need!
Bake in the preheated oven for 50-65 minutes for a Bundt pan (or 40-50 minutes for a 9×13 pan), or until a wooden skewer inserted into the center comes out clean. The baking time will vary depending on your oven and pan size.
Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. The cake must be completely cool before glazing.
While the cake cools, make the glaze.
In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and the vanilla extract. Add more milk or cream, a teaspoon at a time, until you reach your desired consistency. If using, stir in the raspberry puree for that beautiful pink color and flavor.
Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Let the glaze set for about 15-20 minutes before slicing and serving.
Substitutions & Additions
Want to switch things up? No problem! This recipe is pretty forgiving.
- Fruit: Not a fan of rhubarb? Or can’t find it? You could try substituting with sliced strawberries, blueberries, or even pitted cherries for a different kind of ripple.
- Sour Cream: Full-fat Greek yogurt can be used in place of sour cream for a similar tang and moisture.
- Extracts: If you don’t have almond extract, just use a little extra vanilla. Orange extract could also be lovely with the berries!
- Additions: Fold 1/2 cup of white chocolate chips into the cake batter for an extra treat. A sprinkle of coarse sugar over the glaze would add a pretty sparkle!
Tips for Success
A few little pointers to help you bake the perfect cake every time!
- Room Temperature Ingredients: This is key! Room temperature butter, eggs, and sour cream cream together smoothly and create a more uniform batter, resulting in a better texture.
- Don’t Overmix: Once you add the dry ingredients, mix until just combined. Overmixing develops the gluten too much, which can make your cake tough.
- Cool the Ripple: Make sure your fruit ripple is completely cool before adding it to the cake batter. If it’s warm, it can melt the butter and affect the cake’s texture.
- Don’t Over-Swirl: As mentioned, gentle swirls are best for that distinct marble look.
- Cool Completely Before Glazing: If the cake is warm, the glaze will just melt and run off. Patience is a virtue here!
How to Store It
This cake is best enjoyed fresh, but it stores well too! Keep it in an airtight container at room temperature for 2-3 days. If you need to keep it longer, it can be stored in the refrigerator for up to 5 days. Let refrigerated cake sit at room temperature for a bit before serving for the best texture.
FAQs
- Can I use frozen rhubarb and raspberries? Yes! Thaw them first and drain off any excess liquid before making the ripple. The cooking time for the ripple might be slightly longer to thicken.
- Can I make the fruit ripple ahead of time? Absolutely! Make it a day or two in advance and store it in an airtight container in the fridge.
- My glaze is too thick/thin. How do I fix it? If it’s too thick, add milk or cream, a teaspoon at a time, until it’s the right consistency. If it’s too thin, whisk in a little more powdered sugar.
Easy & Beautiful Rhubarb Raspberry Marble Cake
Ingredients
Equipment
Method
- First, make the Rhubarb Raspberry Ripple. In a medium saucepan, combine the chopped rhubarb, raspberries, granulated sugar, lemon juice, vanilla extract, and a pinch of salt. Stir it all together.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for about 10-15 minutes, or until the rhubarb is soft and the mixture has thickened slightly into a jammy consistency. Remove from heat and let it cool completely. You can make this ahead of time and pop it in the fridge!
- Now, onto the cake batter! Preheat your oven to 350°F (175°C). Grease and flour a 10 or 12-cup Bundt pan, or a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and almond extract (if using).
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Add the dry ingredients and the sour cream to the wet ingredients alternately, beginning and ending with the dry ingredients. Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Add half of the sour cream and mix until combined. Repeat with another third of the dry ingredients, the remaining sour cream, and finally the last third of the dry ingredients. Mix on low speed until just combined. Be careful not to overmix!
- Time to swirl! Spoon about half of the cake batter into your prepared pan. Dollop about half of the cooled rhubarb raspberry ripple over the batter in spoonfuls. Add the remaining cake batter, then dollop the rest of the ripple over the top.
- Using a knife or skewer, gently swirl the ripple through the batter. Don't over-swirl, or you'll lose the defined marble effect. A few gentle passes are all you need!
- Bake in the preheated oven for 50-65 minutes for a Bundt pan (or 40-50 minutes for a 9x13 pan), or until a wooden skewer inserted into the center comes out clean. The baking time will vary depending on your oven and pan size.
- Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. The cake must be completely cool before glazing.
- While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and the vanilla extract. Add more milk or cream, a teaspoon at a time, until you reach your desired consistency.
- If using, stir in the raspberry puree for that beautiful pink color and flavor.
- Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Let the glaze set for about 15-20 minutes before slicing and serving.
Notes
To fix glaze consistency: if too thick, add milk/cream a teaspoon at a time; if too thin, whisk in more powdered sugar.
Substitution ideas: Replace rhubarb/raspberries with strawberries, blueberries, or pitted cherries. Use full-fat Greek yogurt instead of sour cream. Substitute almond extract with extra vanilla or orange extract. Add 1/2 cup white chocolate chips to the batter.
Storage: Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. Allow refrigerated cake to sit at room temperature briefly before serving.
Using frozen fruit: Thaw first and drain excess liquid. Cooking time for ripple may be longer.
