• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Plated Cravings logo

  • Recipe Index
  • Air Fryer
  • German Food
  • About
    • Contact
    • How to Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Air Fryer
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Air Fryer
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Recipes > Cakes & Cupcakes

    Starbucks Raspberry Swirl Pound Cake

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 07/31/17 · Updated: 01/31/19 · This post may contain affiliate links

    Copycat Starbucks Raspberry Swirl Pound Cake is made from a vanilla and a raspberry batter and topped with delicious cream cheese frosting! A perfect summer treat made completely from scratch without cake mix.

    Copycat Starbucks Raspberry Swirl Pound Cake is so easy to make from scratch and is topped with a delicious cream cheese frosting. Raspberry and Lemon batters are swirled together to make a perfect summer treat!

    A loaf of raspberry swirl pound cake sitting on a wooden cutting board lined with parchment paper. A slice has been cut off and is leaning against it. In the background, there are two plates with another slice on it.

    Copycat Starbucks Raspberry Swirl Pound Cake is a great summer dessert. A simple pound cake with a raspberry swirl made completely from scratch. No need to use a cake mix for this pound cake! It’s so easy and fast to make and you probably have all the ingredients already in your pantry.

    I got the idea for this cake from Starbucks. Raspberry Swirl Pound Cake is one of their summer menu treats! My homemade version saves you quite a few bucks and might taste even better than the original. Don’t get me wrong I love to go to Starbucks but every time I go there I spend way too much money. By making this pound cake at home you can have it whenever you want!

    What is a pound cake?

    The name says it all. Traditionally 1 pound of butter, flour, eggs, and sugar was used to make this cake. The texture of this raspberry pound cake is a bit lighter than an old fashioned pound cake. I love the flavor combo of this cake, raspberry, lemon, vanilla, and tangy cream cheese. The cream cheese frosting really is the icing on this cake! So delicious!

    Close-up of a loaf of raspberry swirl pound cake sitting on a wooden cutting board lined with parchment paper. A slice has been cut off and is leaning against it.

    Tips and Tricks for making this Copycat Starbucks Raspberry Swirl Pound Cake

    • I always make this cake from scratch because it is so easy and fast but nothing against taking a shortcut and using a package of cake mix. Make the batter according to package instructions then divide it and add lemon juice to one batter and raspberry jam to the other.
    • I sometimes but not always add a few drops of food color to the raspberry jam batter. The color of the batter depends on the raspberry jam you are using and some are not as pink as others. You really don’t need to add food color to your cake it will be pretty without it but if you want the raspberry swirl to be really pink I recommend adding 2 or 3 drops of gel color. I linked to the brand I use above the recipe.
    • Don’t swirl the batters too much together! You want a bit of a swirl but you also want the colors to be defined. Watch the video below to see how I do it!
    • Pound Cakes are denser than other cakes because of the amount of butter and the little amount of baking powder so this cake takes 1 hour or more in the oven. Test with a skewer after about 55 minutes if your cake is done.
    • Instead of seedless raspberry jam, you could also use the same amount of strawberry or cherry jelly or jam.

    A loaf of raspberry swirl pound cake sitting on a wooden cutting board lined with parchment paper. A slice has been cut off and is leaning against it. In the background, there are two plates with another slice on it.

    Looking for more Cake Recipes?

    • Easy Lemon Raspberry Cake
    • Easy Cherry Cake Recipe
    • Homemade Strawberry Cake Recipe
    • Lemon Blueberry Bundt Cake
    • Easy Lemon Cream Pie Recipe

     

    A loaf of raspberry swirl pound cake sitting on a wooden cutting board lined with parchment paper. A slice has been cut off and is leaning against it. In the background, there\'s a pink cup and a stack of two plates with another slice on it.

    Tools used for making this Copycat Starbucks Raspberry Swirl Pound Cake

    Loaf Pan: I can recommend all the baking pans from this brand! They’re super easy to clean and cakes bake evenly.
    Seedless Raspberry Jam: This is my favorite jam! For this recipe, you should use a seedless jam or jelly.
    Gel Food Color: I love these gel colors! They are tasteless and you only need a few drops to get really great results. Most of the time I don’t add food color to this cake but sometimes I want it to be extra pretty.
    Stand Mixer: My most used kitchen appliance and it’s so pretty it can sit on the counter as decoration!


