Red Velvet Pound Cake with Vanilla Cream Cheese

Red Velvet Pound Cake

If you enjoy red velvet every which way, this cream cheese-swirled pound cake is a must-try dessert.

Red Velvet Pound Cake
Makes 10 to 12 servings
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  1. 1½ cups butter, softened
  2. 3 cups sugar
  3. 5 large eggs
  4. 1 teaspoon distilled white vinegar
  5. 1 teaspoon vanilla extract
  6. 3 cups all-purpose flour
  7. ⅓ cup unsweetened cocoa powder
  8. ½ teaspoon salt
  9. ¼ teaspoon baking soda
  10. 1 cup whole buttermilk
  11. 1 (1-ounce) bottle liquid red food coloring
  12. Cream Cheese Filling (recipe follows)
  13. 1 cup confectioners’ sugar
  14. 2 tablespoons heavy whipping cream
  1. Preheat oven to 325°. Spray a 12- to 15-cup fluted 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. 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.
  4. 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.
  5. In a small bowl, whisk together confectioners' sugar and cream until smooth. Drizzle over cooled cake.
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Cream Cheese Filling
Makes about 1 cup
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  1. 1 (8-ounce) package cream cheese, softened
  2. ⅓ cup sugar
  3. 1 large egg
  4. 1 teaspoon vanilla extract
  1. In a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth. Add egg and vanilla, beating until combined.
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