Raspberry Marble Pound Cake

Raspberry Marble Pound Cake

4.5(40)

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.

Cook Time
1 hr 30 min
Total Time
2 hr 35 min
Yield
12 servings

Ingredients

  • 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

How to Make It

1. Step
Preheat the oven to 325°F (160°C).
2. Step
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. Step
In a large bowl, whisk together the flour, baking powder, and baking soda.
4. Step
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. Step
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. Step
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. Step
Grease a 12-inch Bundt pan with nonstick spray and dust with flour.
8. Step
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. Step
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. Step
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. Step
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. Step
Slice and serve.
13. Step
Enjoy!

Tags

PinkCake PanIndulgent SweetsBakeIce Cream ScoopDessertsChef's KnifeDry Measuring CupsMeasuring SpoonsLiquid Measuring CupMixing BowlWooden SpoonWhiskSpatulaSieveAmericanStove TopHand Mixer

Other Recipes You May Like

Pumpkin Bread-bottom Cheesecake

Pumpkin Bread-bottom Cheesecake

4.9(638)
Chickpea Fries

Chickpea Fries

3.2(78)
After School Loaded Apple Slices

After School Loaded Apple Slices

4.8(288)
Strawberry Banana "Ice Cream"

Strawberry Banana "Ice Cream"

4.5(649)
Ham And Cheese Lattice Quiche

Ham And Cheese Lattice Quiche

4.0(33)
Vegan Crab Cakes

Vegan Crab Cakes

4.5(197)
Watermelon Grill With Fruit Skewers

Watermelon Grill With Fruit Skewers

4.2(172)
Blueberry Banana Pancakes

Blueberry Banana Pancakes

4.0(1306)

Be the first to know about the latest deals, receive new trending recipes & more!

Sign InSign Up