Jan's Red Velvet Swirl Pound Cake

Name: Jan's Red Velvet Swirl Pound Cake
Total time: 105
Yield: 12
Ingredients: 1 ½ cups unsalted butter, at room temperature; 1 (8 ounce) package cream cheese, at room temperature; 3 cups white sugar; 1 ½ teaspoons vanilla extract; 1 teaspoon salt; 1 teaspoon baking powder; 6 large eggs, at room temperature; 3 cups all-purpose flour; ⅓ cup unsweetened cocoa powder; 2 tablespoons red velvet emulsion (such as Lorann®)

Recipe by What's for dinner, mom? from allrecipes.com

Dessert 2 Hr. 45 Mins.

Ingredients

12 servings

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1 ½ cups unsalted butter, at room temperature
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1 (8 ounce) package cream cheese, at room temperature
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3 cups white sugar
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1 ½ teaspoons vanilla extract
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1 teaspoon salt

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1 teaspoon baking powder
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6 large eggs, at room temperature
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3 cups all-purpose flour
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⅓ cup unsweetened cocoa powder
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2 tablespoons red velvet emulsion (such as Lorann®)

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy. Mix vanilla extract, salt, and baking powder into the creamed mixture. Beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
Remove 2 cups batter and place in a separate bowl. Stir in cocoa powder and red velvet emulsion. Pour 1/2 the plain batter into the prepared pan. Add 1/2 the red velvet batter and swirl with a knife. Repeat with remaining plain batter and red velvet batter, swirling gently.
Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, about 90 minutes.