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Chocolate Raspberry Pound Cake


3 hours 30 minutes
Skill Level
1 cake

This chocolate pound cake is almost as easy as it is delicious. Black raspberries and a smooth raspberry cream filling pair perfectly with the rich, moist cake. Top it off with more fresh berries and bring it out for the next picnic or backyard barbeque.

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
    HERSHEY'S Cocoa
  • 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?