Chocolate-Raspberry Pound Cake Recipe

Name: Chocolate-Raspberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. seedless black raspberry preserves or red raspberry jam, divided; 2 c. all-purpose flour; 1 1/2 c. granulated sugar; 3/4 c. unsweetened cocoa powder; 1 1/2 tsp. baking soda; 1 tsp. salt; 2/3 c. butter or margarine, softened; 12 c. sour cream (16 oz.); 2 eggs; 1 tsp. vanilla extract; confectioners sugar; Raspberry Cream (recipe follows)

Servings: persons

1 c. seedless black raspberry preserves or red raspberry jam, divided
2 c. all-purpose flour
1 1/2 c. granulated sugar
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2/3 c. butter or margarine, softened
12 c. sour cream (16 oz.)
2 eggs
1 tsp. vanilla extract
confectioners sugar
Raspberry Cream (recipe follows)

1
Preheat oven to 360u00b0.
2
Grease and flour a 12-cup Bundt pan. In small microwave-safe bowl, place 3/4 cup preserves.
3
Microwave at High (100% power) for 30 to 45 seconds or until melted; cool. In large bowl, stir together flour, sugar, cocoa, baking soda and salt.
4
Add butter, sour cream, eggs, vanilla and melted preserves. With electric mixer at medium speed, beat 3 to 4 minutes or until well blended.
5
Pour batter into prepared pan.
6
Bake 50 to 60 minutes, or until wooden toothpick inserted in center comes out clean.
7
Cool in pan 10 minutes; remove from pan to wire rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. seedless black raspberry preserves or red raspberry jam, divided, 2 c. all-purpose flour, 1 1/2 c. granulated sugar, 3/4 c. unsweetened cocoa powder, and more.

Yes, Chocolate-Raspberry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Raspberry Pound Cake

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