Raspberry, Almond and White Chocolate Marble cake.

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This Raspberry, Almond and White Chocolate Marble cake is a moist, buttermilk & almond sponge cake with a Pink & Cream Marbling. Baked in a Kugelhopf Bundt pan. Topped with white chocolate & freeze dried RaspberriesRaspberry, Almond and White Chocolate Marble Cake.The added buttermilk and ground almonds, give this cake a lovely (slightly nutty) moist texture. The white chocolate adds a luxurious touch.  Finished off with freeze dried raspberries.

Grease the bundt pan well.

Make sure that you grease the bundt cake well. I always use a cake release spray with a good dusting of flour.

Using the best flavoured chocolate helps too. I used Green and Blacks.

I used the Nordicware Kugelhopf bundt pan for this cake.

Note: Contains affiliate links.

Raspberry, Almond and White Chocolate Marble Cake.

Raspberry, Almond and White Chocolate Marble cake.

The added buttermilk and ground almonds, give this cake a lovely (slightly nutty) moist texture. The white chocolate is to die for. Make sure you use the best flavoured that you can. I used Green and Blacks.
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Course: Dessert
Cuisine: American
Keyword: Marble Sponge
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 12 slices
Calories: 518
Author: Lynn Hill


For the Cake

  • 280 g unsalted butter softened
  • 280 g caster sugar
  • 20 drops of high strength almond extract I use Foodie Flavours products Or use your favourite Almond extract to taste.
  • 5 medium eggs lightly beaten
  • 200 g self raising flour
  • 80 g ground almonds
  • 2 tbs tablespoons buttermilk
  • 150 g white chocolate melted
  • few drops of pink food colouring
  • 2 tsp teaspoons freeze dried raspberries


  • 150 g white chocolate
  • 3 - 4 teaspoons of freeze dried raspberries or as required


  • Pre heat the oven to 170 deg fan assisted. Grease a Kugelopf Nordicware bundt pan (or your favourite 10 Cup bundt pan) with cake release and dust with a thin layer of flour shaking off any excess. Or use your own method of lining a Bundt pan.
  • Using an electric mixer, beat the butter and sugar together until light and creamy. Occasionally scraping down the sides of the bowl.
  • Add the almond extract to the beaten eggs, give it a little mix. This will help disperse the Almond flavour evenly throughout the cake batter.
  • While the mixer is going, slowly pour the egg mix into the cake batter adding a little flour as you go along to help prevent curdling.
  • Add the remaining flour and ground almonds and mix until well combined.
  • Add the buttermilk and (melted) chocolate. Mix until well combined
  • Put half the cake batter into a large bowl. Add a little pink colouring as required. Add the dried raspberries. Mix until well combined and an even colour. You should now have a bowl of pink cake batter and a bowl of plain cake batter.
  • Alternately spoon both batters into the bundt pan and create a marble effect using a cake skewer or spatula making swirling motions through the batter. Tap the bundt pan on your counter top, to ensure there are no air pockets and all the batter fills the crevices of the bundt pan.
  • Bake for 45 mins in the centre of the oven or until baked. Testing various parts of the cake with a skewer until it comes out clean.If the top starts to look a little too golden during baking, cover with a sheet of baking parchment to help prevent it from burning.
  • When baked, take out of the oven and leave in the tin to cool a little (about 10 – 15 mins) before turning out onto a wire rack to cool completely. If you try to turn the cake out while it’s still hot, you may find that some of the cake will stick to the cake tin, especially if you have not coated the bundt pan properly
  • Leave the cake to cool completely before you decorate with the melted chocolate. If you don’t, the chocolate will pour down the sides of the cake and pool into your serving dish.
  • While the cake is cooling, melt the chocolate in a heat proof dish over a pan of simmering water. Once all the chocolate has melted, take off the heat and leave to cool to a slow runny consistency. Too runny and it will pour down the sides of your cake into your serving dish.
  • Decorate the cake with the chocolate and top with the freeze dried raspberries.


Calories: 518kcal | Carbohydrates: 52g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 124mg | Sodium: 54mg | Potassium: 122mg | Fiber: 1g | Sugar: 39g | Vitamin A: 680IU | Calcium: 85mg | Iron: 0.8mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake


  1. Hi Lynne
    Where did you get your freeze dried raspberry’s from as I am looking to try and make you bundt cake please? I’m also looking to try the raspberry ripple Swiss roll.

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