Cream Cheese-Filled Red Velvet Pound Cake
 
Makes about 10 servings
Ingredients
  • 1½ cups unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ⅓ cup 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
Instructions
  1. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
  2. Cake: In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. 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. Reduce mixer speed to low. 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.
  4. Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. 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, and sprinkle with cake crumbles, if desired. Cover and refrigerate for up to 3 days.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/the-ultimate-pound-cake/