Raspberry Ripple Cake Recipe

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.

Pour half of the batter into the prepared cake pan. Spoon dollops of raspberry jam onto the batter, then use a knife to swirl it around. Top with the remaining batter.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Once cooled, spread the remaining raspberry jam over the top of the cake. Garnish with fresh raspberries.

Serve and enjoy!