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Vanilla Cake Base Recipe
- 1 stick of unsalted butter at room temperature
- 3 eggs
- 1/2 cup white sugar
- 1 cup flour
- 2 tsp vanilla extract
- 1 tbs honey/maple syrup/ flavored coffee syrup syrup
- 1/4 tsp flaky sea-salt
- 1/4 tsp cinnamon
Raspberry Puree Mix-in Recipe
- 1 cup raspberries (I had extra leftover which I used as icing)
- 3 tbs lemon juice
- 1 tsp corn starch
Vanilla Icing Recipe (optional)
- 1 tbs cream cheese
- 2 tbs vanilla greek yogurt
- 1 Tbs powdered sugar
- 1/2 tsp vanilla extract
- 1/2 maple syrup
How to bake:
- For you vanilla cake base, add your butter and eggs to a bowl and use a mixer to combine until you have a fluffy mixture
- Then, add in your white sugar, vanilla extract, and honey/maple syrup
- One mixed together well, take a separate bowl (I just used the measuring cup) and add in your flour, seas-salt, and cinnamon
- Once your dry ingredients are combined add them to your wet ingredients and mix all together
- Line a cake baking pan with parchment paper and add in your vanilla batter
- In pan, add in all the ingredients to make your raspberry puree. Heat on the stove at low-medium heat until all the raspberries have mushed and you have a jam-like consistency
- Once your puree cools, take a spoon and pour some over your vanilla batter, and distribute it throughout your cake creating a marble looking design with eh raspberry puree and batter
- Bake at 350 degrees for about 35 minutes
- OPTIONAL: while that’s baking, combine all your ingredients to make eat icing in a bowl and mix well, making sure there are no chunks. Once your cake is finished baking you can ice it!
