Description
A decadent and moist pound cake that combines the classic flavors of red velvet with a rich cream cheese swirl, creating a stunning and delicious dessert.
Ingredients
Scale
For the Crust:
- 1 (8 oz) package cream cheese, softened
- 1 1/2 cups granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon red food coloring
- 1/2 cup powdered sugar for glaze (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, beat the softened cream cheese with 1/4 cup of granulated sugar until smooth. Set aside.
- In a large bowl, cream together the remaining 1 1/4 cups sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with the sour cream. Stir in the red food coloring until the batter is uniformly red.
- Pour half of the red velvet batter into the prepared loaf pan. Spoon the cream cheese mixture over the batter. Top with the remaining red velvet batter. Use a knife to gently swirl the layers together.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Drizzle with a simple powdered sugar glaze if desired.
Notes
You can customize the seasonings to taste.