Red Velvet Pound Cake
"Paula Deen"
photo by eunjutubbs
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 1⁄2 cups butter, softened
- 3 cups sugar
- 5 large eggs
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1⁄3 cup unsweetened cocoa powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 cup whole buttermilk
-
Cream Cheese Filling
- 1 (8 ounce) package cream cheese, softened
- 1⁄3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
directions
- 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.
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Reviews
-
I made this cake, it was very dense and moist. Lucky for me I have made pound cake before. The recipe omits red food coloring hence the name red velvet. I also will double the cream cheese filling next time. It took 2 hrs to bake. Great cake, the recipe needs tweaking.
