This is a rich yet fluffy pound cake, very easy and pretty quick to make. This raspberry pound cake recipe is beautifully light and has a luxurious batter that takes little to no time to make.
Raspberry pound cake recipe with cocoa
After cooking and eating so much pork lately I found myself missing my beloved dessert recipes. I woke up one day craving a fluffy dessert. I thought about something quick and easy to make, in the true spirit of The Seaman Mom, a bit chocolaty and not too sweet. I also wanted something to match my love for raspberries so raspberry pound cake recipe with cocoa came to mind right away.
The cocoa raspberry pound cake it’s not as common or popular as I think it should be. This raspberry pound cake recipe is beautifully light and has a luxurious batter that takes little to no time to make.
It’s also very versatile and once you’ve baked your cake, there is a lot you can do with it, the possibilities are endless. If you bake it in a regular tray as I did you can cut thick slices and serve plain, with a cup of coffee, milk or tea on the side. Top it with whipped cream or some fresh fruit, strawberries complement this cake very well or use some more fresh raspberries.
If you want to boost the cocoa flavor up a few notches, make some dark chocolate and heavy cream syrup and pour it over the top before serving it. Or you could go the extra mile and add cream cheese. You can even use this cake as a base for other chocolate cakes. The raspberry pound cake recipe really is as amazing as it sounds!
Before you start making the cake, make sure all ingredients are at room temperature. I drop a couple of tablespoons of vinegar on the baking powder before adding to the recipe to help the cake get fluffier yet keep it’s rich texture. Decorate with fresh raspberries or a dollop of whipped cream
Cocoa and Raspberry pound cake recipe
- 1 1/2 cups flour (I used whole wheat flour)
- 1/2 cup of cocoa
- 2 1/2 teaspoons baking powder
- a pinch of salt
- 110 g = 3.88 oz butter
- 3/4 cup sugar
- 1 teaspoon vanilla sugar
- 3 eggs
- 1 cup milk
- Raspberries as preferred
- Preheat oven to 180 C = 356 F.
- In a bowl, mix flour, cocoa, baking powder and salt
- In another bowl, whip the butter with sugar and vanilla sugar (use a mixing device for faster results)
- Beat eggs well
- Add to butter composition and mix well
- Mix all ingredients together until you get a smooth batter
- Pout the batter in a pound cake mold (I used a regular square tray), lined with baking paper
- Top with raspberries, gently pressed into the batter until completely covered
- Bake for about 50 minutes or until a toothpick inserted in center comes out clean (this is a no fail trick I always use to make sure my cakes are done)
- If you find that it starts to burn on top, cover the cake with aluminium foil
- Once done, leave to cool for 10 minutes before taking out the tray/mold (I leave to completely cool and cut slices or chunks off straight from the tray)