Jan's Red Velvet Swirl Pound Cake
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

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.