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Copycat Starbucks Raspberry Swirl Pound Cake Recipe

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4.2 from 12 reviews

This Copycat Starbucks Raspberry Swirl Pound Cake is a rich, moist loaf that combines buttery pound cake with a vibrant raspberry swirl. Featuring a luscious cream cheese frosting on top, this pound cake perfectly balances tangy fruitiness and sweet creaminess, making it a delightful treat for any occasion.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

For the Pound Cake

  • 1 cup unsalted butter (room temperature)
  • 1 cup sugar
  • 4 large eggs
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla bean paste
  • 1/4 cup sour cream
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 tbsp lemon juice
  • 1/3 cup seedless raspberry fruit spread

For the Cream Cheese Frosting

  • 4 oz cream cheese (softened)
  • 1/2 cup powdered sugar

Instructions

  1. Preheat and Prep Pan: Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper. This will make it easier to lift the cake out after baking.
  2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and sugar together on medium speed for about 4 minutes, until the mixture is pale and fluffy.
  3. Add Eggs and Flavorings: Add the eggs one at a time, beating well for about 30 seconds after each addition. Then add salt, vanilla bean paste, and sour cream, mixing until combined.
  4. Combine Dry Ingredients and Incorporate: In a separate bowl, whisk together the all-purpose flour and baking powder. With the mixer on low speed, add half (1 cup) of the flour mixture into the wet ingredients and beat for 30 seconds. Add the remaining flour and beat for another 30 seconds.
  5. Prepare Raspberry Batter: Spoon about one-third of the batter into a separate bowl. Mix in the seedless raspberry fruit spread until well combined. Optionally, add 2-3 drops of gel food coloring to enhance the pink hue.
  6. Add Lemon to Remaining Batter: To the remaining batter, add the lemon juice and mix until evenly combined.
  7. Layer and Swirl the Cake: Pour a layer of the white (lemon) batter into the prepared loaf pan. Alternate spoonfuls between the pink raspberry batter and white batter. Use a knife or skewer to gently swirl the batters together, creating a marbled effect without overmixing.
  8. Bake the Cake: Bake for 60 to 65 minutes. Test doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs. If the cake browns too quickly, cover loosely with aluminum foil.
  9. Cool the Cake: Let the pound cake cool in the pan for 15 minutes. Then lift it out using the parchment paper and transfer it to a cooling rack to cool completely.
  10. Prepare Cream Cheese Frosting: Beat the softened cream cheese on medium speed for about 20 seconds until smooth. Gradually add the powdered sugar and beat until the frosting is well combined and creamy.
  11. Frost and Serve: Spread the cream cheese frosting evenly over the cooled cake. Slice and serve. Store any leftovers refrigerated to maintain freshness.

Notes

  • Ensure the butter is at room temperature for easier creaming with sugar.
  • Use seedless raspberry fruit spread for a smooth texture in the swirl.
  • Adding gel food coloring is optional and for visual effect only.
  • Do not over-swirl the batters to maintain a beautiful marble pattern.
  • Covering the cake with foil helps prevent overbrowning during baking.
  • Leftover cake should be stored in the refrigerator and can be enjoyed within 3-4 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/copycat-starbucks-raspberry-swirl-pound-cake-recipe/