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Ingredients

1 ½ cups unsalted butter, at room temperature 1 (8 ounce) package cream cheese, at room temperature 3 cups white sugar 1 ½ teaspoons vanilla extract 1 teaspoon salt 1 teaspoon baking powder 6 large eggs, at room temperature 3 cups all-purpose flour ⅓ cup unsweetened cocoa powder 2 tablespoons red velvet emulsion (such as Lorann®)

Nutrition Info

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 servingSize: - sodium: 329 mg sugar: 50.4 g transFat: : - unsaturatedFat: : -

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.

1 cake

Deep, rich, red velvet and vanilla are swirled together in this moist pound cake.