Red Velvet Pound Cake with Cream Cheese Crumbs
Serves: 5-6 small loaves
Originally published in Whisk Magazine.
  • 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
for the cream cheese crumbs:
  • 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
  1. Preheat oven to 350. Grease mini loaf pans with non-stick baking spray and set aside.
  2. In a small bowl, combine milk and lemon juice and set aside. The mixture will curdle while you prepare your batter.
  3. 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.
  4. 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.
  5. Divide the batter between 5-6 mini loaf pans; set aside.
  6. 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.
  7. 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.
Plan Ahead:
  1. These cakes freeze well in an airtight container or bag.
Recipe by Overtime Cook at