Easy Raspberry Swirl Pound Cake

Deliciously moist and buttery pound cake with a thick raspberry swirl! Topped with icing and SO EASY to make! Recipe on sallysbakingaddiction.com

Happy Friday!! We made it to the end of the week and, quite honestly, I couldn’t be more pumped for the weekend. I had a loooooong week of work! I’ll be heading back home tonight after a week of shooting food & promo videos in Scottsdale, AZ. Obviously, I’m most excited to see my pups and definitely my own bed!

Deliciously moist and buttery pound cake with a thick raspberry swirl! Topped with icing and SO EASY to make! Recipe on sallysbakingaddiction.com

In the meantime, can we talk about pound cake? More specifically SWIRLY pound cake. Like, the super-moist* and dense raspberry swirl pound cake goodness you get from a coffee shop. I’m actually drooling right now as I type that. (Ew.)

*I can’t even put into words how moist and tender this cake is!

Deliciously moist and buttery pound cake with a thick raspberry swirl! Topped with icing and SO EASY to make! Recipe on sallysbakingaddiction.com

Do you like pound cake? It’s always been sort of blah to me. There has to be lots of flavor and pizazz UNLESS you have a seriously quality recipe. Flavor and pizazz meaning: nutella swirls, delicious lemon, or brown butter goodness!

I have those couple pound cake recipes on my site, but we haven’t chatted about this dessert in awhile. It’s been over a year since I published that brown butter pound cake recipe– and today’s pound cake is just like it. Have you tried it yet?

Today, we’re not taking the extra step to brown the butter (though you could!) and we are adding sour cream for extra extra moisture. Because of the added moisture, I slightly increased the flour. The rest of the batter is pretty straightforward; you really don’t need many ingredients at all to make pound cake from scratch. Besides the butter, sour cream, and flour, you need eggs + sugar… and that’s basically it!

And you know what would be so tasty? A little almond extract.

But for that raspberry swirl! When I was testing this recipe last month, I tried my hand at a homemade raspberry sauce– but that was an epic failure. It just made the whole pound cake wet. Not deliciously moist. I should have just made a homemade raspberry jam instead! Oh well, next time.

How to make raspberry swirl pound cake on sallysbakingaddiction.com
How to make raspberry swirl pound cake on sallysbakingaddiction.com

So you’ll just need a little raspberry jam/preserves for the swirl– homemade or store bought– but here’s the trick…

The Secret to the Swirl

Instead of just layering or swirling the jam by itself, mix the jam WITH some of the batter and use that for swirling. Using just plain jam, without mixing with batter, sort of made the raspberry swirl disappear. There wasn’t much of a dramatic swirl and you could hardly taste it. So instead, make a raspberry batter. 🙂

Layer plain batter + raspberry batter + more plain batter into the loaf pan, then use a knife to swirl the two together It’s that easy!

How to make raspberry swirl pound cake on sallysbakingaddiction.com

Revealed are the beautiful raspberry red swirls and will you just look at that tight crumb! ↓ ↓ That’s when you know you have a solid pound cake recipe.

Deliciously moist and buttery pound cake with a thick raspberry swirl! Topped with icing and SO EASY to make! Recipe on sallysbakingaddiction.com

The icing on top isn’t completely necessary because this is a pretty freakin’ awesome cake as is. But if you want to, definitely add a little lemon, raspberry, or vanilla icing on top. I give you options for both in this recipe. I went with lemon!

And am I allowed to say this is better than Starbucks’ version? Because it totally is!

Raspberry Swirl Pound Cake

Ingredients:

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional but recommended!)
  • 1/3 cup (110g) raspberry jam/preserves
  • optional: lemon icing, raspberry icing, or vanilla icing

Directions:

  1. Preheat the oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
  2. Make the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  3. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the sour cream, vanilla and almond extracts. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not overmix.
  4. Spoon 1/2 cup of batter tinto a smaller bowl. Stir in raspberry jam.
  5. Spoon most (about 2/3) of the plain batter into the prepared loaf pan, followed by all of the raspberry batter. Then spread the remaining plain batter on top as best you can. Using a knife, swirl the layers together. Bake for 55 minutes to 1 hour, 10 minutes. (I like to loosely cover the loaf with aluminum foil halfway through to prevent heavy browning on top.) Pound cakes are dense and, therefore, take awhile in the oven. Baking times vary so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the cake from the oven and set on a wire rack. Allow to cool completely before slicing, icing, and serving.
  6. Cover and store leftover cake at room temperature for up to 5 days.

