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