Marbled Red Velvet Pound Cake (& Red Velvet Drop #2!!)

When we launched Red Velvet a couple weeks ago, she FLEW off the site. But don't worry - she's coming back for drop #2 and better than ever 💥 You don't want to miss this one, so make sure to sign up for our Geneva Chat so you can be the first to know when she's live! And in the meantime, be dreaming of this Red Velvet Pound Cake & await her arrival 😇

 

Here's what you'll need:

❤️ 1 ½ cups all purpose flour

❤️ 1 tsp baking powder

❤️ ⅛ tsp salt

❤️ 1 cup granulated sugar

❤️ 1 cup butter, at room temperature and sliced into chunks

❤️ 2 tsp vanilla extract

❤️ 3 eggs

❤️ 2 tbsp avocado oil

❤️ ¼ cup milk

❤️ ½ tsp red food coloring

❤️ 1 tbsp unsweetened cocoa powder

 

And for the chocolate crumb topping:

❤️ 3 tbsp melted butter

❤️ 2 tbsp Red Velvet Granola Butter

❤️ ½ cup brown sugar

❤️ ¾ cup all-purpose flour

❤️ 1 tbsp unsweetened cocoa powder

❤️ ¼ tsp salt

 

Here's what you'll do:

❤️ Preheat the oven to 350F. Grease and line a standard loaf pan with parchment paper; set aside.

❤️ In a large bowl, combine the flour, baking powder, salt, and sugar, and use a hand mixer to mix.

❤️ Add in the butter, and continue to mix on medium speed until a clumpy batter forms.

❤️ In another medium bowl, beat together the vanilla, eggs, avocado oil, and milk until smooth.

❤️ Slowly pour the egg mixture into the flour mixture while mixing on a low speed, and continue to mix until the batter is smooth.

❤️ Scoop out ⅓ of the batter into a small bowl. Add in the food coloring and cocoa powder to ⅓ portion of the batter. Mix to combine.

❤️ Alternate adding spoonfuls of the white and red batter into the prepared loaf pan until the bottom of the pan is covered.

❤️ Gently swirl the two colors together using a butter knife. Repeat this process to create another layer of red and white spoonfuls.

❤️ In a medium bowl, mix together the ingredients of the chocolate crumb topping until a crumbly mixture forms. Then, crumble the mixture all over the top of the batter in the loaf pan.

❤️ Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

❤️ Allow the cake to cool in the pan for 30 minutes, then remove from the pan and transfer to a wire cooling rack.

❤️ INHALE

 

Something went wrong, please contact us!
Your Cart