Monday 10 August 2015

Raspberry Swirl Whipping Cream Cheese Pound Cake

Raspberries have been on sale at the local supermarkets. I've always found these lovely berries so pretty and uplifting to look at! It was no wonder that I did not hesitate to buy a punnet of raspberries to include in my bakes for my gathering with friends during Singapore's Jubilee weekend.

Like the previous Nutella Swirl Whipping Cream Pound Cake and Whipping Cream Matcha Pound Cake I've made, I'm adding whipping cream to the pound cake as it really gives so much moistness to the cake. I've also added some cream cheese that's left from my previous bake so that there is no wastage! Lol! 

In fact, this is the first time I'm adding cream cheese to pound cake, and I must say it's really yummy and the kids all enjoyed it! 

The raspberry really bring the cake to a higher level with its bright and cheerful red swirls.

I'm loving it!!

Raspberry Swirl Whipping Cream Cheese Pound Cake
makes a 8" x 3.5" x 3"rectangle tin

For the Cake
113g cream cheese, room temperature
200g dairy whipping cream
50g brown sugar
50g granulated sugar
3 eggs
1/2 tsp vanilla extract
200g plain flour
1 tsp baking powder
15g melted butter

For the Raspberry Swirls
1 punnet raspberry
2 tbspn sugar

1. To make the raspberry sauce for the swirls, cook raspberries in a pot over low heat. Add sugar and give the raspberries a quick mash with the back of a spoon. Remove from heat and set aside.

2. Line baking tin with baking paper. Set aside.

3. Preheat oven to 180C.

4. Beat cream cheese and 50g granulated sugar till fluffy. Set aside.

5. Whisk whipping cream and brown sugar till stiff.

6. Add in the cream cheese mixture and mix well.

7. Beat in eggs, one at a time. Ensure egg is well mixed before adding in the next egg.

8. Add in vanilla extract and mix well.

9. Sieve in flour and baking powder and gently mix well.

10. Pour in melted butter and mix well.

11. Pour half the cake batter into the lined cake tin. Scoop half of the prepared raspberry sauce onto the batter. Then pour in the rest of the batter, followed by the remaining raspberry sauce onto the batter.

12. Use a skewer to swirl the raspberry sauce into the batter.

13. Bake in preheated oven at 180C for 60 minutes or till an inserted skewer comes out clean.

14. Remove from oven and cool on wire rack.


This post is linked to – Little Thumbs Up August 2015 (Brown Sugar and Molasses) – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Jess from Bakericious.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Very nice swirls. This raspberry cream cheese pound cake is so moist. Yummy

  2. Hello!

    Can I replace flax seeds with eggs?

    Thanks in advance!

    1. Hi Sharon,
      You can't leave out eggs as eggs add structure, leavening and flavour to the cake. In addition, it is also a binding agent.

  3. I cannot say no to nutella, looks yum.

  4. Hi LY,

    Your pound cake looks very pretty with the raspberry swirl. Very nice!




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