Chocolate-Raspberry Marble Cake


  • 1 ½ cups powdered sugar
  • 1 ½ tsp baking powder
  • 1 ⅔ cups flour
  • 1 tbsp hot milk
  • 1 tsp vanilla
  • ½ cup milk
  • ½ cup unsweetened cocoa
  • ½ tsp red food coloring
  • ¼ tsp salt
  • 2 eggs
  • ⅔ cup butter, softened
  • ¾ cup sugar
  • 6 oz cream cheese, softened
  • fresh raspberries, for topping


Preheat the oven to 350 F. Butter an 11 x 17 baking pan. Line with parchment paper. Butter the paper.Cake: Mix the flour, baking powder, and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until pale and creamy. Add the eggs, one at a time, beating until just blended after each addition. With mixer at low speed, gradually beat int he dry ingredients, alternating with the milk and vanilla. Place half the batter in a separate bowl. Stir ¼ cup cocoa into one bowl and the red food coloring into the other. Drop alternate spoonfuls of the two batters into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.Frosting: With the mixer at medium speed, beat the cream cheese and powdered sugar in a large bowl until creamy. Add the rest of the cocoa and the milk and beat until smooth and spreadable. Spread the top of the cake with the frosting. Decorate with the raspberries.