Red Velvet Swirl Pound Cake Recipes

RED VELVET POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

JAN'S RED VELVET SWIRL POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• 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.
• 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.
• Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, about 90 minutes.

RED VELVET SWIRL POUND CAKE

Steps:

• Preheat oven to 350°.
• Sift together flour and 3/4 teaspoon salt in a bowl.
• In a large mixing bowl, beat butter at medium speed with an electric mixer 2 minutes or until creamy.
• Gradually add sugar; beat at medium speed 5 minutes or until light and fluffy.
• Add eggs, one at a time, beating just until yellow disappears.
• Gradually add 1/2 of flour mixture to butter mixture, beating at low speen.
• Add 1 cup cream and extracts, beating just until blended.
• Add remaining flour mixture, beating just until blended.
• Scrape down sides of bowl; increase speed to med-high and beat 5 minutes (batter will become very creamy and satiny).
• Reserve 1 1/2 cups batter.
• Pour remaining batter into greased and floured 10-inch tube pan.
• Add melted chocolate and food coloring to reserved batter; stir until blended.
• Add to batter in pan in 2 batches, using a spoon to swirl the batters.
• Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
• Cool in pan on wire rack 30 minutes.
• Run a knife around edges to loosen cake; cool completely in pan.
• Whisk together powdered sugar, 9 tablespoons cream, and pinch of salt in a bowl until smooth; spoon thickly over cake.
• Let stand 15 minutes; sprinkle with glitter.

RED VELVET CREAM CHEESE BUNDT CAKE

Steps:

• Make the swirl: Combine the cream cheese, granulated sugar, eggs, sour cream, heavy cream and vanilla in a food processor and puree until smooth; set aside.
• Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray and dust with flour, tapping out the excess. Whisk the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar and 1/4 cup water in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until just combined.
• Spread 3 cups of the batter in the prepared Bundt pan. Pour in the cream cheese swirl mixture, then spoon the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes in the pan, then carefully invert onto a plate and let cool completely, at least 2 hours.
• Make the glaze: Combine the cream cheese, confectioners' sugar, sour cream, vanilla and salt in a food processor and puree until smooth. Pour and spread on the cooled cake.

RED VELVET POUND CAKE

Steps:

• Preheat oven to 325 degrees. Lightly brush a 9-by-5-inch loaf pan with butter; dust with cocoa powder, tapping out excess. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• With an electric mixer on high speed, beat butter and granulated sugar until pale and fluffy, about 4 minutes. Scrape down sides of bowl. Reduce speed to medium; add eggs, one at a time, beating thoroughly after each addition and scraping down bowl as needed. Beat in 1/2 teaspoon vanilla and vinegar. Reduce speed to low; add flour mixture in 3 batches, alternating with buttermilk and starting and ending with flour mixture, until just combined. Add food coloring; beat until fully incorporated.
• Pour batter into prepared pan. Tap pan on counter; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour 20 minutes, tenting with foil if browning too quickly. Transfer pan to a wire rack and let cool 15 minutes, then turn cake out of pan onto rack and let cool completely. Cake can be stored, wrapped in plastic, at room temperature up to 2 days.
• When ready to serve, beat cream cheese with confectioners' sugar and remaining 1/4 teaspoon vanilla extract until smooth. Spread with a spatula over top of cake. Slice and serve.