Make ahead tip: You can make the pound cake ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before serving. Freezes well up to 3 months.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Here’s to a delicious and relaxing weekend ahead!

Deliciously moist and buttery pound cake with a thick raspberry swirl! Topped with icing and SO EASY to make! Recipe on sallysbakingaddiction.com

74 Comments

Comments

  1. Sally K on July 6, 2017 at 2:48 pm

    Hi Sally,

    We have been enjoying this pound cake  so much that I have made it twice. It is definitely a keeper!

    But, I have a problem with the butter/sugar mixture curdling when the eggs are added and even more when the sour cream is added. Everything is at room temperature. After the flour mixture is added the batter smooths out.  I have seen no mention from others of this happening so I must be doing something wrong. Can you suggest anything to prevent the curdling?

    Thank you.

    • Sally on July 7, 2017 at 10:16 am

      You’re not doing anything wrong at all– sometimes this happens! It’s because the temperatures may be slightly varied and the textures are all sorts of different. Are you using a whisk attachment? I find that helps. Once the dry ingredients are added in, the curdling isn’t even an issue. It happens to me too!

  2. Abby on July 7, 2017 at 11:31 am

    Hi Sally! I’d like to make this recipe in a bundt pan, should I double the recipe? And what do you think the baking time would be around? Thanks so much!

    • Sally on July 7, 2017 at 12:19 pm

      Hi Abby! The ratios would have to be played with– doubling the cake would be too much and the recipe as is would lend a very squat and short bundt. 1.5x the recipe would work, but it may be easier to stick to a loaf.

      • Jane K. on August 27, 2017 at 2:42 pm

        Use standard Bundt cake measurements, adding the raspberry swirl as in this recipe. That should work.



  3. Sally K on July 7, 2017 at 1:49 pm

    Hi Sally

    Thank you so much for your quick reply. I have not been using the whisk attachment but will from now on.  It is a great recipe! Thank you again for sharing all your recipes with us.

  4. Adriana Meraz on July 12, 2017 at 9:10 pm

    Do you think it would be ok to change the raspberry jam/preserves for mango or cherry fruit spread?
    I will buy the raspberry jam to make it again but right now I only have mango and cherry and it looks sooo yummy I don’t want to wait for the weekend grocery shopping. I want to bake it right now.
    Thanks!!

    • Sally on July 13, 2017 at 7:45 am

      I can’t see why not!

  5. Aj on July 13, 2017 at 9:57 am

    Hi Sally! This looks delicious. Any other option besides the almond extract?  All the almond extracts I have checked out at the grocery store contain alcohol – a no go for me. Thank you!

    • Sally on July 13, 2017 at 2:11 pm

      You can simply leave it out– or use another (alcohol free) flavor you think would pair well!

  6. Diane on August 9, 2017 at 4:25 pm

    Could I possibly substitute Greek yogurt for the sour cream without compromising the taste?
    Thank you Sally.

    • Sally on August 10, 2017 at 9:46 am

      Yep, yogurt can be used in place of sour cream.

  7. Margaret on September 1, 2017 at 10:22 pm

    OMG I just made this tonight and it was so incredible. We used the raspberry icing. It was unreal. I did use low-fat sour cream in a pitiful attempt to reduce the calories, and added some fresh chopped raspberries to the swirl because I had them and why not? I can’t believe how phenomenal it was. 

    We also made a chocolate/peanut butter cake which was great but everyone agreed this was better. And in a house full of chocolate lovers, that was unbelievable. Definitely going to make this again (and again … and again …)

  8. Sunshine on September 3, 2017 at 11:23 pm

    I baked this cake today with your vanilla icing recipe and it is absolutely amazing!!! One my 3 yr old twins asked if I could bake it everyday! I discovered your blog a few weeks ago and have been trying out so many of your recipes – they are phenomenal! You write about food exactly how I talk about it…I love it! Thank you for so many amazing recipes!

  9. Gaynor on October 14, 2017 at 9:48 pm

    Hi. Can you recommend a substitution for the sour cream to make this dairy free?  Thanks

    • Sally on October 15, 2017 at 10:25 am

      My suggestion would be a dairy-free yogurt.

      • Gaynor on October 15, 2017 at 11:36 am

        Thank you. That’s what I just bought to bake it today!  



