This Chocolate Raspberry Pound Cake combines deep cocoa flavor with fruity black raspberry preserves. Sour cream keeps the Bundt cake moist and tender, while a warm preserve glaze adds shine and another layer of berry flavor.
The center is filled with a light raspberry cream made from berry purée and whipped topping. Dust with powdered sugar just before serving for an elegant finish.
THE RECIPE
Chocolate Raspberry Pound Cake
Prep35 min
Bake50–60 min
Cool3 hr
Yield12 servings
For the Pound Cake
For the Raspberry Cream
Instructions
- Heat the oven to 350°F (175°C). Grease and flour a 12-cup fluted tube pan.
- Warm ¾ cup of the raspberry preserves in the microwave for 30 to 45 seconds, until melted, then cool slightly.
- Stir together the flour, sugar, cocoa, baking soda, and salt. Add the butter, sour cream, eggs, vanilla, and melted preserves. Beat for 3 to 4 minutes, until well blended.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a wooden pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn onto a wire rack. Melt the remaining ¼ cup preserves and brush over the warm cake. Cool completely.
- For the raspberry cream, purée the thawed raspberries, strain out the seeds, and blend the purée with the thawed whipped topping. Stir in raspberry liqueur, if using.
- Fill the center cavity with raspberry cream. Dust with powdered sugar just before serving and garnish with fresh raspberries, if desired.
Recipe Tips
- Red raspberry jam may be substituted for black raspberry preserves.
- Grease every ridge of the Bundt pan thoroughly to ensure a clean release.
- Cool the melted preserves before adding them to the batter.
- Keep the raspberry cream chilled until serving.
Recipe adapted from the vintage Hershey’s cookbook page supplied by the site owner; directions rewritten for clarity with AI assistance. Featured image: AI-generated food photography.