Raspberry Chocolate Swirl Pound Cake

Why Make This Recipe

Raspberry Chocolate Swirl Pound Cake is a delicious combination of flavors that perfectly blend sweetness with a hint of tartness. The rich chocolate chips scattered throughout the cake pair wonderfully with the fresh raspberries, creating a delightful dessert for any occasion. Whether you’re celebrating a special event or just craving something sweet, this cake is sure to impress. Its soft texture and beautiful swirl make it not only tasty but also visually appealing.

How to Make Raspberry Chocolate Swirl Pound Cake

Ingredients

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup fresh raspberries
• 1 cup chocolate chips

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture alternately with sour cream.
5. Gently fold in the raspberries and chocolate chips.
6. Pour half of the batter into the prepared bundt pan. Add the remaining batter on top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

How to Serve Raspberry Chocolate Swirl Pound Cake

Slice the Raspberry Chocolate Swirl Pound Cake into thick pieces and serve it on a plate. You can enjoy it plain or with a dollop of whipped cream on top for extra indulgence. This cake pairs nicely with a cup of coffee or tea, making it perfect for an afternoon treat or dessert after dinner.

How to Store Raspberry Chocolate Swirl Pound Cake

To store the Raspberry Chocolate Swirl Pound Cake, wrap it tightly in plastic wrap or aluminum foil. Keep it in a cool, dry place for up to three days. For longer storage, you can refrigerate it or freeze individual slices. If freezing, make sure to wrap it well to prevent freezer burn.

Tips to Make Raspberry Chocolate Swirl Pound Cake

• Make sure your butter is softened before creaming it with sugar. This helps achieve a light texture.
• Gently fold in the raspberries to keep them intact and avoid turning the batter pink.
• Check for doneness using a toothpick; it should come out clean when the cake is fully baked.
• Let the cake cool before slicing to maintain its structure and moisture.

Variation (if any)

You can add a lemon glaze on top for a citrusy twist or use blueberries instead of raspberries for a different flavor. Almond extract can also substitute vanilla for a hint of nuttiness.

FAQs

Q: Can I use frozen raspberries instead of fresh ones?
A: Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter.

Q: What if I don’t have sour cream?
A: You can substitute sour cream with plain yogurt or even buttermilk if needed.

Q: How can I make the cake more chocolatey?
A: You can add cocoa powder to the batter or increase the amount of chocolate chips for an extra chocolate flavor.

Raspberry Chocolate Swirl Pound Cake

A delightful combination of sweet chocolate and tart raspberries, this beautiful pound cake is perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert, Sweet

Cuisine American

Servings 12 pieces

Calories 450 kcal

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Make sure butter is softened for a light texture.
• 2 cups sugar
• 4 large eggs Beat in one at a time.
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream Can substitute with plain yogurt or buttermilk.
• 1 cup fresh raspberries Gently fold into the batter.
• 1 cup chocolate chips

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In another bowl, mix the flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with the sour cream.
• Gently fold in the raspberries and chocolate chips.
• Pour half of the batter into the prepared bundt pan, then add the remaining batter on top.

Baking

• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

For serving, slice into thick pieces and enjoy plain or with whipped cream. Store tightly wrapped for up to three days or refrigerate/freezer for longer storage. Check for doneness with a toothpick.

Keyword Baking, Chocolate, Dessert Recipe, Pound Cake, Raspberry