Jan's Red Velvet Swirl Pound Cake

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup red food coloring
• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan and set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each addition.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.
4. Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk. Mix until just combined.
5. Divide the batter in half and add the food coloring to one half. Mix until the color is evenly distributed.
6. Alternate spoonfuls of the two colored batters into the prepared pan. Use a butter knife to swirl the colors together.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Interesting Facts

• This red velvet swirl pound cake is perfect for any occasion!
• This cake is a great way to use up any extra red food coloring you may have.
• The cake will keep for up to three days at room temperature.