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Starbucks Copycat – Raspberry Swirl Pound Cake with Cream Cheese Frosting

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.*

Starbucks Copycat Raspberry Swirl Pound Cake with Cream Cheese Frosting -

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!!

Starbucks Copycat Raspberry Swirl Pound Cake with Cream Cheese Frosting -

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.


Check out these other breakfasty recipes ::


Quick and Easy Cream Cheese Danishes


Smoked Salmon Bagel


Cinnamon Raisin Bagels




Potato Dill Frittata with White Cheddar Hollandaise




Raspberry Swirl Pound Cake

A quick, make your own Starbucks Copycat recipe

Yield: 1 Loaf - 8 Slices

Prep Time: 10 Minutes

Cook Time: 45-50 Minutes

Total Time: 1 Hour + Cooling Time

PrintPrint Recipe


For Raspberry Pound Cake:
15 Tbsp Butter, softened
1/4 cup Milk
3 Eggs
1/4 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


Preheat oven to 350 degrees. Lightly grease a 9x5 loaf pan with non-stick spray.

In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (*note* Raspberry extract is optional if raspberries are not available or very ripe - just adds touch of flavor). Set aside.

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.

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 throughly 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.

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.

For Frosting:
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


45 Responses to “Starbucks Copycat – Raspberry Swirl Pound Cake with Cream Cheese Frosting”

  1. #
    Katrina @ Warm Vanilla Sugar — May 15, 2013 @ 4:35 am

    Great recipe! I loooove this cake at Starbucks. Can’t wait to try it at home 🙂

  2. #
    Julie @ Table for Two — May 15, 2013 @ 4:35 am

    haha!! i love that you wrote “Julie Wampler” …it’s still so weird to see it that way. i gotta legally change it before september cause i booked plane tix under “julie chiou wampler” …ohhh how i LOVE their raspberry swirl pound cake. i tried to make it with the same base recipe but my raspberries turned black and it was a huge fail. love that you succeeded!! see you in two days my love! xoxo

  3. #
    Tieghan — May 15, 2013 @ 5:28 am

    I love this raspberry swirl pound cake!! I cant wait to try it!

  4. #
    Kathryn — May 15, 2013 @ 6:11 am

    This cake sounds dangerously good – love those swirls of pink!

  5. #
    steph@stephsbitebybite — May 15, 2013 @ 6:14 am

    Anytime I find a knock of Starbucks recipe it makes me happy! And this one looks so gorg!

  6. #
    Karly — May 15, 2013 @ 6:23 am

    The only problem with this cake is that it doesn’t also come with a barista to make me an iced latte.

  7. #
    Stephanie @ Girl Versus Dough — May 15, 2013 @ 6:29 am

    ERMAGERD, I need this. Like, seriously, if I could just have a steady rotation of this pound cake going into my mouth, that would be fantastic.

  8. #
    Leah | So, How's It Taste? — May 15, 2013 @ 6:32 am

    Oh between you and Julie I’m loving these Starbucks copycat recipes! I work in a building where Starbucks is on the first floor and I’m a complete junkie. I should open a copycat booth and make a killing!

  9. #
    Laurie {Simply Scratch} — May 15, 2013 @ 6:36 am

    I’ve never had this at Starbucks before because I’m a total suckah for the lemon one… but if it’s anything like that, then I’m sure it’s nothing short of amazing!

  10. #
    Julie @ Julie's Eats & Treats — May 15, 2013 @ 7:03 am

    I’m so lucky there isn’t a Starbucks for 60 miles…I’d be hoovering over this baby right with you. Do I dare make myself this treat? Bring on the fat pants!

  11. #
    Marie @ Little Kitchie — May 15, 2013 @ 8:06 am

    The only bad thing about making this at home is that it would be way too easily available to me! Dangerous!!! But oh so worth it!

  12. #
    Meagan @ A Zesty Bite — May 15, 2013 @ 8:16 am

    I’m pretty sure I wouldnt put this cake down. I would consume all of it.

