This recipe was freely shared on Facebook back in 2016 by Monica Wilkerson Clark
Red Velvet Pound Cake w/ Cream Cheese Glaze
3 sticks butter (room temperature)
3 cups sugar
5 large eggs
3 cups all purpose flour
1/3 cup cocoa
1/2 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
1/2 cup sour cream
1 oz red food coloring
1 tsp white vinegar
2 tsp vanilla
Preheat oven to 325°. Prepare a 12 cup Bundt pan by greasing and flouring (I used Baker’s Joy).
Using mixer cream butter. Add sugar one cup at a time and mix until fluffy. Add eggs one at a time, scraping down the bowl, mixing until yellow disappears.
In a medium bowl, combine flour, cocoa, salt, and baking soda. Mix with whisk.
In another medium bowl, combine buttermilk, sour cream, food coloring, vanilla, and vinegar. Alternate adding flour mixture and buttermilk mixture to the sugar/butter mixture; beginning and ending with flour mixture.
Spoon batter into prepared pan and bake for 45-55 minutes. It took mine 70 minuted until the toothpick test was successful. Let cool for 15-20 minutes; remove from pan and let cool completely on wire rack.
Drizzle with glaze:
8 oz package cream cheese
1/4 cup butter
3 cups 10x sugar
1 tsp vanilla
2-5 tbsp whole milk (or condensed)
With mixer, beat cream cheese and butter on low speed until well combined and creamy. Gradually add 10x sugar, beating well after each addition. Add vanilla, then milk, mixing until smooth and of drizzling consistency. Additional milk or 10x sugar may be added until it reaches the right consistency.
After drizzling I threw chopped pecans at it. 😉