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Perfect Red Velvet Pound Cake with Cream Cheese Swirl

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A moist and tender red velvet pound cake with a smooth, tangy cream cheese swirl, perfect for Juneteenth celebrations or any special occasion.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (312 g) all-purpose flour
  • 2 tbsp (15 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 2 tbsp red food coloring (gel preferred)
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly dust with flour. Set aside.
  2. Prepare the cream cheese swirl: Beat softened cream cheese until smooth using an electric mixer. Add sugar, egg, and vanilla extract; beat until silky and fully combined. Chill in fridge while preparing batter.
  3. Make the cake batter: Cream softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Sift together flour, cocoa powder, baking powder, and salt in a separate bowl.
  6. Mix buttermilk with red food coloring, vanilla extract, and white vinegar in a small bowl.
  7. Alternately add dry ingredients and buttermilk mixture to butter mixture, starting and ending with dry ingredients. Mix on low speed until just combined; do not overmix.
  8. Pour half of the red velvet batter into the prepared loaf pan. Dollop half of the cream cheese mixture over the batter in spoonfuls. Add remaining red velvet batter on top, then spoon the rest of the cream cheese mixture. Use a butter knife or skewer to gently swirl the cream cheese through the batter to create a marbled effect.
  9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is set and slightly golden. Start checking at 55 minutes to avoid overbaking.
  10. Remove from oven and let cool in the pan for 15 minutes. Transfer to a cooling rack to cool completely before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cake light. Chill cream cheese mixture before swirling to prevent oozing. Start checking cake at 55 minutes to avoid overbaking. For gluten-free, substitute flour with a gluten-free blend containing xanthan gum. For dairy-free, use coconut yogurt instead of cream cheese. Variations include adding raspberries or cherries, or making mini cakes in muffin tins with reduced baking time.

Nutrition

Keywords: red velvet pound cake, cream cheese swirl, Juneteenth dessert, easy red velvet cake, pound cake recipe, cream cheese cake, celebration cake

Find it online: https://atomicbite.com/perfect-red-velvet-pound-cake-recipe-easy-cream-cheese-swirl-for-juneteenth-celebration/