Red Velvet Swirl Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350°.
  • Sift together flour and 3/4 teaspoon salt in a bowl.
  • In a large mixing bowl, beat butter at medium speed with an electric mixer 2 minutes or until creamy.
  • Gradually add sugar; beat at medium speed 5 minutes or until light and fluffy.
  • Add eggs, one at a time, beating just until yellow disappears.
  • Gradually add 1/2 of flour mixture to butter mixture, beating at low speen.
  • Add 1 cup cream and extracts, beating just until blended.
  • Add remaining flour mixture, beating just until blended.
  • Scrape down sides of bowl; increase speed to med-high and beat 5 minutes (batter will become very creamy and satiny).
  • Reserve 1 1/2 cups batter.
  • Pour remaining batter into greased and floured 10-inch tube pan.
  • Add melted chocolate and food coloring to reserved batter; stir until blended.
  • Add to batter in pan in 2 batches, using a spoon to swirl the batters.
  • Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
  • Cool in pan on wire rack 30 minutes.
  • Run a knife around edges to loosen cake; cool completely in pan.
  • Whisk together powdered sugar, 9 tablespoons cream, and pinch of salt in a bowl until smooth; spoon thickly over cake.
  • Let stand 15 minutes; sprinkle with glitter.
Advertisement