Raspberry & Vanilla Swirl Sheet Cake

16 Replies
Jump to Recipe Print Recipe

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. 

5 from 3 votes
Print

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. 

Cuisine British
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 9
Calories 593 kcal
Author Curly

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

  1. Line a 20x20cm tin and preheat the oven to 170ºC(fan assisted or 190ºC non fan)

  2. Cream the margarine and sugar together until light and fluffy 

  3. Add the eggs and mix before adding the remaining ingredients apart from the jam. Mix until completely combined

  4. Pour half of the cake mix into the prepared tin and smooth out

  5. 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

  6. Add the rest of the cake mix before smoothing out and repeating the same process as before with the rest of the jam 

  7. Bake for 50-55 minutes until a cocktail stick comes out clean 

  8. 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 

Nutrition Facts
Raspberry & Vanilla Swirl Sheet Cake
Amount Per Serving
Calories 593 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 6g38%
Cholesterol 75mg25%
Sodium 359mg16%
Potassium 237mg7%
Carbohydrates 75g25%
Fiber 1g4%
Sugar 41g46%
Protein 7g14%
Vitamin A 1315IU26%
Vitamin C 2mg2%
Calcium 101mg10%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

Casa Costello
Link up your recipe of the week
Hijacked By Twins
Only Crumbs Remain

16 thoughts on “Raspberry & Vanilla Swirl Sheet Cake”

  1. jenny paulin


    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

    Reply ↓
    1. Curly Post author

      Thanks 🙂 Sheet cakes might be an american term or tray bakes but I quite liked it so I’ve gone with it haha x

      Reply ↓
  4. Helen at Casa Costello

    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

    Reply ↓
    1. Curly Post author

      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.

      Reply ↓

  8. Pingback: Baking Crumbs - August 2018 - Only Crumbs Remain

  9. Pingback: Blueberry & Lemon Swirl Loaf Cake – Curly's Cooking

Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.