Starbucks Copycat – Raspberry Swirl Pound Cake with Cream Cheese Frosting
I defy you to saunter into Starbucks and not drool over the carb counter. I dare you. That’s a bet I’m not willing to make because I’m a sucker. S to the Ucker. Like the lemon loaf – so good, feels so right – kinda like that favorite pair of jeans you have that feel awesome, despite the fact that they’re totally mom-jean-esque CK’s you bought at Costco and you should be abhorently embarassed by them, but you wear them anyway…Uhh… Moving on. Well now they have their new Raspberry Swirl Pound Cake with cream cheese frosting slathered on top, thick as Henry Cavill’s Superman ‘do that I want to run my fingers through (yup, I just officially came off as creepy). If this pound cake had a butt-chin like Henry Cavill, I’d probably marry it.
*wipes frosting from face* A whole lot just happened here. Moving on.
I am in need of a Starbucks Anonymous group – because I have had a three slices in the last week and a half. It’s stupid. Ridiculously, fat pants be damned, kind of stupid. And then I went and made it myself – even worse!
Hello, I’m Megan. It’s been .38 days since my last Raspberry Swirl Loaf.
All together now — *Hi, Megan.*
What finally got my gumption up to make one of these one my own was Julie’s Copy Cat Lemon Loaf from eons ago. I’ve been pining over it for one year, three months and five days, and willing myself not to make it because I KNEW THIS WOULD HAPPEN! I wouldn’t be able to stop. I made two loaves of this – For Science! – since my first Raspberry loaf encounter at Starbucks and now it’s a legit sickness.
This is beyond easy – which makes it all the more dangerous to know how to make. And heck, go all Henry Ford on this and make an assembly line of Raspberry Loaves and you too can sell this for $2.95 a slice. Entreprenuership at it’s FINEST!!
Slap a Made with Love sticker on it and you could even bump it up to Three Fitty! Just helping you out here… Or not.
A quick, make your own Starbucks Copycat recipe
For Raspberry Pound Cake:
- 15 Tbsp Butter, softened
- 1/4 cup Milk
- 3 Eggs
- 1/2–1 tsp Raspberry Extract (Optional – adds flavor if raspberries aren’t ripe enough)
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 1 1/2 cup Cake Flour
- 3/4 cup Sugar
- 3/4 tsp. Baking Powder
- 1/2 cup Raspberries
For Cream Cheese Frosting:
- 1/4 cup Butter, softened
- 1/4 Cream Cheese, softened
- 1 cup Powdered Sugar
For Pound Cake:
- Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan with non-stick spray.
- With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds. Or, you can mascerate the berries in a small saucepan and bring them to a simmer, following the same instructions to press them through the strainer or sieve to remove the seeds and pith. If you follow the second method, allow the raspberry juice to cool before mixing it into the milk and eggs otherwise it may curdle the eggs.
- In bowl, whisk together milk, eggs, and raspberry extract (not the juice prepared above), vanilla and almond extract. (*note* Raspberry extract is optional if raspberries are not available or very ripe – just adds touch of flavor). Set aside.
- Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low.
- Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn’t have to be completely smooth, but just make sure majority of flour and butter has been mixed together.
- Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until thoroughly mixed.
- Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice you prepared earlier through the strainer or sieve.
- Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition.
- Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling.
- With a mixer, beat together softened butter and cream cheese until smooth.
- Slowly add in powdered sugar and combine until smooth.
- Spread over the top of the cooled pound cake. Let rest, slice and serve.
Adapted from Julie Wampler’s (Table for Two Blog) Lemon Pound Cake