Hi Ladies (and gents!) I need some help! :) 

I have a request for a Vanilla Raspberry Marble cake for this weekend and I was planning on using my Vanilla cake recipe but I'm not sure how to go about doing the Raspberry part.. Should I use Raspberry Jam or Raspberry Filling? Seedless or Seeded? and how much cake batter should I mix it with??

I don't have time to play around with different recipes so I'm really looking forward to any advice :)

TIA! <3

~Steph

I got this link on cake central forum, may be it will help you. http://cakecentral.com/t/172561/desperately-searching-for-raspberry-marble-cake-recipe

I think it would be best to do the marbling just as you would a traditional marble cake(more vanilla than choc).

If you are planning just to add raspberry to your already made vanilla batter, it may be better to use an extract or other raspberry flavoring.  My thinking is adding jam to your batter may make it the raspberry portion too heavy

causing uneven baking. 

Perhaps making a separate raspberry cake batter to mix in might be better.  I have made a raspberry WASC using raspberry soda, raspberry yogurt, and melted raspberry sherbet.

Thanks psgodusa & LeeBD :)

LeeBD~ Uneven baking is exactly what I'm worried about happening!  I don't know why I didn't think about making a separate raspberry cake and using that.. Sometimes its the simple answers right? LOL ;)

Thanks!! :)