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rhubarb-raspberry-marble-cake-stunning-spring-dessert-shot

Rhubarb Raspberry Marble Cake Recipe

A buttery, tender vanilla cake swirled with tangy rhubarb-raspberry compote for a stunning marble effect. Each slice reveals ribbons of sweet-tart fruit running through a golden crumb, perfect for spring gatherings or an afternoon tea.
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Prep Time 30 minutes
Cook Time 50 minutes
Cool Time: 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 256 kcal

Equipment

  • 9-inch round cake pan
  • Parchment paper
  • Medium saucepan
  • Mixing bowls (large and medium)
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Wooden skewer or butter knife
  • Wire cooling rack

Ingredients
  

Cake

  • 2 teaspoons vanilla extract
  • ½ cup unsalted butter room temperature (this matters!)
  • ¾ cup whole milk room temperature
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 2 large eggs room temperature
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder

Fruit Compote:

  • 2 tablespoons water
  • 1 cup fresh raspberries frozen works too
  • 1 tablespoon cornstarch mixed with 1 tablespoon water slurry
  • ⅓ cup granulated sugar
  • 2 cups fresh rhubarb chopped into ½-inch pieces

Serving

  • Fresh berries for garnish
  • Whipped cream or vanilla ice cream
  • Powdered sugar for dusting

Instructions
 

  • Preheat oven to 350°F, grease a 9-inch round cake pan, and line with parchment paper.
    greased-round-pan-lined-with-parchment-paper-on-marble-top
  • In a saucepan, cook rhubarb, raspberries, sugar, and water over medium heat for about 10 minutes until jammy.
    saucepan-simmering-rhubarb-raspberries-sugar-on-marble-counter
  • Stir in cornstarch slurry, cook 1 more minute until thickened, then let cool completely.
    thickened-fruit-compote-in-saucepan-with-added-cornstarch
  • Cream butter and sugar until light and fluffy (about 3–4 minutes).
    butter-and-sugar-creamed-in-clear-glass-mixing-bowl
  • Beat in eggs one at a time, then add vanilla.
    eggs-and-vanilla-blended-into-creamed-butter-sugar-mixture
  • In another bowl, whisk together flour, baking powder, and salt.
    dry-ingredients-flour-baking-powder-salt-in-glass-bowl
  • Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour—mix just until combined.
    adding-dry-ingredients-and-buttermilk-to-creamed-mixture-on-marble
  • Drop batter into the pan by spoonfuls, then add dollops of cooled compote on top.
  • Swirl gently with a skewer in figure-eight motions—don’t overdo it.
    swirled-cake-batter-with-compote-in-black-round-pan
  • Bake 45–50 minutes, testing doneness in multiple spots; cool in pan 10 minutes, then fully on a wire rack.
  • Dust with powdered sugar before serving.
    cooled-cake-dusted-with-powdered-sugar-on-marble-surface

Notes

  • Make sure the compote is completely cooled before swirling—warm compote can sink and ruin the marbling.
  • Use room temperature butter, eggs, and milk to help the batter blend more smoothly.
  • Don’t overmix the batter; a light hand ensures a tender crumb.