  10. Lu on December 20, 2017 at 3:26 am

    My WORD! Sally, this cake is absolutely divine! I’ve been looking for a good, plain cake (we don’t call it pound cake in my part of the world) that would be simple and great with a cuppa tea. This is absolutely that recipe. I left out the swirl, left off the icing and didn’t add the almond extract and even without the extras it was absolutely delicious! Thank you Sally for another winning recipe!

    A suggestion for 2018 maybe, how about adding another layer to this comments section where we can attach a picture if we’ve tried this recipe. This cake is so gorgeous and I wanted to show you all what it looks like and suddenly realised it might be a great addition to your blog! Just a suggestion 🙂

    Merry Christmas to you and your family Sally! Love from South Africa xx

    • Sally on December 20, 2017 at 7:04 am

      This is a great suggest, Lu! I’m working on a redesign for my website in 2018 🙂
      Merry Christmas!

  11. SG on May 11, 2018 at 12:10 am

    Hi Sally,

    Can the same cake be made in a round 8- or 9-inch pan? I don’t have a loaf pan.

    • Sally on May 11, 2018 at 9:43 am

      A 9-inch cake pan would be too small, unless you have a 9-inch springform pan. I suggest an 11×7 rectangle pan too. I’m unsure of the bake time.

  12. B on June 24, 2018 at 8:00 pm

    Sally,

    I know this is an old recipe but it is my favorite. This time, I adjusted the baking time and turned these into cupcakes and they were still to die for. Please do more pound cake recipes in the future.

    • Sally on June 25, 2018 at 9:23 am

      I should try this raspberry swirl pound cake as little cupcakes too! Thank you so much for sharing how much you enjoy my recipe.

  13. Rachana on July 9, 2018 at 2:38 am

    I was so excited to bake this cake, but the jam batter layer did not cook, despite more than an hour in the oven. When I took the tin out and did the toothpick test, all seemed okay. But when I upturned the tin after an hour of cooling it, the cake sunk, turning into a soupy mess from the middle. Such a shame, because it tasted so good. I’m clueless as to what went wrong. I followed the recipe to the T, using electric scales to measure all ingredients.

  14. Lesley on July 26, 2018 at 6:04 pm

    Hi Sally,

    I made this recipe twice, and it is both easy and delicious! However, I had a problem with the center of the loaf being under-baked, to the point of still being raw. A section of about 1 1/2 inches most of the way through the middle of the loaf was still raw. I baked it for longer than your instructions say and covered it with foil halfway through as the recipe says, and when it seemed done I used a cake tester in the middle of the loaf and it came out completely clean. It was only after letting the cake cool and cutting into it that I realized it was still raw in the center. Any thoughts on what I did wrong?

    • Sally on July 27, 2018 at 5:55 am

      Hi Lesley! Are you changing anything to the recipe? My suggestion is to check your oven temperature (use an oven thermometer if you have one) and reduce it by 25 degrees F. Bake on the conventional setting for several minutes longer. Let the cake completely cool and refrigerate before eating. The cake should set up perfectly then!

Reviews

Questions

  1. SG on May 11, 2018 at 12:10 am

    Hi Sally,

    Can the same cake be made in a round 8- or 9-inch pan? I don’t have a loaf pan.

    • Sally on May 11, 2018 at 9:43 am

      A 9-inch cake pan would be too small, unless you have a 9-inch springform pan. I suggest an 11×7 rectangle pan too. I’m unsure of the bake time.

  2. Lesley on July 26, 2018 at 6:04 pm

    Hi Sally,

    I made this recipe twice, and it is both easy and delicious! However, I had a problem with the center of the loaf being under-baked, to the point of still being raw. A section of about 1 1/2 inches most of the way through the middle of the loaf was still raw. I baked it for longer than your instructions say and covered it with foil halfway through as the recipe says, and when it seemed done I used a cake tester in the middle of the loaf and it came out completely clean. It was only after letting the cake cool and cutting into it that I realized it was still raw in the center. Any thoughts on what I did wrong?

    • Sally on July 27, 2018 at 5:55 am

      Hi Lesley! Are you changing anything to the recipe? My suggestion is to check your oven temperature (use an oven thermometer if you have one) and reduce it by 25 degrees F. Bake on the conventional setting for several minutes longer. Let the cake completely cool and refrigerate before eating. The cake should set up perfectly then!

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