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92% would make again

Raspberry Marble Pound Cake

Here’s a fruity twist on classic pound cake! Filled with a swirled raspberry layer and topped with a smooth and sweet cream cheese frosting and fresh raspberries, you’ll definitely want to go back for another slice. Slice the cake in front of your crew to reveal the fun surprise inside.

Tasty Team
July 18, 2022
Total Time

2 hr 35 min

2 hr 35 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 30 min

1 hr 30 min

Raspberry Marble Pound Cake
Total Time

2 hr 35 min

2 hr 35 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 30 min

1 hr 30 min

Ingredients

for 12 servings

  • 16 oz fresh raspberries (450 g)
  • 3 ½ cups granulated sugar (700 g), divided
  • ¼ cup water (60 mL)
  • 3 ½ cups all purpose flour (435 g), sifted, plus more for dusting
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 4 sticks unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • 6 large eggs, room temperature
  • ½ cup buttermilk (120 mL)
  • 2 teaspoons vanilla extract
  • ½ cup sour cream (120 mL)
  • 1 teaspoon pink gel food coloring, optional
  • nonstick cooking spray, for greasing

Cream Cheese Icing

  • 4 oz cream cheese (110 g), room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 2 cups powdered sugar (220 g), plus more for dusting
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt
  • 1 tablespoon heavy cream
  • 10 fresh raspberries

Nutrition Info

  • Calories 491
  • Fat 10g
  • Carbs 92g
  • Fiber 3g
  • Sugar 61g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 325°F (160°C).
  2. In a medium saucepan, combine the raspberries, 1 cup sugar, and the water and bring to boil over medium-high heat, stirring occasionally and mashing the raspberries with the back of a wooden spoon. Reduce the heat to medium and cook for 20–25 minutes, until slightly thickened. Strain the raspberry mixture through a fine-mesh sieve into a medium bowl, discarding the seeds. Cover and set aside to cool at room temperature or in the refrigerator.
  3. In a large bowl, whisk together the flour, baking powder, and baking soda.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, remaining 2½ cups sugar, and salt. Beat on medium speed for about 6 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula and beat again for 1–2 minutes, until fully incorporated. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low and add the buttermilk and vanilla.
  5. Add a third of the flour mixture and beat on medium speed until incorporated. Add half of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
  6. Transfer a third of the batter to a medium bowl and add the cooled raspberry purée, folding to incorporate. Add the pink food coloring, if using.
  7. Grease a 12-inch Bundt pan with nonstick spray and dust with flour.
  8. Scoop half the plain batter into the prepared Bundt pan. Scoop the raspberry batter on top, using an offset spatula or the back of a spoon to smooth evenly. Scoop the remaining plain batter on top of the raspberry layer and smooth evenly. Using a skewer or knife, swirl the batters together.
  9. Bake the cake for 75–85 minutes, or until a cake tester inserted to the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a plate and unmold from the pan. Let cool completely on a wire rack, about 1 hour.
  10. While the cake is cooling, make the cream cheese icing: In a large bowl, combine the cream cheese and butter. Whip with an electric hand mixer until smooth, 1–2 minutes. Add the powdered sugar and whip on medium-low speed until incorporated, scraping down the sides of the bowl as necessary. Add the vanilla, salt, and heavy cream, as needed, and whip until the icing is smooth and thick, yet pourable.
  11. Pour the icing over the top of the cooled cake, letting it drip down the sides. Arrange the raspberries around the top of the cake, spacing evenly. Let the icing set completely, about 30 minutes, then dust with powdered sugar.
  12. Slice and serve.
  13. Enjoy!

Ingredients

for 12 servings

  • 16 oz fresh raspberries (450 g)
  • 3 ½ cups granulated sugar (700 g), divided
  • ¼ cup water (60 mL)
  • 3 ½ cups all purpose flour (435 g), sifted, plus more for dusting
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 4 sticks unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • 6 large eggs, room temperature
  • ½ cup buttermilk (120 mL)
  • 2 teaspoons vanilla extract
  • ½ cup sour cream (120 mL)
  • 1 teaspoon pink gel food coloring, optional
  • nonstick cooking spray, for greasing

Cream Cheese Icing

  • 4 oz cream cheese (110 g), room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 2 cups powdered sugar (220 g), plus more for dusting
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt
  • 1 tablespoon heavy cream
  • 10 fresh raspberries

Nutrition Info

  • Calories 491
  • Fat 10g
  • Carbs 92g
  • Fiber 3g
  • Sugar 61g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 325°F (160°C).
  2. In a medium saucepan, combine the raspberries, 1 cup sugar, and the water and bring to boil over medium-high heat, stirring occasionally and mashing the raspberries with the back of a wooden spoon. Reduce the heat to medium and cook for 20–25 minutes, until slightly thickened. Strain the raspberry mixture through a fine-mesh sieve into a medium bowl, discarding the seeds. Cover and set aside to cool at room temperature or in the refrigerator.
  3. In a large bowl, whisk together the flour, baking powder, and baking soda.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, remaining 2½ cups sugar, and salt. Beat on medium speed for about 6 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula and beat again for 1–2 minutes, until fully incorporated. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low and add the buttermilk and vanilla.
  5. Add a third of the flour mixture and beat on medium speed until incorporated. Add half of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
  6. Transfer a third of the batter to a medium bowl and add the cooled raspberry purée, folding to incorporate. Add the pink food coloring, if using.
  7. Grease a 12-inch Bundt pan with nonstick spray and dust with flour.
  8. Scoop half the plain batter into the prepared Bundt pan. Scoop the raspberry batter on top, using an offset spatula or the back of a spoon to smooth evenly. Scoop the remaining plain batter on top of the raspberry layer and smooth evenly. Using a skewer or knife, swirl the batters together.
  9. Bake the cake for 75–85 minutes, or until a cake tester inserted to the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a plate and unmold from the pan. Let cool completely on a wire rack, about 1 hour.
  10. While the cake is cooling, make the cream cheese icing: In a large bowl, combine the cream cheese and butter. Whip with an electric hand mixer until smooth, 1–2 minutes. Add the powdered sugar and whip on medium-low speed until incorporated, scraping down the sides of the bowl as necessary. Add the vanilla, salt, and heavy cream, as needed, and whip until the icing is smooth and thick, yet pourable.
  11. Pour the icing over the top of the cooled cake, letting it drip down the sides. Arrange the raspberries around the top of the cake, spacing evenly. Let the icing set completely, about 30 minutes, then dust with powdered sugar.
  12. Slice and serve.
  13. Enjoy!
Raspberry Marble Pound Cake

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