Ingredients

The following ingredients have 12 Servings
  • 1 cup butter (softened)
  • 1/2 cup solid vegetable shortening
  • 2 and ½ cups granulated sugar
  • 6 large eggs (at room temperature)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1 tablespoon vanilla extract
  • 2 tablespoon unsweetened cocoa
  • 1 tablespoon red food coloring
  • 1 cup granulated sugar
  • 1 and ½ teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons whole milk
  • 4 ounces cream cheese (at room temperature)
  • 2 tablespoons butter (at room temperature)
  • 1 and ½ cups confectioners' sugar (sifted)
  • ¼ cup heavy cream (or whole milk (heavy cream is better))
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat oven to 325 degrees F.
  • Grease and flour a 10-inch bundt pan or tube pan.
  • Cream the butter and shortening until smooth.
  • Gradually add sugar, beating until light and fluffy.
  • Add the eggs, one at a time beating until just incorporated after each addition.
  • Stir together the flour, baking powder, and salt.
  • Add flour alternately with the milk beginning and ending with the flour.
  • Stir in vanilla.
  • Transfer half the mixture to another bowl.
  • To one batch of batter, add cocoa and food coloring. Stir until combined.
  • Evenly pour half of the vanilla pound cake batter into the prepared pan.
  • Top that layer with half of the red velvet pound cake batter. Spread evenly.
  • Repeat with remaining vanilla then red velvet batter. Smooth the top.
  • Bake at 325 degrees F for 1 hour to 1 hour 10 minutes. The cake will be done when a wooden pick inserted in the thickest part comes out clean or with dry crumbs.
  • Cool on a wire rack for 20 minutes before inverting the cake on serving tray.
  • Cool cake completely.Bring
  • When cooled, frost with Buttermilk Glaze.