Hostess At Heart

Sharing life one recipe at a time

  • Home
  • About
    • About Hostess At Heart
    • Work With Me
    • Disclaimers and Privacy Policy
    • ACCESSIBILITY
  • Recipes
  • Resources and Reviews
    • Resources
    • Product/Company Reviews
    • Restaurant Reviews
  • Contact me

Home » Recipes » Raspberry Chocolate Pound Cake Recipe

Raspberry Chocolate Pound Cake Recipe

October 14, 2016 Updated: July 28, 2019 By Julie Menghini 52 Comments

As an Amazon Associate I earn from qualifying purchases.

JUMP TO RECIPE
A two photo collage for Pinterest. The top photo is a slice of raspberry glazed chocolate raspberry cake and the bottom photo is of the whole cake. The title "Raspberry Chocolate Pound Cake" runs through the center.

There are some flavors that are just meant to go together like chocolate and raspberry. Wrap them both up in a Raspberry Chocolate Pound Cake and you have a 5-star winner.

A top-angled view of a raspberry glazed chocolate raspberry bundt pan sitting on a white plate.Cakes don’t have to be difficult or technical to make to be absolutely delicious. When I came across this Raspberry Chocolate Pound Cake recipe in my mother-in-law’s recipe box I just had to try it. I knew that it would be perfect to take to a virtual weeklong party known as Choctoberfest too!

A slice of a raspberry glazed chocolate raspberry cake sitting on a white plate. Fresh raspberries sit on a plate and in a bowl behind the slice.Noted on the recipe card was that she’d gotten it from “Karin – – Hershey Calendar”. When I was younger and cooking for my family, a lot of my recipes were taken from the ingredient package or given to me by friends. I don’t know if other people talk about food as much as I do, but I’ve been in the recipe sharing business for a long time. That’s probably how my Mother-in-law acquired this recipe too.

A top-angled view of a raspberry glazed chocolate raspberry bundt pan sitting on a white plate.I found a very similar recipe on the Hershey’s website. It’s not identical but close enough. I did use Hershey’s Special Dark cocoa because I wanted a cake with a deep rich chocolate flavor. Just look at that deep rich color. It tastes as good as it looks my friends. The jam glaze added a great texture to the exterior and gave it a striking purple hue.[Tweet “Raspberry Chocolate Pound Cake is a 5-star winner! #Choctoberfest #food #recipe@Hersheys“]

A top-angled view of a raspberry glazed chocolate raspberry bundt pan sitting on a white plate.

Don’t have time to make them now? Pin it for later!

A top-angled view of a raspberry glazed chocolate raspberry bundt pan sitting on a white plate.
Print
5 from 1 vote

Raspberry Chocolate Pound Cake Recipe

Raspberry Chocolate Pound cake is quick, easy and delicious. A smattering of powdered sugar is all you'll need because you will not want to cover up this cakes purple hue with frosting.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 12 people
Author Hostess At Heart
Prevent your screen from going dark

Ingredients

  • 2 cups all-purpose flour
  • 1-1/2 cups granulated sugar
  • 3/4 cup cocoa I used Hershey's Special Dark
  • 1-1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup seedless raspberry jam or preserves divided
  • 2/3 cup butter softened
  • 16 oz sour cream
  • 2 eggs room temperature
  • 1 teaspoon vanilla
  • Powdered sugar for dusting

Instructions

  • Preheat oven to 350°F. Grease and flour a 12 cup fluted (bundt) pan. Set aside.
  • In a small bowl microwave 3/4 cup raspberry jam on high until melted (30-45 seconds). Allow to cool.
  • In the bowl of an electric stand mixer, combine flour, sugar, cocoa, baking soda, and salt. Mix on low to combine.
  • Add butter, sour cream, eggs, vanilla and melted jam. Beat on a medium speed for 3 to 4 minutes until smooth.
  • Pour batter into prepared pan and bake 50 to 60 minutes or until a toothpick inserted comes out clean.
  • Cool 10 minutes in the pan on a cooling rack. Remove the cake from the pan onto the cooling rack.
  • In a small bowl, microwave remaining 1/4 cup jam until melted. Brush jam over warm cake.
  • Cool completely.
  • Dust with powdered sugar before serving.
  • Store at room temperature in a covered container.

