How to Make Red Velvet Pound Cake

#### Ingredients

For the cake:

1 1/3 cups all-purpose flour

1/4 cup plus 1 tablespoon unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup unsalted butter, at room temperature

1 cup granulated sugar

3 large eggs, at room temperature

1/4 cup whole milk

1 teaspoon vanilla extract

1 teaspoon red food coloring

1 tablespoon white vinegar

For the cream cheese frosting:

16 ounces cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

2 cups confectioners' sugar

1 teaspoon vanilla extract

#### Instructions

To make the cake:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.

2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.

3. In another large bowl, mix the butter and granulated sugar with a handheld mixer on high speed until light and fluffy, about 5 minutes. Add the eggs and beat until incorporated. Stir in the whole milk, vanilla extract, and red food coloring.

4. Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the white vinegar and starting and ending with the dry ingredients. Be careful not to overmix.

5. Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

To make the cream cheese frosting:

1. In a medium bowl, beat the cream cheese and butter with a handheld mixer on high speed until light and fluffy, about 5 minutes. Add the confectioners' sugar and vanilla extract and beat until smooth.

To assemble the cake:

1. Once the cake has cooled completely, place it on a serving plate.

2. Spread a generous layer of cream cheese frosting on top of the cake and sides.

3. Decorate with additional red food coloring swirls, sprinkles, or your favorite toppings.

4. Serve the cake immediately or store it in an airtight container in the refrigerator for up to 4 days.