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Raspberry Marble Cake

Raspberry Marble Cake with White Chocolate

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Recipe Details


Why have just one flavor when you can have two? That’s what Chef Michelle was thinking when she created this marble cake, which not only looks elegant, but also enables you to savor white chocolate and raspberry in the same bite. She starts with a base of vanilla cake, then folds in a mixture of melted butter and white chocolate for extra richness. Dollops of raspberry preserves are swirled into the batter, creating an eye-catching (not to mention festive) design; then, the cake is baked until it reaches that perfect balance of fluffy and gooey. This might be just the red and white treat to give to a valentine.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    • Calories 420
    • Protein 5g
    • Total Carb 52g
    • Total Fat 22g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      8 packets
      unsalted butter
    • white chocolate chips
      4 ounces
      white chocolate chips
    • baking powder
      1/4 teaspoon
      baking powder
    • flour
      2/3 cup
    • granulated sugar
      3 tablespoons
      granulated sugar
    • vanilla extract
      1 teaspoon
      vanilla extract
    • raspberry preserves
      2 ounces
      raspberry preserves
    • aluminum tin
      aluminum tin
    • parchment paper
      parchment paper

    What You’ll Need

    • eggs
    • kosher salt
    • 6" small pot (optional)
    • baking sheet


    • Soy
    • Peanuts
    • Egg
    • Milk
    • Tree Nuts
    • Wheat

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 375°F. Reshape aluminum tin, if bent. Trim parchment paper to fit the bottom of tin and arrange inside of tin. Set aside until Step 4.

    2. Melt butter and chocolate

      Melt butter and chocolate

      Place butter and white chocolate in a large heatproof bowl and microwave in 30-second intervals until just melted. Alternatively, melt butter in a small pot over medium heat, then pour into a large heatproof bowl. Add chocolate and stir to fully melt, 1 minute.

    3. Make cake batter

      Make cake batter

      In a medium bowl, whisk together baking powder, flour, and ¼ teaspoon salt. Set aside. Add sugar, vanilla extract, and 1 egg to bowl with butter and melted chocolate, and whisk to fully combine. Stir in flour mixture to fully combine.

    4. Swirl raspberry marble cake

      Swirl raspberry marble cake

      Place prepared tin on a baking sheet, then add cake batter, spreading evenly. Dollop over small spoonfuls of raspberry preserves. Using a knife, swirl preserves and cake batter together to create a marbled pattern.

    5. Bake raspberry marble cake

      Bake raspberry marble cake

      Transfer baking sheet to oven. Bake raspberry marble cake until center is set or a toothpick or sharp knife inserted in the middle comes out clean, 12-14 minutes. Use this time to get a head start on dishes, or kick back and enjoy the sweet smells filling up your kitchen.

    6. Plate raspberry marble cake

      Plate raspberry marble cake

      Once baked, set raspberry marble cake aside to cool slightly, 5 minutes. Then, slice into squares and carefully remove from tin, discarding parchment paper. Enjoy warm or at room temperature. 

    What is Plated?

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