Notes

Recipe adapted from Hershey's Chocolate.

Nutrition

Calories: 373kcal | Carbohydrates: 48g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 380mg | Potassium: 192mg | Fiber: 2g | Sugar: 23g | Vitamin A: 590IU | Vitamin C: 2.8mg | Calcium: 64mg | Iron: 2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Raspberry Chocolate Pound Cake is a winner in my recipe box. It was so easy to put together, and I’ll definitely make it again.

This is the second Hershey’s cake on Hostess At Heart. The first was Hershey’s Syrup Cake and is also amazing! And if your in the mood for cake here are a few more that I love!

Super Special Spice Cake with Peanut Butter Frosting

A slice of a layered peanut butter cake that\'s filled and frosted with peanut butter icing.

Prize Mahogany Chocolate Cake

Top-down view of a slice of chocolate layered cake sitting on a white plate. A fork sits on the plate.

Black Russian Cake

Chocolate Vodka and Kahlua guarantee a moist and delicious Black Russian cake | HostessAtHeart.com

This post includes some affiliate links for your convenience. Click here to read my full disclosure policy.

I’m often asked about the supplies that I use in my kitchen.  For your convenience, I used my this beautiful Bundt pan and Cake pan spray to assure this beauty popped out without a hitch.

Let’s keep in touch!  You can find me on Pinterest, Instagram, Facebook, Twitter, and YouTube! Better yet, enter your email address in the box below and never miss a recipe!

Pin It Now! 

A two photo collage for Pinterest. The top photo is a slice of raspberry glazed chocolate raspberry cake and the bottom photo is of the whole cake. The title \"Raspberry Chocolate Pound Cake\" runs through the center.

Dessert· Recipes

« Dark Chocolate Baked Donuts Recipe
Easy Hazelnut Cookie Bar Recipe »

Comments

  1. Mike says

    May 26, 2020 at 11:52 am

    Chocolate and raspberries are always a great combo.

    Reply
  2. Jeff says

    November 16, 2016 at 8:02 am

    When I was a kid, I mail-ordered the Hershey cookbook. It was the first cookbook I ever cooked from. (Other kids played with Hot Wheels; I played with hot baking pans.) Anyway, Hershey’s recipes are generally fantastic. I still use them from time to time. About your baking pan, though … I’ve seen these, but have never used them. I’m always so sure that because of all the nooks and crannies, I would not be able to get the cake to come out cleanly. Is that a false assumption? Or are there tricks?

    Reply
    • Julie Menghini says

      November 16, 2016 at 8:24 am

      I think I may still have that Hersheys Cookbook Jeff! I was really nervous about the pan that I used. Not all bundt pans are created equal! This one https://amzn.to/2ggJUTW (affiliate link) is the one that I have. I sprayed it with a non-stick spray with flour like Bakers Joy and prayed. That baby popped right out not leaving a crumb. I had another one that was like melamine and I could have drowned it in lard and my cakes still wouldn’t come out. I really like the Nordic Ware brand and many are listed as nonstick. Thanks for stopping by chef!

      Reply
  3. Meghan | Fox and Briar says

    November 13, 2016 at 6:31 pm

    Chocolate and raspberry are one of my very favorite flavor combos, this looks sooo moist and delicious!

    Reply
    • Julie Menghini says

      November 13, 2016 at 9:47 pm

      Thank you Meghan! It is so easy and yummy.

      Reply
  4. jane @ littlesugarsnaps says

    November 12, 2016 at 5:34 am

    Julie, this cake looks like serious business for a chocoholic like me. I’ve never thought to mix melted jam into a cake mix but I’ll bet it’s wonderful. Simply gorgeous.

