Cream Cheese Red Velvet Pound Cake

Nelda Carnley

By
@BamaNama

My daughter in law wanted me to cook a cream cheese pound cake but I wanted something a little different so I compromised and put 2 of my favorite cake recipes together and this is what I came up with. Turned out great. In the picture it has half with pecans and half without because some of my family doesn't eat pecans so this is how I usually do my cakes that calls for pecans.


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Comments:

Prep:

5 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1-8 oz
cream cheese, room temperature
2 stick
butter, softened
6
eggs
3 c
sugar
2 c
all purpose flour
1 c
self rising flour
1-1oz. bottle
red food coloring
3 Tbsp
cocoa
1 tsp
instant coffee granuales(optional)

CREAM CHEESE FROSTING

1-8oz
cream cheese, room temperature
1 stick
margarine, softened
4 c
confectioners' sugar
1 1/2 c
chopped pecans(optional)

Directions Step-By-Step

1
Cream butter and cream cheese together. Add sugar, beat until creamy. Add eggs one at a time beating after each one. In another bowl whisk together both flours and cocoa, add flour mixture and red food coloring to sugar mixture. Mix well, scraping bowl. Pour into a well greased and floured tube pan. Bake at 320 degrees for 1 hour. Cool in pan for 10 minutes then turn on to rack and completely cool before frosting.
Cream Cheese Frosting:
Mix cream cheese and margarine, add sugar. Frost cake and pat pecans on top and sides of cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American