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Chocolate Raspberry Pound Cake


3 hours 30 minutes
Skill Level
1 cake

This Chocolate Raspberry Pound Cake recipe is almost as easy to make as it is delicious to eat! Black raspberries and a smooth raspberry cream filling pair perfectly with the rich, moist cocoa cake. Top your Chocolate Raspberry Pound Cake off with more fresh berries and bring it out for guests to enjoy at your next get-together or celebration.  The chocolate and fruit flavors in this cake will always be a fan-favorite combo. Give your guests more of what they love by combining chocolate and raspberry again with a HERSHEY'S Syrup Chocolate Raspberry Dessert.

Ingredients & Directions

Prep Time
21 minutes
Bake Time
1 hour 5 minutes
Cool Time
2 hours


  • 2 cups
    all-purpose flour
  • 1 1/2 cups
    granulated sugar
  • 3/4 cup
  • 1 1/2 tsps
    baking soda
  • 1 tsp
  • 2/3 cup
    butter or margarine, softened
  • 1 container
    dairy sour cream (16 oz)
  • 2
  • 1 tsp
    vanilla extract
  • 1 cup
    seedless black raspberry preserves (about one 12 oz jar), divided*
  • 1 tsp
    powdered sugar


Equipment Needed 
Oven Oven
Fluted Tube Pan 12-Cup Fluted Tube Pan
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Wire Rack Wire Rack
Food Processor Food Processor
Sieve Sieve

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place preserves in small bowl; stir to soften.


Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and 3/4 cup preserves; beat on medium speed 3 to 4 minutes until well blended. Pour batter into prepared pan.


Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Stir remaining 1/4 cup preserves until smooth; brush over warm cake. Cool completely.


Red raspberry jam may be substituted.


At serving time, sprinkle powdered sugar over top. Fill cake cavity with Raspberry Cream.

Raspberry Cream: Thaw 1 package (10-oz) frozen red raspberries in light syrup. Puree in food processor or blender. Strain over bowl to remove seeds; discard seeds. Blend 3-1/2 cups (8-oz) frozen non-dairy whipped topping, thawed, with raspberry puree. Stir in 2 tablespoons raspberry-flavored liqueur, if desired.

Additional questions?