    Reply
    • Julie Menghini says

      November 12, 2016 at 9:04 am

      Thank you Jane! It was so easy and the red glaze was striking.

      Reply
  5. Tamara says

    November 11, 2016 at 5:46 pm

    Julie, your post reminded me of the recipes files my sister and I went through when our dear mother passed away… so many memories!

    Your Raspberry Chocolate Pound Cake looks dangerous! I don’t think I’d be able to stop once started… You’re right, chocolate and raspberries are a perfect pairing 🙂

    Reply
    • Julie Menghini says

      November 12, 2016 at 9:09 am

      Thank you, sweet girl! I am so lucky to have been given recipes boxes from John’s mother and grandmother! Some recipes that I remember seem to have disappeared though. My mom was bad about writing recipes down on the back of check blanks or whatever was handy!

      Reply
  6. Alix @A Hedgehog in the Kitchen says

    October 25, 2016 at 12:14 pm

    I absolutely agree that chocolate & raspberry make the perfect marriage! This cake looks incredibly good!

    Reply
    • Julie Menghini says

      October 25, 2016 at 8:14 pm

      Thank you so much Alix!

      Reply
  7. [email protected] says

    October 16, 2016 at 4:22 pm

    Absolutely DROOLING!!!

    Reply
    • Julie Menghini says

      October 17, 2016 at 7:55 am

      Thank you Annie!

      Reply
  8. Rosie says

    October 16, 2016 at 8:18 am

    This is such a gorgeous looking cake. I love the effect of the jam glaze and love your bundt tin too!

    Reply
    • Julie Menghini says

      October 16, 2016 at 9:11 am

      Thank you so much Rosie! I was so happy with the hue that on that cake.

      Reply
  9. Naina says

    October 16, 2016 at 2:53 am

    That is one of the most luscious pound cakes I’ve ever seen Julie! The shape, the rich gloss, the deep color…beautiful!!

    Reply
    • Julie Menghini says

      October 16, 2016 at 10:49 am

      Thank you so much! I was so pleased with the way it came out too!

      Reply
  10. deliciouslynell says

    October 16, 2016 at 2:13 am

    Yum! This looks delicious!

    Reply
    • Julie Menghini says

      October 16, 2016 at 10:51 am

      Thank you so much!

      Reply
  11. judigraber says

    October 15, 2016 at 3:02 pm

    Raspberry and chocolate in a pound cake – what’s not to love! There are such fancy bundt pans available now and I have to control myself and not buy any more. Beautiful pound cake Julie 🙂

    Reply
  12. Sheryl says

    October 15, 2016 at 10:58 am

    Looks absolutely yummy, the photos really work

    Reply
    • Julie Menghini says

      October 15, 2016 at 12:13 pm

      Thank you, Sheryl!

      Reply
  13. Lily says

    October 15, 2016 at 8:46 am

    Your chocolate raspberry pound cake looks amazing! Love the finishing touch of the glaze. It really does make it extra gorgeous and special. Absolutely phenomenal Julie:)

    Reply
    • Julie Menghini says

      October 15, 2016 at 12:24 pm

      Thank you Lily! I love the texture it gives to the cake too.

      Reply
  14. melody says

    October 14, 2016 at 11:44 pm

    What a gorgeous cake! Raspberry is my favorite fruit to combine with chocolate, I think…

    Reply
    • Julie Menghini says

      October 15, 2016 at 12:27 pm

      Thank you! I used to be a chocolate purist in my earlier uninformed years. Thanks for stopping by and enjoy your weekend!

      Reply
  15. zeba Durrani says

    October 14, 2016 at 6:16 pm

    Julie…This looks amazing and delicious. You pictures make me want to gran my fork and take a bite:) I need to get my bundt pan out now as I have not used it in ages. Love it.

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:29 pm

      Thank you Zeba! I don’t always use my bundt either but I’m really glad I did for this one.