  13. #
    Mads — May 15, 2013 @ 8:22 am

    Confession: I’ve never had Starbucks raspberry swirl loaf. Can we still be friends? As it turns out, I will never need to because now I have this awesome copycat recipe. 😉 I don’t like Starbucks coffee, so it’s amazing that I don’t even have to go there to get my hands on delicious treats. Thanks for saving me the trip!

  14. #
    Lauren @ Climbing Grier Mountain — May 15, 2013 @ 8:39 am

    This is fan-freaking-tastic! I’m thinking Starbucks need to hire you to develop recipes!!

  15. #
    shelly (cookies and cups) — May 15, 2013 @ 9:49 am

    I saw you posted this on IG and about died. It looks amazing! Pinning 🙂

  16. #
    Heather — May 15, 2013 @ 3:29 pm

    This looks SO good! I always try to say no to the Starbucks version (and usually fail), so I can’t wait to try your recipe out.

  17. #
    ashley - baker by nature — May 15, 2013 @ 7:40 pm

    I haven’t had this one @ starbucks, but I’ll certainly be trying it out at home. Looks ah-mazzzzzing!

  18. #
    Renee @ Awesome on $20 — May 15, 2013 @ 8:08 pm

    I actually have been drooling over this cake at Starbucks recently but have yet to actually break down and pay for it. I’m so glad I can just make it myself now. It’s bound to be better. This looks amazing.

  19. #
    Stacy | Wicked Good Kitchen — May 15, 2013 @ 9:31 pm

    Megan, your Raspberry Swirl Pound Cake looks irresistibly moist and delicious! So glad to have stopped by at your blog. Pinning to group boards at Pinterest! 🙂 xo

  20. #
    Nicole @ Young, Broke and Hungry — May 16, 2013 @ 9:28 am

    I haven’t seen this loaf at starbucks yet but I am so glad I can make it at home. Cant resist cream cheese frosting.

  21. #
    Rachel @ Baked by Rachel — May 16, 2013 @ 12:44 pm

    You need to shove the rest of this loaf in your luggage for fbf! 😉

  22. #
    Darla | Bakingdom — May 17, 2013 @ 8:12 am


    That is all.

    Just YES.

  23. #
    sally @ sallys baking addiction — May 17, 2013 @ 11:45 am

    carb counter. ha! Love it. I love raspberry swirl anything. It’s my favorite berry to bake with. This pound cake looks wonderful!

  24. #
    Jocelyn@ BruCrew Life — May 20, 2013 @ 4:35 am

    Oh my goodness! That is so good looking! I’ve got my fat pants on, so I’m ready to dive right in!!!

  25. #
    Nutmeg Nanny — May 20, 2013 @ 7:09 pm

    Oh, this looks gorgeous! I bet it tastes even better than the starbucks version 🙂 can’t wait to try this!

  26. #
    Erin @ Texanerin Baking — May 24, 2013 @ 2:56 am

    Raspberry extract?! Yum! I ordered some a long time ago but have never used it. Which is a pity. I’ll have to give this a shot! It’s so pretty and spring-y. Too bad it’s basically winter. Ah well. Raspberries are good any time! 🙂

  27. #
    Vicki — May 25, 2013 @ 4:32 pm

    I am making this right now. Back from store as I needed the raspberry extract. As I am humming along I see that the ingredients say baking powder but the directions say baking soda??????? HELP WITCH ONE IS IT??????????????:)

    • Megan replied: — May 25th, 2013 @ 4:46 pm

      Oh sorry!!! It’s baking POWDER!! I hope it’s everything you hoped it’d be!! 🙂 report back and let me know how it turns out 🙂

  28. #
    Vicki — May 25, 2013 @ 5:49 pm

    I Googled the difference and went with POWDER!!!! looks like I did good! Came out of the oven a few min. ago and we didn’t even wait to make the cream cheese frosting…………it is so so darn good! I think because I know I made it it is just plain better for you than the Starbucks one therefor you NEED to eat more! That’s good because you will WANT to!!

    Very Good

  29. #
    Cordelia — May 31, 2013 @ 9:31 am

    I don’t go to Starbucks but I’m definitely trying this one out! It looks like it could melt in your mouth!

