Chocolate Raspberry Marble Pound Cake

This chocolate marble pound cake is a sweet way to say hello to spring by pairing the flavor of raspberries with the chocolate. The hint of raspberry is a wonderful complement to the chocolate. 

This cake gets its raspberry flavor from raspberry jam. You add some to the vanilla batter and brush the finished cake with a thin layer of the jam before glazing it with a chocolate ganache. 

This is a wonderful snacking cake, perfect for enjoying a slice in the afternoon. It's also elegant enough to serve after a nice dinner. 

The raspberry flavor is subtle and blends nicely with the chocolate in the cake and the chocolate glaze.

Ingredients in This Cake:

Chocolate: Use chopped bittersweet (60%) chocolate for both the cake and the ganache. 

Eggs: You will need four. 

From the Pantry: Pure vanilla extract, salt, sugar, and baking powder.  

Cake Flour: You can use bleached or unbleached. 

Raspberry Jam: You will add it to the cake batter and use it to glaze the cake. It will not add much color to the cake batter. If you'd like the swirls to be pink, add a bit of food coloring. You could also substitute another flavor of jam that goes well with chocolate. 

Heavy Cream and Light Corn Syrup: For the ganache. 

Raspberry Liqueur: Such as Chambord. You will only need a tablespoon to add to the glaze. You can skip it if you don't have the liqueur, although it is fun to have on hand for cocktails. 

To Make This Cake:

First, melt the chocolate for the batter and set it aside. Then, whisk together the eggs and vanilla in one bowl (or large glass measuring cup) and the flour, salt, and baking powder in another bowl. 

After that, in the bowl of a stand mixer, beat the butter and sugar together until it is fluffy and then slowly add the egg mixture and then the flour mixture. 

Next, divide the batter in half and add the chocolate to one half and jam to the other half. Add the batter to a loaf pan in layers and then swirl it gently. Bake the cake for about 70 minutes. 

To ice the cake, first brush it with a thin layer of the jam and then spoon chocolate ganache over the top and let it run down the sides. 

                                                    

Equipment You May Need:

Stand mixer or hand mixer for creaming the butter and sugar. 

Bowls: Lots of bowls. You will need a bowl for whisking together the flour, baking powder, and salt. You will also need two bowls for the batter, one for the chocolate batter and one for the raspberry batter. You will also need a bowl for melting the chocolate. Plus, you will need a large measuring cup for the egg mixture. You could use a small bowl for this too but the measuring cup makes it easier to pour. 

9 inch by 5 inch loaf pan. 

Pastry brush for brushing the cake with the jam. 

Parchment paper for lining the loaf pan. 

Tip for Glazing the Cake:

Place the cake on your serving platter and place strips of wax paper or parchment paper under the cake to catch any drippings. Once the glaze solidifies, you can remove the paper (and the drips). 

Storage:

Keep this cake in a cake keeper. You could also slice it and place the lightly wrapped slices in an airtight container. Keep it at room temperature for up to three days. 

Welcome to the second day of #SpringSweetsWeek 2026 hosted by Hezzi D's Recipe Box! I hope you'll give all of these wonderful recipes a try! 

Wednesday Spring Sweets Week Recipes: 

• Strawberry Swirl Banana Bread by Hezzi-D's Recipe Box
• Sushki by A Day in the Life on the Farm
• Baked Carrot Cake Donuts by Jolene's Recipe Journal
• Sourdough Cardamom Buns by A Kitchen Hoor's Adventures
• Carrot Halwa by Magical Ingredients
• Pistachio Lemon Ricotta Cookies by The Spiffy Cookie
• Lavender Creme Brulee by Art of Natural Living
• Chocolate Raspberry Marble Pound Cake by Karen's Kitchen Stories
• Easy Lemon Curd by Rave About Food

 

Chocolate Raspberry Marble Pound Cake

Yield: 10 slices

Author: Karen Kerr

Prep time: 45 MinCook time: 1 H & 15 MInactive time: 1 HourTotal time: 3 Hour

This chocolate marble pound cake is a sweet way to say hello to spring by adding the flavor of raspberries. The hint of raspberry is a wonderful complement to the chocolate. 

Ingredients

For the Cake

• 3 ounces bittersweet chocolate, chopped
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract or vanilla bean paste
• 180 grams (1 1/2 cups) cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup raspberry jam

For the Glaze

• 1/4 cup raspberry jam
• 6 tablespoons heavy cream
• 2 tablespoons light corn syrup
• 4 ounces bittersweet chocolate, chopped
• 1 tablespoon raspberry liqueur

Instructions

To Make the Cake

1. Heat the oven to 325 degrees F. Line a 9 inch by 5 inch loaf pan with parchment paper with some overhang on the sides and spray with nonstick spray.
2. Heat about one inch of water in a small sauce pan and place a metal or heatproof glass bowl over the simmering water and add the chocolate. Make sure the water does not touch the bottom of the bowl. Cook, stirring regularly, until melted and smooth. Set aside.
3. Whisk together the eggs and vanilla in a 2 cup or larger measuring cup. Set aside.
4. In a medium bowl, whisk together the flour baking powder, and salt. Set aside.
5. In the bowl of a stand mixer, with the paddle attachment, beat the butter and sugar on medium high speed until fluffy, about three minutes.
6. With the mixer on medium-low, slowly pour in the egg mixture. Scrape down the bowl as needed.
7. With the mixer on low, add the flour, 1/4 cup at a time. After adding the last of the flour, beat on medium for 30 seconds.
8. Place half of the batter in another medium bowl and stir in the jam.
9. Add the melted chocolate to the batter still in the mixer bowl and beat until just combined.
10. Layer the batter in the pan, starting with 1/2 of the raspberry batter, 1/2 of the chocolate batter, 1/2 of the raspberry, and finishing with 1/2 of the chocolate. Use a small knife to marble the layers by running it through. Don't over mix.
11. Bake the cake for about 65 to 75 minutes. Cool it in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

For the Glaze

1. Heat the jam in a small saucepan to melt it. Brush it over the cake. Let it cool.
2. In a small saucepan, mix the heavy cream, corn syrup, and chocolate and cook over low heat, whisking regularly, until smooth. Remove from the heat and whisk in the liqueur. Let stand for 30 minutes.
3. Spoon the chocolate glaze over the top of the cake and down the sides, smoothing with a small offset spatula. Let stand for about an hour, until set.

Nutrition Facts

Calories

565

Fat (grams)

32 g

Sat. Fat (grams)

19 g

Carbs (grams)

65 g

Fiber (grams)

2 g

Net carbs

62 g

Sugar (grams)

45 g

Protein (grams)

6 g

Cholesterol (grams)

135 mg

https://www.karenskitchenstories.com/2026/03/chocolate-raspberry-marble-pound-cake.html

Karen's Kitchen Stories

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Recipe adapted from Cake Keeper Cakes (2009).