Chocolate & Raspberry Pound Cake
Chocolate and raspberry marble pound cake
As a true Libra girly (shoutout to other horoscope enthusiasts 😉), I can’t decide which flavor I like the most. Just like I can’t decide what my culinary niche is lol I have too many favorite flavors. From this indecisiveness came my love for recipes with multiple flavors. This recipe is one of my favorite creations using different flavor base recipes (yes, I actually came up with this one, so proud ✨).
Why You'll Love this Cake:
Perfect Balance Between Chocolatey and Cakey: Choosing a good-quality cocoa powder guarantees the most chocolate flavor without being too sweet. The acidity of the raspberries breaks the intense chocolate flavor, perfectly combining the chocolate and vanilla flavors.
Easy to Make: Simple, easy to find ingredients and straightforward steps.
Perfect Teatime Cake: The firmer consistency of the cake makes it ideal for it to be sliced and enjoyed in an afternoon tea with friends, as it doesn’t crumble as much as other softer cakes. Not that this is the only time you can appreciate this cake, of course.
Now, don’t think this cake is too simple to serve on special occasions. It is a simple but elegant cake with delicate but delightful flavors. It can be enjoyed as a quick kids' snack or a more refined brunch or afternoon tea. It all depends on how you decorate/present it. Let me know what occasion you’ve decided to serve it on. I’d love to know!
INGREDIENTS
For the vanilla batter:
85g butter
85g sugar
2g vanilla
85g eggs (about 2 medium ones)
75g all-purpose flour
10g cornstarch
1 small package of raspberries
For the chocolate batter:
85g butter
85g sugar
1.5g vanilla
85g eggs (about 2 medium ones)
75g all-purpose flour
10g cornstarch
22g cocoa
7g baking soda
21g water
INSTRUCTIONS
This recipe uses the creaming method.
Preheat your oven to 350°F. Line a pound cake baking pan with parchment paper.
Mix the flour and cornstarch together, separate a little bit to coat the raspberries (to avoid they all sink in the batter) and reserve the rest.
Mix the butter until soft and creamy at a slow speed.
Add the sugar and mix until you get a velvety texture (about 8 minutes) at medium speed.
Add the eggs, one at a time to incorporate well.
Add the vanilla.
Incorporate everything well.
Add the flour and cornstarch mix slowly (for the chocolate batter, add the flour, cornstarch, cocoa, and baking soda mix). As soon as the flour is incorporated, remove it from the mixer and finish mixing by hand.
Add the water and incorporate it well (chocolate batter only).
Fold in the raspberries (white batter only).
Pour the batter into the loaf pan, intercalating layers of white and chocolate batter. Use a chopstick or a knife to swirl the batter to make the marble effect.
Bake for 40 minutes (adjust the time to your oven). Check if it’s done with a knife or any stick. If it comes out clean, it’s done.
Enjoy!
This cake might look ordinary, but it weaves rich, velvety chocolate with the tart sweetness of fresh raspberries, creating a stunning swirl of contrasting colors and tastes. Each bite offers a super-balanced combination of dense, buttery pound cake, the intense richness of premium cocoa, and the refreshing zing of ripe raspberries. Whether you serve it at a casual brunch or a special occasion, it’ll for sure leave everyone asking for seconds!
Shopping List
