Oh, let me tell you about my Chocolate Raspberry Swirl Loaf – it’s become my go-to when I need something special but don’t want to fuss. That perfect balance of rich chocolate and bright raspberry jam makes every bite a little celebration. I discovered this recipe when I had leftover jam and a craving for something sweet, and now it’s the loaf that disappears fastest from my kitchen counter. The secret? That gorgeous marbled look hides an incredibly moist crumb that stays tender for days (if it lasts that long!).
Why You’ll Love This Chocolate Raspberry Swirl Loaf
This isn’t just another loaf cake – it’s pure magic! Here’s why:
- Effortless elegance – looks fancy but comes together in one bowl
- Perfect flavor balance – rich chocolate + tangy raspberry = heaven
- Always impresses – that gorgeous swirl makes everyone think you’re a pastry chef
- Versatile – equally perfect with afternoon tea or as a decadent dessert
Trust me, once you try it, you’ll be baking this loaf every week!
Ingredients for Chocolate Raspberry Swirl Loaf
Gather these simple ingredients – most are probably already in your pantry! The key is quality cocoa powder and good raspberry jam (I’ll share my favorite brand later). Here’s what you’ll need:
- 1 1/2 cups all-purpose flour – spooned and leveled, please! No packing it in
- 1/2 cup cocoa powder – use natural, not Dutch-process for best results
- 1 tsp baking powder – make sure it’s fresh (test if yours bubbles in water)
- 1/2 tsp baking soda – helps our loaf rise beautifully
- 1/4 tsp salt – just enough to balance the sweetness
- 1/2 cup unsalted butter, softened – leave it out 30 minutes before baking
- 1 cup granulated sugar – I sometimes use 3/4 cup if my jam is extra sweet
- 2 large eggs, room temperature – this makes all the difference in texture
- 1 tsp pure vanilla extract – the good stuff, not imitation
- 1/2 cup buttermilk – no buttermilk? Mix 1/2 Tbsp vinegar + milk to make your own
- 1/2 cup raspberry jam – seedless gives prettier swirls, but seeded works too!
See? Nothing fancy – just good, simple ingredients that create something magical together!
Equipment You’ll Need
Don’t worry – you won’t need any special gadgets for this loaf! Just grab:
- A trusty 9×5-inch loaf pan (I like light-colored metal for even baking)
- Two mixing bowls – one for dry, one for wet ingredients
- Electric mixer or a strong arm and wooden spoon
- Rubber spatula (for scraping every last bit of that delicious batter)
- Toothpick or cake tester (for that all-important “is it done?” check)
That’s it – now let’s get baking!
How to Make Chocolate Raspberry Swirl Loaf
Alright, let’s dive into the fun part! This recipe comes together so easily, but I’ll walk you through each step to ensure your loaf turns out perfect. Just follow along and soon you’ll have the most gorgeous chocolate raspberry swirl loaf cooling on your counter!
Preparing the Batter
First things first – preheat your oven to 350°F (175°C) and grease that loaf pan well. Now, let’s cream the butter and sugar until it’s light and fluffy (about 2-3 minutes with a mixer). This is crucial for texture! Add eggs one at a time, then the vanilla. Here’s my trick: alternate adding the dry ingredients and buttermilk in three additions, starting and ending with dry. And don’t forget to scrape down the bowl – those hidden pockets of unmixed ingredients can ruin your perfect texture!
Swirling the Raspberry Jam
Here comes the magic! Pour half the batter into your prepared pan. Now dollop half the jam in spoonfuls across the top. Use a butter knife to gently swirl – think “figure eights,” not mixing! Repeat with remaining batter and jam. Pro tip: less is more with swirling – 3-4 passes max or you’ll lose that beautiful marbled effect!
Baking and Cooling
Pop your masterpiece in the oven for 50-55 minutes. Don’t peek before 45 minutes! Test with a toothpick – a few moist crumbs are perfect, wet batter means more time. The hardest part? Letting it cool in the pan for 10 minutes before transferring to a wire rack. I know it’s tempting, but slicing too soon leads to crumbly messes. Wait at least an hour for clean slices – your patience will be rewarded!
Tips for the Perfect Chocolate Raspberry Swirl Loaf
After making this loaf more times than I can count, here are my absolute must-know tips:
- Seedless jam is your friend – it swirls like a dream without those pesky seeds getting in the way (though seeded works in a pinch!)
- Room temperature ingredients matter – cold eggs or butter won’t incorporate properly, leading to a dense loaf
- Resist over-swirling – a few gentle figure eights with a knife gives that perfect marbled look without muddling the flavors
- Wait to slice – I know it’s hard, but letting it cool completely means clean, beautiful slices that won’t crumble apart
Follow these simple tricks and you’ll have bakery-worthy results every time!
Variations and Substitutions
Oh, the fun we can have with this recipe! Don’t have raspberry jam? Blackberry or strawberry jam make gorgeous swirls too. For gluten-free friends, just swap in your favorite 1:1 flour blend (I’ve had great luck with Bob’s Red Mill). Need dairy-free? Use coconut oil instead of butter and almond milk with a splash of vinegar for the buttermilk. See? This loaf welcomes everyone to the party!
Serving and Storing Chocolate Raspberry Swirl Loaf
Oh, you’re going to love how versatile this loaf is! My favorite way? Thick slices still slightly warm with a steaming cup of coffee for breakfast (don’t judge me!). For dessert, try it with vanilla ice cream – the contrast is heavenly. Store leftovers in an airtight container at room temperature for 3 days, or you can wrap individual slices and freeze them for up to 2 months. Just pop a frozen slice in the toaster for a quick sweet treat whenever the craving strikes!
Nutritional Information
Just a quick note – these are estimates per slice and will vary based on your exact ingredients. Always check your specific brands for the most accurate info, especially with different jam sugar contents!
Common Questions About Chocolate Raspberry Swirl Loaf
I get asked about this loaf all the time – here are the answers to the most common questions I hear:
Can I use frozen raspberries instead of jam? Absolutely! Just thaw and crush about 1 cup of berries (with 1 Tbsp sugar if they’re tart). The texture will be slightly different but still delicious. Just don’t use the frozen juice – it’ll make your batter too wet.
Help! My batter seems dry – what do I do? Don’t panic! Slowly mix in an extra tablespoon or two of buttermilk until it comes together. Overmixing is worse than a slightly thick batter, so go gently.
Can I freeze this loaf? You bet! Wrap cooled slices individually in plastic, then foil. They’ll keep beautifully for up to 2 months. Thaw at room temperature or pop them straight in the toaster for a warm treat.
I’d love to see your beautiful swirls! Tag me in your photos or leave a comment – your baking adventures make my day!
Print1 Dreamy Chocolate Raspberry Swirl Loaf You’ll Crave
A moist chocolate loaf swirled with raspberry jam for a sweet and tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk to the butter mixture.
- Pour half the batter into the pan. Swirl in half the raspberry jam.
- Add remaining batter, then swirl in the rest of the jam.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use seedless raspberry jam for smoother swirls.
- Let the loaf cool completely before slicing.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