  30. #
    The Angry Baker — June 19, 2013 @ 7:48 pm

    Made the cake just now and followed every instruction to a t’. Came out blue……Smells like ass!!!!! It does not have enough sugar. I would rather eat my dog’s shit.

  31. #
    The Even Angrier Baker — June 19, 2013 @ 8:00 pm

    Also, you might want to add the whole using baking powder instead of soda in the actual directions. Thanks for the late notice. Well, at least my dog likes it. This is my new to-go-to recipe for dog food.

  32. #
    Jealith — July 1, 2013 @ 12:02 pm

    1/4 cream cheese? 1/4 what? cup, oz. quart, 8 oz package? lol. Please clarify.
    15 Tablespoons of butter? So thats 2 sticks plus 1 tablespoon.
    I’m going to make a slight change since I can see from the directions it won’t be sweet enough for me. I’ll use raspberry preserves instead of fresh. Easier to find and less hassle to prepare.
    This recipe looks great. I bake for the local Police and they love stuff like this. So do I because it’s easy. Thanks for posting!

    • Megan replied: — July 1st, 2013 @ 1:29 pm

      So sorry – it’s 4 oz of cream cheese frosting! Thanks for checking with me. I’ll make the changes in the recipe. And a stick of butter is 8 tablespoons, so the 15 tablespoons will be just shy of two sticks. You can use 12 tablespoons and it is still pretty moist. Good luck!
      Also, the cake is sweeter than you might think, especially with the frosting. just an FYI. 🙂 Megan

  33. #
    Jealith — July 2, 2013 @ 5:20 pm

    Thanks for the clarification about the cream cheese Megan and about the butter, lol I don’t know where my brain was that day. I actually went and checked a stick of butter and then came back and said 2 sticks plus one tab.? LOL! I can’t add 🙂

  34. #
    Angi — July 16, 2013 @ 11:29 am

    Could you use raspberry syrup I you do not have raspberries?
    This is a delicious cake at Starbucks and I want to try it!!!

    • Megan replied: — July 16th, 2013 @ 11:30 am

      I’m sure raspberry syrup would be fine :). Maybe reduce the sugar in the batter just a bit so it’s not too sweet. Good luck!

  35. #
    Lynna — July 22, 2013 @ 6:31 pm

    I have been meaning to make Julie`s lemon poundcake! And this raspberry swirl one will now be added to my baking list!

  36. #
    Allie Twyman — March 19, 2014 @ 2:26 pm

    It looks like a lot of the people commenting are just ones that want to try this recipe but haven’t yet, so I’ll be one of the first to comment on the actual recipe! Not very hard labor, but a LOT of dirty dishes to do after so be prepared! I couldn’t find raspberry extract at any grocery store around so preorder it online if you are going to use it. I DO suggest using the extract for a little more punch to the cake because it definitely lacked flavor unfortunately with just the raspberries. I also used 3/4s cup of raspberries since I didn’t have the extract. Definitely buy the extract even if you have to order it online! One more thing, this cake was VERY thin. I’ve never had a thin pound cake before and thought that was very odd…… Double the recipe and cook it longer than what the instructions say. More like 53-56 minutes with the original recipe (not doubling it). Hoping the next time I try it out with the extract it will be a lot more flavorful!

  37. #
    Mary C Lickley — November 18, 2014 @ 7:17 pm

    I made this cake today and was very unhappy with it. I am an experienced baker, followed the instructions and ingredient list to the letter. The cake did not rise and t it ended up only about an inch and 1/2 tall. The consistency and taste were poor, Thanks anyway, I’ll stick to my own lemon Curd Pound cake.

  38. #
    Carol — March 21, 2016 @ 11:30 am

    Why would’nt crushed raspberries work in this ? Crushed added then swirled with a knife?….can you let me know if this would work?…thanks …carol

    • Megan replied: — March 25th, 2016 @ 10:32 am

      Hi Carol!! I recommend not using simply crushed raspberries in this recipe, because they have too much moisture content and that would effect the batter. I hope that helps. I know it seems like a pain step to take, but I highly recommend it.


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