Copycat Starbucks Raspberry Swirl Pound Cake Recipes

RASPBERRY SWIRL POUND CAKE-STARBUCKS COPYCAT RECIPE - (4.3/5)

Steps:

• For Cake: Preheat oven to 350 degrees. Lightly grease a 9 x 5 loaf pan with non-stick spray. In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (Raspberry extract is optional if raspberries are not available or very ripe - just adds touch of flavor). Set aside. With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds. Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn't have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until thoroughly mixed. Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice. Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling. For Frosting: With a mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth. Spread over the top of the cooled pound cake. Let rest, slice and serve.

COPYCAT STARBUCKS RASPBERRY SWIRL POUND CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 9x5-inch loaf pan.
• Combine cake mix, milk, eggs and butter and slowly beat until incorporated (30 seconds). Beat at medium and additional 2 minutes.
• Transfer about 1/3 of batter to another bowl.
• Add raspberry spread and food coloring to new bowl and stir to mix well.
• Add lemon juice to first bowl and mix well.
• Add a layer of white batter to pan. Add alternating layers of red and white.
• Bake 55-60 minutes.
• Allow to cool.
• Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
• Add powdered sugar and mix until combined.
• Add lemon juice mixing on low until smooth.