Red Velvet Pound Cake

This moist and tender red velvet pound cake has a surprise marble swirl inside with sweet and creamy vanilla frosting on top.

Prep Time20

Cook Time55

Total Time2

Course: Dessert

Cuisine: American

Keyword: christmas cake, loaf cake, marble cake, pound cake, red velvet cake

Servings: 8

Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.
Sift together the all-purpose flour, baking soda, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs – one at a time, followed by the oil and mix to combined Stop the mixer and scrape down the bowl.
With the mixer on low, add in half of the dry ingredients followed by the sour cream. Mix until combined. Stop the mixer and add the second half of the dry ingredients and stir together by hand until smooth.
Divide the batter in half and place the second portion in a mixing bowl. Set aside. Add the cocoa powder and red food coloring to half of the batter and mix to combine.
Use cookie scoops to add spoonfuls of each batter to a lined loaf pan. Alternate the two different batters to create a checker-board pattern. Once all of the batter has been added, use the tip of a knife to swirl it around a few times.
Bake the cake for 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Cool the cake on a wire rack for at least 30 minute before adding the frosting.

Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
Turn the mixer off and add the powdered sugar, 2 tablespoons of milk, vanilla, and salt. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
Turn up the speed and mix at medium-high speed for 3 minutes, until the buttercream is light, airy, and nearly white. If needed, add the additional sugar or cream until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.

Store the cake at room temperature for up to 2 days. Cover in a cake box or in an air-tight container.

In order to extend the shelf-life, transfer leftovers in an air-tight container to the refrigerator for up to 2 days.

The cooled and unfrosted cake may be wrapped plastic and stored in the freezer for up to one month.

Likewise, wrap leftover buttercream in plastic and store in the freezer for up to 3 months. Be sure to thaw and rewhip the frosting before using.