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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.
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4.93 from 13 votes

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 Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 386kcal


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


  • 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.



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