    Want to try this Raspberry Bread Recipe?

    PIN IT TO YOUR BAKING BOARD TO SAVE IT OR SHARE ON FACEBOOK!

    Follow Plated Cravings on Pinterest for more great recipes!

    [social_warfare buttons=”Pinterest, Facebook”]

    A loaf of raspberry swirl pound cake sitting on a wooden cutting board lined with parchment paper. A slice has been cut off and is leaning against it. In the background, there's a pink cup and a stack of two plates with another slice on it.
    Servings: 12

    Copycat Starbucks Raspberry Swirl Pound Cake

    Copycat Starbucks Raspberry Swirl Pound Cake is so easy to make from scratch and is topped with a delicious cream cheese frosting. A perfect summer treat!
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Course: Dessert
    Cuisine: American
    Calories: 386kcal
    Author: Julia Foerster
    4.93 from 13 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups - Metric

    For the Raspberry Swirl Pound Cake

    • 1 cup unsalted butter, room temperature
    • 1 cup sugar
    • 4 large eggs
    • 1/4 tsp salt
    • 1 1/2 tsp pure vanilla extract
    • 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
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (or 180C). Grease a 9x5-inch loaf pan and line it with parchment paper to make lifting out the cake easier. Set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium speed until pale and fluffy about 4 minutes.
    • Add eggs one at a time and beat well for about 30 seconds after adding each egg. Add salt, vanilla extract, and sour cream.
    • In a small bowl combine flour and baking powder. With the stand mixer running on low add 1 cup of the flour mixture, beat for 30 seconds. Then add the second cup and beat for 30 seconds.
    • Transfer 1/3 of the batter into another bowl. Add the raspberry jam and beat until combined. Add 2-3 drops of gel food color if desired.
    • Add the lemon juice to the other dough and beat until combined.
    • Add a layer of white batter to your loaf pan. Then alternate between pink and white dough. Use a knife to swirl the doughs together but don't overdo it or you will end up without a marble effect.
    • Bake for 60-65 min or until a skewer inserted in center of the pound cake comes out clean with only a few crumbs attached. If your pound cake browns too quickly cover it with aluminum foil.
    • Let the cake cool in the pan for 15 minutes. Then lift it out of the pan and let it cool completely on a cooling rack.
    • To make the icing: Beat the cream cheese for about 20 seconds on medium speed until softened. Add the powdered sugar and mix until well combined.
    • Spread the frosting on top of the cooled cake and serve! Store leftovers in the fridge.

    Nutrition Information

    Calories: 386kcal | Carbohydrates: 44g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 109mg | Potassium: 95mg | Sugar: 26g | Vitamin A: 710IU | Vitamin C: 1.3mg | Calcium: 41mg | Iron: 1.3mg
    Did you Make this Recipe? Tag me Today!Share it on Instagram and tag @platedcravings or #platedcravings!

    NEVER MISS A RECIPE!

    PINTEREST / FACEBOOK / INSTAGRAM / TWITTER

    If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!

    « Apricot Cake Recipe
    Rhubarb Coffee Cake »

    Plated Cravings owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure and Privacy Policy. As an Amazon Associate I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Tara says

      November 20, 2021 at 6:25 pm

      5 stars
      I made this darling pound cake for my mom’s birthday since our family isn’t into traditional birthday cake. This was so pretty that I couldn’t resist trying a piece before the party and it’s perfect! This will be my new go to dessert recipe. It’s not too sweet and it’s simple. Thank you for sharing this recipe.

      Reply
    2. Peggy Mackness says

      October 14, 2021 at 5:04 pm

      4 stars
      I want to print, but you don’t allow !!! WHY?

      Reply
      • Julia Foerster says

        October 16, 2021 at 1:25 pm

        Sorry, Peggy, I’m not sure why you had problems, you can easily print my recipes using the print button in the recipe card. The printer-friendly version opens in a new window. Hope this helps!

        Reply
    3. Sue says

      September 21, 2021 at 10:26 am

      5 stars
      Absolutely a wonderful recipe, I will pass it on to my daughters.

