JAN'S RED VELVET SWIRL POUND CAKE
Deep, rich, red velvet and vanilla are swirled together in this moist pound cake.
Provided by What's for dinner, mom?
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 618.8 calories, Carbohydrate 76 g, Cholesterol 174.5 mg, Fat 32.6 g, Fiber 1.6 g, Protein 8.5 g, SaturatedFat 19.7 g, Sodium 329 mg, Sugar 50.4 g
RED VELVET SWIRL POUND CAKE
Make and share this Red Velvet Swirl Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 742.4, Fat 31, SaturatedFat 18.4, Cholesterol 190.1, Sodium 199, Carbohydrate 110.6, Fiber 0.7, Sugar 82.2, Protein 7.1
RED VELVET POUND CAKE
Make and share this Red Velvet Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Make the filling: in a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth.
- Add egg and vanilla, beating until combined; set aside.
- Preheat oven to 325°.
- Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
- In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vinegar and vanilla.
- In a medium bowl, combine flour, cocoa, salt, and baking soda.
- Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
- Spoon half the batter into prepared pan.
- Top evenly with cream cheese filling.
- Spoon remaining batter over filling.
- Bake for 1 hour and 10 minutes to 1hour and 15 minutes OR until a pick comes out clean.
- Let cool in pan for 10 minutes.
- Remove from pan, and cook completely on a wire rack.
- Garnish with powdered sugar, if desired.
JAN'S RED VELVET SWIRL POUND CAKE
Deep, rich, red velvet and vanilla are swirled together in this moist pound cake.
Provided by What's for dinner, mom?
Categories Red Velvet Cake
Time 1h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 618.8 calories, Carbohydrate 76 g, Cholesterol 174.5 mg, Fat 32.6 g, Fiber 1.6 g, Protein 8.5 g, SaturatedFat 19.7 g, Sodium 329 mg, Sugar 50.4 g
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