Simple Raspberry Pound Cake and White Chocolate Topping

A delicious classic raspberry pound cake recipe bursting with fresh fruit. Soft, moist, and tangy-sweet. Topped with a simple chocolate topping. Easy to follow instructions.

This has now become my favorite new pound cake recipe! The flavors are amazing and the texture so soft and fluffy.

For those of you who have never made a cake before, let alone a pound cake, you need to give this recipe a go.

We've made the instructions really easy, step by step, so you know exactly what you need to do.

There's a link for you to check out how to line a loaf pan if you're not sure, and easy steps for how to make this great tasting cake.

For this recipe, we've used fresh raspberries.

You can use fresh or frozen.

Just make sure you use some kitchen paper to absorb any moisture that will come from your frozen raspberries.

The flavor of the raspberries will give you a tangy, slightly sharp taste in each bite, and that, together with the sweet cake itself, makes for a nice flavor contrast.

The raspberry flavor bursts in your mouth with every bite!

So delicious!

For the topping, all I did was add some melted white chocolate over the top and decorated with a sprinkling of some raspberries which I held back from the ingredients.

White chocolate and raspberries are a great combination, as is dark chocolate, so feel free to change the white to dark chocolate if that's what you prefer.

This cake would also work really well for a holiday occasion, such as Easter, Springtime or for Christmas. You can decorate it accordingly, to make it festive.

The addition of chocolate on the topping is just the perfect amount of sweetness and is just delicious.

We've had some questions over the years from our bakers asking to troubleshoot some common problems people can run into when baking cakes.

So we've added a few answers below which will hopefully help you if it's something you may have come across in the past.

However, follow our instructions below and you shouldn't have any of these problems, but the questions and answers are always good to know!

Why does my fruit sink to the bottom?

The cake batter may be too 'wet', so there is too much liquid in the batter, either from the fruit or possibly milk if that has been added.

The fruit could also be too large, so we suggest you cut the size of the fruit down to smaller pieces, say sugar cube size.

Coating the fruit in flour before adding it to the batter can also help the fruit to cling to the batter whilst it starts to bake.

So it will stay suspended in situ whilst the cake cooks and holds in place.

My cake is dry

This can be due to your oven being too hot, over baking for too long or you have left your baked cake out in the air.

So make sure you have the correct oven temperature and as a rule, always test the cake for doneness about 10 minutes before the stated time on a recipe, and then keep checking every 5 minutes.

Every oven works slightly differently so times can't always be exact.

When your cake has completely cooled, make sure you wrap it in plastic wrap or a sealed container so it doesn't dry out.

How do you add fruit to a cake?

For this particular recipe, the fruit is folded in right at the end, some fruits can be added before adding the flour, for example, dried fruits such as raisins and cranberries

But we advise folding in any fruits and or nuts at the end so there is less chance of them sinking to the bottom during the baking process.

How long does a pound cake keep for?

A well-baked pound cake will keep for 2 - 3 days in a sealed bag or airtight container at room temperature.

Can I freeze pound cake?

Yes, indeed. Wrap in plastic wrap, pop in a sealed bag, and write on the bag the date you are freezing.

When you want to serve, simply allow it to reach room temperature, again, keep it in the bag or wrapped, so it doesn't dry out, and then eat as normal.

Can I use frozen or fresh fruit in a cake?

You can use fresh or frozen fruit in a cake.

If using frozen raspberries for this recipe, you can keep them frozen, just pat dry with kitchen paper to remove any excess moisture

and keep an eye on the bake time as the cake may take 5 minutes longer or thereabouts.

Just test the cake in the center that the tester comes out clean.

Prep time

30 minutes

Cook Time

1 hour 10 minutes

Serves

10

Ingredients

¾ cup or 175 g softened butter
1 ½ cups or 290 g regular sugar
3 eggs (lightly beaten)
9 oz or 250 g Fresh Raspberries (divided by removing 12 raspberries and setting them aside)
1 Tablespoon Flour
1 ¾ cups or 225 g Plain / All purpose flour (sieved)
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon Vanilla Extract

The Topping (optional)

12 Raspberries (taken from the cake ingredients)
¼ cup melted chocolate

Instructions

1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. See here for how to line.

** Please note, if using a Bundt tin, be sure to grease it very well

2. Sieve the flour, and add the salt and baking powder to the flour.

3. Weigh the raspberries and then remove 12 of the whole ones and set them aside (those will be for the topping).

In a bowl, add the raspberries and 1 tablespoon flour and coat well. This will help stop the raspberries from sinking to the bottom during baking

4. In a mixing bowl, cream the butter and sugar until a pale colour and fluffy.

Be patient as this will take around 7 - 8 minutes until you see the cooler turn pale and the texture fluffy.

5. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time.

Alternate with the eggs and flour, a spoonful of flour at a time.

 

6. Once all the egg has been added, switch the mixer off and take a spoon or spatula and gently fold in the remaining flour.

Then fold in the raspberries. 

7. Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr and 20 minutes.

Test if done by placing a skewer in the centre of the cake and make sure it comes out clean.

Every oven is different so cook times will vary a little.

***** Please note, if using a Bundt tin, cook time is 1 Hour 10 minutes.

8. When done, remove from the oven and let the cake rest in the pan for 5 minutes.

Then transfer to a cooling rack.

Whilst the cake is still warm, melt the chocolate in a small bowl in the microwave at 30 second intervals until completely melted.

Pour the melted chocolate over the cake, use a knife to help spread it. Then sprinkle the remaining raspberries on the top.

Slice when completely cooled. 

TIPS

If you don’t allow the cake to rest for a few minutes from the oven, it will be too soft and may collapse when you take it out of the baking pan. 

Allowing the cake to then cool on a cooling rack will help the steam from the cake escape and therefore prevent the cake from going soggy. 

Store in an airtight container. This cake is best eaten the same day, although you can store it in an airtight container for a couple of days, or freeze in portions or whole. 

Be sure to check out our sister site, Lovefoodies for their popular Coconut Pound Cake, Absolutely delicious!

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