Name: Jan's Red Velvet Swirl Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Unsalted butter, at room temperature - 1 ½ cups; Cream cheese, at room temperature - 1 (8 ounce) package; White sugar - 3 cups; Vanilla extract - 1 ½ teaspoons; Salt - 1 teaspoon; Baking powder - 1 teaspoon; Eggs, at room temperature - 6 large; All-purpose flour - 3 cups; Unsweetened cocoa powder - ⅓ cup; Red velvet emulsion (such as Lorann®) - 2 tablespoons

Ingredients for - Jan's Red Velvet Swirl Pound Cake

1. Unsalted butter, at room temperature 1 ½ cups

2. Cream cheese, at room temperature 1 (8 ounce) package

3. White sugar 3 cups

4. Vanilla extract 1 ½ teaspoons

5. Salt 1 teaspoon

6. Baking powder 1 teaspoon

7. Eggs, at room temperature 6 large

8. All-purpose flour 3 cups

9. Unsweetened cocoa powder ⅓ cup

10. Red velvet emulsion (such as Lorann®) 2 tablespoons

How to cook deliciously - Jan's Red Velvet Swirl Pound Cake

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

2 . Stage

Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy. Mix vanilla extract, salt, and baking powder into the creamed mixture. Beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.

3 . Stage

Remove 2 cups batter and place in a separate bowl. Stir in cocoa powder and red velvet emulsion. Pour 1/2 the plain batter into the prepared pan. Add 1/2 the red velvet batter and swirl with a knife. Repeat with remaining plain batter and red velvet batter, swirling gently.

4 . Stage

Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, about 90 minutes.