Red Velvet Pound Cake

A classic Red Velvet Cake with the cream cheese icing baked in the inside instead of on the outside.

To me Red Velvet is a classic Southern cake that we (Southerners) judge everyone else really hard on.  If you didn't know, Red Velvet Cake is a chocolate cake that is a bright red hue because of the reaction of the buttermilk and cocoa powder.

I have noticed that red velvet has become really popular outside the South and made into different forms like cupcakes, pancakes, fudge, cookies, brownies and cheesecakes.

What your favorite flavor of cake? Is it red velvet?

__________________________________________________________________________________________

Red Velvet Pound Cake

Time

Prep: 10 to 15 minutes
Baking: 1 1/2 hours
Cooling: 1 hour

Ingredients

Red Velvet Cake

1 lb Unsalted Butter, softened
2 cups Granulated Sugar
4 cups Unbleached All Purpose Flour plus a little for dusting
3/4 cup Baking Cocoa Powder
6 eggs, room temperature
1 cup Buttermilk
1 teaspoon Baking Soda
1 Tablespoon Vinegar, can use any
1 teaspoon Fine Sea Salt
1 Tablespoon Vanilla Extract
1 oz Gel Food Coloring, I used Wilton No-Taste Red
Nonstick cooking spray

Cream Cheese Filling
12 ounces (1 1/2 packages) Cream Cheese, room temperature
1/2 cup Granulated Sugar
1 egg,  room temperature
2 teaspoons Vanilla Extract
1 tablespoon Unbleached All Purpose Flour
Pinch of Fine Sea Salt

1. In a medium bowl, mix together cream cheese, granulated sugar, egg, vanilla extract, flour and flour with a hand mixer or stand mixer until smooth, about 2 to 3 minutes. Transfer to a ziplock and set aside.
2. Sift together flour, cocoa powder and sea salt. Set aside.
3. In a larger bowl, cream together butter and sugar for 5 minutes or until light and fluffy. Add vanilla extract and two eggs. Mix together with butter sugar mixture then add red food coloring and two more eggs. Mix. Scrap the sides of the bowl if
4. Add a quarter of the flour/cocoa mixture to the butter/sugar mixture then the last two eggs.
5. Pour half of the buttermilk and vinegar then another quarter of the flour. Add the last of the flour and buttermilk. Stir batter to make sure its completely mixed well.
6. Preheat oven to 325 degrees. Spray Bundt pan or Tube pan or Angle Food pan with nonstick cooking spray then dust with a little flour coating the whole pan.
7. Spoon half of the mixture to the pan then smooth it evenly. Squeeze cream cheese filling on top of the batter then smooth evenly. Add the rest of the batter and smooth evenly. Bake for 1 hour 15 minutes to 1 hour 25 minutes or until a toothpick comes clean.
8. Once the toothpick comes clean, let the cake sit in the oven for 10 minutes. Remove from the oven and let it cool on a wired rack in the pan for 30 minutes. Tip over to wired rack and cool completely. Store in a dry and cool place.

________________________________________________________________________________________