White Chocolate Raspberry Pound Cake
This moist, tender White Chocolate Raspberry Pound Cake is so delicious and makes for a beautiful slice too!
Servings: 15
Ingredients
- 3 sticks (339g) unsalted butter, softened
- 2 ½ cups (500g) sugar
- 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes if you are in a hurry)
- 3 cups (342g) cake flour *see notes
- ½ teaspoon (2g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (242g) heavy cream or whipping cream (we used heavy cream) *see notes
- 2 teaspoons (8g) vanilla extract
- 5 oz white chocolate (We used Ghirardelli white chocolate chips. You could also use white chocolate baking bars.)
For the Raspberry Swirl
- ⅓ cup (90g) Seedless Raspberry Jam
- Raspberry Flavoring optional but recommended Either ½ teaspoon (2g) Raspberry Extract or 1 teaspoon Raspberry Jell-o powder.
- 1 cup of reserved cake batter
For the White Chocolate Glaze
- 3.5 oz White Chocolate melted for the drip (We used Ghirardelli Chips- adjust amount to your liking)
- Fresh Raspberries for the top of the cake optional
Instructions
- Preheat oven to 325 degrees. Grease and flour tube pan or 10 or 12 cup bundt pan.
- In a microwave safe bowl, pour heavy cream over 5 oz. white chocolate and microwave for 30 seconds. Stir, then continue in smaller increments until the chocolate is almost melted. Stir until smooth and completely melted and well combined.
- In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine, set aside for later.
- Cream the butter on medium speed with an electric mixer (use a paddle attachment if using a stand mixer). Add the vanilla extract. Gradually add the sugar and beat until lightened in color and fluffy 3 to 5 minutes.
- Add the room temperature eggs one at a time, waiting a few seconds after each addition until yolk has blended.
- With the mixer on low speed, add the flour mixture alternately with the white chocolate/cream mixture to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry ingredients 3 times and wet ingredients twice. Mix just until blended.
Prepare the Raspberry Swirl Batter
- Remove 1 cup of the white chocolate cake batter and put into a separate small bowl.
- Add the seedless raspberry jam, raspberry extract and a bit of red or pink coloring gel (optional but recommended), stir until well blended.
Filling the Bundt Pan
- Alternate layers of white chocolate cake batter and raspberry batter into the prepared tube pan or bundt pan. Layer however you like. We started with white chocolate cake batter, followed by a layer of raspberry, and repeated. (So, we did two layers of white batter and two layers of raspberry).
- Run a knife through the batter 2-3 times to help with the swirling, moving up and down, side to side, etc. Be careful not to swirl too much or you'll lose the nice contrast of the two colors of batter.
- Bake at 325 degrees for 55 to 60 minutes or until a toothpick or long skewer comes out clean or with just a few crumbs attached. Baking times may vary.
- This recipe makes approximately 8 cups of batter.
Applying the White Chocolate Drip
- Melt the white chocolate in the microwave in very small increments (15-20 seconds or less), stirring in between, until almost completely melted. Then stir until smooth.
- You can spoon over the cake, but we applied ours with a disposable piping bag with the tip snipped away.
Notes
Bundt Pan or Tube Pan: We used a 10 inch bundt pan for this recipe. If your bundt pan is smaller than this, just make sure that you do not fill your pan more than ¾ of the way full. Otherwise, it may overflow when baking.
Substitution for Cake Flour: If you have no cake flour, here is a substitution: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
Cream vs. Milk: If you'd like, you can use whole milk (or even 2%) instead of heavy cream. We prefer to use heavy cream as it adds richness and also contributes to its velvety soft texture.