It’s time for another Copycat Starbucks Recipe, and this time I am tempting you with this Copycat Starbucks Raspberry Swirl Pound Cake.
This would go perfectly with either of the following Copycat Starbucks Drinks:
Copycat Starbucks Iced Cinnamon Dolce Latte
Copycat Starbucks Passion Tea Lemonade Drink
Gather these ingredients to make your Raspberry Pound Cake.
Then scroll down for full Raspberry Swirl Pound Cake Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Raspberry Swirl Pound Cake Ingredients
POUND CAKE:
- Pound Cake mix
- Butter
- Eggs
- Milk
- Lemon Juice
- Seedless Raspberry Fruit Spread
- Red Food Coloring (optional)
ICING:
- Cream Cheese
- Powdered Sugar
- Lemon Juice
How to Make Raspberry Swirl Pound Cake
Preheat oven to 350.
Grease and flour 9×5 loaf pan.
Combine cake mix, milk, eggs and butter and slowly beat until incorporated (30 seconds).
Beat at medium an additional 2 minutes.
Transfer about 1/3 of batter to another bowl.
Add raspberry spread and food coloring to new bowl and stir to mix well.
All lemon juice to first bowl and mix well.
Add a layer of white batter to pan.
Add alternating layers of red and white.
Bake 55-60 minutes.
Allow to cool.
Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
Add powdered sugar and mix until combined
Add lemon juice mixing on low until smooth and spread over top of loaf.
Copycat Starbucks Raspberry Swirl Pound Cake
Ingredients
- POUND CAKE:
- 1 box Pound Cake mix
- 1/4 cup softened Butter
- 2 eggs
- 2/3 cup Milk
- 1 tsp Lemon Juice
- 1/3 cup Seedless Raspberry Fruit Spread
- 6 drops Red Food Coloring optional
- ICING:
- 8 oz softened Cream Cheese
- 1 cup Powdered Sugar
- 1 tsp Lemon Juice
Instructions
- Preheat oven to 350.
- Grease and flour 9×5 loaf pan.
- Combine cake mix, milk, eggs and butter and slowly beat until incorporated (30 seconds).
- Beat at medium an additional 2 minutes.
- Transfer about 1/3 of batter to another bowl.
- Add raspberry spread and food coloring to new bowl and stir to mix well.
- All lemon juice to first bowl and mix well.
- Add a layer of white batter to pan.
- Add alternating layers of red and white.
- Bake 55-60 minutes.
- Allow to cool.
- Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
- Add powdered sugar and mix until combined
- Add lemon juice mixing on low until smooth.
Video
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
