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Home / Courses / Cakes / Raspberry Swirl Cream Cheese Pound Cake

Raspberry Swirl Cream Cheese Pound Cake

By: 👩‍🦳 Linda · Published: 🖨 December 11, 2014 · Updated: 💻December 26, 2019 · 🗨 13 Comments

Recipe ▼

This fine textured Raspberry Swirl Cream Cheese Pound Cake is perfect for tea time or the holidays. It is wonderfully fragrant, moist, and delicious.

This fine textured Raspberry Swirl Cream Cheese Pound Cake is perfect for tea time or the holidays. It is wonderfully fragrant, moist, and delicious. | RotiNRice.com #poundcake #creamcheese #raspberry #cakerecipes

As the holidays draw near, raspberries begin to go on sale at the grocery stores. These ruby red berries are just perfect for the season. They are not only sweet and juicy but pretty too. They make the most tantalizing desserts and give a pop of color to salads. It is no wonder they are so popular at this time of the year.

Raspberries and Cream Cheese

The same goes with cream cheese. I quickly picked up a box together with a punnet of raspberries for this delightful Raspberry Swirl Cream Cheese Pound Cake. Truly, raspberries and cream and in this case cream cheese are a match made in heaven! They go so well together.

Thickly sliced Raspberry Swirl Cream Cheese Pound Cake.

Pound Cake with Cream Cheese

This is the first time I am making pound cake using cream cheese and it will not be the last time as cream cheese lends fragrance and a fine even texture to the cake. I simply reduced the butter and added cream cheese in it’s place. I used the 1/3 less fat Philadelphia cream cheese but you can most definitely use the regular full fat cream cheese if preferred.

Ingredients used to make this cream cheese pound cake.

The batter was a pale creamy color with a lot of volume. Looking at it, I knew the cake would be good. I was not disappointed as it rose nicely in the oven and filled the cake pan to the brim.

Tools Used in Making This Raspberry Swirl Cream Cheese Pound Cake

This post contains affiliate links. Please read my disclosure policy here.

Hamilton Beach Power Deluxe Hand Mixer
Stainless Steel 5 Inch Fine Mesh Flour Sifter
Kitchenatics 100% Stainless Steel Wire Cooling and Roasting Rack

This fine textured Raspberry Swirl Cream Cheese Pound Cake is perfect for tea time or the holidays. It is wonderfully fragrant, moist, and delicious. | RotiNRice.com #poundcake #creamcheese #raspberry #cakerecipes
5 from 4 votes

Raspberry Swirl Cream Cheese Pound Cake

This fine textured Raspberry Swirl Cream Cheese Pound Cake is perfect for tea time or the holidays. It is wonderfully fragrant, moist, and delicious.
Author : Linda Ooi
Course : Dessert
Cuisine : American, Western
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 1 hr 3 mins
Total Time 1 hr 18 mins
Servings : 12
Calories : 264kcal

Ingredients
  

Raspberry Sauce

  • 6 oz raspberry (170g)
  • 2 tbsp sugar

Pound Cake

  • 1¾ cup all-purpose flour (265g)
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1 stick unsalted butter (softened) (½ cup/113g)
  • 4 oz cream cheese (113g)
  • ¾ cup sugar (165g)
  • 3 large eggs
  • ½ cup milk (120ml)

Instructions
 

  • Combine raspberries and sugar in a small saucepan over medium low heat. Roughly mash raspberries with a spatula, leaving some whole. This should take 2 to 3 minutes. Turn off heat and set aside to allow it to cool.
  • Lightly grease an 8-in x 4-in loaf pan and line with parchment paper. Preheat oven to 350°F (180°C).
  • Sift all-purpose flour, baking powder, and salt into a medium sized bowl.
  • Cream butter, cream cheese, and sugar in a large bowl until light and fluffy, about 2 minutes.
  • Beat in eggs, one at a time until combined.
  • Add half the flour mixture and half of the milk. Beat on low speed. Then add remaining flour mixture and milk.
  • Continue to beat until combine.
  • Pour half batter into prepared pan. Add half of the raspberry sauce. Swirl with a butter knife. Pour in remaining batter followed by raspberry sauce. Again, swirl with butter knife. Then gently tap the pan on the counter several times.
  • Place in the oven and bake for 1 hour or until wooden pick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, remove and cool on wire rack.

