Copycat Starbucks Raspberry Swirl Moist Pound Cake Recipe (2024)

Published: Sep 14, 2014 · Modified: Aug 4, 2020 by Krystle Smith · This post may contain affiliate links

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Copycat Starbucks Raspberry Swirl Moist Pound Cake Recipe: Tangy, dense lemon pound cake swirled with raspberries and topped with a sweet lemon icing.

No matter how many sweet treats I have at home, the ones at Starbucks always draw me in. The desserts are always sweeter on the other side right?

Plus sweets go so well with a rich, dark cup of coffee. One that goes especially well is the Starbucks Raspberry Swirl Moist Pound Cake Recipe. It’s perfect for an afternoon pick me up.

To recreate that ultra moist pound cake recipe at home I used 4 whole eggs.

Normal people go to Starbucks once a day for coffee. I go for the sweets! I’m tired of the weird looks, so I decided to create my own version of their Moist Pound Cake Recipeat home. It tastes very similar and is easier to make than it looks!

More Starbucks Treats

Gingerbread Loaf

Lemon Loaf Cake

Pink Drink

Raspberry Swirl Pound Cake

Buttery pound cake swirled with raspberries, and topped with a sweet glaze.

5 from 4 votes

Print Pin Rate

Course: Dessert

Ingredients

Pound Cake

▢ 1 Cup 2 Sticks Butter, Softened
▢ 2 Cups All Purpose Flour
▢ 1 Cup Sugar
▢ 4 Eggs
▢ Pinch of Salt
▢ 1 Teaspoon Lemon Juice Freshly Squeezed
▢ ⅓ Cup Seedless Raspberry Jam
▢ Red Food Coloring

Icing

▢ 8 Ounces Cream Cheese Softened
▢ 1 Cup Powdered Sugar
▢ 1 Teaspoon Lemon Juice Freshly Squeezed

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Instructions

For the cake

Preheat oven to 350 degrees F. Spray a loaf pan with non stick cooking spray and dust lightly with flour.
In a large bowl beat butter and sugar until fluffy. Stir in eggs, lemon juice, and salt. Gradually stir in flour. Stir until just combined.
Pour around ⅓ of the batter into a separate bowl. Stir in raspberry jam and food coloring.
Alternate layers of white and red batter into your loaf pan. Bake for 55-60 minutes. Cool for 15-20 minutes.

For the Icing

Beat softened cream cheese until light and fluffy. An electric mixer or a wooden spoon will work just fine.
Add lemon juice. Gradually add powdered sugar.
Spread over cooled cake.

Nutrition

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Reader Interactions

Comments

Trish says
July 25, 2020 at 11:49 am
I was curious what the leavening agent is.
Reply
- Krystle Smith says
  August 06, 2020 at 12:04 pm
  Hi Trish! Great question! I did not use any leaving since this is a pound cake. Pound cakes tend to be denser and rise based on the air incorporated into the batter.
  Reply
Deedee says
May 31, 2016 at 10:00 am
I made this poundcake and was totally embarrassed when my guests tried to eat it. Hard as a rock..couldnt slice.. No flavor. This..after following the recipe to the detail of hours picking all the seeds out of the jam. Any idea what went wrong? What could i have left out? Im getting old !!
Reply
- admin says
  June 05, 2016 at 11:08 pm
  Hi Deedee,
  So sorry to hear that this didn’t turn out for you.
  It’s been a hot minute since I made it myself, but it sounds like the ratio may have been off with your flour. When you measure your flour do you level it off? Also overmixing can make cakes too dense. I mix with a wooden spoon and stop as soon as flour is no longer visible.
  Thanks for sharing your feedback with me.
  Reply
Jocelyn (Grandbaby Cakes) says
September 15, 2014 at 12:07 pm
OMG this looks too good!
Reply
- admin says
  September 16, 2014 at 9:21 pm
  Thanks so much Jocelyn! 🙂
  Reply

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