This Vanilla and Raisinée Marble Cake is everything a classic bake should be: striking, soft, and perfectly balanced, with beautiful dark swirls of fruit reduction against a fragrant vanilla base.
I love a marble cake for the contrast it brings, and this version hits the mark perfectly. The two colours create a stunning pattern in every slice, offering a lovely play between the subtle vanilla and the bold punch of the raisinée. The raisinée brings a deep sweetness with a slight tartness that cuts through the richness, while the yogurt ensures the cake stays incredibly succulent and tender. As it bakes, the top develops a slight crunch that brings a nice bit of texture to the soft, dense crumb underneath.
The best way to enjoy this cake is as it is; the thicker the slice, the better. This way, the vanilla flavour isn't lost, and the raisinée flavour stays strong. It’s a simple bake to put together, yet the marble effect makes it feel like something special. However you serve it, this marble cake is bound to become a new favourite in your kitchen.
For more cake recipes see also my Orange Molasses Cake or my Chai Tea Cake
10
15 minutes
45 minutes
1 hour

Ingredients

  • 2 1/2 cups plain flour
  • 3/4 cup brown sugar
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/4 cups milk
  • 1/3 cup sunflower oil
  • 1/2 cup Greek yogurt
  • 2 tsp vanilla extract
  • 1/3 cup of raisinée
  • 1 vanilla pod, seeds scrapped
  • 2 tsp vanilla sugar

Method

  1. Line a loaf tin with baking paper and preheat the oven to 180°C
  2. Whisk your dry ingredients together. In a separate jug, whisk all the wet ingredients together. Combine the two until just smooth.
  3. Divide the batter into two equal portions in separate bowls.
  4. For the vanilla mix, add in the extra vanilla pod and vanilla sugar to really bring out the vanilla taste
  5. To the second bowl, fold in the raisinée. If the batter feels too heavy or thick compared to the vanilla side, add 1 tablespoon of milk to loosen it up so they marble evenly.
  6. Drop alternating spoonfuls of the vanilla and raisinée batters into your lined tin. Use a skewer or a small knife to swirl them together gently; don't overdo it, or the colours will blend into one.
  7. Bake in the oven for 45-50 minutes, start checking the centre with a skewer around the 40-minute mark, we want just a little bit of crumb on the skewer but not raw batter.
  8. Cool in the tin for 10 minutes, then remove and let cool on a cooling rack.