Raspberry Swirl Cake
This Raspberry Swirl Cake features a perfectly moist and tender pound cake with a beautiful ribbon of raspberry running through it. Our step-by-step guide and unique swirl technique prevent the jam from sinking, guaranteeing a perfect result every time. It's an easy-to-make dessert that looks as amazing as it tastes!
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Hand Mixer or Stand Mixer
- Mixing bowls
- Wire Rack
Ingredients
For the Cake Batter
- 1 3/4 cups all-purpose flour (219g) spooned and leveled for accurate measurement
- 1/2 teaspoon baking powder for a gentle lift and even crumb
- 1/2 teaspoon salt balances and enhances the sweetness
- 1 cup unsalted butter, softened (226g) let it come fully to room temperature for a smoother mix
- 1 cup granulated sugar (200g) for just the right amount of sweetness
- 4 large eggs, at room temperature this ensures a stable emulsion and even texture
For Richness and Flavor
- 1/2 cup full-fat sour cream, room temperature (120g) adds moisture and a slight tang
- 1 teaspoon pure vanilla extract for warm, classic depth
- 1/2 teaspoon almond extract optional but highly recommended for a subtle nutty background
For the Swirl
- 1/3 cup raspberry jam or preserves (110g) choose a high-quality, seedless variety for the best texture
Optional Finishes
- Lemon icing or vanilla icing to drizzle over the top for extra flair and flavor
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (177°C). Lightly grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, allowing some overhang for easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures an even distribution of leavening and flavor throughout the batter. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and sugar on high speed for about 1 minute, or until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add Eggs and Flavorings: Reduce the mixer speed to low. Add the eggs one at a time, mixing just until incorporated after each addition. Then add the sour cream, vanilla extract, and almond extract. Increase the speed to medium-high and beat until the mixture is smooth. Scrape the bowl again.
- Combine Wet and Dry Mixtures: With the mixer on low speed, slowly add the dry flour mixture to the wet batter. Mix only until the flour disappears. Avoid overmixing to keep the cake tender.
- Create the Raspberry Swirl Mixture: Spoon about 1/2 cup of the batter into a small bowl and stir in the raspberry jam until fully combined. This trick helps prevent the jam from sinking to the bottom during baking.
- Assemble the Cake: Spoon roughly two-thirds of the plain batter into the prepared loaf pan and spread it evenly. Layer all of the raspberry batter over it. Finish with the remaining plain batter. Use a thin knife to gently swirl the layers together in a figure-eight motion. A few swirls are enough for a beautiful marbled look.
- Bake: Place in the preheated oven and bake for 55 to 70 minutes. Around the 30-minute mark, loosely cover the top with foil to prevent excessive browning. The cake is done when a toothpick inserted in the center comes out mostly clean.
- Cool: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then lift it out using the parchment paper and transfer it to a wire rack to cool completely before icing or slicing.
- Optional Icing and Serve: Once cooled, drizzle with lemon or vanilla icing if desired. Slice and serve!