Cream Cheese Pound Cake With Raspberry SwirlMar 18, 2021
Originally Posted March 31, 2019
CREAM CHEESE POUND CAKE WITH RASPBERRY SWIRL
This is the MOST AMAZING cream cheese pound cake with raspberry swirl recipe that I’ve EVER tasted! And I’ve tasted LOTS! Heck! I’ve made LOTS! What can I say, I’m a pound cake connoisseur! I mean, I do bake them for a living ya know!
The texture of the cream cheese pound cake is so tender and soft. It has a deep, rich taste from the cream cheese. And just to make sure this cake wouldn’t be dry (because ya’ll know I can’t stand a dry cake), I added a touch of canola oil to the batter. The addition of the fresh raspberry coulis swirled within the cake batter gives the cream cheese pound cake an added burst of flavor! And to top it all off, I made a grapefruit glaze to drizzle over top of the cake, which gave it a tangy, yet sweet finishing touch! It’s truly a perfect combination!
Ya know! There’s an art to baking cakes. ESPECIALLY, pound cakes! Baking pound cakes WITHOUT milk, takes a certain amount of patience, care and loads of love. You MUST take your time adding in each ingredient. Especially when it comes to adding in the eggs and dry mixture. If you don’t add them in one by one, you will have a very tight, glutenous textured cake. And “Ain’t Nobody Got Time Fa Dat”, in my Sweet Brown voice!
*This post contains affiliate links, which means if you make a purchase, I get a small commission (at no extra cost to you).*
CREAM CHEESE POUND CAKE INGREDIENTS
- Cake Flour: I used cake flour as opposed to all-purpose flour for a lighter, softer texture. Since there is no liquids in this recipe, I wanted to make sure that cake didn’t feel like a pound of bricks!
- Salt: Used for added flavor
- *NO LEAVENER NEEDED! Since there is no milk in this recipe to react with it, I left it out!
- Salted Butter: This may go against the grain, but I’m a salted butter baker! I feel like it gives my cake recipes an extra burst of flavor. But if you are working with unsalted butter, have at it! The pound cake will still taste delicious!
- Cream Cheese: Sooooo, I’m a Philly Chick, so naturally I always use Philadelphia Cream Cheese! It has the richest, boldest taste and it gives the pound cake a deeply rich flavor. Ok-ok, technically it DOESN’T come from Philadelphia, it just has its name sake. But me being from Philly, I just had to go there!
- Granulated Sugar: You must cream the sugar with the butter and cream cheese until it gets light and fluffy. This process created the air pockets in the pound cake which gives it the spongy, light, perfect cake consistency.
- Fresh Large Eggs: The eggs also adds to the richness of the pound cake. The more you add, the more tender the cake will be. It’s imperative that you add them in one by one to not break the air pockets created by creaming the butter cream cheese and sugar, so the cake will have a good, fluffy feel to it.
- Canola Oil: I alway use oil in my cake recipes for added moisture. A little less in this recipe due to the extra stick of butter.
- Vanilla Extract: I keep a bottle of Nielsen-Massey Madagascar Bourbon Vanilla extract on hand. It gives my desserts a very smooth vanilla flavor. However, you may add any vanilla extract you may have in your cabinet! No need to get too fancy!
- Love: Don’t forget to take your time and give this recipe some love and attention. It will make all the difference in the end, trust me!
I get so excited when baking pound cakes! There are so many variations! And to me, they are ALL GOOD! The BEST part of a pound cake is the BATTER! Yup! I’m definitely a batter eater! I, purposely, leave some cake batter behind in a bowl to indulge in while the cake is baking in the oven. Rob can’t stand that I do that. He swears that I will get sick from it. ” Man please, I’ve been doing this since my mama was baking cakes”, lol! I’m not new to this, I’m true to this! That’s why we sell our cake batter by the tub, bake some-eat some! CLICK HERE to purchase!
SO how will you be serving this Cream Cheese Pound Cake With Raspberry Swirl? Comment below to let us know! Be careful not to be drooling all over your keyboard! Because this recipe is the TRUTH!
Cream Cheese Pound Cake With Raspberry Swirl
Raspberry Coulis Sauce
- 6 Oz Fresh Raspberries
- 1 TBSP Water
- 3 TBSP Granulated Sugar
Cream Cheese Pound Cake
- 3 Cups Cake Flour
- 1/2 tsp Salt
- 1 1/2 Cups Salted Butter (3 sticks)
- 8 Oz Philadelphia Cream Cheese
- 2 1/2 Cups Granulated Sugar
- 6 Large Eggs
- 1/4 Cup Canola Oil
- 1 tsp Vanilla Extract
- 1/4 Cup Juice from Grapefruit
- 2 Cups Powdered Sugar
Raspberry Coulis Sauce
Heat the raspberries in a small sauce pan with water and sugar. Let it cook on low-medium heat for about 3-4 minutes until it breakdown and liquifies.
Cream Cheese Pound Cake
Pre-heat oven to 325 degrees
Measure out and sift the cake flour. You can use a sifter or stainless steel mesh strainer.
Cream together butter, cream cheese and sugar on high speed. Stop in the middle to scrape sides and bottom of mixing bowl. Continue to mix until mix is light, white and fluffy.
Turn mixer to lowest speed. Add eggs in one at a time. Adding each egg in after the last is fully incorporated in the batter.
Add canola oil and vanilla extract.
Add the dry ingredients to the batter a little at a time until fully incorporated. BE CAREFUL NOT TO OVER BEAT THE CAKE BATTER!
Lightly grease the bundt pan of your choice with baking spray or a tiny bit of canola oil. Then lightly flour the pan.
Pour your cake batter into the bundt pan.
Swirl in the raspberry coulis sauce using a small spatula or bamboo stick.
Bake for 60-65 minutes or until your toothpick comes out clean.
Let the pound cake cool for 20 minutes. Loosen up the sides using a rubber spatula. Flip onto a small wired cooling rack to continue to cool. Then transfer to a cake plate.
Grapefruit Glaze (Optional)
Squeeze the grapefruit juice into a measuring cup. Measure out 1/4 cup. Add powdered sugar and mix until smooth.
Drizzle on top of the bundt cake.
Serve warm and enjoy!