Marble Bundt Cake With A Raspberry Cream Cheese Filling

Let's be honest, marble cake usually looks great but tends to leave something to be desired in the taste department. But we're here to change all of that with our marble bundt cake with a raspberry cream cheese filling! Between the moist marble bundt cake base, rich cream cheese filling, and sweet, tangy raspberry sauce, this eye-catching cake is the dessert you didn't know you needed. One bite and its overwhelmingly delicious flavor will have you losing your marbles!

Yield: 1
Prep Time: 30 minutes
Cooking Time: 1 hour
Difficulty Level: Moderate

Ingredients:

For the marble cake batter:

  • 1¼ sticks butter, softened
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 4 eggs, separated
  • 2⅓ cups flour
  • 2 tsp baking powder
  • ¼ cup milk
  • ⅓ cup cocoa powder
  • 16 oz baking beans or pie weights

For the cream cheese filling:

  • 16 oz cream cheese
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 6 sheets of gelatin, soaked

For the raspberry sauce:

  • 3 oz raspberries, pureed
  • 3 tbsp water

For the berry sauce:

  • 12 oz mixed berries, pureed
  • ⅓ cup water

To garnish:

  • cake crumbs
  • fresh berries

Instructions:

1. For the marble cake batter, combine the butter, sugar, vanilla extract, salt, and egg yolks until smooth and then fold in the flour, baking powder, and milk. Beat the egg whites with a hand mixer until frothy and then fold them into the cake batter. Pour ⅓ of the cake batter into a separate bowl and stir in the cocoa powder. Alternate pouring the light cake batter and the chocolate cake batter into a greased 10-inch bundt pan and use a fork or chopsticks to swirl the batters around for a marble cake effect.

2. Grease the outside of a second 10-inch bundt pan and press it into the cake batter in the first bundt pan until the cake batter reaches the top.

3. Fill the second bundt pan with baking peans or pie weights and place the stacked bundt pans on a baking tray lined parchment paper. Transfer the baking tray to a preheated oven and cook at 350°F for 45 minutes. Let the cake cool for 40 minutes, cut off the excess cake hanging over the edge of the first bundt pan (save the crumbs for later), and then carefully remove the second bundt pan.

4. For the cream cheese filling, combine the cream cheese, sugar, and vanilla extract. Soak the gelatin sheets in cold water for 5 minutes, squeeze out the water, and slowly heat the soaked gelatin sheets in a saucepan over low heat, stirring constantly. Once the gelatin is liquid, fold it into the cream cheese mixture. Pour half of the cream cheese filling into the bundt pan and smooth out the top. For the raspberry sauce, add the pureed raspberries and water to a saucepan over medium heat and bring to a boil. Pour the cooled raspberry sauce over the cream cheese filling in the bundt pan. Pour the rest of the cream cheese filling over the raspberry sauce and smooth out the top.

5. Crumble the leftover cake crumbs over the cream cheese filling and refrigerate the cake for 1½ hours. For the berry sauce, add the pureed mixed berries and water to a saucepan over medium heat, bring to a boil, and then let cool down. Remove the stuffed marble bundt cake from the fridge, gently turn it over onto a serving platter, and remove the bundt pan. Pour the cooled berry sauce into the center of the chilled cake and garnish with fresh berries.

A delicious, moist cake filled with a creamy, fruity filling? Yes, please! Help marble cake take back its good name and give this creative new recipe a try!

Get the recipe for the Chocolate Gingerbread Cake With Cookie Buttercream Frosting featured in the bonus video.

Comments

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