This Raspberry & Vanilla Swirl Sheet Cake not only tastes great but is really easy to make. The raspberry jam and vanilla go really well together in this deliciously moist cake.
After I made my Blueberry & Lemon Swirl Loaf Cake, I knew it wouldn’t be my last cake with a jam swirl! Raspberries are one of my favourite fruits and they go so well with lots of flavours; vanilla being one of them. I don’t know if it’s just me, but raspberries do seem to have quite a short shelf life. They can also be a little pricey compared to other fruit.
These reasons, plus the fact you probably have some raspberry jam in you cupboard; mean using jam is a great option. The jam also helps provide extra moisture to the cake which fresh raspberries wouldn’t always.
As with a lot of my favourite cakes, this Raspberry & Vanilla Swirl Sheet Cake is really easy to make. It doesn’t take much time at all to make and then you can forget about it while it’s in the oven. You then just need to allow it to cool without the need for any further effort. These are my favourite sort of cakes to make during the week when you don’t have hours after work to make a fancy cake. My Peanut Butter & Chocolate Banana Bread is another one of these recipes.
This is such a delicious cake. The yogurt helps keep the cake really moist and give it such a lovely texture. If you don’t fancy using raspberry jam, strawberry would work really well too.
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Raspberry & Vanilla Swirl Sheet Cake
This Raspberry & Vanilla Swirl Sheet Cake not only tastes great but is really easy to make. The raspberry jam and vanilla go really well together in this deliciously moist cake.
Ingredients
- 300 g margarine
- 265 g caster sugar
- 4 eggs
- 330 g plain flour
- 2 tsp baking powder
- pinch salt
- 160 g yogurt
- 2 tsp vanilla bean paste
- 200 g raspberry jam
Instructions
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Line a 20x20cm tin and preheat the oven to 170ºC(fan assisted or 190ºC non fan)
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Cream the margarine and sugar together until light and fluffy
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Add the eggs and mix before adding the remaining ingredients apart from the jam. Mix until completely combined
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Pour half of the cake mix into the prepared tin and smooth out
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Using half of the jam, add dollops on top of the cake and then run a knife or skewer through the jam to create a swirl pattern
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Add the rest of the cake mix before smoothing out and repeating the same process as before with the rest of the jam
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Bake for 50-55 minutes until a cocktail stick comes out clean
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Leave to cool slightly in the tin before allowing to cool completely on a wire rack. Once cooled cut into 9 equal squares
Recipe Notes
Stir the jam in a bowl to make it a runnier consistency before adding to the cake
jenny paulin says
ooooh Cat this looks so good. I did not know it was called a sheet cake, I have been calling my versions traybakes! I love the swirl – it looks so striking. thank you for linking to #Bakeoftheweek x
Curly says
Thanks 🙂 Sheet cakes might be an american term or tray bakes but I quite liked it so I’ve gone with it haha x
Monika Dabrowski says
Looks delicious with the fruity swirls, and I like the fact that it’s moist but looks light too!
Curly says
Thank you Monika 🙂
Angela / Only Crumbs Remain says
I love how easy this is to make too Cat – and it looks fooo very yummy too with those swirls of jam running through it.
Angela x
Curly says
Thanks Angela x
Helen at Casa Costello says
I always think sheet cakes sound much more appealing than tray bakes (That I think is the UK term) Always makes us sound like we’ve just used an old oven tray! Your sheet cake looks so light and fluffy – I’m very tempted to make a swirl cake myself this afternoon. Thanks so much for joining in once again with #BakeoftheWeek
Curly says
Haha. I didn’t think of it like that but that made me laugh. Tray bake makes me think of millionaires shortbread or something like that. Thank you 🙂 I love how easy they are.
Jacqui | Recipes Made Easy says
I love these kind of easy cakes I made something similar with cherry jam yesterday it was delicious. as I am sure this one is.Thanking you for linking to #CookBlogShare..
Curly says
Ooh that sounds tasty too! Love using jam in cakes.
Angela / Only Crumbs Remain says
Thankyou for sharing with #BakingCrumbs Cat, I just love that swirl through the cake and I bet it tastes absolutely amazing 🙂
Angela x
Curly says
Thanks Angela 🙂 x
Kate - Gluten Free Alchemist says
Looks delicious Cat The swirl looks so fruityI
It’s quite funny reading the comments above…. I have to say I am definitely a tray bake rather than a sheet cake girl! ‘Sheet cake’ makes me think of bed linen! x
Curly says
Haha I’ve never thought of it like that!x