Deep, rich, red velvet and vanilla are swirled together in this moist pound cake.

What's for dinner, mom?


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

619 calories; 32.6 g total fat; 175 mg cholesterol; 329 mg sodium. 76 g carbohydrates; 8.5 g protein; Full Nutrition