Red Velvet Pound Cake with Cream Cheese Crumbs is a rich and indulgent dessert that you’ll be dreaming about for a while!
Have a question about one of my recipes?
The best place to get answers is the Overtime Cook Recipes Facebook Group. Click here to join the conversation.
Raise your hand if you’re thinking about purim.
Well guys. I know some of you are totally ready for purim, with your shalach manos packed and your kids’ costumes hanging in the closet. But, for the rest of us, Purim is coming and we all need to get planning. And let me tell you – forget the themes. I love, more than anything else, to receive delicious homemade goodies. And while the archives of this blog are full of hundreds of homemade goodies, I figured I would share one more. Because this red velvet pound cake with cream cheese crumbs looks fantastic and tastes even better. And who doesn’t want that?
Note about the packaging: I got these gorgeous, disposable loaf pans in Home Goods, but you can get them on Amazon as well. It’s perfect for sending shalach manos!
Do you receive the Overtime Cook newsletter? It’s full of recipes, kitchen tips and deals and more!
Click here to signup.
- For the cake:
- ½ cup milk or soy milk
- 1 teaspoon lemon juice
- 1 cup oil
- 2 cups sugar
- 5 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ teaspoons red food coloring
- 3 Tablespoons cocoa powder
- 2 ¾ cups flour
- 1 cup flour
- ½ cup sugar
- 4 ounces (half a package) cream cheese or tofutti cream cheese (brick style)
- 1 teaspoon cinnamon
- 1 Tablespoon oil
- Preheat oven to 350. Grease mini loaf pans with non-stick baking spray and set aside.
- In a small bowl, combine milk and lemon juice and set aside. The mixture will curdle while you prepare your batter.
- In the bowl of an electric mixer on medium speed, beat together the oil, sugar and eggs for a minute or two, until creamy. Add the baking soda, salt, vanilla food coloring and cocoa. Beat until combined.
- Turn the mixer to low. Add half of the flour, followed by the curdled milk mixture, followed by the remaining flour. Beat until just combined.
- Divide the batter between 5-6 mini loaf pans; set aside.
- In a small bowl, combine all crumb ingredients and mix with a spoon or your fingers until coarse crumbs form. Divide the crumbs over the prepared cakes.
- Bake for about 40-50 minutes, until a toothpick inserted in the center comes out clean. Note that the baking time may vary based on the size of the pans being used.
- These cakes freeze well in an airtight container or bag.
Liked this recipe, you’ll also love:
Needed for this recipe:
Like This Recipe? You will absolutely LOVE my cookbook!
It also makes a great gift! Click here to purchase Something
Never miss a new recipe! Follow me for all the updates on:
Thanks for visiting! Feel free to post a question below if you need some ideas for your shalach manos! – Miriam
Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.