Martha's raspberry ripple cake
Waitrose and Partners

Martha's raspberry ripple cake

Taking the classic ice cream flavour of raspberry ripple, this light and summer sponge cake is perfect for a warm afternoon. 

3 out of 5 stars(1) Rate this recipe
  • Serves12
  • CourseDessert
  • Prepare30 mins
  • Cook1 hr
  • Total time1 hr 30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 4 British Blacktail Medium Free Range Eggs
  • 300g caster sugar
  • 100g butter, plus extra for greasing
  • 225ml milk
  • 2 tsp vanilla bean paste
  • 250g plain flour
  • 2 tsp baking powder
  • 250g raspberries, plus extra to decorate
  • 300ml double cream
  • 1 tbsp icing sugar
  • Freeze-dried raspberries, to decorate


  1. Preheat the oven to 160°C, gas mark 3 and grease and line a 23cm round cake tin with baking parchment.

  2. Place the eggs and caster sugar into the bowl of a stand mixer and whisk on a high speed for 8-10 minutes, or until tripled in volume.

  3. Meanwhile, heat the butter, milk and vanilla paste in a saucepan over a low heat until the butter has melted and the mixture is steaming.

  4. Whisking all the time, carefully pour the hot milk mixture into the eggs, aiming around the edge of the bowl. Sieve the flour and baking powder over the top and then fold in. The mixture will be quite runny.

  5. Crush the raspberries to a paste with a fork. Pour the cake mixture into the lined tin and gently ripple half the crushed raspberries through the batter. Bake for 50-60 minutes or until risen, golden brown and a skewer inserted into the centre comes out clean. Allow to cool completely.

  6. Whip the cream with the icing sugar into soft peaks and swirl through the remaining crushed raspberries. Pile over the cooled cake and top with fresh (if using) and freeze-dried raspberries before serving. This cake will keep refrigerated for 2-3 days, but is best served straightaway.

Cook’s tip

Ripple the cream and crushed raspberries together very gently so the two ingredients remain distinct, with the colours just marbled. Otherwise you’ll end up with pink cream. 


Typical values per serving when made using specific products in recipe


1,733kJ/ 415kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (3/5)

3 out of 5 stars1 rating