Vanilla and red velvet layered together in a loving loaf of pound cake. (If you don't like the taste of red velvet cake, you can do an extra batch of vanilla and color it with food coloring or add in another extract flavor. I might do a cherry version next.)

Red Velvet Pound Cake Mix

3/4 cup unsalted butter, softened
1 1/2 cup sugar
3 large eggs
2 cups unbleached white flour
1/4 cup cocoa 
1/2 tsp salt
1/2 cup sour cream
1 ounce red food coloring
1/2 cup buttermilk
1 tsp white vinegar

Vanilla Pound Cake Mix
1 cup unsalted butter, softened
1 cup sugar
4 large eggs
1 TB vanilla extract
2 cups unbleached white flour
1/2 tsp salt

9x5 (6 cup) loaf pan
extra butter/flour or cooking spray for preparing the pan
heart shaped cookie cutter

Step 1: Red Velvet Ingredients

1.Preheat oven to 325 degrees F. Butter and flour a 6 cup 9x5 loaf pan.

2.Cream the butter and sugar together. Whip the eggs in one at a time.

3. Add the sour cream, buttermilk, vinegar, and food coloring and mix well.

4. Add the flour, salt, and cocoa to the wet mixture and stir until blended.  Transfer to the prepared loaf pan.   Bake for 45 minutes or until a toothpick comes out nearly clean. You don't need to bake this to complete doneness yet!

5. Allow the pan to cool enough to place in the refrigerator and chill for an hour.

This looks good. Does the color change much with the double baking? It looks a lot darker.
The finished cake photo is actually from a second batch where I ran low on red food coloring, so the color should be a little redder if you use the full amount of food dye.

About This Instructable


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Bio: Maker of all things delicious and geeky.
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