Chocolate-Raspberry Pound Cake
A rich chocolate pound cake filled with raspberry preserves, offering a moist texture and vibrant berry flavor, perfect for special occasions or dessert tables.
Ingredients
- 1 cup seedless black raspberry preserves or red raspberry jam ⓘ
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar ⓘ
- 3/4 cup unsweetened cocoa powder ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1 teaspoon salt ⓘ
- 2/3 cup butter or margarine, softened ⓘ
- 16 ounces sour cream
- 2 eggs ⓘ
- 1 teaspoon vanilla extract ⓘ
- confectioners sugar ⓘ
- Raspberry Cream (recipe follows) ⓘ
Instructions
- Preheat oven to 360°F (182°C).
- Grease and flour a 12-cup Bundt pan.
- In a small microwave-safe bowl, place 3/4 cup raspberry preserves and microwave at High for 30 to 45 seconds until melted. Cool.
- In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt.
- Add softened butter, sour cream, eggs, vanilla extract, and melted preserves to the dry ingredients.
- Use an electric mixer at medium speed to beat for 3 to 4 minutes until well blended.
- Pour the batter into the prepared Bundt pan.
- Bake for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular unsweetened cocoa. If you don't have raspberry preserves, any berry jam can work as a substitute. Ensure the butter is softened to room temperature for better incorporation. To save time, you can prepare the Raspberry Cream while the cake is baking.
Serving Suggestions
Dust the cooled cake with confectioners sugar for a beautiful presentation. Pair slices with a dollop of Raspberry Cream and fresh raspberries for a delightful combination. This cake also goes well with a scoop of vanilla ice cream or a side of whipped cream, making it a versatile dessert for any occasion.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To enjoy, simply thaw at room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate-Raspberry Pound Cake contains roughly 182 calories, with 4g protein, 27g carbohydrates, and 3g fat. It is a good source of dietary fiber (16% of the Daily Value), vitamin C (12% of the Daily Value), and iron (11% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of jam for this recipe?
Yes, you can use any fruit jam or preserves that you prefer, such as strawberry or blueberry. However, keep in mind that the flavor profile will change slightly depending on the jam you choose.
Is it necessary to use a Bundt pan for this recipe?
While a Bundt pan enhances the cake's presentation, you can also bake it in two 9-inch round cake pans. Just adjust the baking time, checking for doneness after 30-35 minutes.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum for the best texture. The cake should still turn out deliciously!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).