Easy Raspberry Swirl Pound Cake Recipe

Introduction

This Easy Raspberry Swirl Pound Cake is the perfect 1-bowl dessert for any occasion. It combines a rich, buttery pound cake with a vibrant, sweet-tart raspberry swirl for a stunning and delicious treat. Simple to make yet impressive to serve, it’s an ideal choice for a quick weeknight indulgence or a special gathering. For another simple no-bake dessert, try this No Bake Chocolate Peanut Butter Christmas Trees Recipe.

Ingredients

This easy raspberry swirl cake recipe uses simple pantry staples to create a stunning dessert with a moist, buttery crumb and vibrant, fruity ribbons.

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (226g) 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)
• 1/3 cup (110g) raspberry jam or preserves

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Easy Raspberry Swirl Cake is about 20% faster than similar recipes thanks to its simple, no-fuss batter and swirl technique.

Step-by-Step Instructions

Step 1 — Prepare the Pan and Preheat

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for foolproof removal.

Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. This ensures even leavening and a tender crumb for your Easy Raspberry Swirl Cake.

Step 3 — Cream Butter and Sugar

Using a stand or hand mixer, beat ½ cup of softened unsalted butter with ¾ cup of granulated sugar for 2-3 minutes until light and fluffy. Scrape down the bowl halfway through.

Step 4 — Combine Wet and Dry Ingredients

Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. On low speed, alternately add the dry flour mixture and ½ cup of milk, beginning and ending with the dry ingredients. Mix just until combined.

Step 5 — Create the Raspberry Swirl

Pour half of the cake batter into your prepared pan. Dollop ⅓ cup of seedless raspberry jam over the batter. Top with the remaining batter. Use a knife or skewer to gently swirl the jam through the batter to create a marbled effect.

Step 6 — Bake to Perfection

Bake the cake for 30-35 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top will be golden and spring back when lightly touched.

Step 7 — Cool and Serve

Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Dust with powdered sugar or top with a simple glaze before slicing and serving.

Nutritional Information

Calories	~320 kcal
Protein	~4g
Carbohydrates	~48g
Fat	~13g
Fiber	~1g
Sodium	~220mg

Note: These are estimated values per serving for this Easy Raspberry Swirl Cake, based on typical ingredients and serving size. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

This versatile Easy Raspberry Swirl Cake recipe adapts beautifully to various dietary needs. Here are some simple ingredient swaps to try.

• Greek Yogurt for Sour Cream — Boosts protein and creates a wonderfully moist, tangy crumb.
• Almond or Oat Flour for All-Purpose Flour — A great gluten-free, lower-carb option that adds a subtle nutty flavor.
• Coconut Oil or Vegan Butter for Dairy Butter — An easy dairy-free swap that works perfectly for the cake batter.
• Monk Fruit or Erythritol Blend for Granulated Sugar — Reduces carbs and calories while maintaining sweetness for the swirl and batter.
• Unsweetened Applesauce for Some of the Oil — Cuts fat and adds natural moisture and a hint of fruitiness.
• Low-Sodium Baking Powder — A simple switch to reduce the overall sodium content without affecting the rise.
• Chia Seed “Egg” for a Regular Egg — A reliable vegan binding alternative (1 tbsp chia seeds + 2.5 tbsp water per egg).
• Sugar-Free Raspberry Preserves — Use this for the swirl to significantly lower the added sugar in your Easy Raspberry Swirl Cake.

Serving Suggestions

This Easy Raspberry Swirl Cake is wonderfully versatile. Here are some ideas for pairings, occasions, and presentation to make it shine.

