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.
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!
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.
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“]
Don’t have time to make them now? Pin it for later!
- 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
- 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.
Recipe adapted from Hershey's Chocolate.
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
Prize Mahogany Chocolate Cake
Black Russian Cake
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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.
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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.
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.
Oh wow! Such a beauty! And so easy to make! I will definitely try this recipe – my son loves everything raspberry.
Thank you Ana! John ate almost this whole cake so I think your raspberry lover will like it too. Have a wonderful weekend!
Thank you, Julie! You too!
oooweee! This cake looks so rich and fudgy Julie. A chocolate lovers paradise. Have a good weekend 🙂
Thank you Jess! I hope you have an amazing weekend too!
Gorgeous cake! This has me written all over it. I love that bundt pan design too 🙂
Thank you, Sarah! I really like that pan too.
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!
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.
Yum…and I need that gorgeous Bundt pan!
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.
Wowwwwww! I love how it looks. And I bet the taste must be really droolicious special! I;m sold! 🙂 #FiestaFriday
Thank you Ann! It is really a easy yummy treat.
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?
I would LOVE to Johanne! Thank you!
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.
Thank you Zeba! I don’t always use my bundt either but I’m really glad I did for this one.
What a gorgeous cake! Raspberry is my favorite fruit to combine with chocolate, I think…
Thank you! I used to be a chocolate purist in my earlier uninformed years. Thanks for stopping by and enjoy your weekend!
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:)
Thank you Lily! I love the texture it gives to the cake too.
Looks absolutely yummy, the photos really work
Thank you, Sheryl!
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 🙂
Yum! This looks delicious!
Thank you so much!
That is one of the most luscious pound cakes I’ve ever seen Julie! The shape, the rich gloss, the deep color…beautiful!!
Thank you so much! I was so pleased with the way it came out too!
This is such a gorgeous looking cake. I love the effect of the jam glaze and love your bundt tin too!
Thank you so much Rosie! I was so happy with the hue that on that cake.
Absolutely DROOLING!!!
Thank you Annie!
I absolutely agree that chocolate & raspberry make the perfect marriage! This cake looks incredibly good!
Thank you so much Alix!
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 🙂
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!
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.
Thank you Jane! It was so easy and the red glaze was striking.
Chocolate and raspberry are one of my very favorite flavor combos, this looks sooo moist and delicious!
Thank you Meghan! It is so easy and yummy.
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?
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 http://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!