Rich chocolate and buttermilk batters swirl together in this Raspberry Marble Cake.
Raspberry Marble Cake
Serves: 1 (10-inch) cake
- 2½ cups sugar, divided
- 2½ cups fresh raspberries
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 2 teaspoons
- ¾ teaspoon kosher salt
- 1¼ cups whole buttermilk, divided
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons unsalted butter, melted
- Preheat oven to 350°. Spray a 10-inch enamel-coated cast-iron skillet with cooking spray.
- Sprinkle ¾ cup sugar in prepared skillet, and arrange raspberries over sugar.
- In a large bowl, beat butter and remaining 1¾ cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of
bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. With
mixeron low speed, gradually add flour mixture to butter mixture alternately with 1 cup buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
- Spoon 1 cup batter into a medium bowl. Add cocoa, melted butter, and remaining ¼ cup buttermilk, stirring until incorporated. Alternately spoon chocolate batter and vanilla batter over raspberries. Gently swirl batters together with the tip of a knife, being careful not to disturb raspberries.
- Bake until a wooden pick inserted in center comes out clean, 40 to 50 minutes, covering with foil after 25 minutes of baking to prevent excess browning. Let cool in skillet for 10 minutes. Loosen edges of cake from skillet, and invert onto a serving platter.