      Reply
  16. Johanne Lamarche says

    October 14, 2016 at 4:03 pm

    You have done it again Julie! A spectacular dessert as beautiful as it is mouthwatering for a chocolate and raspberry lover. Can you make this one for my birthday too?

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:02 pm

      I would LOVE to Johanne! Thank you!

      Reply
  17. Ann says

    October 14, 2016 at 2:44 pm

    Wowwwwww! I love how it looks. And I bet the taste must be really droolicious special! I;m sold! 🙂 #FiestaFriday

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:11 pm

      Thank you Ann! It is really a easy yummy treat.

      Reply
  18. Colleen says

    October 14, 2016 at 12:55 pm

    Yum…and I need that gorgeous Bundt pan!

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:12 pm

      Thank you Colleen! It was actually given to me in the wrapper. The buyer never used it. I snatched it up and couldn’t wait to try it.

      Reply
  19. Loretta says

    October 14, 2016 at 12:32 pm

    I’d love to raid your bakeware closet someday Julie. 🙂 Love the intricate design on that bundt pan. The ingredients are gorgeous, I can just see myself stashing slices of it in ziploc bags in the freezer and bringing it out one slice at a time when I need that chocolate craving. Lovely!

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:14 pm

      Thank you Loretta! My mother gave me that pan. Someone gave it to her and she doesn’t cook anymore. I worried on how it would release since it has a lot of nooks and crannies but it popped right out. The ziploc is a great idea! John ate this whole thing over a week long. I have baking toys in my kitchen, pantry and basement…I need to do a clean out but am afraid I wouldn’t get rid of anything.

      Reply
  20. Sarah says

    October 14, 2016 at 12:02 pm

    Gorgeous cake! This has me written all over it. I love that bundt pan design too 🙂

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:15 pm

      Thank you, Sarah! I really like that pan too.

      Reply
  21. [email protected] says

    October 14, 2016 at 11:52 am

    oooweee! This cake looks so rich and fudgy Julie. A chocolate lovers paradise. Have a good weekend 🙂

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:15 pm

      Thank you Jess! I hope you have an amazing weekend too!

      Reply
  22. Celebrating Sunshine says

    October 14, 2016 at 9:46 am

    Oh wow! Such a beauty! And so easy to make! I will definitely try this recipe – my son loves everything raspberry.

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:17 pm

      Thank you Ana! John ate almost this whole cake so I think your raspberry lover will like it too. Have a wonderful weekend!

      Reply
      • Celebrating Sunshine says

        October 14, 2016 at 6:22 pm

        Thank you, Julie! You too!

        Reply
  23. Suzanne says

    October 14, 2016 at 9:25 am

    Wow that is a beautiful cake Julie. I am pound cake challenged but never tried chocolate before. I’ll have to try this recipe. I have mini bundt pans that would be perfect for this.

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:19 pm

      Thank you Suzanne. It was really easy and I think your minis would be perfect. Loretta talked about putting slices in her freezer for chocolate fixes. I thought that was a great idea too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




ABOUT HOSTESS AT HEART

A photo of Hostess At Heart.

Thank you for visiting! I'm Julie and I believe cooking doesn't have to be hard it just has to taste good. Let me show you how to keep it simple and make it fun. Read More....

Looking for something?

Search by Category

Let’s keep in touch!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Popular Posts

Two crescent nut rolls sitting on a white plate over a red napkin. Another plate of rolls sits in the background.
Close top view of pear pie filling
Close up of a Swedish Apple Pie slice on red plate
Muffin sitting in a muffin paper on a wooden butter paddle
This is a beautifully slice sourdough loaf that shows the tender crumb and crusty exterior.
Benefits of Combining Honey and Yogurt: Things You Need to Know | HostessAtHeart.com

Let’s stay in touch!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

LEGAL – PRIVACY POLICY

ACCESSIBILITY 

CONTACT

COPYRIGHT © 2014 - 2021 HOSTESSATHEART.COM