Red Velvet Swirl Pound Cake
Ingredients
For the Pound Cake
– 3 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter (room temperature)
– 2 1/2 cups granulated sugar
– 5 large eggs (room temperature)
– 2 teaspoons vanilla extract
– 1 cup sour cream (room temperature)
For the Red Velvet Swirl
– 1/2 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter (room temperature)
– 1 cup granulated sugar
– 2 large eggs (room temperature)
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk (room temperature)
– 1 tablespoon red food coloring
Instructions
Grease and flour a 10-inch Bundt pan or tube pan.
– In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
– In a large bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
– Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
– Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
– In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
– In a large bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
– Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring.
– Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
– Pour half of the pound cake batter into the prepared Bundt pan.
– Spoon the red velvet batter over the pound cake batter.
– Pour the remaining pound cake batter on top.
– Use a knife or skewer to gently swirl the batters together, creating a marbled effect.
– Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
– Allow the cake to cool in the pan for 10-15 minutes, then remove it from the pan and transfer to a wire rack to cool completely.