This Easy Raspberry Pound Cake Recipe is so delicious! A Raspberry Cream Cheese Pound Cake that is perfect for dessert or a snack!
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This raspberry pound cake is so delicious! This cake is fluffy, swirled with sweet raspberries, and has a buttery crumb topping that is so yummy!
When it comes to cakes- pound cake is my favorite. It’s moist, buttery and comforting. It's also so filling!
This raspberry cream cheese pound cake has all those good things and it's easy to make while being totally decadent.
Summer is the perfect time to use up fresh raspberries. Whether you use them in this cake, or sub them out in this Easy Blackberry Cobbler - they're a must to try in baking!
Why You'll Love Raspberry Pound Cake Recipe
- Easy to make: Pound cake is surprisingly easy to make! It doesn't require much effort or skills.
- Perfect for summer: This cake is great in the summertime. You can use any fresh berries for a delicious swirl
Ingredients for Raspberry Cream Cheese Pound Cake
To make Raspberry Cake you'll need:
- salted butter
- cream cheese
- white sugar
- vanilla extract
- eggs
- baking powder
- all purpose flour
- milk
- raspberry jam
- food coloring
How to Make Raspberry Cream Cheese Pound Cake
Making this raspberry cream cheese cake is easy to do!
- Preheat the oven to 350 degrees. Grease and flour a baking pan and set aside.
- In a bowl beat together butter, cream cheese, vanilla extract and sugar. Add the eggs, one at a time, beating well after each addition. Continue mixing for 5 minutes until fluffy. Add the baking powder and milk and mix.
- Slowly incorporate the flour and mix until just incorporated, you don’t want to overmix it.
- Divide the batter: Save ⅔ of the batter for later and place the ⅓ that’s left into another bowl.
- Add the raspberry jam and food coloring to that batter and mix until incorporated.
- Pour around ⅓ of the white batter into the bottom of the prepared pan. Add ⅓ raspberry batter and continue, alternating between the two and ending with the white batter.
- Take to the oven and bake for around 60 minutes or until done.
How to make the raspberry swirl
The raspberry swirl in this pound cake is one of those things that seems super complicated but it’s really easy to make!
You just need to divide the batter. ⅔ of your batter will remain white so just set that aside.
Grab the 1/ 3 batter you have left and add some raspberry jam and a bit of food coloring (totally optional but helps the pink pop out more). Mix completely and you are all set.
Then just do the same you would do if you were making a marble cake. Pour around ⅓ white batter, top with ⅓ the pink batter and just keep repeating the process until you have used all the batter. Just remember to end and start with the raspberry pound cake batter.
How to Store Pound Cake:
Storing: You can store this Raspberry Pound Cake Recipe for up to 4 days in an airtight container at room temperature or for up to a week in the refrigerator.
Freezing: You can freeze pound cake for up to 3 months in an airtight container. Thaw completely before enjoying. It's best to freeze as a whole cake, or individually wrap each slice. I would wrap the cake in saran wrap before placing in a container to prefer freezer burn.
Substitutions for this Raspberry Pound Cake Recipe:
Butter: Butter is essential to this recipe. We haven't tried it with dairy free butter but it might work!
Cream Cheese: I wouldn't recommend substituting cream cheese. The fat in the cream cheese helps give this pound cake it's signature dense texture.
Sugar: We don't recommend substituting white sugar unless you have to, but White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
Vanilla Extract: Helps to add flavor, we don't recommend substituting. You could try almond extract in it's place which would add a nice flavor.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Baking Powder: Baking powder is essential for this recipe. Do NOT substitute with baking soda.
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour
Milk: You can substitute milk with half and half, low fat milk or non dairy milk.
Raspberry Jam: You can use any other jam you love! You can make a blackberry pound cake, blueberry pound cake, strawberry pound cake, even a pineapple or peach pound cake. This Strawberry Pound Cake is also delicious!
Food Coloring: Food coloring is totally optional and just to make the swirl stand out more. Feel free to omit it.
Making a Dry Cake Moist: This is a very moist cake recipe, but if you have trouble with it, check out this post for How To Make A Dry Cake Moist
Raspberry Pound Cake FAQ
The name pound cake comes from the original recipe where you used a pound of each: flour, butter, eggs, sugar. Most pound cakes don't use quite that much of each ingredient.
Butter, sour cream and cream cheese all help to make a pound cake moist.
Most pound cake recipes are made with regular all purpose flour. Cake flour can help give pound cake a lighter texture, but if you use cake flour you have to make sure you balance out the other ingredients.
Other delicious cake recipes:
Here are some of our favorite cake recipes:
Raspberry Pound Cake
Ingredients
- ¾ cup salted butter
- ¼ cup cream cheese softened
- 1 ½ cup white sugar
- 1 teaspoon vanilla extract
- 5 eggs
- 1 teaspoon baking powder
- 1 ¾ cup all purpose flour
- ¼ cup milk
- ⅓ cup raspberry jam
- 3 drops food coloring
Topping:
- 2 tablespoons salted butter
- 2 tablespoons brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350 degrees. Grease and flour a baking pan and set aside.
- Slowly incorporate the flour and mix until just incorporated, you don’t want to overmix it.
- Divide the batter: Keep ⅔ of the batter for later in the bowl. Place ⅓ of the batter that’s left into another bowl. (The measurements don't have to be exact)
- Add the raspberry jam and food coloring to ⅓ of the batter and mix until incorporated.
- Pour around ⅓ of the plain white batter into the bottom of the prepared pan. Add ½ the raspberry batter and continue, alternating between the two and ending with the white batter. (There should be 5 layers: white, raspberry, white, raspberry, white)
- In a small bowl combine all the streusel ingredients and mix until it resembles coarse sand. Sprinkle over the coffee cake batter.
- Bake uncovered for around 45-55 minutes or until a cake tester comes out clean when inserted in the center.
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