@macgichodep1: [Deal Mở Bán] Áo Thun Nữ Dài T#macgichodep1 #aothun

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Wednesday 28 October 2026 08:30:00 GMT

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RED VELVET SWIRL POUND CAKE ❤️    For the Cake:    * 1½ cups unsalted butter, room temperature  * 8 oz cream cheese, room temperature  * 3 cups granulated sugar  * 1 tablespoon vegetable or canola oil  * 6 large eggs, room temperature  * 3 cups cake flour  * 1 teaspoon salt  * 1 tablespoon vanilla extract    For the Red Velvet Swirl:    * 2 tablespoons unsweetened cocoa powder  * 1 tablespoon red food coloring  * 1 tablespoon hot water    For the Vanilla Glaze:    * 1 cup powdered sugar  * 2 tablespoons milk  * ½ teaspoon vanilla extract    Garnish:    * Crushed Oreo cookies    INSTRUCTIONS    1. Preheat oven to 325°F. Generously grease a 12-cup Bundt pan.  2. Beat butter and cream cheese for 2 minutes. Add sugar and oil; beat for 5 minutes until pale and fluffy.  3. Add eggs one at a time, mixing well after each addition.  4. Gradually add cake flour and salt on low speed. Add vanilla and mix just until combined. Do not overmix.  5. In a separate bowl, combine cocoa powder, red food coloring, and hot water.  6. Remove some cake batter and mix it with the red cocoa mixture until evenly colored.  7. Alternate plain and red velvet batter in the prepared pan. Gently swirl with a knife.  8. Bake until a toothpick inserted in the center comes out clean. Cool before removing from the pan.  9. Make the vanilla glaze: Whisk powdered sugar, milk, and vanilla until smooth. Add a little more milk if needed to reach your desired drizzling consistency.  10. Drizzle glaze over the completely cooled cake and garnish with crushed Oreo cookies.    ❤️ Enjoy your Red Velvet Swirl Pound Cake!  This cake received a lot of attention so I’m attaching the full recipe for all that asked 😊.

RED VELVET SWIRL POUND CAKE ❤️    For the Cake:    * 1½ cups unsalted butter, room temperature  * 8 oz cream cheese, room temperature  * 3 cups granulated sugar  * 1 tablespoon vegetable or canola oil  * 6 large eggs, room temperature  * 3 cups cake flour  * 1 teaspoon salt  * 1 tablespoon vanilla extract    For the Red Velvet Swirl:    * 2 tablespoons unsweetened cocoa powder  * 1 tablespoon red food coloring  * 1 tablespoon hot water    For the Vanilla Glaze:    * 1 cup powdered sugar  * 2 tablespoons milk  * ½ teaspoon vanilla extract    Garnish:    * Crushed Oreo cookies    INSTRUCTIONS    1. Preheat oven to 325°F. Generously grease a 12-cup Bundt pan.  2. Beat butter and cream cheese for 2 minutes. Add sugar and oil; beat for 5 minutes until pale and fluffy.  3. Add eggs one at a time, mixing well after each addition.  4. Gradually add cake flour and salt on low speed. Add vanilla and mix just until combined. Do not overmix.  5. In a separate bowl, combine cocoa powder, red food coloring, and hot water.  6. Remove some cake batter and mix it with the red cocoa mixture until evenly colored.  7. Alternate plain and red velvet batter in the prepared pan. Gently swirl with a knife.  8. Bake until a toothpick inserted in the center comes out clean. Cool before removing from the pan.  9. Make the vanilla glaze: Whisk powdered sugar, milk, and vanilla until smooth. Add a little more milk if needed to reach your desired drizzling consistency.  10. Drizzle glaze over the completely cooled cake and garnish with crushed Oreo cookies.    ❤️ Enjoy your Red Velvet Swirl Pound Cake!  This cake received a lot of attention so I’m attaching the full recipe for all that asked 😊.

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