Jan's Red Velvet Swirl Pound Cake
Deep, rich, red velvet and vanilla are swirled together in this moist pound cake.
unsalted butter, at room temperature 
1 ½
cups
cream cheese, at room temperature
1
(8 ounce) package
white sugar
3
cups
vanilla extract
1 ½
teaspoons
salt
1
teaspoon
baking powder
1
teaspoon
eggs, at room temperature
6
large
all-purpose flour
3
cups
unsweetened cocoa powder
⅓
cup
red velvet emulsion (such as Lorann®)
2
tablespoons
 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.