Nutrition

Calories: 264kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Beautiful cake in cake pan fresh out of the oven.

Frosting

This fragrant, moist, and delicious Raspberry Swirl Cream Cheese Pound Cake was delicious as is without any frosting. For a more festive look and feel, a cream cheese frosting like the one I made for this Mango Cake would also be lovely. It is tasty either way. The choice is yours. Do give it a try.

Raspberry Swirl Cream Cheese Pound Cake on a cake platter for Christmas.

Enjoy…..and have a wonderful day! 😎

Signature WP

17.3K shares

Categories: 🗂 Cakes, Christmas, Easter, Thanksgiving, Valentine's Day, Western Tags: 📋 cheese, raspberries

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Recipe Rating




Comments

  1. Ramona W says

    December 14, 2014 at 8:17 am

    5 stars
    This pound cake is beyond gorgeous!! I can taste how moist and delicious it was just from the photos!

    Reply
  2. Myriam Phillips says

    February 14, 2018 at 3:30 am

    5 stars
    Delicious and very easy to make. Loved the fresh taste of the raspberry and how moist it is

    Reply
    • Linda says

      February 15, 2018 at 8:37 am

      Glad to hear you enjoyed the recipe. This cake is really moist and has a fine texture. I love it too. 🙂

      Reply
      • Joan Inglis says

        March 25, 2018 at 10:06 pm

        I made this cake BUT the recipe I printed from the site had ALL the amounts doubled except the butter Needless to say there was way too much batter for the pan size recommended and it took 25 minutes longer to bake It also overflowed the pan which was 10 x 4 so I was upset When I came back to post this I looked again at the recipe I saw the correct amounts of ingredients I can’t imagine HOW this could happen but it is very annoying I have the original printing of recipe from the site but don’t know how to scan it to you just to prove my statement Disappointing and expensive error

        Reply
        • Linda says

          March 25, 2018 at 10:25 pm

          You may have accidentally moved the slider for the servings from 12 to 24. Hover your cursor over the number 12 and you will see what I mean. This feature on the recipe card is for people who wish to adjust any recipe to feed more or fewer people. Maybe not for a cake but it is helpful for other kinds of recipes on this blog. Sorry, that happened to you.

          Reply
  3. Rebecca Coulson says

    September 18, 2019 at 11:04 am

    5 stars
    I made this for the Mohave county fair this year and won a blue ribbon…this recepie is simple to follow and the reward is an AMAZING pound cake! Thank you Linda!

    Reply
    • Linda says

      September 19, 2019 at 11:01 pm

      Wow…that’s cool! It really is a wonderful pound cake if I can say so myself. Have you tried my Banana Cream Cheese Bread or Strawberry Cream Cheese Bread? They are both equally moist and tender.

      Reply
  4. Camila says

    January 29, 2021 at 6:39 am

    I made this cake and it turned out delicious!!!!!! It didn’t last past tea time.

    Reply
    • Linda says

      March 28, 2021 at 7:47 am

      It’s my personal favorite. Glad you enjoyed it.

      Reply
  5. Gina C says

    August 4, 2021 at 12:46 pm

    Hello,
    Can you please clarify the correct amount of flour? It says 1 3/4cup, but the 265g noted is equal to a smidge over 2 cups of flour.

    Thanks

    Reply
    • Linda says

      August 5, 2021 at 2:36 pm

      Hi Gina! My 1 cup of flour is 150g. I use the regular metal measuring cup and I have measured it over and over again and I still get 150g. I know that 1 cup out there on the internet varies from 120g to 150g depending on which site you are referring to.

      Reply
  6. Olivia says

    September 15, 2021 at 12:31 pm

    5 stars
    I made it and it’s yummy. Moist, perfect sweetness, not too heavy, it tastes just like a muffin to me. It’s a perfect cottagecore vibe dessert. I will remake this.

    Reply
    • Linda says

      September 16, 2021 at 9:32 am

      I am glad to hear you enjoyed the recipe. 🙂

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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