Red Velvet Pound Cake
 
Makes 1 (10-inch) cake
Ingredients
  • 1½ cups butter, softened
  • 3 cups sugar
  • 5 large eggs
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ⅓cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup whole buttermilk
  • 1 (1-ounce) bottle liquid red food coloring
  • Cream Cheese Filling (recipe follows)
  • 1 cup confectioners’ sugar
  • 2 tablespoons heavy whipping cream
  • ¾ cup chopped pecans
Instructions
  1. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with nonstick baking spray with flour.
  2. In a large 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.
  3. In a medium bowl, combine flour, cocoa, salt, and baking soda. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. Stir in food coloring. Spoon half of batter into prepared pan. Top with Cream Cheese Filling. Spoon remaining batter over filling. Gently swirl batter and filling together with a knife.
  5. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes or until a wooden pick inserted near the center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  6. In a small bowl, whisk together confectioners' sugar and cream until smooth. Drizzle over cooled cake, and sprinkle with chopped pecans.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/red-velvet-pound-cake-recipe/