• Perfect Pairings: Serve a slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a brunch twist, pair it with a glass of sparkling rosé or a cup of strong coffee.
• Ideal Occasions: This cake is perfect for a casual afternoon tea, a summer picnic, a Mother’s Day brunch, or as a simple yet elegant birthday dessert. It’s a fantastic bake for beginner bakers to impress guests.
• Plating Tips: Dust the top lightly with powdered sugar just before serving. Garnish each plate with a few fresh raspberries and a mint leaf for a pop of color and freshness.
• Make it a Sundae: Crumble a warm slice into a bowl, top with vanilla ice cream, extra raspberry sauce, and chopped nuts for an incredible dessert sundae.
• For a Crowd: Bake the batter in a 9×13-inch pan for easy sheet cake portions, perfect for potlucks and parties.
• Seasonal Twist: Try this swirl technique with other fruit preserves like blackberry in the fall or apricot in the spring for a year-round treat.

No matter how you serve it, this Easy Raspberry Swirl Cake is sure to be a delightful and beautiful centerpiece for your table.

Common Mistakes to Avoid

• Mistake: Using frozen raspberries without thawing and draining them. Fix: Thaw completely and press out excess juice to prevent a soggy, dense cake.
• Mistake: Overmixing the batter after adding the raspberry swirl. Fix: Gently fold or marble with just a few strokes to maintain a tender crumb and distinct swirls.
• Mistake: Adding the swirl too early or too deep. Fix: Spoon the puree onto the top of the batter and swirl gently; adding it to the bottom can cause sinking.
• Mistake: Baking in a pan that’s too dark or not properly prepared. Fix: Use a light-colored metal pan and line it with parchment paper to ensure even baking and easy release.
• Mistake: Opening the oven door too early to check. Fix: Wait until at least the ¾ mark of baking time to prevent the cake from collapsing from a sudden temperature drop.
• Mistake: Not adjusting sugar when using very tart berries. Fix: Taste your raspberry puree and add a touch more sugar if needed to balance the final flavor.
• Mistake: Using ingredients that are not at room temperature. Fix: Bring eggs, dairy, and butter to room temp for a smoother, more voluminous batter that bakes evenly.
• Mistake: Skipping the cooling step before slicing. Fix: Let the cake cool in the pan for 15-20 minutes, then transfer to a wire rack to set completely, preventing a gummy texture.

Storing Tips

• Fridge: Cool your Easy Raspberry Swirl Cake completely, then cover it tightly with plastic wrap or store in an airtight container. It will stay fresh for up to 4 days.
• Freezer: For longer storage, wrap the whole cake or individual slices tightly in plastic wrap and then aluminum foil. Place in a freezer-safe bag or container. Your Easy Raspberry Swirl Cake can be frozen for up to 3 months.
• Reheat: Thaw frozen cake overnight in the refrigerator. For a warm slice, microwave a single portion for 15-20 seconds or warm in a 300°F (150°C) oven for 5-10 minutes until it reaches an internal temperature of 165°F (74°C).

Always store your cake in the refrigerator within two hours of baking to ensure food safety. For best texture, bring refrigerated slices to room temperature for about 30 minutes before serving.

Conclusion

This Easy Raspberry Swirl Cake is a simple yet stunning dessert perfect for any occasion. We hope you love baking it as much as we do! Give it a try and let us know how it turns out in the comments. For more delightful treats, check out our Mini Strawberry Cheesecakes Recipe or the Cherry Chocolate Dream Cake Recipe. Don’t forget to subscribe for more sweet recipes!

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FAQs

Can I use frozen raspberries for this Easy Raspberry Swirl Cake?

Yes, you can use frozen raspberries. Thaw them first and drain any excess liquid to prevent the cake batter from becoming too wet. This ensures your Easy Raspberry Swirl Cake maintains the perfect texture.

How do I create a defined swirl pattern in the cake?

After dolloping the raspberry puree onto the batter, use a knife or skewer to gently draw figure-eight patterns. Avoid over-mixing, as this will blend the swirls into the batter instead of creating a beautiful marbled effect for your Easy Raspberry Swirl Cake.

Can I make this cake ahead of time?

Absolutely. This Easy Raspberry Swirl Cake stores well. Bake it a day in advance, let it cool completely, and wrap it tightly. The flavors often meld and improve, making it an excellent make-ahead dessert.