      Reply
    4. Olivia says

      October 15, 2020 at 10:13 am

      Hello! I made this recipe last night and the cake fell so that it’s a little flat and rubbery and greasy. I am an experienced baker and haven’t had this happen with pound cake before. Any ideas?!

      Thank you!!

      Reply
      • Julia Foerster says

        October 16, 2020 at 11:53 am

        This definitely doesn’t sound right. Are you sure you followed the recipe? The butter and sugar need to be really fluffy and airy. Is your baking powder fresh? This cake should definitely not be rubbery and greasy.

        Reply
    5. Laura Besler says

      May 30, 2019 at 6:30 pm

      Can I use a bundt pan? Would I need to double the recipe if so?

      Reply
      • Julia says

        May 31, 2019 at 10:40 am

        Sorry, I have never made this recipe in a bundt pan so I’m not sure.

        Reply
    6. Sarah says

      March 23, 2019 at 6:31 am

      Hi, this looks delicious. I need to do this dairy free so I’ll try it with plant based margerine instead. Can you please tell me if you can substitute the sour cream with something else? Thanks

      Reply
    7. Sundus Khan says

      March 03, 2019 at 5:42 am

      5 stars
      I tried this wonderful recipe yesterday. It turned out great. I also made a swirl on the frosting which looked amazing. Thanks for the recipe.

      Reply
    8. Josee Marchessault says

      February 05, 2019 at 11:04 am

      5 stars
      Hello, if I wanted to make this cake in a square pan would I use 8X8 pan?

      Reply
      • Julia says

        February 06, 2019 at 8:37 am

        I have never made it in another pan so I’m not sure but I think an 8×8 pan would work. It will be flatter and the baking time might be shorter so keep an eye on it and check for doneness frequently. – Julia

        Reply
    9. Jan Drabek says

      January 31, 2019 at 12:39 pm

      No video – where is it?

      Reply
      • Julia says

        January 31, 2019 at 12:52 pm

        Good question, let me fix that real quick! Thanks for bringing that to my attention!

        Reply
    10. Myra says

      September 09, 2018 at 3:53 pm

      Has anyone tried cutting the sugar back?

      Reply
    11. Sandy says

      August 29, 2018 at 1:14 pm

      5 stars
      ABSOLUTELY DELICIOUS!!!! Love love this recipe!

      Reply
    12. DD says

      August 04, 2018 at 10:03 pm

      Excellent pound Cake! Love this recipe!

      Reply
    13. Anisa says

      February 03, 2018 at 9:22 am

      Could you use other flavour spread? Also, do you think a Nutella version would work out? Just curious, I have one child who would love a strawberry version and another who would love a chocolate version. Thank you x

      Reply
      • Julia says

        February 04, 2018 at 10:04 am

        Yes, you can definitely use other spreads! I haven’t tried it with Nutella but I think it would work, too. – Julia

        Reply
    14. Amy says

      September 02, 2016 at 4:30 am

      This pound cake looks heavenly to me. Who needs a starbuck cake when you can make it at home right? Thanks for the recipe Julia!

      Reply
      • Julia says

        September 04, 2016 at 11:35 am

        Thank you for your lovely comment, Amy! It’s super easy to make. No need to leave the house if you can have your Starbucks cake at home :-)

        Reply
    15. Kathy @ Beyond the Chicken Coop says

      June 11, 2016 at 3:19 pm

      I love things made completely by scratch and I agree….no need to add extra color! This pound cake looks super delicious to me!

      Reply
      • Julia says

        June 13, 2016 at 9:22 am

        Thank you, Kathy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!

    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

    Favorite Recipes

    • Black Forest Cake
    • Brioche French Toast
    • Butterscotch Cookies
    • Blueberry Bread
    • Easy Creme Brulee Recipe
    • Chocolate Mousse Cake

    Top Posts

    • Moist Lemon Cake Recipe
    • Air Fryer Donuts
    • Air Fryer Onion Rings
    • Apple Strudel Recipe
    • Air Fryer Chicken Wings
    • Oven Roasted Potatoes

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy

    As Featured On

    Press Images

    Contact

    • Contact
    • Work with us

    Copyright © 2022 Plated Cravings