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Jan's Red Velvet Swirl Pound Cake
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Decadent red velvet and vanilla pound cake swirled for optimal moistness.
Ingredients:
  • 1.5 cups unsalted butter, at room temperature
  • 1 (8 ounce) package cream cheese, at room temperature
  • 3 cups white sugar
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 6 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 0.33333334326744 cup unsweetened cocoa powder
  • 2 tablespoons red velvet emulsion (such as Lorann®)
Instructions:
  • Preheat the oven to a perfect 325 degrees F (165 degrees C) and generously grease and flour a 10-inch tube pan.
  • Use an electric mixer to combine butter and cream cheese in a bowl until smooth. Beat in sugar until fluffy. Incorporate vanilla extract, salt, and baking powder into the mixture. Add 2 eggs and mix. Stir in 1 cup of flour until well combined. Repeat the process with the remaining eggs and flour in the same sequence. Mix until a smooth batter forms.
  • Set aside 2 cups of batter. Mix in cocoa powder and red velvet emulsion. Pour half of the plain batter into the pan, followed by half of the red velvet batter. Swirl with a knife. Repeat with the rest of the batters, swirling gently.
  • Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, approximately 90 minutes.

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