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This Vanilla and Raisinée Marble Cake is everything a classic bake should be: striking, tender, and perfectly balanced, and most importantly no fuss. Featuring bold dark swirls of Vin Cuit (raisinée) folded through a fragrant vanilla sponge, this easy marble cake recipe delivers bakery-style results with minimal effort.
The visual contrast is what makes a marble cake so inviting and stunning. Sweet vanilla sponge pairs beautifully with the rich, slightly tart fruit reduction of the raisinée, while the yogurt keeps the cake incredibly rich and tender. As it bakes, the top develops a delicate crunch that contrasts perfectly with the plush crumb beneath.
The best way to enjoy this moist vanilla marble cake is thick-sliced alongside a hot cup of coffee or tea. It is a simple, straightforward recipe to assemble, yet the stunning marbled pattern makes it feel effortlessly special. However you choose to serve it, this unique Swiss-inspired loaf is bound to become a new favourite in your kitchen.
For more cake recipes see also my Orange Molasses Cake or my Chai Tea Cake
Serves: 10
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Prep: 15 minutes
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Cooking: 45 minutes
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Total: 1 hour

Ingredients

  • 2 1/2 cups plain flour
  • 3/4 cup brown sugar
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/4 cups milk
  • 1/3 cup sunflower oil
  • 1/2 cup Greek yogurt
  • 2 tsp vanilla extract
  • 1/3 cup of raisinée
  • 1 vanilla pod, seeds scrapped
  • 2 tsp vanilla sugar

Method

  1. Line a loaf tin with baking paper and preheat the oven to 180°C
  2. Whisk your dry ingredients together. In a separate jug, whisk all the wet ingredients together. Combine the two until just smooth.
  3. Divide the batter into two equal portions in separate bowls.
  4. For the vanilla mix, add in the extra vanilla pod and vanilla sugar to really bring out the vanilla taste.
  5. To the second bowl, fold in the raisinée. If the batter feels too heavy or thick compared to the vanilla side, add 1 tablespoon of milk to loosen it up so they marble evenly.
  6. Drop alternating spoonful's of the vanilla and raisinée batters into your lined tin. Use a skewer or a small knife to swirl them together gently; don't overdo it, or the colours will blend into one.
  7. Bake in the oven for 45-50 minutes, start checking the centre with a skewer around the 40-minute mark, we want just a little bit of crumb on the skewer but not raw batter.
  8. Cool in the tin for 10 minutes, then remove and let cool on a cooling rack.