Red Velvet Pound Cake

READY IN: 2hrs




  • Make the filling: in a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth.
  • Add egg and vanilla, beating until combined; set aside.
  • Preheat oven to 325°.
  • Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
  • In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vinegar and vanilla.
  • In a medium bowl, combine flour, cocoa, salt, and baking soda.
  • Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  • Spoon half the batter into prepared pan.
  • Top evenly with cream cheese filling.
  • Spoon remaining batter over filling.
  • Bake for 1 hour and 10 minutes to 1hour and 15 minutes OR until a pick comes out clean.
  • Let cool in pan for 10 minutes.
  • Remove from pan, and cook completely on a wire rack.
  • Garnish with powdered sugar, if desired.