Starbucks Copycat Raspberry Swirl Pound Cake
Try this Starbucks Copycat Raspberry Swirl Pound Cake recipe, or contribute your own.
Try this Starbucks Copycat Raspberry Swirl Pound Cake recipe, or contribute your own.
- Carbohydrate 51.3195319646976 g
- Cholesterol 383.744815332249 mg
- Fat 126.797672129316 g
- Fiber 0.0203333336525903 g
- Protein 22.0699172171566 g
- Saturated Fat 74.8403721162744 g
- Serving Size 1 1 recipe (565g)
- Sodium 1319.07775371429 mg
- Sugar 51.299198631045 g
- Trans Fat 14.4893911680215 g
- Calories 1407 calories
Step-by-step
- Preheat oven to 350.
- Grease and flour 9x5 loaf pan.
- Combine cake mix, milk, eggs and butter and slowly beat until incorporated (30 seconds).
- Beat at medium an additional 2 minutes.
- Transfer about â…“ of batter to another bowl.
- Add raspberry spread and food coloring to new bowl and stir to mix well.
- All lemon juice to first bowl and mix well.
- Add a layer of white batter to pan.
- Add alternating layers of red and white.
- Bake 55-60 minutes.
- Allow to cool.
- Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
- Add powdered sugar and mix until combined
- Add lemon juice mixing on low until smooth.
Fat Emulsions and Mixing Speeds
Cream cheese and butter introduce solid fats that trap air during the initial two-minute medium-speed mixing phase. Softening both dairy components to room temperature ensures proper emulsification with the eggs, preventing a curdled batter. Slow incorporation at thirty seconds initially prevents flour gluten from developing prematurely, keeping the crumb tender rather than tough.
Sugar Concentration and Moisture Migration
Seedless raspberry fruit spread carries higher sugar concentrations than fresh fruit, which impacts moisture retention within the surrounding batter. Alternating spoonfuls of the red and white batters creates distinct pockets rather than a uniform blend. Food coloring alters visual presentation without changing the pectin structure of the fruit spread.
Evaluating Structural Integrity Without Probes
Baking at 350 degrees Fahrenheit for 55 to 60 minutes forces internal moisture to evaporate until starches fully gelatinize. Insert a wooden skewer into the deepest center point of the 9x5 loaf pan to test doneness; it should emerge clean without wet batter clinging to the wood. Allowing the cake to cool completely before applying the whipped cream cheese frosting prevents thermal melting of the dairy fats.
