Hey guys! I feel like we’re all ready for some cake again right? These are my favorite kind- easy, not frosted, and super flavorful. This is what I like to call a breakfast cake, as in “you won’t be judged for eating this with coffee as breakfast cake.” Let’s go there.
I’ve got a lot of pound cake recipes on Dough-Eyed, and it’s because it’s really one of my favorite kinds of cakes. I’m in for any variation, and it’s really the perfect thing to enjoy with coffee. Like we needed an excuse for cake anyways, we’re adults, we can eat what we want! AND WE WANT CAKE! (sorry for yelling).
Anyways, really it’s great because the batter comes together quickly, and then you just pop it in the oven and forget about it for a good hour or so. Also, pound cake is really a stand alone option. It doesn’t need to be frosted (unless you feel like it, that is) and you don’t have to make layers or do anything special. Just slice it up and enjoy it!
How to Make Red Velvet Swirl Pound Cake
Red velvet is kind of like a chocolate cake, but usually it has a touch of vinegar to add tang, and I like mine with dark cocoa to really get the flavor right. You start by mixing up the plain vanilla pound cake batter, and then taking about 1/3 of the batter and putting into another bowl. Into this mixture, add your food coloring, dark cocoa powder, and white vinegar.
Then, scoop the batter into the pan in alternating blobs of white batter and red velvet batter. I like to use small ice cream scoops for this bit, but you can absolutely just use spatulas or spoons to achieve the same thing.
And then you get to swirl it all together! You don’t want to over-swirl it, as the batter will then start to just mix together into one color and flavor. Simply use a knife, decorating spatula, or skewer so that it will reach to the bottom of the pan, and swirl the batter together gently in about 4-6 figure eights that reach to all edges of the pan.
Finally, just bake her up guys! She takes about 1 hour and 10 minutes to bake, but be sure to use a cake tester, which should come out clean, to determine when it’s done baking. You can choose to top this cake with a little sugar before baking, but I think it works really well all on its own!
Enjoy this one guys, it’s definitely one of my new favs!
Red Velvet Swirl Pound Cake
- 2 1/2 cups flour
- 1 1/4 tsp. baking powder
- 1 tsp. salt
- 1 cup softened butter
- 1 1/4 cups sugar
- 4 eggs
- 2 tbs. milk
- 2 tsp. vanilla extract
- 1 tbs. dark cocoa powder
- 1 tbs. red food coloring
- 1 tsp. white vinegar
Preheat your oven to 350 degrees, and generously grease a 9 inch loaf pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt and set aside. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs one at a time until fully combined. Beat in the milk and vanilla extract. Slowly mix in the flour mixture until fully combined and smooth.
Scoop roughly 1/3 of the batter into another bowl (no need to measure this) and add the cocoa powder, red food coloring, and white vinegar to this mixture. Stir together until it is completely combined.
Scoop both batters in alternating blobs into your prepared cake pan until all of the batter has been added. Using a butter knife or tall skewer, swirl the cake batter using about 4-6 figure-eight motions until you see a swirled effect.
Bake in your preheated oven for 1 hour and 10 minutes, or until a cake tester comes out clean. Cool the cake completely before removing from the pan to slice and serve!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!