Here’s a fruity twist on classic pound cake! Filled with a swirled raspberry layer and topped with a smooth and sweet cream cheese frosting and fresh raspberries, you’ll definitely want to go back for another slice. Slice the cake in front of your crew to reveal the fun surprise inside.

Quick Info

⏱️ 155 min • 🍽️ 12 servings • ⭐ 91%

Nutrition

481 cal • 8g protein • 92g carbs • 9g fat

Tags

[North American] • [Desserts] • [High-Protein] • [High-Fiber]

Ingredients

• 16 ounces fresh raspberries
• 3½ cups granulated sugar, divided
• ¼ cup water
• 3½ cups all-purpose flour, sifted, plus more for dusting
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 cups (4 sticks) unsalted butter, room temperature
• 1 teaspoon kosher salt
• 6 large eggs, room temperature
• ½ cup buttermilk
• 2 teaspoons vanilla extract
• ½ cup sour cream
• 1 teaspoon pink gel food coloring (optional)
• Nonstick cooking spray, for greasing
• 4 ounces cream cheese, room temperature
• 1 tablespoon unsalted butter, room temperature
• 2 cups powdered sugar, plus more for dusting
• ½ teaspoon vanilla extract
• Pinch of kosher salt
• 1–3 tablespoons heavy cream
• 10–12 fresh raspberries

Instructions Preview

1. Preheat the oven to 325°F (160°C).
2. In a medium saucepan, combine the raspberr…
3. In a large bowl, whisk together the flour,…

…and 10 more steps

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Recipe by: Shelby Barnett, Morgan Walker, Codii Lopez • From: Tasty