Raspberry Swirl Cake

5 Mar

Thomas has a book called “Spot bakes a cake”. In it, it’s Spot’s Dad’s birthday and Spot and his Mum bake Dad a cake. Thomas asks for this book to be read several times a day and as you read it to him, he pretends to bake a cake…

Whenever he hears that it’s someones birthday now, he wants to make them a cake, just like Spot. This week it is Thomas’ friends birthday so we had to make A. a cake… A smartie cake with pink icing (that is the only cake in existence I think!).

I thought we would go for a bit of a different cake than just the plain old vanilla type and found this one in ‘The Womans Weekly Easy Baking’ book. I hadn’t made it before but thought it sounded nice… Plus you can pretend its semi healthy – it does have fruit in it!

Thomas and I sat down to read through the recipe so we knew what to do. It’s a good idea to read through the recipe with children (even very young ones) because, aside from the obvious benefits in learning language and becoming familiar with cooking terms, it helps children to plan ahead and think about what they will need to do. So each time we embark on a cooking journey, we read through the recipe. When you are doing this, don’t ‘dumb it down’ for young children even if there’s big words that they don’t know, they will become familiar with them in time. Using the correct terms is important so children don’t have to relearn the correct words down the track.

This is a great recipe to introduce the use of scales to children as a tool for measurement. Raspberries are easy for little hands to pick up and put in the bowl. Talk about how many grams you need and show the measurement on the scales, keep looking to check if the marker (or number on electric ones) is at the amount you need yet.


250g butter, softened

1 teaspoon vanilla extract

1 &1/4 cups caster sugar (I only used about 3/4 cup)

3 eggs

2 &1/4 cups self-raising flour

3/4 cup milk

150g frozen raspberries, partly thawed

Butter Frosting:

100g butter, softened

1 cup icing sugar

1 tablespoon milk

pink food colouring


  1. Preheat oven to 180ºC/160º fan forced. Grease deep 23cm round cake pan, line base and side with baking paper.
  2. Beat butter, extract and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Stir in sifted flour and milk, in two batches.
  3. Divide mixture between 2 small bowls. Lightly crush raspberries into one bowl of cake mixture. Drop alternate spoonfuls of mixtures into pan (a great step to involve kids in!). Pull skewer back and forth through cake mixture for a marbled effect.
  4. Bake cake about 1 hour. Stand cake in pan 5 minutes before turning, top side up, onto wire rack to cool.
  5. Meanwhile, make butter frosting. Spread plain frosting over cake, dollop cake with spoonfuls of pink frosting, swirl frosting for a marbled effect.
  6. Butter frosting: Beat butter in a small bowl with electric mixer until as white as possible, beat in sifted icing sugar and milk in two batches. Divide frosting between two small bowls, tint one bowl of frosting pink.

We actually made these as cup cakes and just put a little pink icing and some smarties on top. The cake was delicious!


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